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Kumar, Dewendra
- Optimization of Crop-Machine Parameter on the Performance of Kodo Pearler
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Authors
Affiliations
1 Department of Agricultural Processing and Food Engineering, S.V. College of Agricultural Engineering and Technology and Research Station, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), IN
2 Department of Farm Machinery and Power Engineering, S.V. College of Agricultural Engineering and Technology and Research Station, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), IN
1 Department of Agricultural Processing and Food Engineering, S.V. College of Agricultural Engineering and Technology and Research Station, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), IN
2 Department of Farm Machinery and Power Engineering, S.V. College of Agricultural Engineering and Technology and Research Station, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), IN
Source
International Journal of Agricultural Engineering, Vol 10, No 2 (2017), Pagination: 545-549Abstract
Kodo millet (Paspalum scrobiculatum L) is a stable food of some tribal’s of India especially in the states of Chhattisgarh and Madhya Pradesh. Traditionally, de-husking was done by hand pounding using stone mortar and wooden pestle with metal ring on the tip or by the use of Kodo pearler. The performance was optimize and evaluated at different treatments of Kodo grins and cylinder speeds with factorial SPD. It was observed that cylinder speed and treatment have a significant effect on the performance indices. The results show that the milling recovery and capacity of machine increased as the cylinder speed increase. The milling recovery and capacity of machine was highest (62.62 %) and (17.65 kg-h-1) for 24 h soaked grins at 22.83 m-s-1 cylinder speed. The head rice per cent was found to be highest (93 %) for 24 h soaked grins at cylinder speed 11.57 m-s-1. The percentage of broken rice decreased with the increase soaking time and decrease cylinder speed.Keywords
Kodo Pearler, Optimization, Treatments, Cylinder Speed, Milling Recovery.References
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