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Sandeep, T. N.
- Efficiency of Mechanical Thresher over Traditional Method of Threshing Finger Millet
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Authors
Affiliations
1 Department of Agricultural Engineering, University Agricultural Sciences, G.K.V.K., Bengaluru Karnataka, IN
1 Department of Agricultural Engineering, University Agricultural Sciences, G.K.V.K., Bengaluru Karnataka, IN
Source
International Journal of Agricultural Engineering, Vol 6, No 1 (2013), Pagination: 184–188Abstract
The research was conducted on efficiency of mechanical thresher over traditional method of threshing finger millet. Finger millet (Eleusine Coracana Craertn) commonly known as ragi is one of the important small millet crop grown in red soil areas of India. It is predominantly cultivated in southern parts of Karnataka. The process of seed damage starts right from harvest to storage. The traditional methods of threshing are tedious time consuming and inefficient in operation. The experiment was conducted with two ragi varieties (MR1 and HR911). Hence, mechanical threshing is a means to overcome the above problems. So as to evaluate the performance efficiency of mechanical thresher over traditional method of threshing finger millet and optimum threshing parameters for finger millet. Some of the important parameters which influence the threshing efficiency, mechanical damage, moisture content, threshing cylinder speed, feeding rate and concave clearance. The method of threshing was experimented at three different moisture content levels of ragi [around 18 to 19, 13 to 15 and 10% (w.b.)]. The mechanical ragi thresher has given the maximum grains output of 140.5 kg/h for variety MR1 and 130.3 kg/h for variety for HR911 as compared to traditional threshing methods.Keywords
Finger Millet, Rasp Bar Thresher, Stone Roller, Moisture Content, Ragi Varieties- Shelling Studies for Steam Treated Cashewnuts Using an Automatic Cashew Sheller
Abstract Views :226 |
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Authors
Affiliations
1 Department of Agricultural Engineering, University of Agricultural Sciences, G.K.V.K., Bengaluru Karnataka, IN
1 Department of Agricultural Engineering, University of Agricultural Sciences, G.K.V.K., Bengaluru Karnataka, IN
Source
International Journal of Agricultural Engineering, Vol 6, No 2 (2013), Pagination: 359–362Abstract
The economic interest has made many countries of the world to encourage the cultivation of cashew and it is fast becoming an export produce in many developing countries. The necessary processing operations needed for cashewnut before obtaining the standard exportable quality of edible cashew kernel require lot of time, materials and human resources. This study considers the shelling capacity, shelling efficiency, shelling percentage, broken kernel percentage and wholeness of kernels obtainable by varying the steaming pressure (0.0, 1.0, 1.5, 2.0 and 2.5 kgcm-2) and steaming duration (15, 20, 25, 30 and 35 min). The cashewnuts were steamed in steam cooker and kept in ambient temperature for 20 to 24h for tempering. The dried nuts were shelled using automatic cashew sheller. The automatic cashewnut sheller recorded maximum shelling capacity (18.40 kg per hour), shelling efficiency (80.66 %), shelling percentage (31.74 %), whole kernel recovery (85.47 %) and broken kernel percentage (14.53 %), respectively at 0.0 kg / cm2 for 30 min.Keywords
Automatic Cashew Sheller, Cashewnuts, Pretreatment, Shelling Parameters- Drying Behaviour of Unpeeled Cashew Kernels in Steam Assisted Cross Flow Dryer
Abstract Views :333 |
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Authors
Affiliations
1 Cashew Research, Puttur (Karnataka), IN
2 AICRP on Post Harvest Technology Scheme, University of Agricultural Sciences (G.K.V.K.), Bengaluru (Karnataka), IN
1 Cashew Research, Puttur (Karnataka), IN
2 AICRP on Post Harvest Technology Scheme, University of Agricultural Sciences (G.K.V.K.), Bengaluru (Karnataka), IN
Source
International Journal of Agricultural Engineering, Vol 7, No 2 (2014), Pagination: 307-312Abstract
The performance of the steam assisted cross flow dryer employed in Indian cashewnut processing industry for drying unpeeled cashew kernels was assessed in terms of drying rate in relation to peeling efficiency. The rate of removal of moisture from unpeeled cashew kernels significantly varied with the location inside the dryer. Cashew kernels placed in close proximity to heat exchanger showed faster diffusion of moisture than other locations inside the dryer. Moisture content of unpeeled cashew kernels was reduced to less than 3.0 per cent (d.b) in the beginning i.e. First 3 hr of drying and reached below 1.0 per cent (d.b) after 9 hr of drying from the initial moisture content of 7.0 per cent (d.b). Movement of humid air towards outlet provided at the top of the dryer and circulation of hot air from bottom to top are the due reasons for the variation in the moisture from the unpeeled cashew kernels inside the dryer. Significant difference was found in the peeling efficiency of unpeeled cashew kernel dried up to 9 hr. Practically, moisture content of unpeeled cashew kernels reduced to 1.0 per cent after 9 hr of drying ensured manual peeling process better and kernels dried for 3 or 6 hr period could not attain the required moisture level to ease manual peeling. Total energy required to operate steam assisted cross flow dryer was found to be 16.49 per cent lesser than existing type of dryers in Indian cashewnut processing sector.Keywords
Drying, Moisture Content, Unpeeled Cashew Kernels.References
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