Informatics Publishing Limited

P. S. Sawant ¹, N. J. Thakor ¹, N. B. Yenagi ¹, A. D. Divate ¹, S. B. Swami ¹, A. A. Sawant ¹

Affiliations
1 Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra-415 712, IN

Abstract

Millets, among the food grains, are the cheapest and nutritious wholesome food grains for people of all age groups. They have certain specialities which yield products of superior nutritional and technological characteristics than the major cereals. The millet grains offer many opportunities for diversified utilization and in adding value. It is possible to make many different kinds of value added food products by adopting appropriate milling, popping, malting and pearling technologies. However, they have remained the food for the people of lower socio-economic strata and traditional consumers because of their coarse texture, characteristic flavour, intense coloured seed coat and cultural attachment. Also, the use of millets is less popular especially among the urban population due to non availability of suitable post harvest technologies to develop consumer attractive processed products similar to rice or wheat.

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N. J. Thakor ¹, V. T. Atkari ², M. S. Powale ³

Affiliations
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. B.S. Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri M.S., IN
2 Department of Agricultural Process Engineering, Dr. A.S. Col lege of Agricul tural Engineering, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar M. S., IN
3 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. B.S. Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri M. S., IN

Abstract

Vegetables are highly perishable commodities and, therefore, need to be preserve as long as possible in order to make the commodity available in off seasons. Dehydration is a value addition operation of a produce. The optimization of such an operation leads to an improvement in the quality of the output. Dehydrated vegetables are used basically as a raw material in food products. In the present investigation, dehydration of math (Amaranthus cruentus) was carried out by tray drying and microwave drying. Before going for dehydration test physical properties of math (Amaranthus cruentus) were determined. The temperatures selected for tray drying were 400C, 500C and 600C. The math (Amaranthus cruentus) was also dried in microwave oven for three different durations i.e.10 sec, 1 min and 2 min. The dehydrated math (Amaranthus cruentus) was tested for ascorbic acid content, â-carotene content, rehydration test and organoleptic evaluation.

Keywords

Math, Dehydration, Rehydration, Tray Drying, Microwave Drying

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A. P. Chaudhari ¹, N. J. Thakor ², S. P. Sonawane ², A. A. Sawant ²

Affiliations
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri M.S.
2 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. Balasaheb awant Konkan Krishi Vidyapeeth,Dapoli, Ratnagiri M.S., IN

Abstract

The physical properties of cashew nut shells were studied as it is necessary in handling, drying, heating, CNSL extraction and other relevant processing operations. The physical properties of the cashew nut shell at moisture content of 10.16 per cent (wb) studied were size, surface area, bulk density, angle of repose, co-efficient of friction and terminal velocity. The cashew nut shells were classified into three sizes i.e. small, medium and large. The percentages of these sizes found in the commercially available sample of shells were 9.74 per cent, 77.46 per cent and 12.80 per cent, respectively. The average values obtained were 2410 mm2, 314 kg/m3 and 4.91 m/s for surface area, bulk density and terminal velocity, respectively. The angle of repose of medium size shells (23.250) was quite close to that of control (23.610) sample of shells. The co-efficient of friction was observed maximum for mild steel surface.

Keywords

Cashew Nut Shells, Cnsl, Physical Properties

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S. K. Jain ¹, D. M. Mahale ², N. J. Thakor

Affiliations
1 Department of Farm Structures, College of Agricultural Engineering and Technology, Dr. B.S. Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri M.S., IN
2 College of Agricultural Engineering and Technology, Dr. B.S. Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri M.S., IN

Abstract

In the hot and humid climate of Konkan region issue of cow comfort is ignored and hence has serious implications for barn profitability. Twelve cows were selected for study of comfort on concrete floor and rubber mat floor. The average lying down time of cows was increased on rubber mat floor from 2.00 to 4.28 h. The time required to sit and to stand the cow on rubber mat floor was less as compared to concrete floor. The average maximum number of slippage on concrete floor was observed 4.9 and on the rubber mat floor was 4.0. The average minimum number of slippage on concrete floor was 4.4 and on the rubber mat floor was 2.6. The milk production was increased by 30.4 per cent when cows were housed on rubber mat floor as compare to concrete floor due to increase in comfort.

Keywords

Rubber Mat Floor, Concrete Floor, Slippages, Time to Sit and to Stand, Milk Production

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A. A. Sawant ¹, N. J. Thakor ¹, S. B. Swami ¹

Affiliations
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri (M.S.), IN

Abstract

Snack foods are being considered integral part of human food habits and they become more relevant if targeted to satisfy the need. The promising feature of the technology is that the final product can be tailored as per nutrition requirement by changing the feed material composition. The concern of the present time to prepare such food products which can be aid in control prevailing diseases like heat problems, diabetics, blood pressure etc. extrusion cooking is a feasible technique to manufacture expanded products and has been the objects of studies to enhance the nutrition and functional properties of extrudates for the development of various product. Extrusion cooking results in starch gelatinization, denaturation of proteins, inactivation of many native enzymes and antinutritional factors, reduction of microbial counts and improvements in digestibility and biological value of proteins. Extruded product can be categorized for a particular application depending on their functional properties such as water absorption and water solubility indexes, expansion ratio, bulk density and viscosity of the dough.

Keywords

Application, Extrusion, Cooking Technology, Food Industry.

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A. D. Divate ¹, V. T. Atkari ², N. J. Thakor ³, A. A. Sawant ⁴

Affiliations
1 Krishi Vigyan Kendra, Kosbad Hill, Dist. Palghar, IN
2 Dept. of Agricultural Process Engineering, Pad. Dr. D. Y. Patil CAET, Talsande, Kolhapur, IN
3 CAET, DBSKKV, Dapoli, IN
4 Dept. Agricultural Process Engineering, CAET, DBSKKV, Dapoli, MS, IN

Abstract

Finger millet (Eleusine coracana), also known as Nachani, Ragi or Nagli, is one of third most important millet (sorghum and pearl millet) grown in tropical semi-arid regions of the world primarily in India and Africa. The aim of the study is to review the potential health benefits of finger millet. Desk reviews were collected from Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli University, Central Institute of Agricultural Engineering, Bhopal, libraries and other web sources etc. Finger millet is rich in several nutrients as well as non-nutrients such as phenols. It has high energy, has less starch, high fiber (3.6 g/ 100 g, most of which is insoluble), has low glycemic index (55) and is gluten free. The protein content ranges from 5.6 to 12.70 % and it is low in lysine, tryptophan, threonine and the sulfur-containing amino acids. The energy of millet is greater than sorghum and nearly equal to that of brown rice because the lipid content is generally higher (1.3 to 2 %). Total ash content is higher in finger millet than in commonly consumed cereal grains. The ash content has been found to be nearly 1.7 to 4.13 % in finger millet. Calcium and iron content of finger millet ranged from 162 to 487 mg % and 3.61 mg/100 g to 5.42 mg % respectively. Calcium deficiency leading to bone and teeth disorder, iron deficiency leading to anemia can be overcome by introducing finger millet in our daily diet. They are also recognized for their health beneficial effects, such as anti-diabetic, anti-tumerogenic, atherosclerogenic effects, antioxidant and antimicrobial properties.

Keywords

Finger Millet, Amino Acid, Micronutrient, Glycemic Index, Antioxidant.

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S. V. Patil ¹, N. J. Thakor ¹

Affiliations
1 Department of Agricultural Process Engineering, Dr. B.S. Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri (M.S.), IN

Abstract

Coconut plantation is abundant in konkan region of Maharashtra (India). Small landholders can improve their income through value added activities in downstream processing of coconut. One such activity would be to dry copra for preservation and subsequent oil extraction. Copra drying in konkan region is practiced largely through sun drying and chula drying. In both these drying methods, copra quality deteriorates significantly due to either open fire smoke, dust and mould growth in sun drying. There is need to have a natural convection indirect heating small mechanical copra dryer suited to the requirements of konkan farmers. This paper present design and testing of natural and forced convection indirect heating small mechanical dryer using agricultural waste as fuel. Components of dryer were drying chamber housing with two trays inside, heating chamber, burning cum heat exchanging unit i.e. furnace and chimney. The capacity of the dryer is 50 kg coconuts per batch (to hold coconut halves 50 % (w.b.) moisture content). The dryer was tested for drying performance in respect of drying air temperature, fuel consumption and quality of dried copra after the drying. The total area required for housing the dryer is 0.81 m2. This is suitable dryer for drying of coconuts in rainy season when sun light is seldom available and chance of contaminants from quality point of view is minimum.

Keywords

Agricultural Waste, Copra Dryer, Coconut Plantation.

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H. D. Rupnawar ¹, A. A. Sawant ¹, N. J. Thakor ¹, S. B. Swami ¹, A. P. Patil ²

Affiliations
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri (M.S.), IN
2 Department of Agricultural Process Engineering, Dr. A.S. College of Agricultural Engineering and Technology, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar (M.S.), IN

Abstract

Jackfruit is a tropical large size exotic cylindrical-round shape fruit consists of bulbs (seed and carpel) and rind including mesocarp. Unripe and ripe jackfruits both have application in day to day use. Size, shape, volume and density of the components of the fruit as a whole and its components were determined. The unripe jackfruit average weight was in the range of 7-10 kg and average diameter was 32.35 cm and length was 40.4 cm which were reduced by about 20 per cent on ripening. Bulb, seed and rind components of ripe fruit were 47, 10 and 53 per cent, respectively. Volume of unripe jackfruit was 7.07 litres (7007 cc) and solid density and bulk density were 1005 kg/m³, 150.24 kg/m³, respectively. The weight for the unripe fruit bulb was 16.67 g and of ripe bulbs was 11.77 g. The volume of unripe fruit bulbs was 16.80 cm³ and that of ripe bulbs was 11.44 cm³. The bulk density of the unripe fruit bulbs were 809.59 kg/m³ and of ripe bulbs was 728.61 kg/m³. Seed of jackfruit weighed 3.88 g and volume and bulk density respectively was 3.51 cm³ and 854.28 kg/m³. Jackfruit was classified into three sizes based on length 28-34 cm as small, 35-45 as medium and more than 45 cm in length as large size fruits.

Keywords

Jackfruit, Bulbs, Bulk Density, Tropical, Size, Shape.

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