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20122
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Start date: 2010 × End date: 2019 × Subject: Agricultural Process Engineering ×
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    ThesisItemOpen Access
    OPTIMUM DESIGN OF ROTAVATOR PROPORTIONATE TO TRACTOR POWER USING COMPUTER SOFTWARE
    (jau,junagadh, 2012-07) Vegad Gautamray M.; Dr. R. Yadav
    The goal of modern farming system is to economize energy consumption and to reduce farming cost. Optimal design of agricultural machines proportionate to the present tractor power must be considered in order to achieve this goal. This leads to an increase in farm efficiency, time saving in the farm operation, and maximizing the use of tractor power. Nowadays no efficient method has been developed to determine the optimal characteristics of rotary tiller’s tillage components. Proper selection and use of agricultural machines are important factors to achieve this end. Rotary tillers are the tillage tools that are used for accomplishment of both the primary and secondary tillage operations. Considering the widespread application of rotary tillers and modern tractors, optimal design of these machines is necessary. For designing the matching size rotavator, a computer program was prepared in Visual Basic 6 environment. The input parameters required for running the software were: power source, type of soil, allowable stress materials to be used for shaft and blades, speed ratio, forward speed of travel, number of blades working in the same plane, size of L type blade and rotor radius. The output parameters were overall width of machine, total number of blades, diameter of the shaft and angular interval between the blades. The various dimensions simulated by this software for matching size rotavator were compared with some of the commercially available rotavators having power requirement in the range of 12, 45 and 105 hp. The developed software could predict the basic dimensions of a rotavator within a variation range of 5 per cent limit. Technologies and computer capacity currently available allow us to employ design software and numerical methods to solve complicated problems in very wide disciplines of engineering. It is also important for researchers engaged in field of agriculture. In this study finite element analysis of three types of rotavator blades (i.e. C type, hatchet type and L type) were carried out using Solidworks and ANSYS software. 3D models of different blades were made using Solidworks software and static structural analysis of these blades were carried out using ANSYS software. The material and dimensions of C type and hatchet type blade were selected as per Indian Standard IS: 6690-1981, Specification for blades for rotavator. The dimensions of L shape blade were taken from the local manufacturing database of rotavator production system. Results of simulation showed that maximum deformation was observed as 1.98, 4.14 and 2.34 mm for C type, hatchet type and L type blade respectively at the given boundary conditions while maximum equivalent (von-mises) stresses of 340.23, 654.25 and 390.80 MPa were observed for C type, hatchet type and L type blade respectively. Maximum principal stresses were found as 309.07, 656.26 and 565.86 MPa for C type, hatchet type and L type blade respectively, whereas maximum shear stresses were observed as 194.07, 327.60 and 210.63 MPa for C type, hatchet type and L type blade respectively. Results obtained through simulation of three types of rotavator blades indicated that maximum deformation, maximum equivalent stress, maximum principal stress and maximum shear stress occurred in hatchet type blade and minimum deformation and different stresses occurred in C type blade. Hence hatchet type blade is more susceptible to failure against C type blade under loading conditions. The Solidworks designxpress module was utilized for the optimization study of three types of rotavator blades. In the optimized design of C type blade, the maximum equivalent stress was reduced from 340.23 to 299.35 MPa, total deformation reduced from 1.97 to 1.81 mm and mass decreased from 0.5043 to 0.4863 kg. After optimization of hatchet type blade maximum equivalent stress was reduced from 654.25 to 591.37 MPa, where as total deformation decreased from 4.14 to 4.09 mm and mass reduced from 0.6295 to 0.6132 kg. In case of L type blade after optimization maximum equivalent stress was decreased from 390.8 to 337.2 MPa, while total deformation reduced from 2.34 to 2.28 mm and mass reduced from 1.048 to 1.039 kg. The scientific literature signifies that agricultural machine of 1 kg has an equivalent energy of 62.7 MJ. The simulation applications, which are based on 3D modeling, numeric methods and optimization methods are therefore becoming more common in the product design area, not only for saving design time, but also to reduce manufacturing costs as well as reduction in energy consumption. Consequently, the usage of these applications in the agricultural machinery design and manufacturing process will provide important benefits to create optimum designs of the agricultural machineries and to reduce the cost.
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    ThesisItemOpen Access
    PROCESS TECHNOLOGY FOR PREPARATION OF PEANUT MILK
    (JAU, JUNAGADH, 2012-02) Bhatt Kushalkumar Dilipbbhai; Prof. D. M. Vyas
    The production of vegetable milk, such as soymilk and peanut milk is being vigorously promoted in many developing countries to supplement animal milk and become a cheaper alternative to the latter. Among the foods of vegetable or plant origin, oil seeds including peanut are particularly a rich source of both energy and protein, containing about 50 % oil, 25% protein, 20% carbohydrate in addition to certain vitamin and minerals, as compared to cow’s milk protein content as 3.5 %, peanut has protein content of 28.5 %. The quality including biochemical and sensory characteristics of aqueous extracts of peanuts (peanut milk) is greatly influenced by the processing parameters besides the variety of Peanut. Therefore, an experiment was undertaken targeted to standardize the process parameters for preparation of good quality peanut milk The experiment was mainly consisted of Selection of peanut variety, preparation of samples, splitting and removal of skin and germ [by roasting and soaking in Sodium Bicarbonate (NaHCO3)], cooking, grinding, extraction of peanut milk, boiling the aqueous solution and analysis of prepared milk’s quality in terms of biochemical and sensory of prepared milk. The varieties with less oil content and have good size and color, besides its availability at local level is considered as suitable for the milk. Accordingly, GG-11 and GG-20 was used in the experiment. For removal of skin and splitting, the peanut kernels were sand roasted by three different temperatures i.e. 100, 120 and 140 oC and for three different time periods i.e. 5, 10 and 15 minutes. For easy skinning besides roasting the kernels were also soaked in Sodium Bicarbonate (NaHCO3) of solution of 0.5 % concentrations % for 5 minutes. For removal of skin and splitting, simply hand rubbing or rubbing with coarsely woven cotton fibrous cloth was carried out. The roasted/soaked splitted kernels without skin and germ were cooked with three kernel-water ratios 1:5, 1:6 and 1:7 at 100°C. While the cooking time variations for NaHCO3 soaked kernels as well as roasted kernels was considered as 5 and 10 minutes. Thereafter, the kernels along with hot water were crushed in grinder. To decrease the fat content from the milk, it was boiled and allowed to cool at room temperature. To standardize the parameters, the prepared milk obtained by different treatment parameters was analysed biochemically (Protein, fat and SNF) and sensory (appearance/colour, taste, aroma, flavor and overall acceptability) and the best treatments were sorted out and thereafter the treatments which satisfied both the attributes (biochemical and sensory) were recommended. It was observed that GG11 variety kernels were found more suitable than GG20 as the milk of GG11 kernels was containing more protein, fat, SNF and also got better ranking for all the sensory attributes irrespective of treatment parameters. The milk prepared by roasting observed better as the protein, fat, SNF and all the all the sensory attributes were better irrespective to variety and treatment parameters as compared to the milk obtained by soaking in Sodium Bicarbonate (NaHCO3). To prepare good quality milk by roasting from GG11 variety peanut kernels, considering biochemical and sensory analysis, it should be prepared by roasting the kernel of GG11 at 120 0C for 5 minutes followed by cooking the germless and skinless splitted kernels with water in the ratio (Kernel : water) of 1:5 at 100 0C for 10 minutes. The aqueous solution then should be boiled. While to prepare good quality milk by roasting from GG20 variety peanut kernels, considering biochemical and sensory analysis, it should be prepared by roasting the kernel of GG20 at 140 0C for 5 minutes followed by cooking the germless and skinless splitted kernels with water in the ratio (Kernel : water) of 1:5 at 100 0C for 10 minutes. The aqueous solution then should be boiled. While to prepare good quality milk by roasting from GG20 variety peanut kernels, For the preparation of peanut milk by soaking the kernels in Sodium Bicarbonate (NaHCO3) solution from GG11 variety peanut kernels, considering biochemical and sensory analysis, it should be prepared by soaking of GG11 variety kernels in 0.5 % solution of Sodium Bicarbonate (NaHCO3) for 5 minutes followed by cooking the germless and skinless splitted kernels with water in the ratio (Kernel: water) of 1:5 at 100 0C for 10 minutes. The aqueous solution then should be boiled. While to prepare good quality milk by soaking the kernels in Sodium Bicarbonate (NaHCO3) solution from GG20 variety peanut kernels, considering biochemical and sensory analysis, it should be prepared by soaking of GG20 variety kernels in 0.5 % solution of Sodium Bicarbonate (NaHCO3) for 5 minutes followed by cooking the germless and skinless splitted kernels with water in the ratio (Kernel: water) of 1:5 at 100 0C for 10 minutes. The aqueous solution then should be boiled.