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Patil, Sachin
- Developments in Mechanization of Root and Tuber Crop Peeling Machine
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1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 121-126Abstract
The ischolar_main and tuber crops are of immense importance with respect to their varying utility and nutritional aspects. This review is aimed at discussing the developments in mechanization of peeling systems for the ischolar_main and tuber crops in food processing related industries and at house hold. The ischolar_main and tuber crops are produced in significant amount in India and world. Production of ginger, potato and sweet potato in India for the year 2017-2018 was 1075 MT, 49344 MT and 1465 MT, respectively. These crops are consumed in all over world for their peculiar characteristics. These ischolar_main and tuber crops are rich sources of phytochemicals and bioactive compounds which are reported to have many health benefits. Many of these ischolar_main and tuber crops are covered by a protective covering or peel which in general is inedible and is of less significance in view point nutrition. Hence, before further processing or consumption usually this peel is removed. The peel is removed by many methods like manual, mechanical, thermal and chemical. Being high level of heterogeneity in the structure of ischolar_main and tuber crops like ginger, potato and sweet potato peeling processes face a numerous problems. There had been considerable developments in mechanization of peeling systems, however each of these with certain shortcomings. Mechanical peeling is more efficient (75-80%) with minimum loses, easy to operate and other advantages. This review will help in finding the pros and cons of various in mechanized peeling systems and future scope for improvement in these systems.Keywords
Peeling, Processing, Ginger, Potato, Sweet Potato.
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- Jackfruit Seed Flour:Processing Technologies and Applications
Abstract Views :174 |
PDF Views:0
Authors
Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 149-154Abstract
Jackfruit (Artocarpus heterophyllus Lam) is the largest produced fruit in the world. It is originated from India. Climate required for growing jackfruit is tropical and subtropical. It is indigenous food crop. Humid and hot region suitable for growth of this tree. It is not tolerate cold and higher altitude also frost and drought. Jackfruit contains some vitamins like vitamin A, vitamin C, thiamine and riboûavin also some minerals like calcium, potassium, iron, sodium, zinc, niacin and many other nutrient. Jackfruit contain antioxidant which help in prevention from free radicals. It contain potassium and calcium so it regulate the blood pressure and beneficial to bones growth. It also helpful as anti-inuammatory, antibacterial, anticariogenic, antifungal and in inhibition of melanin biosynthesis, wound healing effects. The jackfruit peels utilization only 10% for food applications that is pectin extraction. While 90% is for non-edible applications of bioulm, biosorbent, biohydrogen, and activated carbon. It contains phytonutrients like lignans, isouavones and saponins, their health beneûts are wide-ranging from anticancer to antihypertensive, antiaging, antioxidant and antiulcer. Protein, dietary fibre and carbohydrate contents of jackfruit seeds is 13.50%, 3.19% and 79.34%, respectively. The jackfruit seed has been utilized for processing like flour for bakery, extruded products, chapaties, starch extraction and confectionary. Application of jackfruit seeds in medicines, seeds are believed to be helpful in digestion.Keywords
Health Benefits, Indigenous, Jackfruit, Phytonutrients, Seed Flour.References
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