Dattatraya Londhe — новинки

Power operated onion detopper-cum-grader was developed which consist of feeding mechanism, power operated onion detopper and grading mechanism.Onions after detopping are graded in five grades i.e. 85 mm. The field performance of power operated onion detopper-cum-grader indicated that the average detopping efficiency was 85.71% with 237.192 kg h-1 output capacity. The average feeding rate was found to be 276.856 kg h-1 and the average time required for detopping was 0.421 h q-1. The average power requirement at load was found to be 0.880 Kwh-1. The average onion neck length before and after detopping was 314.8 mm and 23.433 mm respectively.Net saving by using power operated onion detopper-cum-grader over manually detopping and grading was Rs 55.67 per quintal. Automatic detopping and grading is done simultaneously by this machine. The total cost of power operated onion detopper-cum-grader is Rs 85900/-

In present study, the aonla candy is prepared from the “Banaras” variety of Aonla or Indian gooseberry (Emblica Officinais Gearthn.) fruit. The pretreatment of blaching is given to the aonla by using immersion method. The aonla fruits were blanched at 100?C for 10 minutes. The easily and neat segmentation of aonla fruit is observed after 10 minutes of immersion. The blanched slices were dipped in the sugar syrup, made from equal weight of sugar as that of the aonla fruits taken for the preparation of the aonla candy. Sugar syrup concentration was changed periodically after every 24 hours by increase of 10?B (40, 50, 60, 70?B). After 60?B, the slices kept for the 72 hours at 70?B. The higher weight reduction was observed at 70?B. The prepared sample was dried by using two drying methods viz. oven drying and shade drying. Oven drying method was not suitable for proper drying of the osmosis slices, which does not, removes the sufficient amount of the moisture in prior to storage of the products. The shade drying method was observed well for candy preparation where the colour of the candied product is does not change with effective removal of the moisture content up to 35?C. In organol

Experimental studies of dehydration were conducted using Tray dryer and Microwave Oven. Total six treatments were used. Three temperatures (40, 50, & 60 0C) in case of Tray Dryer and three heating time intervals (10 sec., 1 min, & 2 min.) in case of Microwave oven.Total time of dehydration of Coriander using Tray drying at different temperatures of drying was found that total duration required for drying of Coriander to final moisture content was 11 hours for temperature of 40 0C, that for 50 0C it was 5.5 hours and for 60 0C it was 3.5 hours. Total time of dehydration of Coriander using Microwave Oven for drying at different time intervals of heating it was found that total duration required for drying of Coriander to final moisture content was 16.17 minutes for time interval of 10 sec , that for 1 min it was 16 minutes and for 2 min heating interval it was 15 min. Sensory evaluation of rehydrated dry curry of Coriander showed that dehydrated Coriander using Microwave Oven for heating time interval of 10 sec. was having maximum overall acceptability score of 7.5 after the fresh Coriander dry curry (7.6).

Discharge coefficient is usually dependent on dimensionless parameters such as Reynold’s number and Weber number associated with dynamic conditions of flow over the structure, and ratios of weir, notch and flume dimensions which reflect variations in the geometrical design of the measuring structures. The data are presented to provide engineers with a means of estimating discharge coefficients for rectangular weirs whether they are flat-topped or sharp-crested. The information contained herein will provide a description of the testing apparatus and the manner in which the discharge coefficients should be used. As part of the research conducted, discharge coefficient scale effects for weir, much data was collected for various flat-topped and sharp-crested weirs & the values for height/width are determined with the help of various methods. These are varied according to the dimension of the weirs & resulted into the small, intermittent and large ones. The material from which the structures are fabricated are obtained cheaply available in the market & the methods which are applied for cutting the structures in specific dimensions are done very easily, such as Gas-cutter method.

This book covers dismantling and assembling of 5 h.p engine, transmission, brake, hydraulic, electrical systems of tractor. Chapter on testing of tractors has also been added. It deals with fundamental of working principles as well as details of the systems and components. The important aspects of trouble shooting and repair are covered. It covers chapter on Combine harvester. It covers maintenance procedure of tractor. This book is useful for Agricultural Engineering Students, Professors, Repairmen, Dealers and Tractor owners.

Sesamum indicum L. (Syn. Sesamum orientale L.), which is known variously as sesamum, til, gingelly, simsim, gergelim etc. is one of the most important oilseed crop grown extensively in India. Sesamum is the oldest indigenous oil plant with longest history of its cultivation in India. Many factors influence the crop production. Among the agronomic factors known to augment crop yield, fertilizers plays an important role topping the list. Among them, potash and sulphur play important role to maximize the yield potential in monetary terms. The potassium is one of the major plant nutrients for the growth and development of plants.

This book covers all Departments of Agricultural Engineering. This book is useful for GATE, ICAR, MCAER, SRF and other competitive examination related to Agriculture. This book covers Objectives on General Agriculture, Farm Machinery and Power Engineering, Agricultural Process Engineering, Irrigation and Drainage Engineering, Engineering Mechanics, Farm Structure and Farm Electricity. This book is useful for Agricultural Engineer.

Hand operated seating type maize sheller gives less output hardly 20-25 kg/hr, seating type rotary maize sheller gives 35-45 kg/hr and the standing type maize sheller gives 50-60 kg/hr output.The machine was developed with locally available material with overall dimensions of 1270 X 760 X 1150 mm. The four shelling units were provided for shelling of maize cobs and operated with the chain and sprocket of bicycle. The average moisture content of the kernels was 20%. The average shelling rate of operating pairs working in morning session and afternoon session was 88.31 kg/hr and 87.37 kg/hr respectively. The average mean ?HR of the operator seating for pedaling & feeding and feeding only was 24.33 beats/min & 22.5 beats/min respectively in the morning session and 26.16 and 23.66 beats/min respectively in the afternoon session. The average increasing in heart rate operators seating for pedaling & feeding and feeding only was 16.52 and 15.29 beats/kg in morning session and 17.97 & 16.25 in afternoon session respectively.

Soya milk is high in protein,low in fat and carbohydrate and contains no cholesterol. Soymilk is best for people suffering from diabetes and lactose-intolerance. It can be said that Soybean is a valuable gift of mother nature to human beings.Soymilk is an aqueous extraction of the soybean resembling milk. The nutritional composition, appearance, and flavour of good quality soymilk is remarkably similar to that of cow's milk. All traditional soymilks were filtered, whereby the okara (insoluble soybean pulp) was removed. Soymilk is prepared by various processes such as soaking, blanching, grinding, sieving, squeezing etc.Ice-cream is a frozen dessert usually made from dairy products, such as milk and cream, combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to (or in replacement of) the natural ingredients. This mixture is stirred slowly while cooling to prevent large ice crystals from forming; the result is a smoothly textured ice cream.

Maida was blended with sorghum flour at the levels of 0 (control treatment), 5, 10, 15, 20 and 25 %. These combinations of composite flour were used in the preparation of bread. All other ingredients required for bread preparation were kept constant in all composite flours. The investigation was carried out with treatments as T0 was wheat maida bread without sorghum flour (control), T1 was bread with 5 per cent sorghum flour, T2 was bread with 10 per cent sorghum flour, T3 was bread with 15 per cent sorghum flour, T4 was bread with 20 per cent sorghum flour and T5 was bread with 25 per cent sorghum flour. The prepared bread samples were tested for their nutritional quality attributes viz. moisture, crude fat, crude protein, crude fiber, ash, carbohydrate, calcium and iron content. The instruments such as Farinograph, Extensograph and Amylograph etc. were used for the measurement of dough rheological properties.

This book covers all information about different tests of tractor. This book content test codes used for testing of tractors, PTO performance test, Drawbar performance test, Hydraulic performance test, Brake test, Location of Centre of gravity, Turning ability test, Noise level test, Mechanical vibration test, Smoke level test, Vision test, Air cleaner oil pull over test, Field and haulage test, Component assembly inspection. This book also includes the different Subsidies on agricultural machinery in India. This book content chapter on the different machinery their uses and power requirement for operation. This book is useful for Agricultural Engineering Students, Professors, Repairmen, Dealers and Tractor owners.