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Atkari, V. T.
- Dehydration of Math by Different Drying Methods
Abstract Views :307 |
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Authors
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
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
Source
International Journal of Agricultural Engineering, Vol 6, No 1 (2013), Pagination: 1–7Abstract
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- Effect of Different Tire Inflation Pressures on Drawbar Performance of Tractor in Different Gear Setting
Abstract Views :207 |
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Authors
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 Farm Machinery and Power Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udhaipur Rajasthan, IN
3 Department of Farm Machinery and Power Engineering, Pad. Dr. D.Y. Patil College of Agricultural Engineering and Technology, Talsande, Kolhapur M.S., IN
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 Farm Machinery and Power Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udhaipur Rajasthan, IN
3 Department of Farm Machinery and Power Engineering, Pad. Dr. D.Y. Patil College of Agricultural Engineering and Technology, Talsande, Kolhapur M.S., IN
Source
International Journal of Agricultural Engineering, Vol 6, No 2 (2013), Pagination: 580–585Abstract
The field performance of tractor includes the selection of correct tire inflation pressure, drawbar height and suitable gear for the better field performance and reduced cost of operation with increased service life. Keeping these points in view, the study was undertaken to select the height of hitch, tire inflation pressure and gear setting for the maximum drawbar pull and power with reduced fuel consumption by taking four different levels of tire inflation pressures at five different gear settings with 46 hp tractor. The test parameters such as dynamic rolling radius, height of hitch, wheel slip, traveling speed, drawbar pull, drawbar power and fuel consumption were measured as per IS: 12226 (1995). For measurement of the parameters load car with all the sensors measuring the parameters as per the IS code were utilized. At 0.555 m drawbar height and 1.2 kg/cm2 tire inflation pressure the better values of drawbar pull, drawbar power and fuel consumption together were found for L3 gear at all the tire inflation pressures.Keywords
Drawbar Pull, Tire Inflation Pressure, Drawbar Power, Height of Hitch- Potential Functional Implications of Finger Millet (Eleusine Coracana) in Health and Disease
Abstract Views :374 |
PDF Views:3
Authors
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
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
Source
The Indian Journal of Nutrition and Dietetics, Vol 53, No 4 (2016), Pagination: 475-486Abstract
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.References
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