The Indian Society of Agricultural Engineers
Not a member yet
1831 research outputs found
Sort by
Evaluation of Commercially Available Plant-based Food Serving Disposable Crockery for Quality Standards
No full textBiomass-based disposable crockery products are in high demand as an alternative to the plastic-based products considering negative effects of plastic-based products on environment. Biomass-based cutleries are being made from locally available different sources such as leaves, sheaths, straws and other plant fibres. A study was conducted to assess the quality of the biomass-based utensil product and provide the standard technical requirements of selected biomass-based disposable products. The plant-based utensils made from corn starch, sugarcane bagasse, areca, paper and Sal (Shorea robusta) leaves were selected for this study. The available standard methods such as International Organization for Standardization (ISO), Technical Association of the Pulp and Paper Industry (TAPPI), National Standard of the People’s Republic of China, and Bureau of Indian Standards (BIS) were adapted, with suitable modifications wherever required, for conducting the experiment. The test included measurement of dimensional specifications, grammage, moisture content, temperature resistance test, load bearing test, high heat performance test, drop test, tensile test and three point bending rig test. The plant-based utensils were classified as very strong, strong and weak based on the strength characteristics test. The utensils made from sugarcane bagasse fall in all three categories (very strong, strong and weak), whereas areca-based lies between very strong and strong while corn starch- based fall between strong and weak category. Overall, the results showed a lot of variation in strength characteristics of biomass-based disposable crockery products. The data of this study can serve as a valuable information for manufacturers and suppliers of plant-based utensils to ensure and improve product quality while maintaining the technical standards
सतत समाधानः ड्रिप सिंचाई में बायोगैस स्लरी निस्पंदन के लिए वैचारिक ढांचा और प्रक्रिया विकास
No full textResponse Surface Optimization of Refractance Window Drying of Bitter Gourd Slices
No full textThis study was conducted to investigate the drying behavior of bitter gourd (Momordica charantia L.) slices in a refractance window dryer. Various drying parameters such as water temperature (70, 80 and 90 °C), sample thickness (1, 2 and 3 mm) and blanching time (2, 3 and 4 min) were investigated for their effects on drying time, dehydration ratio and color change. Out of the 18 experimental runs determined by the Box Behnken design, six central experiments, often referred to as center points, were specifically chosen to assess the reliability of results. Four different empirical models viz. Exponential, Henderson and Pabis, Page\u27s, and Power law model were selected based on their established applicability in similar studies, and fitted to the kinetics data of refractance window drying of bitter gourd. Adequacy of fit was assessed using the coefficient of determination (R2) and standard error of estimate (SEE). Page’s model demonstrated an excellent fit to the experimental drying data with a higher R2 value of 0.996 and correspondingly lower SEE of 0.0217 compared to the other three models. Furthermore, the drying process parameters were optimized for the responses using the Response Surface Methodology (RSM). The best values (within the chosen range) of water temperature, sample thickness and blanching time were found to be 90 °C, 1 mm and 4 min, respectively at desirability value of 0.889. At above condition of water temperature (90 °C), sample thickness (1 mm) and blanching time (4 min), the predicted values for the drying time, dehydration ratio and color change were found to be 52.2 min, 9.7 and 55.25, respectively. The findings of this study will be useful for refractance window drying of bitter gourd in particular and for high moisture foods in general
MOISTURE CONTENT DETERMINATION OF BANANA AND LEMON USING CONVECTION AIR-OVEN METHOD
No full textAlongwith peel, samples of 3-4mm thickness of banana and lemon were cut and dried at 130 ± 2oC for the duration of 30 to 360 minutes to develop a procedure to determine moisture content of these fruits by convection air-oven method. Smaples were conditioned to initial storage temperature of 7 ± loC.. From the study, it is suggested that samples of banana and lemon should be dried in oven for 90 and 150 minutes, respectively
DEVELOPMENT AND TESTING OF A MANUALLY OPERATED PADDY DIBBLER
No full textA manually operated three row paddy dibbler for dry sowing of paddy has been developed and tested. When the dibbler operated. the roller passing vertically through the centre of seed box would move upward by the soil pressure against the spring pressure. As the roller moves upward. the portion of the roller having the vertical slot would come in contact w1th seeds which arc then moved and earned to this slot. When the equipment is taken out from the soil. the soil pressure on the roller is released and due to the spring pressure, the roller moves downward and the seeds in the slot are released and fall through the seed tube by gravity into the soil. The number of seeds dropped arc in the range of 4 to 6 per hill. The area covered by the dibbler is 0.022 ha/h with a field efficiency of 68%
MICROPROCESSOR BASED WHEEL SLIP MEASURING SYSTEM
No full textThe paper essentially deals with the development. fabrication and evaluation of a low-cost microprocessor-based tractor wheel slip sensing device using photo-electric transducer and measures slip with respect to front wheel revolutions. The photo-transducer picks up the slip signals that are converted to square pulses through Schmill Trigger (7414). The input/output chip 8255 and the microprocessor processes the signals as per the programme loaded in EPROM and the processed result is received in the RAM for storage and display in the 7-segmcnt LED through input/output chip 8255 and BCD to 7 segment decoder/driver 7447. The system is simple and cheap compared to microprocessor kit or micro-computer-based system (Grevis-James et. al., 1980 and. I hompkins et. al., 1988). The overall electronic· circuit together with the constant power supply was tested in laboratory as well as in field/ploughed at 9-10% moisture content using M.B.plough, disc plough, cultivator and seed drill at five different speeds (1.0- 5.5 km/h) and four different rear wheel inflation pressure (l.l25 - 1.547 kg/cm2). Analysis of the data indicates close agreement between the transduced and normal slip values with co- relation co-efficient ranging between 0.87-0.99 and statistically significant at 1% level in most of the cases. The relative error was found to lie between 0.85- 14.01%. The system has been found to be adequate for operator\u27s use to control slip during operation within the optimum range of 7-14% (Gee-Clough, 1980)