International Journal of Agricultural Engineering

N. J. Thakor ¹, V. T. Atkari ², M. S. Powale ³

Affiliations
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. B.S. Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri M.S., IN
2 Department of Agricultural Process Engineering, Dr. A.S. Col lege of Agricul tural Engineering, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar M. S., IN
3 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. B.S. Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri M. S., IN

Abstract

Vegetables are highly perishable commodities and, therefore, need to be preserve as long as possible in order to make the commodity available in off seasons. Dehydration is a value addition operation of a produce. The optimization of such an operation leads to an improvement in the quality of the output. Dehydrated vegetables are used basically as a raw material in food products. In the present investigation, dehydration of math (Amaranthus cruentus) was carried out by tray drying and microwave drying. Before going for dehydration test physical properties of math (Amaranthus cruentus) were determined. The temperatures selected for tray drying were 400C, 500C and 600C. The math (Amaranthus cruentus) was also dried in microwave oven for three different durations i.e.10 sec, 1 min and 2 min. The dehydrated math (Amaranthus cruentus) was tested for ascorbic acid content, â-carotene content, rehydration test and organoleptic evaluation.

Keywords

Math, Dehydration, Rehydration, Tray Drying, Microwave Drying

Full Text

     

A. P. Chaudhari ¹, N. J. Thakor ², S. P. Sonawane ², A. A. Sawant ²

Affiliations
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri M.S.
2 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. Balasaheb awant Konkan Krishi Vidyapeeth,Dapoli, Ratnagiri M.S., IN

Abstract

The physical properties of cashew nut shells were studied as it is necessary in handling, drying, heating, CNSL extraction and other relevant processing operations. The physical properties of the cashew nut shell at moisture content of 10.16 per cent (wb) studied were size, surface area, bulk density, angle of repose, co-efficient of friction and terminal velocity. The cashew nut shells were classified into three sizes i.e. small, medium and large. The percentages of these sizes found in the commercially available sample of shells were 9.74 per cent, 77.46 per cent and 12.80 per cent, respectively. The average values obtained were 2410 mm2, 314 kg/m3 and 4.91 m/s for surface area, bulk density and terminal velocity, respectively. The angle of repose of medium size shells (23.250) was quite close to that of control (23.610) sample of shells. The co-efficient of friction was observed maximum for mild steel surface.

Keywords

Cashew Nut Shells, Cnsl, Physical Properties

Full Text

     

S. K. Jain ¹, D. M. Mahale ², N. J. Thakor

Affiliations
1 Department of Farm Structures, College of Agricultural Engineering and Technology, Dr. B.S. Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri M.S., IN
2 College of Agricultural Engineering and Technology, Dr. B.S. Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri M.S., IN

Abstract

In the hot and humid climate of Konkan region issue of cow comfort is ignored and hence has serious implications for barn profitability. Twelve cows were selected for study of comfort on concrete floor and rubber mat floor. The average lying down time of cows was increased on rubber mat floor from 2.00 to 4.28 h. The time required to sit and to stand the cow on rubber mat floor was less as compared to concrete floor. The average maximum number of slippage on concrete floor was observed 4.9 and on the rubber mat floor was 4.0. The average minimum number of slippage on concrete floor was 4.4 and on the rubber mat floor was 2.6. The milk production was increased by 30.4 per cent when cows were housed on rubber mat floor as compare to concrete floor due to increase in comfort.

Keywords

Rubber Mat Floor, Concrete Floor, Slippages, Time to Sit and to Stand, Milk Production

Full Text