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Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola

Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola was established on 20th October, 1969 with its head-quarter at Akola. This Agricultural University was named after the illustrious son of Vidarbha Dr. Panjabrao (alias Bhausaheb) Deshmukh, who was the Minister for Agriculture,Govt. of India. The jurisdiction of this university is spread over the eleven districts of Vidarbha. According to the University Act 1983 (of the Government of Maharashtra), the University is entrusted with the responsibility of agricultural education, research and extension education alongwith breeder and foundation seed programme. The University has its main campus at Akola. The instructional programmes at main campus are spread over in 5 Colleges namely, College of Agriculture, College of Agricultural Engineering & Technology, College of Forestry, College of Horticulture and Post Graduate Institute. At this campus 4 degree programmes namely B.Sc.(Agri.) B.Sc. (Hort.), B.Sc. (Forestry) and B.Tech. (Ag. Engg.) , two Master’s Degree Programmes viz. M.Sc.(Agri.) and M.Tech. (Agri.Engg.) and Doctoral Degree Programmes in the faculties of Agriculture and Agril. Engineering are offered. The University has its sub-campus at Nagpur with constituent College, College of Agriculture which offers B.Sc.(Agri.) and M.Sc.(Agri.) degree programmes. The Nagpur Campus is accomplished with a garden, surrounded by its natural beauty and a well established Zoo which attract the general public and visitors to the city. A separate botanic Garden is being maintained on 22 hectares with a green house for the benefit of research workers. In addition there are 2 affiliated grant-in-aid colleges and 14 private non-grant-in-aid colleges under the umbrella of this University A Central Research Station is situated at the main Campus which caters to the need of research projects undertaken by Crop Scientists of the principle crops of the region are Cotton, Sorghum, Oilseeds and Pulses.

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2020 - 20215
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Subject: Agricultural Process Engineering × End date: 2023 × Start date: 2020 × Type: Thesis ×
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Now showing 1 - 5 of 5
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    ThesisItemOpen Access
    Title : DEVELOPMENT OF POWER OPERATED LEMON CUTTING MACHINE.
    (Publisher : Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2020-12-12) Authors : WAGH, RANI SURESH.; Advisor : Mate, Dr. V. N.
    Abstract : Present work is entitled “Development of power operated lemon cutting machine”. The physical properties of lemon were studied and lemon cutting machine was developed and evaluated for performance. The major components of the machine include the feeding unit, cutting mechanism, frame, drive unit, electric motor and outlet tray. The machine is powered by 1 hp a single phase electric motor. The performance of the machine was evaluated for cutting of lemon into 4 pieces, at three feed rate 100 kg/h, 150 kg/h and 200 kg/h respectively at three motor speeds of 10 rpm, 25 rpm and 40rpm, respectively. The response parameters investigated were cutting efficiency and waste percentage. Two variable three level central composite rotatable design model of response surface methodology by using Design Expert Software was used to optimize machine parameter for better cutting efficiency and lower waste percentage. The length, width and thickness of lemon fruit was found out to be 32.18 mm, 29.39 mm and 30.55 mm respectively. The geometric mean diameter was 30.68 mm while sphericity was 0.9535 and aspect ratio was 1.09. True density and bulk density of lemons were 0.673 g/cc and 0.98 g/cc respectively. Moisture content was 93% (w.b) for lemon fruit while coefficient of friction static and dynamic was 0.63 and 0.57 respectively. Cutting force required to cut the lemon was found out to be 375 N. A feed rate 150 kg/h, motor speed of 25 rpm was found to favour the cutting efficiency of 97.12 % and waste percentage 2.88 %. The machine was therefore observed to perform best at the optimum operating speed of 25 rpm. The result of the study shows that the machine can dice satisfactorily.
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    ThesisItemOpen Access
    Title : DEVELOPMENT OF WOOD APPLE CUTTING MACHINE.
    (Publisher : Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2020-12-12) NIMKRDE, PUJA GAJANAN.; Divekar, Dr. S. P. X
    Keywords : Wood apple geometric mean diameter, Wood apple sphericity, Wood apple cutting machine efficiency, Wood apple cutting machine capacity, Wood apple, Food industry equipment, Wood apple moisture content, Wood apple processing
  • Thumbnail Image
    ThesisItemOpen Access
    Title : DEVELOPMENT OF POWER OPERATED LEMON CUTTING MACHINE.
    (Publisher : Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2020-12-12) Authors : WAGH, RANI SURESH.; Advisor : Mate, Dr. V. N.
    Abstract : Present work is entitled “Development of power operated lemon cutting machine”. The physical properties of lemon were studied and lemon cutting machine was developed and evaluated for performance. The major components of the machine include the feeding unit, cutting mechanism, frame, drive unit, electric motor and outlet tray. The machine is powered by 1 hp a single phase electric motor. The performance of the machine was evaluated for cutting of lemon into 4 pieces, at three feed rate 100 kg/h, 150 kg/h and 200 kg/h respectively at three motor speeds of 10 rpm, 25 rpm and 40rpm, respectively. The response parameters investigated were cutting efficiency and waste percentage. Two variable three level central composite rotatable design model of response surface methodology by using Design Expert Software was used to optimize machine parameter for better cutting efficiency and lower waste percentage. The length, width and thickness of lemon fruit was found out to be 32.18 mm, 29.39 mm and 30.55 mm respectively. The geometric mean diameter was 30.68 mm while sphericity was 0.9535 and aspect ratio was 1.09. True density and bulk density of lemons were 0.673 g/cc and 0.98 g/cc respectively. Moisture content was 93% (w.b) for lemon fruit while coefficient of friction static and dynamic was 0.63 and 0.57 respectively. Cutting force required to cut the lemon was found out to be 375 N. A feed rate 150 kg/h, motor speed of 25 rpm was found to favour the cutting efficiency of 97.12 % and waste percentage 2.88 %. The machine was therefore observed to perform best at the optimum operating speed of 25 rpm. The result of the study shows that the machine can dice satisfactorily.
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    ThesisItemOpen Access
    OPTIMIZATION OF PROCESS PARAMETERS FOR PREPARING MUCUNA PRURIENS POWDER.
    (Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2021-01-12) CHIRDE, POOJA JEEVANRAO.; Dange, Dr. M. M.
    The plant Mucuna pruriens belongs to family “Fabaceae” is an established herbal drug. It is widely known as “velvet bean”, mostly found in the form of a vigorous annual climbing legume. It is originally from Southern China and Eastern India (Yadav et al., 2017). It is considered as a viable source of dietary proteins due to its high nutritional value. For present study, Mucuna seeds were procured from Medicinal Department of Nagarjun, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Present research work entitled “Optimization of process parameters for preparing Mucuna pruriens powder” was carried out increase the awareness among the community about the medicinal benefits and to process Mucuna pruriens to make powder. The Mucuna pruriens powder was prepared by optimizing the process parameters and by analyzing the quality of prepared Mucuna pruriens powder. The physical properties viz., arithmetic mean diameter, geometric mean diameter, square mean diameter, equivalent diameter, sphericity, surface area, bulk density, true density, porosity, thousand nut weight, and aspect ratio were measured for Mucuna seeds. For preparing Mucuna pruriens powder various process parameters like soaking (h), boiling (min), autoclaving (min) and drying (°C) whereas responses like recovery of powder (%) and loss of powder (%) were studied. The process parameters for the preparation of Mucuna seeds powder were analyzed by Response Surface Methodology (RSM), Design- Expert version 11.1.2.0 with three level and four factor by using Box Behnken design. Based on the trials total 29 experiments were finalized and conducted. The cleaned Mucuna seeds of 200g were used for each experiment. To avoid bias, 29 runs were performed in a random order. The decision for the range and centre points of the variables was taken through preliminary trials. The effect of soaking (6, 9 and 12h), boiling (20, 30 and 40 min), autoclaving (10, 20 and 30 min) and drying (40, 50 and 60°C) were studied and the range for various responses were observed viz., recovery of powder (74-87%) and loss of powder (13-26%). As per graphical optimization technique, the superimposed contours showed the optimized result, where the independent parameters were soaking ranging from 6-9 h, boiling 15-30 min, autoclaving 15-25 min and drying 40-55°C, thus the responses showing predicted value as recovery of powder 86.65% with powder loss of 13.35%. The experimental values for the optimized independent parameters were soaking for 9h, boiling for 30min, autoclaving 20 min and drying 50°C with 87% recovery of powder and 13% processing loss. The average values of colour L*, a* and b* for raw and experimentally optimized sample were 74.51(±4.19), 0.59(±0.03) and 12.49(±0.91), 71.34 (±4.20), 0.56 (±0.01) and 10.93 (±0.46) respectively. Also the average values of water activity (aw) for raw and experimentally optimized sample at 33°C were 0.57 (±0.02) and 0.34 (±0.008).The average values of protein content (%) for raw and experimentally optimized sample were 18.96 (± 0.32) and 18.24 (± 0.43)%. Also the average values of L-Dopa content (g 100g-1) for raw and experimentally optimized sample were 4.79(±0.40) and 1.09 (±0.26) g 100g-1. The average values for sensory attributes for raw sample and experimentally optimized sample were, colour 7.4(±0.52) and 7.5 (±0.53), taste 7.0 (± 0.47) and 6.7(± 0.48), texture 7.6 (± 0.52) and 7.5 (± 0.53), appearance 7.5 (± 0.53) and 7.2(± 0.63) and average overall acceptability 7.4(± 0.52) and 7.2(± 0.63). The cost economics for processing powder from Mucuna seeds was estimated and the Annual Net profit gained was calculated as Rs. 2,24,896, the cost benefit ratio was 1.16, the payback period was 0.32, the return on investment was 84.96%, the employment generation was 120 man-days and the cost of processing was Rs.8.02/kg. The prepared Mucuna pruriens powder will be ready to eat value added product, hence could be used for consumption by adding to liquids, milk, salads, curries, etc. The developed process technology for preparing Mucuna pruriens powder may be adapted by small, medium and large scale processing industries, farmers, self-help groups (SHG), unemployed youths.
  • Thumbnail Image
    ThesisItemOpen Access
    OPTIMIZATION OF PROCESS PARAMETERS FOR PREPARING MUCUNA PRURIENS POWDER.
    (Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2021-01-12) CHIRDE, POOJA JEEVANRAO.; Dange, Dr. M. M.
    The plant Mucuna pruriens belongs to family “Fabaceae” is an established herbal drug. It is widely known as “velvet bean”, mostly found in the form of a vigorous annual climbing legume. It is originally from Southern China and Eastern India (Yadav et al., 2017). It is considered as a viable source of dietary proteins due to its high nutritional value. For present study, Mucuna seeds were procured from Medicinal Department of Nagarjun, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Present research work entitled “Optimization of process parameters for preparing Mucuna pruriens powder” was carried out increase the awareness among the community about the medicinal benefits and to process Mucuna pruriens to make powder. The Mucuna pruriens powder was prepared by optimizing the process parameters and by analyzing the quality of prepared Mucuna pruriens powder. The physical properties viz., arithmetic mean diameter, geometric mean diameter, square mean diameter, equivalent diameter, sphericity, surface area, bulk density, true density, porosity, thousand nut weight, and aspect ratio were measured for Mucuna seeds. For preparing Mucuna pruriens powder various process parameters like soaking (h), boiling (min), autoclaving (min) and drying (°C) whereas responses like recovery of powder (%) and loss of powder (%) were studied. The process parameters for the preparation of Mucuna seeds powder were analyzed by Response Surface Methodology (RSM), Design- Expert version 11.1.2.0 with three level and four factor by using Box Behnken design. Based on the trials total 29 experiments were finalized and conducted. The cleaned Mucuna seeds of 200g were used for each experiment. To avoid bias, 29 runs were performed in a random order. The decision for the range and centre points of the variables was taken through preliminary trials. The effect of soaking (6, 9 and 12h), boiling (20, 30 and 40 min), autoclaving (10, 20 and 30 min) and drying (40, 50 and 60°C) were studied and the range for various responses were observed viz., recovery of powder (74-87%) and loss of powder (13-26%). As per graphical optimization technique, the superimposed contours showed the optimized result, where the independent parameters were soaking ranging from 6-9 h, boiling 15-30 min, autoclaving 15-25 min and drying 40-55°C, thus the responses showing predicted value as recovery of powder 86.65% with powder loss of 13.35%. The experimental values for the optimized independent parameters were soaking for 9h, boiling for 30min, autoclaving 20 min and drying 50°C with 87% recovery of powder and 13% processing loss. The average values of colour L*, a* and b* for raw and experimentally optimized sample were 74.51(±4.19), 0.59(±0.03) and 12.49(±0.91), 71.34 (±4.20), 0.56 (±0.01) and 10.93 (±0.46) respectively. Also the average values of water activity (aw) for raw and experimentally optimized sample at 33°C were 0.57 (±0.02) and 0.34 (±0.008).The average values of protein content (%) for raw and experimentally optimized sample were 18.96 (± 0.32) and 18.24 (± 0.43)%. Also the average values of L-Dopa content (g 100g-1) for raw and experimentally optimized sample were 4.79(±0.40) and 1.09 (±0.26) g 100g-1. The average values for sensory attributes for raw sample and experimentally optimized sample were, colour 7.4(±0.52) and 7.5 (±0.53), taste 7.0 (± 0.47) and 6.7(± 0.48), texture 7.6 (± 0.52) and 7.5 (± 0.53), appearance 7.5 (± 0.53) and 7.2(± 0.63) and average overall acceptability 7.4(± 0.52) and 7.2(± 0.63). The cost economics for processing powder from Mucuna seeds was estimated and the Annual Net profit gained was calculated as Rs. 2,24,896, the cost benefit ratio was 1.16, the payback period was 0.32, the return on investment was 84.96%, the employment generation was 120 man-days and the cost of processing was Rs.8.02/kg. The prepared Mucuna pruriens powder will be ready to eat value added product, hence could be used for consumption by adding to liquids, milk, salads, curries, etc. The developed process technology for preparing Mucuna pruriens powder may be adapted by small, medium and large scale processing industries, farmers, self-help groups (SHG), unemployed youths.