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Khodke, S. U.
- Performance Evaluation of Concentric Screen Grader
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Authors
Affiliations
1 Depatment of Agricultural Process Engineering, Dr. Panjabrao Deshmukh Krishi Vidhyapith, Akola(M.S.), IN
2 Department of Food Engineering, MIT College of Food Technology, Pune(M.S.), IN
3 Department of Agricultural Process Engineering, Vasantrao Naik Marathawada Agriculture University, Parbhani(M.S.), IN
1 Depatment of Agricultural Process Engineering, Dr. Panjabrao Deshmukh Krishi Vidhyapith, Akola(M.S.), IN
2 Department of Food Engineering, MIT College of Food Technology, Pune(M.S.), IN
3 Department of Agricultural Process Engineering, Vasantrao Naik Marathawada Agriculture University, Parbhani(M.S.), IN
Source
International Journal of Agricultural Engineering, Vol 8, No 1 (2015), Pagination: 140-143Abstract
The machine main frame had dimensions 2000 mm × 1250 mm × 1000 mm, with a approximate cost of Rs. 45,000. The performance parameters such as actual capacity, grading efficiency of each grade, overall grading efficiency, damage loss and peel loss were studied in this work. The operating speed of the grader was maintained at constant speed 16 revolutions. The maximum grading efficiency of 96 and 62.3 per cent was found in onion and potato grading, respectively. The cost of the mechanical grading obtained was Rs. 30 per tonne. The ratio of cost for manual to mechanical grading worked out to be 12.45:1. During the performance test only peel loss was observed in onion grading while in case of potato grading more damage occurred. Therefore, this grading is only suitable for onion grading.Keywords
Fruit-Vegetable Grader, Screen Grader, Onion, Potato.
- Design and Development of Grader for Kagzi-Lime
Abstract Views :266 |
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Authors
S. G. Pawar
1,
S. U. Khodke
2
Affiliations
1 Department of Agricultural Process Engineering, Vasantrao Naik Marathwada Krishi Vidyapeeth, PARBHANI (M.S.), IN
2 Department of Agricultural Process Engineering, Vasantrao Naik Marathwada Krishi Vidyapeeth, PARBHANI (M.S.), IN
1 Department of Agricultural Process Engineering, Vasantrao Naik Marathwada Krishi Vidyapeeth, PARBHANI (M.S.), IN
2 Department of Agricultural Process Engineering, Vasantrao Naik Marathwada Krishi Vidyapeeth, PARBHANI (M.S.), IN
Source
International Journal of Agricultural Engineering, Vol 9, No 1 (2016), Pagination: 12-18Abstract
A Kagzi-lime fruit grader was developed using concentric screen principle. The machine consists of feeding, grading, collection and power transmission units. The dimensions of the machine are 1200 mm x 700 mm x 700 mm with a cost of approximately Rs. 25,000. The Kagzi-lime fruit were graded into three grades viz., Grade-I-above 40 mm, Grade-II-between 40 to 36 mm and Grade-III-below-36 mm. The maximum grading efficiency of 95 per cent at 14 rpm of the speed of grading unit and 7 degree feed trough angle with actual capacity was found 354.45 kg/h. and Rs. 6.62/qt cost of grading. In absence of electricity (on farm) manually operated grader is also suitable to marginal farmers with 86 per cent grading efficiency and Rs. 12.23/qt cost of grading.Keywords
Design, Screen Grader, Kagzi-Lime, Cost Analysis.References
- Ali, Mazara, Ali, Syed, Mandhar, S.C. and Ganachari, Ambrish (2011). Evalution of electronic weight grader for [Manilkara achras (Mill). Fosberg] grading. Engg. & Tech. in India, 2 (1&2):6-9.
- Biradar, B.G. (2004). Desing, fabrication and performance evaluation of power operated banana slicer. M.Tech. Thesis, College of Agricultural Engineering, Marathwada Agricultural University, Parbhani, M.S. (INDIA).
- Khurmi, R.S. and Gupta, J.K. (2003). A textbook of machine design. Eurasia Publishing House (Pvt.) Ltd., NEW DELHI, INDIA
- Mangaraj, S., Singh, K.K., Varshney, A.C. and Keddy, B.S. (2009). Design and development of a fruit grader. J. Food Sci. & Technol., 46 (6):554-558.
- Mangaraj, S., Varshney, A.C., Reddy, B.S. and Singh, K.K. (2005). Development of a stepwise expanding pitch fruit grader. J. Agric. Engg., 42 (3):74-79.
- Stanton, E. andWintson, A.B. (1977). Machine design. D.B. Faraporevala sons and Co. privat Lit.210, DR. D. Naoraji Road, Bombay (M.S.) INDIA.
- Quality Assessment of Microwave Blanched Sweet Corn Kernels
Abstract Views :161 |
PDF Views:0
Authors
Affiliations
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No 1 (2018), Pagination: 164-167Abstract
Sweet corn (Zea mays L.) is an annual grass of the Poaceae (Grass) family. Sweet corn also called sugar corn and pole corn which is a variety of maize with high sugar content. It is a good source of carbohydrate, fibre, carotenoids, minerals and vitamins (A and E) and widely used as fresh, processed food and to make masala corn, curry and corn bread. Shelf-life of ready to use fresh sweet corn kernels is important due to its high moisture content. Blanching is one of the steps for shelf-life extension during storage. Therefore, an investigation was carried out to study the effects of microwave blanching treatments on the quality of sweet corn kernels in order to determine suitable blanching time. Sweet corn kernels were blanched in microwave for various times (1, 3, 5 and 7 min) at 540 watt. Blanched samples were also analyzed for sensory analysis and physico-chemical qualities i.e. moisture content, TSS, pH, total sugar, total carotenoids, colour (L*value, hue angle, chroma) and firmness using standard methods. These blanching treatments were evaluated with respect to the highest sensory score and the process was optimized on the basis of the maximum retention of colour, texture and total carotenoids and minimum loss of total soluble solids and total sugar. The degree of colour, texture, flavour, taste and overall acceptability was found higher for sample MB3 (Sample blanched for 3 min). From result it was observed that there was decrease in moisture, TSS, total sugar while increase in pH for 1 to 7 min blanching time. There was a strong significant influence of the blanching time, on colour, firmness and total carotenoids. It can be concluded that sweet corn kernels blanched for 3 min resulted in better quality parameters.Keywords
Sweet Corn Kernels, Blanching Time, Quality, Total Carotenoids.References
- Alan, O., Kinaci, G., Kinaci, E., Basciftci, Z.B., Sonmez, K., Evrenosoglu, Y. and Kutlu, I. (2014). Kernel quality of some sweet corn varieties in relation to processing. Notulae Botanicae Horti Agrobatanicicluj Napoca, 42(2): 414-419.
- Barrett, D.M., Garcia, E.L., Russell, G.F., Ramirez, E. and Shirazi, A. (2000). Blanch time and cultivar effect on quality of frozen and stored corn and broccoli. J. Food Sci., 65(3): 534-540.
- Junpatiw, A., Lertrat, K., Lomthaisong, K. and Tangwongchai, R. (2013). Effects of steaming, boiling and frozen storage on carotenoid contents of various sweet corn cultivars. Internat. Food Res. J., 20 (5): 2219-2225.
- Macdaniel, M. R., Montgomery, D. L. and Lundhal, D. S.(1988). Evaluation of high temperature short time blanched frozen sweet corn. J. Food Sci., 53(3) : 760-764.
- Riad, G. S. and Brecht, J.K. (2003). Browning of fresh-cut sweet corn kernels after cooking is prevented by controlled atmosphere storage. Acta Hort., 628, ISHS.
- Shu, Shange (1990). Effect of maturity and blanching and blanching on carbohydydrate components of frozen normal sweet and supersweet corn. M.Sc. Thesis, Organ State University.
- Song, J. Chunquan, L., Dajing, L. and Meng, L. (2013). Effect of cooking methods on total phenolic and carotenoid amounts and DPPH radical scavenging activity of fresh and frozen sweet corn kernels. Czech J. Food Sci., 31(6): 607-612.
- Szymanek, M. (2012). Processing of sweet corn. In : A.A. Eissa, ed. Trends in vital food and control engineering. ISBN: 978-953-51-0449-0, InTech.
- Trongpanich, K., Stonsoavapak, S., Hengsawadi, D. and Lowitoon, N. (2002). A comparative study on pretreatment processes of canned whole kernel sweet corn. Kasetsart J. Nat. Sci., 36 : 63-68.