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Satyanarayana, Ch. V. V.
- Performance Evaluation of Improved Cook Stoves
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Authors
Affiliations
1 Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, IN
2 Post Harvest Technology Center, College of Agricultural Engineering, Bapatla, Andhra Pradesh, IN
3 College of Agricultural Engineering, Madakasira, IN
1 Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, IN
2 Post Harvest Technology Center, College of Agricultural Engineering, Bapatla, Andhra Pradesh, IN
3 College of Agricultural Engineering, Madakasira, IN
Source
Nature Environment and Pollution Technology, Vol 11, No 4 (2012), Pagination: 621-624Abstract
Approximately 70-80% of the total energy used in villages is consumed for domestic cooking and 80-90% of the domestic energy needs are met through firewood, cow dung and agricultural crop wastes. The bio fuels are being burned in low efficiency traditional cook stoves. The environment within the house is polluted by the smoke emitted from the traditional cook stoves causing ill effect on health of women and children. To alleviate this problem, a number of double pot improved cook stoves (ICSs) have been developed for rural people. Experiments were conducted on different models of cook stoves viz. traditional cook stove, Sukhad, Udairaj and improved Udairaj models to find the thermal efficiency, power rating and specific fuel consumption by conducting water boiling test. Udairaj cook stove was found to have the highest thermal efficiency of 23.4%, whereas traditional cook stove was found to have lowest thermal efficiency of 15.4% among the cook stoves tested. Uadairaj and improved Udairaj cook stoves were found to have similar power rating and lowest specific fuel consumption in the range of 0.811 kw to 0.849 kw and 1.232 kg/kwh to 1.225 kg/kwh respectively whereas traditional cook stove was found to have lowest power rating of 0.559 kw and highest specific fuel consumption of 1.799 kg/kwh.Keywords
Improved Cook Stove, Thermal Efficiency, Power Rating.- Studies on Modified Atmospheric Packaging of Banana
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Authors
Affiliations
1 Department of Processing and Food Engineering, College of Agricultural Engineering, Acharya N.G. Ranga Agricultural University, Bapatla (A.P.), IN
1 Department of Processing and Food Engineering, College of Agricultural Engineering, Acharya N.G. Ranga Agricultural University, Bapatla (A.P.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 1 (2016), Pagination: 67-72Abstract
Banana (Musa paradisiaca) is one of the commercially important tropical fruits being produced in more than 120 countries in the world with an annual production of 88 million tons from an area of 10 million ha. MAP is a well established technology, which along with low temperature storage helps in extending the shelf-life and maintenance of the quality of fruits. A shelf-life of 25 days was observed when the banana were packed in LDPE, PP and PVC pouches and stored at 13°C temperatures whereas a shelf-life of 15 days was observed when the packed bananas were stored at room temperature. The shelf-life of unpacked banana stored at room temperature was only 5 days. The quality of bananas was good when packed in LDPE pouches compared to PP, PVC pouches based on the sensory and biochemical parameters. The PLW of bananas was very low, 1.84 per cent in LDPE pouches stored at 13° C temperature. The ascorbic acid content of banana was highest in LDPE pouches stored at 13°C temperature. The increase of TSS and pH of banana was less in LDPE pouches. It has been concluded that the banana packed in LDPE pouches under modified atmosphere packaging and stored at 13°C temperature give a shelf-life 25 days in comparison to only 5 days in room temperature for unpacked bananas.Keywords
Banana, Shelf-Life, TSS, Quality, Modified Atmosphere Packaging.References
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