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Open Access
Evaluation of physiological cost and subjective assessment of existing coconut climbing devices
(Department of Farm Power Machinery and Energy, Kelappaji College of Agricultural Engineering and Technology, Tavanur, 2015) Hameeda Bindu, Vahab; KAU; Bini, Sam
At present there are different models of coconut climbing devices available in the market. Most of the climbing devices safety and efficiency aspects are not being studied and needs to be comparatively evaluated and modified. In this study five coconut climbing devices were selected, those are Sit and climb type (TNAU model), Standing type (Chemberi model), KAU coconut palm climber (developed at KCAET), Kerasureksha (Model developed at ARS, Mannuthy) and CPCRI model coconut climbing device. Pertinent anthropometric dimensions of human subjects with reference to the dimensions and positions of the functional components of coconut climbing devices was identified and 35 different body dimensions useful for the design or redesign of coconut climbing devices were recorded by following standard anthropometric procedure. Ten subjects (five each for men and women) were selected, conforming to statistical requirements of anthropometric dimensions. The selected ten subjects were screened for normal health through medical and bio-clinical investigations which includes Electro Cardio Graph (ECG), blood pressure and bio-clinical analysis. Selected ten subjects were calibrated in the laboratory by indirect assessment of oxygen uptake. The relationship between the heart rate and oxygen consumption of the subjects was found to be linear for all the subjects. Then energy cost of operation of the selected coconut climbing devices were computed by multiplying the oxygen consumed by the subject during the trial period with the calorific value of oxygen as 20.88 kJ lit-1. Energy cost is comparatively less for KAU coconut palm climber with other models. Mean energy cost of male subjects during the operation of KAU coconut palm climber is 23.16 kJ min-1 and female shows 25.73 kJ min-1. Variation of heart rate and energy cost of both male and female for selected five models were statistically analyzed. Female subjects are significantly differed in both heart rate and energy cost on different coconut climbing devices and all the female subjects showed minimum heart rate while operating KAU coconut palm climbing device. But male subjects are shown any significant difference for both heart rate and energy cost. But they shows comparatively less heart rate for KAU coconut palm climbing device. The oxygen uptake in terms of VO2 max was minimum for KAU coconut palm climber (58.53 per cent) while it was 65.22 per cent for Sit and climb type (TNAU model) for male operators. Similarly for female subjects, minimum for KAU coconut palm climber (74.30 per cent). Sit and climb type (TNAU model) is difficult in operation compared with other devices. Major discomfort was happened in left thigh, right thigh, left foot and right foot. Based on these results it was found that KAU coconut palm climber and Kerasuraksha coconut climbing device were identified as more suitable for climbers than other climbing devices. Seating unit of Kerasuraksha coconut climbing device and pedal unit of KAU coconut palm climber were ergonomically comfortable for the climbing operator and developed a new model by incorporating the constructional behavior of both KAU coconut palm climber and Kerasuraksha coconut climbing device. Energy expenditure of new model for male is decreased by the rate of 10.8per cent when compared to Sit and climb type (TNAU model and with KAU coconut palm climber it is comparable. In the case of female subjects, Energy cost of new model was decreased by 7.8 per cent with Kerasuraksha coconut climbing device and 6.2 per cent with Sit and climb type (TNAU model) and it is comparable with KAU coconut palm climber. Mean VO2, VO2 max and work pulse of new model is 1.10, 58.16 per cent and 69.70 beats min-1 for male and for female it is 1.22, 73.45 per cent and 81.10 beats min-1 respectively. These values are comparatively less than value of other five models. The time required for climbing new model was 65.01 sec for male subjects which are less than other five selected coconut climbing devices and same trend for female also. The setting time of the new model was 65 sec while for KAU coconut palm climber it was 150 sec. Time was reduced by 56.67 per cent compare to KAU coconut palm climber
Open Access
Suitability of drip automation systems for optimal irrigation scheduling
(Department of Irrigation and Drainage Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur, 2015) Manasa, K; KAU; Rema, K P
Automation in irrigation management refers to those innovations which partially or fully replace manual intervention from watering operations. Automized irrigation includes automation at regional level or farm level. Recently, technological advances have been made in soil water sensors for efficient and automatic operation of irrigation system by which exact quantity of required water can be supplied to the crop. Automatic soil water sensor-based irrigation seeks to maintain a desired soil water range in the root zone that is optimal for plant growth.The present study was conducted to evaluate the suitability of drip automation systems for optimal irrigation scheduling. The field experiment was done in the rain shelter in the research plot of Nodal Water Technology Centre, College of Horticulture, Vellanikkara, during the months of October 2014–March 2015. The experiment was done for tomato variety Akshaya in rain shelter with 4 treatments of irrigation levels. The experiment was laid out in CRD with 3 replications. The main objectives of the study were to evaluate the performance of sensor based automated drip irrigation systems, scheduling irrigation for tomato based on the best performing drip automation system and to evaluate the cost economics of drip automation system with optimal irrigation scheduling. Irrigation was provided using sensors through drip automation system at 40 per cent, 50 per cent and 60 per cent moisture depletion levels (MDL) from the available moisture content. Control was irrigated at the rate of 2 l/plant/day. Crop growth parameters such as height of the plant, number of days to first flowering, number of days to initial budding, number of days to first harvest, root length and root dry weight were observed. During all the stages, plant height significantly varied in all treatments. All the parameters were found to be better in 50 per cent MDL treatment compared to other treatments. Yield parameters such as number of fruits and total yield were recorded. There was no significant difference in number of fruits per plant in all the treatments. Yield was significantly higher in 50 per cent MDL than that of other treatments. Water use efficiency was significantly different in all the treatments. WUE in T2 and T3 was on par which showed better performance than other treatments. The analysis of the data of soil moisture content at 2 and 6 hours after irrigation was monitored at distances of 0, 15 and 30 cm from the emitter laterally and at a depth of 0, 10, 20 and 30 cm from the surface. Soil moisture contour maps for the longitudinal section of the soil were plotted using computer software “Teraplot 1.3.02” version. The pattern was more uniform for T2 (50 per cent MDL) two hours after irrigation. Benefit cost (B/C) ratio for each treatment was calculated. The maximum benefit cost ratio of 2.57 was noted in T2. Hence it can be concluded that for tomato (Akshaya) grown in rain shelter, 50 per cent MDL can be fixed as the optimum level for scheduling irrigation. As 60 per cent moisture depletion also gave good yield and WUE on par with 50 per cent level, 60 per cent MDL can also be suggested for scheduling irrigation in water scarce areas.
Open Access
Optimization of process parameters for vacuum drying of ripe jackfruit bulb (Artocarpus heterophyllus L.)
(Department of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur, 2015) Padmavathi, D; KAU; Santhi, Mary Mathew
Jackfruit is an underexploited fruit and commonly referred as poor man’s fruit. Jackfruit is rich in Vitamin A, B, C and minerals such as calcium and iron and is also having immense medicinal value. It is a rich source of carbohydrates, minerals, carboxylic acids and dietary fiber. Based on peroxidase test, catalase test, colour and texture attributes the steam blanching for 30 s was standardised as pre-treatment. This fruit is seasonal and the post harvest losses are as high as 30%. Therefore, there is a need to develop a suitable processing protocol to reduce losses and also to enhance the shelf life and to extend the availability of this precious bulb in a ready to eat form though out the year. The deseeded jackfruit bulb after the pretreatment was dried in a vacuum dryer at a fixed vacuum chamber pressure of 680 mm of Hg. The drying was done at temperatures of 25, 30, 35, 40 and 45°C. The vacuum chamber temperature of 40°C was standardized on the basis of quality parameters like pH, TSS (°Brix), vitamin C, colour, texture and rehydration ratio. The drying time required to reach a safe moisture content of 7.46 ± 0.27% (d.b) at 40°C was 10 h. Storage studies were conducted in 5 types of packaging materials such as polythene cover, LDPE 100, LDPE 300, LDPE 400 gauge and laminated aluminum foil with MAP of 30% O2 + 50% CO2 (with balance of N2) gas mixtures. The quality of the stored product was assessed in terms of moisture content, pH, TSS (°Brix), vitamin C, colour, texture, rehydration ratio and also by microbial analysis in every 15 days interval. Sensory analysis was also conducted as traits and was done based on Kendall’s coefficient of concordance tests. At the end of 30 days LDPE 400 gauge resulted in less loss of quality parameters. So deseeded jackfruit bulbs, steam blanched at 100°C for 30 s followed by vacuum drying at 40°C at a fixed vacuum chamber pressure of 680 mm of Hg for 10 h. The dried product packed in 400 gauge LDPE films can be stored at room temperature for 30 days without any quality deterioration.
Open Access
Development and quality evaluation of retort pouch packed tender jackfruit (Artocarpus heterophyllus L.)
(Department of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur, 2015) Praveena, N; KAU; Sudheer, K P
Jackfruit is a seasonal organic fruit and it is popularly used as vegetable in its tender stage. Though it is a highly nutritious commodity, post harvest wastage is huge due to its perishable nature. ‘Koozha’ jackfruit can be better used in tender stage since the wastage of ripened ‘Koozha’ variety jackfruit is more compared to ‘Varikka’. The significant wastage of ‘Koozha’ variety is because of less consumer acceptance due to its poor texture after ripening, necessitated the design of a viable processing and packaging technology to extend its shelf life. Hence the present study on “Development and quality evaluation of retort pouch packed tender jackfruit (Artocarpus heterophyllus L.)” was undertaken with specific objectives of standardization of blanching process, standardization of thermal process in retort pouch package, shelf life study and quality evaluation of retort pouch packed tender jackfruit. Blanching treatment was optimized as three minutes with 0.3% citric acid preservative based on the enzyme test and the results of the quality parameters like texture, colour and crude fibre content. The standardized thermal process time for pasteurization at 90°C to reach F10 was 24 minutes and for sterilization at 121°C for attaining F0 value one was 15 minutes. After optimal blanching, the samples were packed in retort pouches with prior addition of preservatives like brine (2%), citric acid (0.3%), KMS (0.1%) and their combination using the optimized thermal process time - temperature. Shelf life study and quality evaluation in terms of TSS, titrable acidity, pH, vitamin C, crude fibre, texture and colour were done. The experiments were statistically analyzed with one way ANOVA. The samples preserved in citric acid exhibited good quality attributes and better acceptability in sensory evaluation. Microbial analysis also showed that the product was safe upto 90 days of storage. It was concluded that 0.3% citric acid blanching and 0.3% citric acid preservative as filling solution was best in terms of quality parameters and microbial analysis for the development of thermally processed and retort packed tender jackfruit. The cost of operation per pouch (140 g) for tender jackfruit was calculated as Rs. 11.51/-. This study is useful for the production of good quality, safe, affordable priced tender jackfruit in ready to cook form throughout the year.
Open Access
Development and evaluation of an ultra violet radiation assisted with ohmic heating system for preservation of pineapple juice
(Department of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur, 2015) Dileep, Sean Y; KAU; Prince, M V
Ultraviolet (UV) radiation is one such non-thermal processing alternative that has been shown to be effective against many types of foodborne pathogens. But there is a limitation of practical application of UV to disinfect liquid food products due to low penetration depth. Ohmic heating (OH), another promising technology, has been widely applied in food processes. This generates heat immediately in the food product, creating a rapid and uniform heating that reduces thermal abuse, as opposed to conventional thermal processing methods. Often times, ohmic heating cause heat-sensitive nutrients within food to be deteriorated by excessive current flow. These advanced technologies could contribute to shorten processing times, energy savings, and highly balanced safe food; however, they alone still cannot guarantee food safety without damaging the food’s quality. Therefore, a new concept to combine ultraviolet and ohmic heating has been extensively evaluated. This combination technology would optimize each of the individual technology’s strengths and reduce each of their individual weaknesses. The present study envisages development of a UV radiation assisted with ohmic heating system for pineapple juice and evaluation of the developed system in retaining the quality characteristics and microbial safety. In this study, a dual cylindrical ohmic and ultraviolet treatment combination continuous flow chambers was designed and fabricated to pasteurize the pineapple juice. UV treatment 800, 1200 and 1600 mJ/cm2. Ohmic treatment until the sample temperature reached 50°C, 55°C and 60°C; and ohmic heating combined with UV treatment as the temperature rose to 50 °C, 55 °C, and 60 °C along with 800, 1200 and 1600 mJ/cm2 dosages. Combined ohmic heating at 50 °C and UV treatment of 1200 mJ/cm2 were found to be superior based on biochemical, microbiological and organoleptical characteristics. Storage study of best sample revealed that could give a shelf life of 25 days under a refrigeration temperature at 4 °C retaining its biochemical characteristics while keeping the microbial level safe.
Open Access
Design and development of a solar refrigeration system
(Department of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur, 2015) Rakhi, J F; KAU; George, Mathew
When solar power, either thermal or photovoltaic, is used to provide energy to any refrigeration system, it is called as solar refrigeration system. The main objective of the study was to design and develop a solar absorption refrigeration system and performance evaluation of the developed system. In this study 40 L capacity three fluid vapour absorption refrigeration system (VARS) was designed and a commercially available three fluid absorption refrigerator working on electricity was procured and modified for using heat energy. The solar radiation at KCAET Tavanur was measured and it was observed that a maximum solar radiation intensity of 783.81 W/m2obtained at 1.00 PM at Tavanur. The performance of the modified VARS was tested using hot water obtained from solar water heater. It was found that the hot water from the solar water heater was not sufficient to produce any cooling effect. Hence a hybrid system using hot water from solar water heater and subsequent heating of the hot water using other heating sources such as electricity and LPG were utilized and the hot water was converted to steam at high temperature. Under this new set up the system worked perfectly and produced refrigeration. The performance of the modified VARS was then tested in the laboratory under simulated conditions using water at 100°C, steam at 103°C, 106°C, 116°C and 121°C and using electric heater. The experiments with low temperatures could not produce any cooling whereas steam at116°C and 121°C and electric heater at 150°C produced refrigeration effect. The corresponding generator temperature obtained were 105°C and 110°C and the ice tray temperatures were 6.8°C and 1.9°C. The temperature obtained in the cabin of the refrigerator was 10.9°C and 8.1°C which was ideal for keeping fruits vegetables and other perishable items. For effective working of this system using only on solar energy, instead of flat plate collector, a solar steam generator that could produce steam can be used.
Open Access
Studies on microencapsulation of vanilla extract
(Department of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur, 2015) Sariga, S; KAU; Prince, M V
Vanilla is one of the minor spices, most popular flavoring agent and second most expensive spice in the world. Vanillin flavour is highly volatile, heat sensitive and application in food incorporation is limited; this can be minimized by encapsulation technique with suitable wall material. The microencapsulation technique protects the vanilla extract from undesirable changes and coverts into a free flowing powder. Spray drying is the most common and commercial method for carry out the microencapsulation process. Therefore, to increase the storage stability of the microencapsulated vanilla extract powder, an investigation has been taken up to develop optimum process parameters to produce best quality microencapsulated vanilla extract powder. The microencapsulation of vanilla extract was carried out in tall type spray drier with twin fluid atomizer. Maltodextrin and maize starch were used as wall material. Different proportion of wall materials were used for the emulsification such as 100% maltodextrin, 100% maize starch, combination of 75% maltodextrin and 25% maize starch and 75% maize starch and 25% maltodextrin. The wall materials were emulsified with 10, 20 and 30% of vanilla extract for spray drying. The physico-chemical characteristics of vanilla extract and wall materials, and emulsion characteristics were carried out and the emulsions were spray dried at different inlet temperatures of 170, 180 and 1900C. The encapsulated vanilla extract powder were collected and packed in aluminum foil and stored in room temperature for five months. The powder characteristics of encapsulated vanilla extract powders were carried out and analyzed. Based on the emulsion and powder characteristics, optimum conditions for the production of best quality encapsulated vanilla extract powder were found out. The study concluded that the encapsulated vanilla extract powder produced from 100% maize starch, vanilla extract concentration of 10% and inlet air temperature of 1800C was found to be superior. The cost of one kilogram of optimised microencapsulated vanilla extract powder using spray drying technique was estimated to be Rs.850.
Open Access
Development and evaluation of a cassava (Manihot esculenta) storage cum packaging system
(Department of post harvest technology and agricultural processing, Kelappaji College of Agricultural Engineering and Technology, Tavanur, 2014) Chinthana, D T; KAU; George, Mathew
Cassava (Manihot esculenta) has its origins in South America. This tuber root crop has become the staple food of the economically weaker sections of these countries as this can be grown in most of the adverse climatic and in fertile soil condition. In India the major production today is still from Kerala followed by Tamil Nadu and Andra Pradesh where it is gaining commercial importance for the production of Sago and Starch. The shelf life of this crop starts deteriorating immediately after harvesting and becomes unmarketable within 2-3 days. Hence, this study was undertaken to develop a more practical and affordable method to increase the shelf life of cassava by keeping in mind the economically weaker sections of society worldwide. The method chosen was to store the fresh cassava roots in boxes made up of locally available materials such as (wood, plastic, plywood) and filled with easily available cheap filler materials which are within the reach of the common man. To maintain moist condition of the filler materials small quantity of water was sprinkled daily. The filler materials selected ranged from different types of soils like sand , clay and laterite soil, cheap synthetic materials like sponge and plastic cuttings, and easily available organic materials like cassava leaves, coir, saw dust and wooden shavings. For the present study, the size of the box was developed to house around 6 Kgs of the roots along with filler materials. Two locally available popular varieties of Cassava viz. M4 and Muttechi were chosen for the study. First experiment was carried out with M4 variety with nine different filler materials as explained above stored in nine wooden boxes. Quality parameters were studied periodically in a range 5 days. It was found that cassava could be stored for 40 days using wooden shavings as filler material followed by sawdust and coconut fibre for 35day. The second experiment was the repetition of the same study with another variety commonly known as Muttechi variety in Kerala. Quality parameters were studied periodically in a range 5 – 7 days. It was found that cassava could be stored for 37 days using wooden shavings as filler material followed by sawdust (32days) and coconut fibre 27days. First two experiments revealed that synthetic filler materials like sponge, plastic etc were harmful to their survival. Organic materials like cassava leaves, Sand as a filler material was good in the initial stages but could not support for longer durations. The above two experiments were conducted using wooden boxes. In order to find the impact of material of construction of box on the storage duration of cassava, a third study was done choosing three materials (wooden box, plastic box and plywood boxes). Nine boxes were used for the study (3 each for the same material). The best three filler materials coconut fibre, saw dust and wooden shavings out of nine filler materials used in first and second experiments were used in the third experiment R.H 75% and temperature was 32ºC. Results of third experiment showed that the storage box played an important role more than that of the filler materials, as the roots stored in plywood box with best of the three filler materials could not survive for more than 15 days Comparing all the quality parameters it was observed that cassava roots stored in wooden box with wooden shavings as filler materials with routine replenishing of moisture by adding small quantity of water was best suited for extending the shelf life of the cassava roots up to 37 days during winter and the results could be less during summer with the extended shelf life of around 15 days. The economic analysis of the storage system was conducted and it was found for storing 1kg of cassava in the developed storage system with wooden shavings as a filler material including labour charges was Rs. 4.62/-. Hence, it can be concluded that this simple method of extending the shelf life of cassava roots by storing them in wooden boxes with wooden shavings as filler material with retention of moisture in the boxes by sprinkling small quantity of water daily is very economical, successful and easy for quick transportation.
Open Access
Soil erosion studies under simulated rainfall conditions in a lateritic terrain
(Department of Land and Water Resources and Conservation Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur, 2014) Praveena, K K; KAU; Kurien, E K
Soil erosion IS a complex phenomenon involving the detachment and transport of soil particles, storage and runoff of rainwater and infiltration. Soil erosion depends on several factors such as climate, soil type, topography, cropping and land management practices, the antecedent conditions and the size of the area under consideration. The present study was carried out in the lateritic terrain of KCAET campus, Tavanur, Malappuram District. This study was aimed at developing a rainfall simulator and studying the performance of the developed rainfall simulator, the effect of rainfall on soil loss, the effect of rainfall on runoff and developing a soil erosion model. A rainfall simulator was fabricated to study the erosion processes. Rainbird 12115118 Van Pop up sprinkler heads were used as the drop formers. The simulator evaluated for its performance. The soil was reddish brown and belonged to the textural class of sandy loam. It belonged to the Naduvattom series. The experimental set up consisted of three units viz., the runoff plot, the rainfall simulator and the runoff-sediment collection unit. Twelve runoff plots with twelve different slopes of 1.5, 2.0, 2.6, 3.0, 3.2, 4.0, 5.0, 6.0, 9.0, 10, 12 and 13 per cent in different locations, each plot with a size of2 x 1.5 m were prepared. The fabricated rainfall simulator could produce rainfall intensities varying from 8.16 to 8.80 ern/h. The uniformity of rainfall varied from 89.01 to 92.70 per cent and the average drop size varied from 1.5 to 2.8 mm. A relationship between supply pressure and intensity of rainfall as well as intensity and uniformity of rainfall was developed. Studies were conducted on soil loss and runoff at different land slopes under simulated rainfall conditions. The soil loss and runoff was found to increase with increase in rainfall intensity and land slopes and there were no much variations on runoff and soil loss at 6 to 10 per cent land slopes. A linear multiple regression analysis and 3D surface plot analysis was used to incorporate slope and rainfall intensities into a single prediction equation of soil loss and runoff using SPSS software and MATLAB package. The linear equations developed by the regression analysis are as follows: Q = 38.9451 - 11.606 S - 126.391 E = 124.356 1 - 0.807 S -951.420 (R2 = 0.649) (R 2 = 0.307) The quadratic equations developed by the 3D surface plot analysis are as follows: Q = 130.8 - 28.72 S + 48.12 1 + 2.11 S2 - 1.544 S 1 E = - 647.4 - 49.261 + 86.94 S - 0.3206 12 +6.296 S I As the variants explained were satisfactory enough to explain the runoff and soil loss, it may be concluded that the causative factors namely slope and intensity are bearing directive impact on soil erosion. A canonical analysis was worked out to determine the effect on runoff and soil loss by the vector of parameters u ing slope and intensity. Canonical R was computed and the same was 0.82034 and it is significant at 1 per cent level. Hence it may be concluded that the vector of process 'including slope and intensity as parameters together navigates the ultimate impact namely runoff and soil loss.

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