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K. Rajesh ¹, T. N. Sandeep ²

Affiliations
1 Department of Food and Agricultural Process Engineering, Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, T.N., IN
2 Aicrp on Post Harvest Technology, University of Agricultural Sciences, G.K.V.K., Bengaluru, Karnataka, IN

Abstract

In the present study, a process for the production of 'ready-to-eat' eggs in gravy has been optimized. Eggs used for the present study were boiled for several temperatures and time combinations by considering the age of the eggs, ease of peeling and edible loss during peeling. The five days old egg boiled for 8 minutes recorded minimum hardness value of 6.62 N with 2.5 per cent edible loss and 20 days old eggs boiled for 11 min recorded maximum hardness of 10.23 N with 0.19 per cent edible loss. Similarly, the weight of edible portion and shells of boiled eggs ranged from 86.78 to 90.70 per cent and 8.91 to 11.69 per cent, respectively. The study clearly revealed that eggs to gravy in 2:3 ratio filled in 20 x 15 cm pouches was suitable and hence adjudged as optimum pouch size and filling ratio. Boiled eggs packed in pouches along with gravy and thermally processed at 95±2⁰C for 30 minutes recorded a hardness value less than 13.0 and under organoleptical evaluation recorded maximum value (8.76). The freshly boiled eggs used for the present study were white in colour, as for as albumin is considered and recorded an 'L' value of 84.54 and yolk was light yellow in its appearance and recorded a 'b' value of 47.85. Gravy prepared for the study was brownish red in appearance and recorded a 'b' value of 53.03 and 'a' value of 11.52. Gravy recorded a TSS value of 14.8⁰ Brix and a pH value of 6.8 indicating that it is neutral in nature. The texture of egg was highly soft with completely solidified condition of both albumin and yolk. The albumin moisture content was about 83.07 per cent and recorded a hardness value of 9.63N and a springiness value of 0.556. The protein content of boiled egg was 13.65 per cent.

Keywords

‘Ready-to-eat’, Boiled Poultry Eggs, Gravy

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D. B. Naveen Kumar ¹, Prasanna Kumar ¹, H. S. Arun Kumar ¹, T. N. Sandeep ¹, G. Sudhadevi ¹

Affiliations
1 Department of Agricultural Engineering, University Agricultural Sciences, G.K.V.K., Bengaluru Karnataka, IN

Abstract

The research was conducted on efficiency of mechanical thresher over traditional method of threshing finger millet. Finger millet (Eleusine Coracana Craertn) commonly known as ragi is one of the important small millet crop grown in red soil areas of India. It is predominantly cultivated in southern parts of Karnataka. The process of seed damage starts right from harvest to storage. The traditional methods of threshing are tedious time consuming and inefficient in operation. The experiment was conducted with two ragi varieties (MR1 and HR911). Hence, mechanical threshing is a means to overcome the above problems. So as to evaluate the performance efficiency of mechanical thresher over traditional method of threshing finger millet and optimum threshing parameters for finger millet. Some of the important parameters which influence the threshing efficiency, mechanical damage, moisture content, threshing cylinder speed, feeding rate and concave clearance. The method of threshing was experimented at three different moisture content levels of ragi [around 18 to 19, 13 to 15 and 10% (w.b.)]. The mechanical ragi thresher has given the maximum grains output of 140.5 kg/h for variety MR1 and 130.3 kg/h for variety for HR911 as compared to traditional threshing methods.

Keywords

Finger Millet, Rasp Bar Thresher, Stone Roller, Moisture Content, Ragi Varieties

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H. S. Arun Kumar ¹, D. B. Naveen Kumar ¹, G. Sudha Devi ¹, V. Palanimuthu ¹, T. N. Sandeep ¹

Affiliations
1 Department of Agricultural Engineering, University of Agricultural Sciences, G.K.V.K., Bengaluru Karnataka, IN

Abstract

The economic interest has made many countries of the world to encourage the cultivation of cashew and it is fast becoming an export produce in many developing countries. The necessary processing operations needed for cashewnut before obtaining the standard exportable quality of edible cashew kernel require lot of time, materials and human resources. This study considers the shelling capacity, shelling efficiency, shelling percentage, broken kernel percentage and wholeness of kernels obtainable by varying the steaming pressure (0.0, 1.0, 1.5, 2.0 and 2.5 kgcm-2) and steaming duration (15, 20, 25, 30 and 35 min). The cashewnuts were steamed in steam cooker and kept in ambient temperature for 20 to 24h for tempering. The dried nuts were shelled using automatic cashew sheller. The automatic cashewnut sheller recorded maximum shelling capacity (18.40 kg per hour), shelling efficiency (80.66 %), shelling percentage (31.74 %), whole kernel recovery (85.47 %) and broken kernel percentage (14.53 %), respectively at 0.0 kg / cm2 for 30 min.

Keywords

Automatic Cashew Sheller, Cashewnuts, Pretreatment, Shelling Parameters

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T. N. Sandeep ¹, Sharanakumar Hiregoudar ², T. V. Arunkumar ², M. Lokesh ²

Affiliations
1 University of Agricultural Sciences, G.K.V.K., Bengaluru, Karnataka, IN
2 Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur, Karnataka, IN

Abstract

The study revealed the distinct variation in physical properties of three cultivars viz., Asha, Maruthi and Gulyal at moisture content of 10.47 per cent, 10.40 per cent and 10.13 per cent (d.b), respectively. The mean values for grain size were highest for Maruthi (5.97 mm) and followed by Gulyal (5.74 mm) and Asha (5.42 mm). The average sphericity varied from 0.790 to 0.921. The true density and bulk density were highest for Gulyal (1446 kgm^-3and 811.7 kgm^-3) and followed by Asha (1441 kgm^-3 and 806.7 kgm^-3) and Maruthi (1430 kgm^-3 and 797.7 kgm^-3), respectively. The porosity was found to be 44.8 per cent for Maruthi, 44.0 per cent for Asha and 43.8 for Gulyal. The surface area and volume were highest for Maruthi (1.118 cm2 and 0.111cm3) and followed by Gulyal (1.037 cm2 and 0.099 cm3) and Asha (0.923 cm2 and 0.083 cm3), respectively. The angle of repose was found to be 21.09⁰, 20.33⁰ and 20.15⁰ for Maruthi, Asha and Gulyal, respectively. The protein content was found to be highest in Asha (22.45 %) and followed by Gulyal (22.36 %) and Maruthi (21.04 %). The fat content was found to be highest in Maruthi (1.81 %) and followed by Gulyal (1.67 %) and Asha (1.65 %). The ash content and fibre content was found to be highest in Asha (3.78 % and 1.48 %) and lowest in Gulyal (3.50 % and 1.06 %) and in Maruthi (3.60 % and 1.06 %), respectively. Whereas, the carbohydrates was found to be highest in Maruthi (58.09 %) and followed by Gulyal (57.28 %) and Asha (56.17 %).

Keywords

Physico-chemical Properties, Pigeonpea

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K. Rajesh ¹, T. N. Sandeep ²

Affiliations
1 Department of Food and Agricultural Process Engineering Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, T.N., IN
2 Aicrp on Post Harvest Technology, University of Agricultural Sciences, G.K.V.K., Bengaluru, Karnatka, IN

Abstract

The objective of this study was to investigate physico-chemical properties, the microbial load and sensory properties changes of ready-to-eat product, egg with gravy packed in different packaging material and stored under various conditions. The experimental packaging material were: Retort pouches, Polypropylene (PP), Low density poly ethylene (LDPE) and storage conditions were: ambient (27±5 ^oC) and refrigerated (12 and 15^oC) conditions. The egg with gravy was stored for a period of 45 days and tested for pH of gravy, colour (albumin, yolk, and gravy), TSS, hardness, springiness and moisture content, microbial load and sensory assessment of odour, colour and appearance. Of the three packaging materials, retort pouch recorded a minimum bacterial load of 2.89 x 10² and 5.3 x 10² cfu/gram at 12 and 15^oC after 45 days of storage, respectively. According to the sensory evaluation, egg with gravy packed in PP and LDPE resulted unacceptable after 14 and 21 days of storage, respectively whereas the retort pouch-packed egg with gravy was still acceptable.

Keywords

Egg with Gravy, Packaging, Storage, Shelf Life, Sensory Evaluation

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D. Balasubramanian ¹, T. N. Sandeep ²

Affiliations
1 Cashew Research, Puttur (Karnataka), IN
2 AICRP on Post Harvest Technology Scheme, University of Agricultural Sciences (G.K.V.K.), Bengaluru (Karnataka), IN

Abstract

The performance of the steam assisted cross flow dryer employed in Indian cashewnut processing industry for drying unpeeled cashew kernels was assessed in terms of drying rate in relation to peeling efficiency. The rate of removal of moisture from unpeeled cashew kernels significantly varied with the location inside the dryer. Cashew kernels placed in close proximity to heat exchanger showed faster diffusion of moisture than other locations inside the dryer. Moisture content of unpeeled cashew kernels was reduced to less than 3.0 per cent (d.b) in the beginning i.e. First 3 hr of drying and reached below 1.0 per cent (d.b) after 9 hr of drying from the initial moisture content of 7.0 per cent (d.b). Movement of humid air towards outlet provided at the top of the dryer and circulation of hot air from bottom to top are the due reasons for the variation in the moisture from the unpeeled cashew kernels inside the dryer. Significant difference was found in the peeling efficiency of unpeeled cashew kernel dried up to 9 hr. Practically, moisture content of unpeeled cashew kernels reduced to 1.0 per cent after 9 hr of drying ensured manual peeling process better and kernels dried for 3 or 6 hr period could not attain the required moisture level to ease manual peeling. Total energy required to operate steam assisted cross flow dryer was found to be 16.49 per cent lesser than existing type of dryers in Indian cashewnut processing sector.

Keywords

Drying, Moisture Content, Unpeeled Cashew Kernels.

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