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Kumar, Satya Prakash
- Effect of Different Grades on Physical and Mechanical Properties of Popped Makhana
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Authors
Affiliations
1 Department of Food Engineering and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, SONIPAT (HARYANA), IN
2 Department of Basic and Applied Science,National Institute of Food Technology Entrepreneurship and Management, Kundli, SONIPAT (HARYANA), IN
1 Department of Food Engineering and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, SONIPAT (HARYANA), IN
2 Department of Basic and Applied Science,National Institute of Food Technology Entrepreneurship and Management, Kundli, SONIPAT (HARYANA), IN
Source
International Journal of Processing and Post harvest Technology, Vol 6, No 1 (2015), Pagination: 101-108Abstract
Makhana (Euryale ferox) is store house of the nutrition and commonly used as dry fruit in India. Makhana is mainly sold and marketed in the popped or puffed form. To develop any kind of mechanized system for processing the knowledge of physical and mechanical properties is desired. These properties will be useful for designing and development of processing equipment. The different physical and mechanical properties were determined at two moisture levels i.e. 4 per cent and 12 per cent using standard methods. As the moisture content increases the physical characteristics (Length, width, thickness, Da and Dg) and gravimetric characteristics (sphericity, aspect ratio, surface area and volume) of all the grades increases linearly. The negative relation was observed with geometrical characteristics. Major variations were also observed in angle of repose and co-efficient of static friction at different grades and moisture levels. The result concludes that different grades and variation in the moisture level affects almost all the physical and mechanical properties significantly (p<0.05).Keywords
Makhana, Popped Makhana, Physical Properties, Mechanical Properties.
- On-The-Go Position Sensing and Controller Predicated Contact-Type Weed Eradicator
Abstract Views :255 |
PDF Views:88
Authors
Affiliations
1 Biological Systems Engineering, Washington State University, Pullman, WA 99164, US
2 Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, IN
3 ICAR-Central Institute of Agricultural Engineering, Bhopal 462 038, IN
4 CAR-Central Potato Research Institute, Shimla 171 001, IN
1 Biological Systems Engineering, Washington State University, Pullman, WA 99164, US
2 Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, IN
3 ICAR-Central Institute of Agricultural Engineering, Bhopal 462 038, IN
4 CAR-Central Potato Research Institute, Shimla 171 001, IN
Source
Current Science, Vol 114, No 07 (2018), Pagination: 1485-1494Abstract
This article presents a robust contact-type weed eradicator based on position sensing, digital image processing and microcontroller for weed control in row crops. The imaging system determines the weed density between the crop rows using an image analyser developed in Visual Studio Open computer vision platform for use under varying illumination levels. Graphic user interface was developed for parametric adjustments of the image analyser. The image analyser conducts image analysis after image acquisition and the data is sent via computer serial to microcontroller for pulse width modulation controlled chemical release. Solenoid valves are employed for liquid release on sponge rollers. The contact-type technique overcomes losses due to chemical drift and percolation resulting in an efficient application. The machine locomotion sensing is done through an inductive type proximity switch. The developed system was calibrated in laboratory, followed by extensive field tests. The average weeding efficiency reported was 90.30% with lowest plant damage of 5.74% and 7.91% and high yield coefficients of 26.15 g/plant and 581.74 g/plant in two selected crops of groundnut and maize plantation. The technology saved about 79.50% of herbicide marking it as a robust and eco-friendly technology.Keywords
Contact Application, Graphic User Interface, Image Analyser, Locomotion Sensing, Microcontroller, Weed Density.Full Text
References
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- Mechanized urea spraying system for balers to enhance the nutritional quality of straw: a step to prevent straw burning
Abstract Views :124 |
PDF Views:63
Authors
Satya Prakash Kumar
1,
Dilip Jat
1,
S. B. N. Rao
2,
M. Chandrasekharaiah
2,
K. P. Singh
1,
P. C. Jena
1
Affiliations
1 ICAR-Central Institute of Agricultural Engineering, Bhopal 462 038, India, IN
2 ICAR-National Institute of Animal Nutrition and Physiology, Bengaluru 560 030, India, IN
1 ICAR-Central Institute of Agricultural Engineering, Bhopal 462 038, India, IN
2 ICAR-National Institute of Animal Nutrition and Physiology, Bengaluru 560 030, India, IN
Source
Current Science, Vol 123, No 11 (2022), Pagination: 1381-1386Abstract
A large portion of unused crop residues is burnt in the fields primarily to clear the left-over straw and stubbles after the combine harvest. Studies have reported several ill effects of crop-residue burning on soil organic carbon and fertility, including reduction in productivity in the long term, environmental pollution and human health. It also produces greenhouse gases causing global warming. Rice and wheat produce large amounts of residue in India. Non-availability of labour, the high cost of residue removal from the field and the increasing use of combines in harvesting the crops are the main reasons for burning crop residues in the fields. Rice straw is unsuitable animal feed due to its high silica content and wheat straw for due to its hard stem and difficulty chewing in unchopped form. Using supplements like urea and is feeding straw sprayed with urea improves its nutritive value and intake. We have developed a mechanized baler equipped with a urea spraying system for spraying urea during baling operations on crop residues (paddy or wheat straw) to enhance their nutritional value. The developed system was evaluated in combine a harvested wheat residue field and nutritional analysis was performed. The crude protein in untreated wheat straw increased from 3.68% to 10.10% after urea treatment. The metabolizable energy was also found to improve by 3% compared to untreated straw. Thus, urea-treated bales have potential use in dairy farmingKeywords
Combine harvest, crop residues, mechanized straw baler, nutritional value, urea treatment.Full Text
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