International Journal of Processing and Post harvest Technology

Veena Pal ¹, S. K. Garg ¹, J. P. Pandey ²

Affiliations
1 College of Agriculture Ganjbasoda, Jawaharlal Nehru Krishi Viswa Vidyalaya, Jabalpur, M.P., IN
2 Post Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar, Uttarakhand, IN

Abstract

Investigation were conducted on commercial variety of paddy (Pant Dhan - 4) commonly grown in Northern India. Physical, gravimetric and milling properties were analysed in the laboratory at different degree of polish ranging from 0 per cent to 11.31 per cent. It was observed that the length, width, thickness and 1000 kernel weight ranged from 6.53 mm to 6.13 mm; 2.36 mm to 2.20 mm; 1.84 to 1.76 mm and 27.01 g to 20.00 g, respectively for 0 per cent and 11.35 per cent degree of polish. Milling, head broken yield were significantly affected by degree of polish. The various mathematical models had been developed for expressing the interaction between physical, gravimetric and milling properties with degree of polish were computed.

Keywords

Polishing, Physical, Milling Properties

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Namitaj Patil ¹, J. P. Pandey ¹, S. k. Garg ¹

Affiliations
1 Department of Post Harvest Process and Food Engineering, College of Technology, G. B. Pant University of Agricultural and Technology, Pantnagar, UDHAM SINGH NAGAR Uttarakhand, IN

Abstract

The drying kinetics of onion slices were studied in a tray dryer. Response surface methodology (RSM) was used for designing the experiments with Incomplete Composite Block (Box-Behnken) Design. The independent parameters were drying temperature (70, 80 and 900C) during first stage, cut-off time (30, 50 and 70 min) and tempering period (0, 20 and 40 min).Temperature of second stage was kept constant at 600C. Empirical models namely Page's, exponential and logarithmic model were fitted to experimental drying data. The study indicates that drying time decreased with increase in temperature and cut-off time. Drying of onion slices took place in falling rate period only. The Page model of first stage and exponential model of second stage described the drying behaviour of onion slices well.

Keywords

Onion Slices, Two- Stage Drying,drying Kinetics, Rsm, Mathematical Modeling

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Kaushal Kumar ¹, S. K. Garg ², D. K. Gupta ³

Affiliations
1 Department of Agro Processing and Rural Engineering, Mahamaya College of Agricultural Engineering and Technology (N.D.U.A.T.), Akabarpur, Ambedkarnagar (U.P.), IN
2 College of Agriculture (J.N.K.V.V.), Ganjbasoda (M.P.), IN
3 Department of PHP & FE, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand), IN

Abstract

Moisture dependent physical properties of Bhatt (Black soybean) were evaluated in the moisture range from 8.67 to 25 per cent (d.b). The moisture content had significant effect on the physical properties of Bhatt. The length, width and thickness varied in the range of 4.87 to 7.8 mm, 3.12 to 5.5 and 2.34 to 4.02mm at moisture content of 8.67 per cent (db) to 25.00 per cent (db). The geometric mean diameter, sphericity, surface area and volume of the grain were in the range of 4.565 to 5.011mm, 0.704 to 0.723, 65.105 to 75.116mm² and 10.847 to 12.515mm³, respectively. Thousand Kernel weight varied from 59.89 to 66.84 g along with the associated standard deviation in the range of 1.562 to 7.739 at moisture content range of 8.67 per cent to 25.00 per cent (db). The bulk density and true density decreased with increase in the moisture content and were in the ranges of 646.48 to 695.35 kg/m³ and 1169.60 to 1193.40 kg/m³ along with associated standard deviation in the range of 1.300 to 2.479 for bulk density and 2.157 to 6.730 for true density, respectively. The value of porosity was found 0.417 at 8.67 per cent moisture content and 0.445 at 25.00 per cent moisture content.

Keywords

Physical Properties, Bhatt, Black Soybean.

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