International Journal of Agricultural Engineering

Ishwar N. Shinde ¹, K. P. Babar ¹, D. T. Bornare ¹

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN

Abstract

In India agriculture is the most important sector for their economy.Agriculture area of India is tropical so several tropical crops are cultivated like fruit and vegetable, from tubers and ischolar_mains below the surface of the soil. In this tuber and ischolar_main crop major crops are potato, sweet potato, beet, ginger and other. Being high level of heterogeneity in the structure. Peeling processes face a numerous problems. The ischolar_main and tuber crops are produced in significant amount in India and world. This project is aimed at a development in mechanization of peeling systems for the ischolar_main and tuber crops in food processing related industries and at house hold. The peel of ginger, potato and sweet potato’s removed by many methods like manual or mechanical are most popular methods. The work of project performance is compare to the manual peeling. Consider this problems and develop the peeling machine, also consider their physical properties of ginger, potato and sweet potato. Mechanical peeling compares with a time of manual peeling In this project mechanical peeling are examine the three different rpm, they are 80 rpm, 100 rpm and 120 rpm to peel the ginger, potato and sweet potato. The perform evaluation of 80 rpm, 100 rpm and 120 rpm speed of disk on different time upto complete the peeling process. At that time increase the rpm more 20 rpm, this speed change the time of peeling less than 80 rpm and 100 rpm. This speed gate time less than 1 to 2 min.

Keywords

Peeling, Peeling Machine, Ginger, Potato, Sweet Potato.

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Somnath D. Savalkar ¹, K. P. Babar ², D. T. Bornare ²

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
2 Department ofAgricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN

Abstract

Pineapple is the third most important tropical fruit in the world after banana and citrus fruit. This fruit is highly perishable and seasonal.Juice extraction is the process by which the liquid potion of the fruit is been squeezed or forced out of the solid part of the fruit either by manual or mechanical.Automatic pineapple juicer machine can do all the process required to produce the pineapple juice that means core of the pineapple can be crushing by the machine and the pomace and juice is separated differently. In this machine we firstly cut the fruit by using rotating knife and these fruit cubes are passed through squeezing mechanism in this screw shaft rotating and juice separate and pomace are separate. In this determination of physical properties like dimensions (Length, Width, Thickness), Geometric mean diameter, sphericity, size shape, surface area and density were determined. Average length, width and thickness were 164.8 mm, 87.12 mm and 88.9 mm, respectively. Average weight of pineapple fruit was 898.8 g. Size, shape, density and sphericity of pineapple fruit were 109.68, 53.38, 1.394 and 0.64, respectively. The average is taken the weight of fruit (g), weight of waste (g), weight of juice (g) are 1191.5, 318.6 and 826.1, respectively. On this observation we come to know that juice yield (%), extraction efficiency (%), extraction loss (%), are 71.09, 70.15, and 3.91were taken, respectively. The RPM is 2800. Powered by a 0.35 HP single phase electric motor, the machine has a capacity of 18.90 kg/h.

Keywords

Fruit Juice, Juice Extractor, Physical Properties, Pineapple, Pomace.

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V. J. Netke ¹, D. T. Bornare ¹, P. R. Vairagar ¹, K. P. Babar ¹

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M. S.), IN

Abstract

Present work have been undertaken to develop and standerize the Ragi fortified Kharodi. The Kharodi is prepared from pearl milet with fortitfication of Ragi. Four treatment were used with sample code T₀ (100-00), T₁ (70-30), T₂ (60-40) and T₃ (50-50) i.e. 30, 40 and 50 per cent are the per cent of the fortification. The prepared Ragi fortified Kharodi was evaluated for the its sensory acceptability using 9 point hedonic scale. It was found that treatment T₁ containing 30 per cent Ragi fortified in Kharodi got highest score as compare to other treatments. Hence this preparation was used for further study of nutritional analysis and its found better result. It was concluded that from the research Ragi fortified Kharodi sample T₁ containing 30 per cent of Ragi flour was most desirable in terms of sensory and nutritional quality profile.

Keywords

Kharodi, Sensory Evolution, Pearl Millet, Ragi.

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Anita Laghulkar ¹, D. T. Bornare ¹, Hanuman Bobade ¹

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN

Abstract

Acrylamide is toxic compound, probable carcinogenic, formed via the browning process by maillard reaction between amino group of free amino acid asparagine and reducing sugar during heating of carbohydrate-rich foods. Wheat contains high level of these precursors. The main objective of this investigation was to study the effect of germination on reduction of acrylamide formation of baked wheat. Wheat soaked for 12 hours and germination at 25°C for different time period 24, 48, 72 hours and baked at 200°C for 20 min and un-germinated flour baked was considered as control. Acrylamide content was determined by Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS). The results of this study effective on acrylamide, control baked wheat found 0.153 mg/kg of acrylamide and 24 hours germinated wheat flour baked which found 0.026 mg/kg, 48 hour sample found 0.016mg/kg and 72 hours sample found 0.005mg/kg. Acrylamide reduced after 24 hours germination 83.00 per cent and after 48 hours germination acrylamide decreased from baked wheat dough was 89.54 per cent and after 72 hours germination decreased 96.53 per cent. In conclusion, germination was an efficient way to reduce acrylamide content in baked wheat.

Keywords

Acrylamide, Wheat, Germination Process, Baking, Mitigation Strategy.

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