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Patel, S.
- A Comparative Study of Tikhur Traditional and Partial Mechanical Processing and Cost Economics
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Authors
Soumitra Tiwari
1,
S. Patel
2
Affiliations
1 Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana punjab, IN
2 Department of Agricultural Processing and Food Engineering, Indira Gandhi Agricultural University, Raipur C.G., IN
1 Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana punjab, IN
2 Department of Agricultural Processing and Food Engineering, Indira Gandhi Agricultural University, Raipur C.G., IN
Source
International Journal of Agricultural Engineering, Vol 6, No 1 (2013), Pagination: 213-215Abstract
The edible rhizome rich in powder content is processed to obtain tikhur flour which is cooked in different forms and preparations and consumed in many parts of India. The traditional way of tikhur powder extraction or processing leads to a very high loss of powder along with huge time and labour requirement. In the developed partial mechanical method of processing, all the process is similar to that of traditional method except the size reduction of rhizomes and drying. By this method 300 to 400 kg of rhizomes could be handled in a day and it also saves Rs. 30per kg.Keywords
Tikhur, curcuma Angustifolia, Traditional Processing, Mechanical Processing
- Study on Standardization of Starch Extraction Time from Rhizomes of Tikhur (Curcuma angustifolia Roxb.)
Abstract Views :463 |
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Authors
Affiliations
1 AICRP on Tuber Crops, Shaheed Gundadhoor College of Agriculture and Research Station, Jagdalpur, Bastar (C.G.), IN
2 PI-AICRP on Processing, Indira Gandhi Krishi Vishwavidyalaya, Raipur(C.G.), IN
3 Krishi Vigyan Kendra (I.G.K.V.), Narayanpur (C.G.), IN
4 Shaheed Gundadhoor College of Agriculture and Research Station, Kumhrawand Jagdalpur, Bastar (C.G.), IN
1 AICRP on Tuber Crops, Shaheed Gundadhoor College of Agriculture and Research Station, Jagdalpur, Bastar (C.G.), IN
2 PI-AICRP on Processing, Indira Gandhi Krishi Vishwavidyalaya, Raipur(C.G.), IN
3 Krishi Vigyan Kendra (I.G.K.V.), Narayanpur (C.G.), IN
4 Shaheed Gundadhoor College of Agriculture and Research Station, Kumhrawand Jagdalpur, Bastar (C.G.), IN
Source
International Journal of Agricultural Engineering, Vol 7, No 2 (2014), Pagination: 436-441Abstract
The investigation was conducted at Shaheed Gundadhoor College of Agriculture and Research Station (IGKV), Kumhrawand, Jagdalpur, Bastar, Chhattisgarh. The experiment was undertaken during 1st December to 30th December 2010 and 1st December to 30th December 2011. The experiment was laid out in Completely Randomized Design (CRD) in which 7 treatments were tested in three replications. High rhizome and starch yielded genotype IGSJT-10-2 of tikhur was selected as an experimental material. The results clearly indicated that the maximum starch yield 167.29 g/kg of rhizome was recovered in treatment T2 (starch extraction on 5 days after harvest) and lowest starch yield 127.06 g/kg of rhizome was recorded in treatment T7 (Starch extraction on 30 days after harvest of rhizomes). The highest starch recovery per cent was recorded in treatment T2 and lowest starch recovery per cent was recorded in treatment T7. Starch colour observed white in all treatments. In the year 2011-12, highest starch yield 167.73 g/kg of rhizome was recorded in treatment T2 and lowest starch yield 123.27 g/kg or rhizome was recorded in treatment T7. The highest average starch recovery per cent (16.75) of rhizome was also recorded in treatment T2 and lowest starch recovery per cent (12.52) rhizome was recorded in treatment T7. The low starch yield and starch recovery per cent was recorded when starch extracted one day after harvesting of rhizomes, it may be due to high moisture content of rhizomes and field heat. Gradual reduction of starch yield and starch recovery per cent starch extraction after 5 days may be due to conversion of starch in to sugar due to increasing of temperature.Keywords
Tikhur, Curcuma Angustifolia Roxb., Starch Extraction, Starch Recovery, Tikhur Processing.References
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- Tiwari, S., Deo, S., Patel, S., Kumar, M., Kumar, Y. and Talukdar, D. (2012). Physico-chemical variation on starch obtained from mother and finger rhizomes. J. Crop Improv., 13: 25-26.
- Tiwari, Soumita and Patel, S. (2013). A comparative study of tikhur traditional and partial mechanical processing and cost economics. Internat. J. Agric. Engg., 6(1) : 213-215.
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- Studies on Storability of Maize-Millet Based Soy Fortified Extruded Snacks
Abstract Views :150 |
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Authors
Affiliations
1 Department of Dairy Engineering, College of Dairy Science and Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur (C.G.), IN
2 Department of Agricultural Processing and Food Engineering, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), IN
1 Department of Dairy Engineering, College of Dairy Science and Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur (C.G.), IN
2 Department of Agricultural Processing and Food Engineering, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 46-52Abstract
Storability and shelf-life of any products are most important for producers as well as consumers. Shelf-life of products depends on moisture content of the products which should be stored in different packaging materials and storage conditions. In the present study storage stability of extruded snack were carried out at accelerated conditions of 40°C and 90% RH. The extruded snacks using ingredients: maize, finger millet, defatted soy and elephant foot yam in the proportion of 40:30:20:10, respectively was developed under optimized conditions of 110°C barrel temperature, 301 rpm screw speed and 14% moisture content. The effect of storage period on the quality of extruded snacks packed in pouches of low density polyethylene (LDPE), aluminium foil, high density polyethylene (HDPE) and metalized polyethylene terephthalate (MPET) at accelerated condition were determined. The quality parameters such as moisture content, hardness and crispness for storage stability of extruded snacks were evaluated. Packaging material affects the quality of extruded snack products during storage. Packaging material and storage period both had significantly (P< 0.05) affected the moisture content, hardness and crispness of extruded snack product. On the basis of packaging material used, the extruded snacks packed in LDPE pouches showed greater changes to quality parameters and minimum packed in MPET. The shelf-life of extruded snack packed in LDPE, aluminium foil, HDPE and MPET under accelerated condition of storage was found to be 6, 8, 11 and 35 days, respectively. Hence MPET was better packaging material for storing the extruded snack.Keywords
Crispness, Extruded Snack, Hardness, Moisture Content, Packaging, Shelf-Life.References
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- Effect and Optimization of Machine Parameters of Wild Chironji Nut Decorticator Using Response Surface Methodology
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Authors
Affiliations
1 ICAR-Central Institute of Agricultural Engineering, Bhopal (M.P.), IN
2 Department of Agricultural Processing and Food Engineering, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), IN
3 Department of Farm Machinery and Power, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), IN
1 ICAR-Central Institute of Agricultural Engineering, Bhopal (M.P.), IN
2 Department of Agricultural Processing and Food Engineering, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), IN
3 Department of Farm Machinery and Power, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No 1 (2018), Pagination: 156-163Abstract
The kernel contains the nuts of Chironji. Traditionally, it was removed by hand hammer, small stone disc (Jatta) or by the use of Chironji decorticator. Design experiments were conducted by using the response surface methodology (RSM) for optimizing the machine parameters of wild Chironji nut decorticator. The effect of three variables (disc speed, disc clearance and moisture content) with three levels of disc speed (1.05, 1.64 and 2.28 m/s), three levels of disc clearance (6, 7 and 8 mm) and five levels of moisture treated sample (7.83, 8.34, 8.57, 8.68 and 9.04 %, wet basis.) was used for optimization. The maximum whole kernels percentage and minimum kernel breakage were taken as responses in order to optimize the machine parameters. The most suitable optimal results were found at disc speed 1.05 m/s, disc clearance 7 mm and moisture content 8.57 per cent, respectively. The capacity of decorticator, decorticating efficiency, whole kernel recovery and broken kernel recovery percentage at optimized independent parameters were 22.09 kg/h, 87.20 per cent, 16 per cent and 2.88 per cent, respectively.Keywords
Wild Chironji Nuts, Decorticator, Pre-Treatment, Response Surface Methodology, Optimization.References
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