Informatics Publishing Limited

S. P. Divekar ¹, S. K. Jain ¹, Chandan Kumar ¹, R. B. Mahadik ¹, V. M. Daware ¹

Affiliations
1 Department of Farm Structures, College of Agricultural Engineering and Technology, Dapoli, Ratnagiri (M.S.), IN

Abstract

The presence of log house in agro-tourism is one of type of attraction to the tourists to come for agro-tourism. The tourists come for tourism and they stay in log house. The main advantage of a log house is a healthy living environment. The log house is made up with the locally available wood or light weight wood. The demand for wooden products is continuously increasing day by day. Wood is exposed to both periodic water absorption and desorption process. Understanding water absorption and desorption in wood are of practical importance since they also affect the mechanical properties of the product. In residential building and in industrial application some of the components are often wood (Ostman, 1985). For the purpose of the study, Agro-tourism for farmers is considered as a range of activities, services and amenities provided by farmers and rural people to attract tourist to their area in order to generate extra income for their businesses. Agro-tourism for tourists is considered as anything that connects tourists with the heritage, natural resource or culinary experiences unique to the agricultural industry or a specific region of the country's rural areas. The designed log house was safe from different loads point of view.

Keywords

Log House, Dead Load, Live Load.

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S. P. Divekar ¹, K. R. Barge ¹

Affiliations
1 College of Agricultural Engineering and Technology, Dapoli, Ratnagiri (M.S.), IN

Abstract

India has annual production of jackfruit amounting to 1.436 million tons with a production area covering 0.102000 million hectors. Upto 500 seeds can be found in a single fruit. Seeds make-up around 10 to 15% of the total fruit weight and have high carbohydrate and protein contents. The seeds are generally eaten in boiled or roasted form or used in many culinary preparations. The average moisture content of jackfruit seed was found 31.10 % (w.b.). The average length came between 23.26 mm to 32.46 mm. whereas the breadth was ranged between 13.16 to 21.64 mm. The thickness was in between 7.34 to 14.56 mm. The average geometric mean diameter was 15.43 mm to 18.99 mm. And the sphericity was found between 0.54 to 0.791. The jackfruit seed showed average bulk density as 460 kg/m₃. Whereas the true density was lying between 500 kg/m₃ to 1200 kg/m₃, while average porosity came as 46.51%.

Keywords

Jackfruit Seed, Length, Breadth, Thickness.

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S. P. Divekar ¹

Affiliations
1 College of Agricultural Engineering and Technology, Dapoli, Ratnagiri (M.S.), IN

Abstract

India’s contribution in the world production of fruits and vegetables during 2013-14 was 13.6 % and 14% , respectively (Anonymous, Indian Horticulture Database 2014). India wastes fruits and vegetables worth Rs. 13,300 crore every year. The excess moisture in the food is also contributes to its reduced storage life. To develop the dryer the design was prepared on the basis of volume of wet material to be handled. Weight of arecanut considered per batch was 15 kg. The drying efficiency of the dryer depends on different factors like, drying air temperature, relative humidity of the air and the airflow rate through the drying chamber. A dryer has different components like, drying chamber, heating unit and a chimney. While designing the dryer these components were taken in to consideration. On the basis of the above assumptions the different components of the dryer were designed.

Keywords

Dryer, Arecanut.

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S. P. Divekar ¹, S. K. Jain ¹, A. D. Rane ², Chandan Kumar ³, R. B. Mahadik ³, V. M. Daware ³

Affiliations
1 Department of Farm Structures, College of Agricultural Engineering and Technology, Dapoli (M.S.), IN
2 College of Forestry, Dapoli (M.S.), IN
3 College of Agricultural Engineering and Technology, Dapoli (M.S.), IN

Abstract

Wood is one of the earth’s most valuable resources and it conforms to the most varied requirement. There are over 1600 different species of woods which are used for various purposes. Wood shows a remarkably wide range of variation in their properties, timber and the type of end use (Rajput and Shukla, 1996). Wood is a multiuse biological raw material with a high economic importance for a number of industrial sectors such as construction, furniture and the packing industry. It is much more variable than that of materials such as concrete or metal (Michael, 2016). Global production of wood is estimated at 3469 million m³ in 2011, of which 1891 million m³ is fuel wood and 1578 million m³ is industrial round wood. Wood is a natural, renewable and valuable construction material. Since being thought of as naturally resistant to wood degrading organisms. Wood has been used as a shelter and has many outdoor applications thought out human history. However, the durability of wood varies depending on its tree species, chemical composition and the environmental condition. Wood biodegradation occurs in different ways such as fungal, bacterial and insect attack. Fungal decay is the most widespread type of wood degradation. The demand for wooden products is continuously increasing day by day. Wood is exposed to both periodic water absorption and desorption process. Understanding water absorption and desorption in wood are of practical importance since they also affect the mechanical properties of the product. In residential building and in industrial application some of the components are often wood (Ostman, 1985). To develop buildings and its components different engineering properties are important. In the present study, the bending stress of ain was found as 5.67 × 10⁷ kN/m² and compression stress was found as 1.3×10⁷ kN/m².

Keywords

Ain, Moisture Content, Shrinkage, Bending Stress, Compression Stress.

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S. P. Divekar ¹, A. D. Rane ²

Affiliations
1 Department of Agricultural Engineering, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli (M.S.), IN
2 College of Forestry, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli (M.S.), IN

Abstract

India produced 7,43, 220 tones of areca nut (Areca catechu L.) from 44,5000 ha during the year 2014-15 (APEDA). Areca nut is an important component of the religious, social and cultural celebrations and economic life of people in India. Areca nut is also used in ayurvedic and veterinary medicines. The edible part of arecanut is its kernel. The kernel is well protected inside a fibrous husk. This husk needs to be removed while obtaining the kernel. Being fibrous nature of the husk, it is difficult to de-husk. Hence, it was necessary to find out the force required for pierce the husk. It was observed that the average force required to break wet arecanut (freshly harvested) was 11.20 KN. Whereas the average force required to break dried arecanut was 10.62 KN.

Keywords

Arecanut, Force, Drying, UTM, Air Oven.

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K. R. Barge ¹, S. P. Divekar ¹

Affiliations
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dapoli, Ratnagiri (M.S.), IN

Abstract

The research was conducted on development of coconut milk residue and jackfruit seed enriched biscuits. Biscuit were prepared with different combination of refined flour, jackfruit seed flour and coconut milk residue flour with two different temperature of baking. The coconut milk residue flour and jackfruit seed flour has high fibres content 46.50 per cent and 3.34 per cent, respectively. Coconut milk residue is by product of coconut milk processing industries such as virgin coconut oil processing industries, flavoured coconut milk industries and coconut milk powder producing industries. Generally jackfruit seed and coconut milk residue thrown as waste and coconut milk residue also used to feeding animals. Coconut milk residue and jackfruit seed have many nutritional and beneficial properties to human health. The total yield of the jackfruit seed flour exclusive of weight of the white arils (2 %), brown spermoderm (8.16 %), handling losses represented 13.34 per cent and when passed through mesh flour yield was documented as 67.50 g. The biscuit containing 50:20:30 and 50:30:20 combination of refined flour, coconut flour and jackfruit seed flour scores more in sensory evaluation. The biscuit colour which are baked at 180 ºC had good colour and apperence than biscuit baked at 200 ºC. On addition of coconut sugar instead of common sugar the colour of biscuit is improved. The moisture content of coconut and jackfruit seed biscuit is about 1- 4 per cent. Spread ratio of coconut and jackfruit seed based biscuit is in range of 8 to 10. The colour of biscuit indicated that, the control biscuit were significantly whiter than the rest.

Keywords

Coconut Milk Residue, Jackfruit Seed, Enriched Biscuit.

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P. N. Patil ¹, S. P. Sonawane ¹, S. P. Divekar ²

Affiliations
1 Department of Agricultural Process Engineering, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth,Dapoli (M.S.), IN
2 Agricultural Engineering Section, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth,Akola (M.S.), IN

Abstract

Worldwide production is mostly concentrated in Asia, accounting for 75 per cent. India is the largest producer of mango followed by China (4.3 Million MT), Thailand (2.6 Million MT) and Indonesia (2.13 Million MT). During the year 2013-14, the area under mango in India was 2516 thousand ha. With production of 18431.3 thousand MT and productivity was 7.3 MT/ha. After consumption or industrial processing of mangoes, approximately 40 to 60 per cent waste is generated during processing of mangoes; 12 to 15 per cent consists of peels and 15 to 20 per cent of kernels. According to mango varieties, the seed represents from 10 to 25 per cent of the whole fruit weight. The kernel inside the seed represents from 45 to 75 per cent of the seed and about 20 per cent of the whole fruit (Karunanithi et al., 2015). After processing of mango fruits, the by-product available is peel and seed. The mango seed has oil and other nutritive content. It is an important source of sugars and minerals. The deoiled mango seed flour can be used further for preparation of value-added products. Mango seed kernels contain on an average 6.0 per cent protein, 11 per cent fat, 77 per cent carbohydrate, 2.0 per cent crude fibre and 2.0 per cent ash. Mango seed kernels were shown to be a good source of polyphenols, phytosterols as campesterol, -sitosterol and tocopherols. The functionl properties include bulk density, oil absorption capacity, water absorption capacity and wettability. The properties such as moisture, protein, fat, carbohydrate and energy are included in nutritional properties.

Keywords

Mango Seed Kernel Flour, Functional Properties, Nutritional Properties.

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