FORM 2
THE PATENTS ACT, 1970
(39 OF 1970)
AND
THE PATENT RULES, 2003
COMPLETE SPECIFICATION
(See section 10 and rule 13)
“CONTROL MODULE FOR MIXER-GRINDER”
I/We, Bajaj Electricals Limited, an Indian National, of 45/47, Veer Nariman Road, Fort, Mumbai 400001, Maharashtra India.
The following specification particularly describes the invention and the manner in which it is to be performed.

FIELD OF INVENTION
The present invention generally relates to the field of consumer electrical good, particularly mixer-grinders, and more particularly control module(s) for operation of mixer-grinders at varying speeds. 5
BACKGROUND OF THE INVENTION
This section is intended to provide information relating to the field of invention and thus, any approach or functionality described herein should not be assumed to qualify as prior art merely by its inclusion in this section.
10 A mixer-grinder pulverizes food items placed in a jar of the mixer-grinder through rotation of a set of blades disposed within the jar. However, conventionally, mixer-grinders pulverize food items are high speeds, which causes increased heating of the food items, resulting in loss of flavour and nutrients due to evaporation of volatile compounds in the food items, or due to degradation of
15 compounds.
There is, therefore, a requirement in the art for a mixer-grinder that can facilitate retention of nutrient and flavour profiles of food items that it pulverizes.
SUMMARY OF THE INVENTION
20 This section is intended to introduce one or more aspects and/or embodiments of the present invention in a simplified form and is not intended to identify any key advantages or features of the present invention.
In an aspect, the present invention provides a control module for a mixer-grinder for retention of nutrient and flavour profiles of food items, comprising an
25 input power module electrically disposed between an external electrical power source and an electric motor of the mixer-grinder, wherein the input power module is configured to respond to an actuation signal by attenuating electrical power available for operation of the electric motor from a first value to a second value causing the electric motor to operate at a second speed from a first speed.

In an aspect, the mixer-grinder further comprises at least an inductance coil electrically disposed between the input power module and the electric motor.
In an aspect, the input power module comprises at least a triode configured to attenuate an external electrical power received from the external electrical power 5 source, wherein the actuation signal comprises an electric signal provided to the triode.
In an aspect, the input power module comprises one or more diodes configured to selectively allow a first portion of an external electrical power received from the external electrical power source therethrough. 10 In an aspect, the input power module comprises at least an inductance coil configured to generate an additional magnetic field when charged by an external electrical power from the external electrical power source.
In an aspect, the mixer-grinder further comprises a Hall effect sensor operatively coupled to the electric motor, wherein the input power module 15 comprises a controller communicably coupled to the Hall effect sensor, and configured to: receive, from the Hall effect sensor signals indicative of an electrical power available for operation of the electric motor; and modulate the attenuation of the electrical power available for operation of the electric motor to a predetermined value. 20 In an aspect, the present invention provides a mixer-grinder comprising an electric motor adapted to provide a rotary motion to an output shaft of the mixer-grinder; and a control module comprising an input power module electrically disposed between an external electrical power source and an electric motor of the mixer-grinder , wherein the input power module is configured to respond to an 25 actuation signal by attenuating electrical power available for operation of the electric motor from a first value to a second value causing the electric motor to operate at least a second speed from a first speed.
In an aspect, the electric motor is selected from a group consisting of a brushless direct current (BLDC) motor, and alternating current (AC) motor, a

switched reluctance motor (SRM), a permanent magnet synchronous motor (PMSM), an interior permanent magnet (IPM) motor, and a universal motor.
In an aspect, a first speed is in a range of 7500 to 9500 revolutions per minute (RPM). 5 In another aspect, at least a second speed is in a range of 5000 to 7000 RPM.
In still another aspect, the second speed in a range of 5000 to 7000RPM ensures retention of nutrient and flavour profiles of food items.
BRIEF DESCRIPTION OF THE ACCOMPANYING DRAWINGS
10 The present invention, both as to its organization and manner of operation, together with further objects and advantages, may best be understood by reference to the description, taken in connection with the accompanying drawings. These and other details of the present invention will be described in connection with the accompanying drawings, which are furnished only by way of illustration and not in 15 limitation of the scope of the present invention.
FIG. 1 illustrates a schematic diagram of a control module for a mixer-grinder, according to an embodiment of the present invention;
FIG. 2 illustrates a detailed schematic diagram of the control module of FIG. 1, according to an embodiment of the present invention; 20 FIG. 3 illustrates a detailed schematic diagram of a control module for the mixer-grinder of FIG. 1, according to another embodiment of the present invention;
FIG. 4 illustrates a detailed schematic diagram of a control module for the mixer-grinder of FIG. 1, according to another embodiment of the present invention;
FIG. 5 illustrates a schematic diagram of the mixer-grinder, according to an 25 embodiment of the present invention;
FIG. 6A illustrates an exemplary chromatogram depicting flavour profile of uncooked mix of spices processed in the mixer-grinder of FIG. 1;
FIG. 6B illustrates an exemplary chromatogram depicting flavour profile of water boiled with mix of whole spices;

FIG. 6C illustrates an exemplary chromatogram depicting flavour profile of water boiled with a coarsely ground spice mix processed in a mixer-grinder of FIG. 1; and
FIG. 6D illustrates an exemplary chromatogram depicting flavour profile of 5 water boiled with a finely ground spice mix processed in a conventional mixer-grinder.
DETAILED DESCRIPTION OF THE INVENTION
In the following description, for the purposes of explanation, various
10 specific details are set forth in order to provide a thorough understanding of one or more embodiments of the present invention. It will be apparent, however, that embodiments of the present invention may be practiced without these specific details. Several features described hereafter may each be used independently of one another or in any combination with other features. An individual feature may not
15 address any of the problems discussed above or may address only some of the problems discussed above. Some of the problems discussed above may not be fully addressed by any of the features described herein. Example embodiments of the present invention are described below, as illustrated in various drawings, in which same reference numerals refer to the same parts throughout the different drawings.
20 The present invention provides a control module for a mixer-grinder for retention of nutrient and flavour profiles of food items, comprising an input power module electrically disposed between an external electrical power source and the electric motor of the mixer-grinder. The input power module is configured to respond to an actuation signal by attenuating electrical power available for
25 operation of the electric motor from a first value to a second value causing the electric motor to operate at a second speed from a first speed.
The input power module is configured to receive an external electrical power from the external electrical power source. The input power module is configured to respond to the actuation signal and attenuate the received external
30 electrical power, and provide the attenuated electrical power to the electric motor

so as to facilitate the electric motor to rotate at lower speeds, i.e., at the at least second speed. In an embodiment, the input power module attenuates the voltage from the received external electrical power to provide the electric motor with reduced voltage. In an embodiment, the input power module attenuates the current
5 from the received external electrical power to provide the electric motor with reduced current. In an embodiment, the input power module attenuates both the voltage and current from the received external electrical power to provide the electric motor with reduced voltage and current.
In an embodiment, the mixer-grinder further includes at least an inductance
10 coil electrically disposed between the input power module and the electric motor. In an embodiment, the at least an inductance coil includes a plurality of inductance coils. In a preferred embodiment, the at least an inductance coil includes two, or four inductance coils.
In an embodiment, the input power module includes at least a triode
15 configured to attenuate the external electrical power received from the external electrical power source, wherein the actuation signal comprises an electric signal provided to the triode. Specifically, the electric signal is provided to a gate of the triode. Based on a magnitude of the electrical signal, the triode is configured to allow a portion or all of the received external electrical power therethrough. In an
20 embodiment, the portion is zero. In an embodiment, the portion is less than 100%. In a preferred embodiment, the portion is in a range of 40% to 90%.
In an embodiment, the input power module includes one or more diodes configured to selectively allow a first portion of the external electrical power received from the external electrical power source therethrough. In an embodiment,
25 the external electrical power is an alternating current (AC). In an embodiment, the one or more diodes are configured to allow only a positive phase of the external electrical power therethrough. In an alternate embodiment, the one or more diodes are configured to allow only a negative phase of the external electrical power therethrough.
30 In an embodiment, the input power module includes at least an inductance coil configured to generate an additional magnetic field when charged by the
6

external electrical power from the external electrical power source. In a preferred embodiment, the at least an inductance coil includes a pair of inductance coils disposed in series with each other. The at least an inductance coil is configured to receive the external electrical power. As the received external electrical power
5 passes through the at least an inductance coil, additional magnetic field is developed, which reduces an electrical power passing through the at least an inductance coil, and thereby attenuates the received external electrical power.
In an embodiment, the input module includes at least one of the at least a triode, one or more diodes, and the at least an inductance coil.
10 In an embodiment, the mixer-grinder further includes a Hall effect sensor operatively coupled to the electric motor. The input power module further includes a controller, and the Hall effect sensor is communicably coupled to the controller. The controller is configured to receive, from the Hall effect sensor, signals indicative of an electrical power available for operation of the electric motor; and
15 modulate the attenuation of the electrical power available for operation of the electric motor to a predetermined value.
The present invention also provides a mixer grinder comprising an electric motor adapted to provide a rotary motion to an output shaft of the mixer grinder; and a control module as substantially described herein.
20 In an embodiment, the electric motor of the mixer grinder is a brushless direct current (BLDC) motor. In another embodiment, the electric motor of the mixer grinder is an alternating current (AC) motor. In an embodiment, the electric motor of the mixer grinder is a permanent magnet synchronous motor (PMSM). In yet another embodiment, the electric motor of the mixer grinder is an interior
25 permanent magnet (IPM) motor. In still another embodiment, the electric motor of the mixer grinder is a universal motor.
In an embodiment, the first speed of the rotor shaft of the electric motor is in the range of 7500-0500rpm. In an embodiment, the second speed of the rotor shaft of the electric motor is in the range of 5000-7000rpm.

In an embodiment, the second speed may be 5-70% slower than the first speed. In an embodiment, the second speed may be 10-50% slower than the first speed.
In an embodiment, operation of the mixer grinder at at least a second speed
5 preserves the flavor profile of the food article. In an embodiment, operation of the mixer grinder at at least a second speed prevents overheating of the food article. In an embodiment, the temperature of the food article in the mixer grinder when operated at at least the second speed is at least about 5°C less than when the mixer grinder is operated at the first speed. In an embodiment, the temperature of the food
10 article in the mixer grinder when operated at at least the second speed is at least about 8°C less than when the mixer grinder is operated at the first speed.
FIG. 1 illustrates a schematic diagram of a control module 100 for a mixer-grinder 200, according to an embodiment of the present invention. The mixer-grinder 200 includes an electric motor 210. The electric motor 210 is adapted to
15 provide a rotary motion to an output shaft (not shown in figure) of the mixer-grinder 200. Specifically, the electric motor 210 is adapted to receive an electrical power and, in response, generate a rotary motion, which is transmitted to and through the output shaft. The electric motor 210 is selected from a group consisting of a BLDC motor, an AC motor, an SRM motor, a PMSM, an IPM motor, and a universal motor.
20 The control module 100 includes an input power module 102 electrically disposed between an external electrical power source 104 and an electric motor 210 of the mixer-grinder 200. The control module 100 further includes inductance coils 106-1, 106-2 electrically disposed between the input power module 102 and the electric motor 210. The inductance coil 106-1 is electrically coupled to a neutral (N) of the
25 external electrical power source 104, and the inductance coil 106-2 is electrically coupled to the live power from the external electrical power source 104 via the input power module 102.
The input power module 102 includes a controller 116. The controller 116 is configured to operate one or more components of the input power module 102.
30 The input power module 102 is configured to respond to an actuation signal by attenuating electrical power available for operation of the electric motor 210 from

a first value to a second value causing the electric motor 210 to operate at at least a second speed from a first speed. The first speed is in a range of 7000 to 9500 RMP, and the at least second speed is in a range from 5000 to 7000 RPM.
The control module 100 further includes a Hall effect sensor 114
5 communicably coupled to the electric motor 210, and the controller 116 of the input power module 102. The Hall effect sensor 114 is configured to determine the electrical power available at the electric motor 210 for operation of the electric motor 210. In other words, the Hall effect sensor 114 is configured to indicate a speed of operation of the electric motor 210. The controller 116 is configured to
10 receive, from the Hall effect sensor 114, signals indicative of the electrical power available for operation of the electric motor 210. The controller 116 is further configured to modulate the attenuation of the electrical power available for operation of the electric motor 210 to a predetermined value. The predetermined value is a value associated with operation of the electric motor 210 at the at least
15 second speed. In other words, the controller 116 is configured to monitor the operation of the electric motor 210, and in response, operate the input power module 102 such that the electrical power available for operation of the electric motor 210 allows the electric motor 210 to operate at the at least second speed.
FIG. 2 illustrates a detailed schematic diagram of the control module 100
20 for the mixer-grinder 200, according to an embodiment of the present invention. The input power module 102 includes a triode 108. The triode 108 is configured to receive the external electrical power from the external electrical power source 104, and attenuate the received external electrical power based on the actuation signal. The actuation signal is an electric signal supplied to a gate of the triode 108.
25 FIG. 3 illustrates a detailed schematic diagram of a control module 100-1 for the mixer-grinder 200, according to another embodiment of the present invention. The control module 100-1 is similar to the control module 100 of FIGs. 1 and 2. Common components between the control module 100 and the control module 100-1 are referenced using the same reference numerals. The control
30 module 100-1 includes an input power module 102-1 electrically disposed between the external electrical power source 104 and the electric motor 210. The control

module 100-1 further includes inductance coils 106-1, 106-2, 106-3 and 106-4 electrically disposed between the input power module 102 and the electric motor 210. The inductance coil 106-1 is electrically coupled to a neutral (N) of the external electrical power source 104, and the inductance coil 106-3 is electrically coupled to
5 the live power from the external electrical power source 104 via the input power module 102. Further, the first speed of the electric motor 210 includes three speeds – speed A, speed B and speed C. Any one of the three first speeds A, B, C may be selected using a suitable selector switch (not shown in figure). The first speeds A, B, C are tapped from the inductance coils 106-3, 106-4 and 106-2, respectively.
10 Speed A is less than speed B, and Speed B is less than speed C.
The input power module 102-1 includes a diode 110. The diode 110 is configured to receive the external electrical power from the external electrical power source 104, and attenuate the received external electrical power by selectively allowing a first portion of the received external electrical power
15 therethrough.
FIG. 4 illustrates a detailed schematic diagram of a control module 100-2 for the mixer-grinder 200, according to another embodiment of the present invention. The control module 100-2 is similar to the control module 100-1 of FIG. 3. Common components between the control module 100-1 and the control module
20 100-2 are referenced using the same reference numerals. The control module 100-2 includes an input power module 102-2 electrically disposed between the external electrical power source 104 and the electric motor 210. The input power module 102-2 includes inductance coils 112-1, 112-2 arranged in series with each other. The inductance coil 112-2 is configured to receive the external electrical power from the
25 external electrical power source 104, and the inductance coils 112-1, 112-2 are configured to generate an additional magnetic field due to flow of electrical power therethrough. The additional magnetic field results in attenuation of electric power flowing therethrough by specifically creating an electrical voltage drop across the inductance coils 112-1, 112-2.
30

FIG. 5 illustrates a schematic diagram of the mixer-grinder 200, according to an embodiment of the present invention.
Referring to FIGs. 1 to 5, the mixer-grinder 200 allows for slower operation 5 of the electric motor 210, resulting in food items to be more coarsely pulverized and improving nutrient and flavour profile of the resulting pulverized food items.
In an example, the mixer-grinder 200 facilitates about 8% to 10% greater retention of flavour and aroma in resulting pulverized spices relative to a conventional mixer-grinder. 10 In another example, the mixer-grinder 200 facilitates about 50% to 60% greater enhancement of flavour and aroma in resulting pulverized spices relative to whole spices.
In another example, the mixer-grinder 200 facilitates about 90% to 92% greater retention of antioxidants in resulting pulverized spices relative to a 15 conventional mixer-grinder.
In another example, the mixer-grinder 200 facilitates about 6% to 8% greater anti-microbial potential in resulting pulverized spices relative to a conventional mixer-grinder.
20 Illustrative Example
1. Determination of flavour retention of spices when used for cooking a recipe:
The mixer-grinder 200 was used for processing various spices and the loss of aroma and flavour of spices after cooking was evaluated. The evaluation of the
25 loss of aroma and flavour of the processed food was analysed based on Sensory Evaluation & Flavor profiling. Sensory evaluation was conducted by cooking rice using ground spices/spice mix using a panel of ten sensory panellists. Second part of the study was conducted by cooking spices in both form and further analyzing and comparing the flavour profile for each. Comparative data from both the studies
30 were considered for interpreting flavor retention for both cases.

The mixer-grinder 200 used for grinding had a power of about 1000W. the
mixer-grinder was operated at both first and second speeds using conventional
blades to obtain fine and coarse pulverized food items. Thirteen different
commodities were selected for testing. These represent the generic spices processed
5 at every house on routine basis namely:
i. Cumin (Jeera),
ii. Bayleaf (Tejpatta),
iii. Cinnamon (Dalchini),
iv. Dried Ginger (Sonth),
10 v. Nutmeg (Jaiphal),
vi. Green Cardamom (Choti Elaichi),
vii. Black Cardamom (Badi Elaichi),
viii. Black Pepper (Kalimirch),
ix. Cloves (Lavang),
15 x. Long Pepper (Pippali),
xi. Mace (Javitri),
xii. Turmeric (Haldi), and
xiii. Red Chillies (Laal Mirch).
20 The whole spices were used after being roasted. The roasted spices were ground to two grounds:
i. Fine Grind - the whole spice samples were ground at top speed at
intervals of 15 secs till fine powder was obtained. The time taken as
well as mesh size for minimum retention on sieve were recorded.
25 ii. Coarse Grinding - the whole spice samples were ground at the
second speed at intervals of 15 secs till coarse powder was obtained. The time taken as well as mesh size for minimum retention on sieve were recorded.

2. Analysis of flavor retention in the coarsely and finely ground spices
A. Sensory Evaluation:
15g sample each of whole, coarse and finely ground forms of cumin, black 5 pepper as well as mix spices was added to 5 ml of tempered hot oil, followed by 100g of washed rice and 150ml of water. This was cooked on medium heat for 20 minutes till done. Upon cooking, the set was kept undisturbed for 10 minutes. Equal quantity of cooked recipe was distributed among 10 panellists for sensory evaluation. Each set of rice cooked using varied forms of spice mixtures were 10 scored from 1 to 5 for parameters - Aroma, Color, Taste, Flavor impact and Heat sensation perceived. Mean value of scores was used to distinguish each form of spice used.
B. Flavor Profiling:
15 15g of Whole, Coarse and Finely ground spice mix was added to 150 ml of water and allowed to cook for 20 mins. Post cooking, the mixture was allowed to cool undisturbed. 2g of homogenized mixture was loaded in Headspace chamber of GC-MS set-up, further conditioned at 80 ℃ for 30 minutes. The flavor-aroma vapour emissions were trapped & contained in micro-syringe. 1 ml of the trapped
20 vapours was run on GC-MS where the individual components of the flavor vapours got segregated with further identification on Mass- Spectrometry (MS) along with NIST Library match. Each set of chromatograms thus generated was compared to determine the flavor loss or flavor retention upon cooking using different forms of spices.
25 FIG. 6A illustrates an exemplary chromatogram 300 depicting flavour profile of uncooked mix of spices.
FIG. 6B illustrates an exemplary chromatogram 310 depicting flavour profile of water boiled with mix of whole spices.

FIG. 6C illustrates an exemplary chromatogram 320 depicting flavour profile of water boiled with a coarsely ground spice mix processed in a mixer-grinder 200.
FIG. 6D illustrates an exemplary chromatogram 330 depicting flavour 5 profile of water boiled with a finely ground spice mix processed in a conventional mixer-grinder.

Sr. No. Sample Description Appearance Colour Aroma Mesh Size Te m pera ture
1 Whole Mixed spices • • • X X
2 Mixed spices -
Coarsely
Ground • • • • •
3 Mixed spices -Finely Ground • • • • •
4 Whole Cumin • • • X X
5 Cumin -
Coarsely
Ground • • • • •
6 Cumin -Finely Ground • • • • •
7 Whole Black Pepper • • • X X
8 Black Pepper -
Coarsely
Ground • • • • •
9 Black Pepper -Finely Ground • • evaluation • of uncook • ed spices •
Tabl e 1: Sensory




Sr. No. Sample Description Appearance Mouth Feel Color Taste Aroma
1 Rice cooked with Whole Mix • • • • •
2 spices • • • •

Rice cooked with •

Coarse Mixed spices
3 Rice cooked with Fine Mix spices • • • • •
4 Rice cooked with Whole Cumin • • • • •
5 Rice cooked with • • • • •
6 Coarse Cumin • • • •

Rice cooked with •

Finely Ground Cumin
7 Rice cooked with Whole Black Pepper • • • • •
8 Rice cooked with Coarse Black • • • • •
9 Pepper • • • •

Rice cooked with •

Fine Black Pepper f rice cook ed using t est spices
Table 2: Sens ory evaluation o




Sr. No. Sample Description GC-MS Analysis
1 Roasted Cumin (Jeera) •
2 Roasted Bayleaf (Tejpatta) •
3 Roasted Cinnamon (Dalchini) •
4 Roasted Dried Ginger (Sonth) •
5 Roasted Nutmeg (Jaiphal) •
6 Roasted Green Cardamom (Choti Elaichi) •
7 8 9 10 Roasted Black Cardamom (Badi Elaichi) •

Roasted Black Pepper (Kalimirch) •

Roasted Cloves (Lavang) •

Roasted Long Pepper (Pippali) •
11 Roasted Mace (Javitri) •
12 Roasted Turmeric (Haldi) •
13 Roasted Red Chillies (Laal Mirch) •
14 Uncooked composite spices •
15 16 17 Water boiled with Composite Whole Mixed spices •

Water boiled with Composite Coarse Mixed spices •

Water boiled with Composite Fine Mixed spices •
Ta ble 3: Flavour profiling of Aromatic Flavour Co mpounds

Sample Description Appearance Colour
5 4 4 5 Aroma
5
4
4
5 4
3
5
4
4 Mesh Size (µ) Temperature
Whole Mixed spices 5

- -
Mixed spices -Coarsely Ground 4

1000 28.5 °C
Mixed spices -Finely Ground 4

500 37.3 °C
Whole Cumin 5

- -
Cumin - Coarsely Ground 4 4 4
1000 29.2 °C
Cumin - Finely Ground 4

500 38.3 °C
Whole Black Pepper 5 5 4 4
- -
Black Pepper -Coarsely Ground 4

1000 29.1 °C
Black Pepper -Finely Ground 4

500 36.9 °C
Table 4: Results of Se nsory Evaluation o f Unc ooked Spices
Sample Description Appearance Mouth Feel
5 Colour
5 Taste Aroma
Rice cooked with Whole Mix spices 5

5 5

Sample Description Appearance Mouth Feel
3 4 Colour
4 Taste Aroma
Rice cooked with Coarse Mixed spices 4

4 4
Rice cooked with Fine Mix spices 4
4 3 3
Rice cooked with Whole Cumin 5 5 5 5 5
Rice cooked with Coarse Cumin 4 4 4 4 4
Rice cooked with Finely Ground Cumin 4 3 4 3 3
Rice cooked with Whole Black Pepper 5 5 5 5 5
Rice cooked with Coarse Black Pepper 4 4 3 4 4 4
Rice cooked with Fine Black Pepper 4
3 3 3
Based upon the sensory analysis conducted for the recipes cooked using whole, coarse as well as fine forms of spices and based upon the score rating 5 obtained, following observations were made:

i. Rice cooked with coarsely ground as well as finely ground powders
of black pepper, cumin & mix spice had similar scores for colour,
appearance and texture.
ii. Rice cooked with coarsely ground test samples had better mouthfeel,
5 taste and aroma compared to that cooked using finely ground test
samples.
iii. Coarsely ground test samples had minimum retention on sieve with
mesh size of 1000 µm.
iv. Finely ground test samples had minimum retention on sieve with
10 mesh size of 500 µm.
v. Temperature of the coarsely ground test mixture was low by 8 °C
than the finely ground test mixture.
vi. Heat sensation perceived on sensory evaluation was strong and long-
lasting for coarsely ground test samples compared to finely ground
15 ones.
The results obtained based on sensory evaluation illustrated that the coarsely ground spices had higher score for sensory analysis. The recipe cooked using coarse spice mix had comparatively better taste and aroma than fine spice mix. Mouthfeel of coarse spice mix in terms of heat sensation perceived was more long-lasting and 20 had a strong impact. Whereas fine spice mix had more acrid taste and a mild impact in terms of heat sensation. Coarsely ground test samples had minimum retention on 1000µ sieve with temperature of 28 °C during grinding activity, whereas finely ground test samples had minimum retention on 500µ sieve with temperature of 37 °C during grinding activity.

RT Range for "Peaks of Interest" 7.74-7.80 8.33-8.38 8.43-8.50 9.24-9.33 12.79-12.83 13.56-13.59 14.31-14.35 14.41-14.47 15.37-15.48 16.60-16.66
Uncooked composite spices 14.95 ND 49.59 100 13.57 10.03 13.33 29.6 31.85 15.31
Water boiled with Whole Mix spices 14.95 ND 49.59 100 13.57 10.03 13.33 29.6 31.85 ND
Water boiled with Coarse Mix spices 13.46 ND 41.07 58.46 14.34 15.24 ND 100 32.42 14.68
Water boiled with Fine Mix spices 6.63 ND 25.69 48.21 16.07 17.75 100 ND 29.33 12.58

RT Range for "Peaks of Interest" 7.74-7.80 8.33-8.38 8.43-8.50 9.24-9.33 12.79- 13.56- 14.31- 14.41- 15.37- 16.60-12.83 13.59 14.35 14.47 15.48 16.66
Roasted Bayleaf 10.91 ND 25.47 100 1.74 ND ND 83.17 20.45 ND
Roasted Cinnamon ND ND 3.63 4.64 ND ND ND ND 7.3 ND
Roasted Dried Ginger ND ND ND 17.11 ND ND ND ND ND ND
Roasted Cumin 8.98 ND 70.7 ND 100 96.65 ND ND ND ND
Roasted Nutmeg 37.38 100 ND ND ND ND ND ND 1.46 4.01
Roasted Green Cardamom 2.65 ND ND 100 3.95 ND 51.03 ND ND ND
Roasted Black Cardamom 2.65 ND 7.52 100 ND ND ND ND ND ND
Roasted Black Pepper 12.96 ND 41.23 ND 20.16 17.98 ND ND 100 ND
Roasted Cloves ND 3.03 ND 4.43 ND ND ND 100 77.23 27.16
Roasted Long Pepper 23.18 ND 73.4 ND ND ND ND 35.82 ND ND
Roasted Mace 5.79 100 ND 49.2 ND ND ND ND 60.22 ND
Roasted Turmeric ND ND ND ND ND ND ND ND ND ND
Roasted Red Chilies 34.53 ND 100 69.6 14.93 ND ND ND ND ND
Water Blank ND ND ND 6.15 ND ND 29.04 ND ND ND
Table 6: Results of Flavour Profiling (TIC of identified compounds)
ND – Not Detected
TIC – Total Ion Chromatogram

Sr. No.
1 2 3 4 5 6 7 RT Range for "Peaks of Interest" Probable Compounds Uncooked Mix spices Water boiled with Whole Mix
Spices Water
boiled
with
Coarse
Mix spices Water
boiled
with Fine
Mix
spices

7.74 - 7.80 β-Pinene 5.4 6.3 4.6 2.6

8.33 - 8.38 β-Myrcene 0 0 0 0

8.43 - 8.50 p-Cymene 17.8 25.6 14.2 10

9.24 - 9.33 γ-Terpinene 35.9 30.8 20.2 18.8

12.79 - 12.83 Cumin alcohol 4.9 10.7 5 6.3

13.56 - 13.59 Terpinolene 3.6 15.2 5.3 6.9

14.31 - 14.35 Linalool 4.8 2.1 0 39

Sr. No.
8 9 RT Range for "Peaks of Interest" Probable Compounds Uncooked Mix spices Water boiled with Whole Mix
Spices Water
boiled
with
Coarse
Mix spices Water
boiled
with Fine
Mix
spices

14.41 - 14.47 Cumic acid 10.6 8.2 34.5 0

15.37 - 15.48 Terpinen-4-ol 11.4 1 11.2 11.4
10 16.60 - 16.66 Cinnamaldehyde 5.5 0 5.1 4.9
Table 7: Probable Flavour compounds identified with concentration (%)
Based on the flavor profiling done using HS-GCMS, the probable volatile
flavor compounds and their respective concentrations in the test samples were
5 identified. The flavor profile of cooked whole spices was compared to test samples
of recipe cooked using coarsely ground spice mix as well as recipe cooked using
finely ground spice mix.
i. Recipe cooked with coarsely ground spices retained 55.5% volatile
aromatic flavor compounds of the whole spices.
10 ii. Recipe cooked with finely ground spices retained 50.3% volatile
aromatic flavor compounds of the whole spices. iii. Recipe cooked using coarsely ground spices showed 9.3% more flavor retention compared to finely ground spices.
15 The results obtained based on flavour profiling illustrate that the coarsely ground test spice mix samples had 9% more flavor retention than finely ground test spice mix samples. Recipes cooked using both coarse and fine spice mix had 50% flavor retention of the whole spices. The use of spice powder in a recipe - either coarsely or finely ground - depends on its utilization in a recipe. Slow cooked
20 recipes such as Dum Biryanis, Gravies which are intended for a deep mild flavor with hints of Aroma make use of spices in whole or coarse form. Recipes such as BBQ, Tadkas, Fastfood snack items which boast with flavor along with heat make use of finely ground spices. Mesh size of spice mix is important in a recipe. The

finer the spice the more surface area it has, and the more rapidly it imparts flavor. However, it also depends on the time and purpose of spice mix addition. When fine spice mix is used in the recipe at an earlier stage on high heat, the spices having lesser surface area - tends to get burnt and become acrid. Hence, fine spice mixes
5 are generally added to any recipe at a later stage for maximum flavor and aroma.
While the preferred embodiments of the present invention have been
described hereinabove, it may be appreciated that various changes, adaptations, and
modifications may be made therein without departing from the spirit of the
invention and the scope of the appended claims. It will be obvious to a person
10 skilled in the art that the present invention may be embodied in other specific forms without departing from its spirit or essential characteristics. The described embodiments may to be considered in all respects only as illustrative and not restrictive.
15 LIST OF REFERENCE NUMERALS
100 Control Module
100-1 Control Module
100-2 Control Module
102 Input Power Module
20 102-1 Input Power Module
102-2 Input Power Module
104 External Electrical Power Source
106-1 Inductance Coil
106-2 Inductance Coil
25 106-3 Inductance Coil
106-4 Inductance Coil
108 Triode
110 Diode
112 Inductance Coil

114 Hall Effect Sensor
116 Controller
200 Mixer-Grinder
210 Electric Motor
300 Chromatogram
310 Chromatogram
320 Chromatogram
330 Chromatogram

I/We Claim:
1. A control module (100) for a mixer-grinder (200) for retention of nutrient and
flavour profiles of food items, comprising:
5 an input power module (102) electrically disposed between an external
electrical power source (104) and an electric motor (210) of the mixer-grinder
(200), wherein the input power module (102) is configured to respond to an
actuation signal by attenuating electrical power available for operation of the 10 electric motor (210) from a first value to a second value causing the electric
motor (210) to operate at a second speed from a first speed.
2. The control module (100) as claimed in claim 1, further comprising at least an
inductance coil (106) electrically disposed between the input power module
15 (102) and the electric motor (210).
3. The control module (100) as claimed in claim 1, wherein the input power
module (102) comprises at least a triode (108) configured to attenuate an
external electrical power received from the external electrical power source
20 (104), and wherein the actuation signal comprises an electric signal provided to the triode (108).
4. The control module (100) as claimed in claim 1, wherein the input power
module (102) comprises one or more diodes (110) configured to selectively
25 allow a first portion of an external electrical power received from the external electrical power source (104) therethrough.
5. The control module (100) as claimed in claim 1, wherein the input power
module (102) comprises at least an inductance coil (112) configured to generate

an additional magnetic field when charged by an external electrical power from the external electrical power source (104).
6. The control module (100) as claimed in claim 1, further comprising a Hall
5 effect sensor (114) operatively coupled to the electric motor (210), and wherein
the input power module (102) comprises a controller (116) communicably coupled to the Hall effect sensor (114) and configured to:
receive, from the Hall effect sensor (114), signals indicative of an electrical power available for operation of the electric motor (210); and 10 modulate the attenuation of the electrical power available for operation of the electric motor (210) to a predetermined value.
7. A mixer-grinder (200) comprising:
an electric motor (210) adapted to provide a rotary motion to an output shaft 15 of the mixer-grinder (200); and
the control module (100) as claimed in claim 1.
8. The mixer-grinder (200) as claimed in claim 7, wherein the electric motor (210)
is selected from a group consisting of a brushless direct current (BLDC) motor,
20 and alternating current (AC) motor, a switched reluctance motor (SRM), a permanent magnet synchronous motor (PMSM), an interior permanent magnet (IPM) motor, and a universal motor.
9. The mixer-grinder (200) as claimed in claim 7, wherein a first speed is in a
25 range of 7500 to 9500 revolutions per minute (RPM).
10. The mixer-grinder (200) as claimed in claim 7, wherein at least a second speed is in a range of 5000 to 7000 RPM.

11. The mixer-grinder (200) as claimed in claim 7, wherein the second speed in a range of 5000 to 7000 RPM ensures retention of nutrient and flavour profiles of food items.