DESIGN AND DEVELOPMENT OF BOONDI MAKING MACHINE
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Date
2014-07
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POST HARVEST TECHNOLOGY DEPT., ASPEE COLLEGE OF HORTICULTURE AND FORESTRY, NAVSARI AGRICULTURAL UNIVERSITY, NAVSARI
Abstract
A
Boondi making machine was designed and developed for
preparation of boondi which was compared with manual method. The major
parameters such as capacity, economics and hygiene of boondi were taken
into consideration for the design and development of boondi making
machine. The experiment, which comprised of preparation of boondi by
machine as well as manual method , was laid out in Completely Randomized
Design along with fourteen repetitions. The
various quality parameters ,
viz., moisture content of gram flour (% wb), sieve size of gram flour
(micron), moisture content of batter (% wb), diameter (mm), bulk density
(g/ml), sphericity, moisture content of boondi (% wb), fat content(%),time
(s) and temperature
(oC) of oil during frying and the engineering
parameters viz., texture, time required for
preparation of boondi,
organoleptic quality, viz.,taste, colour, appearance, texture, flavour and
overall acceptability, economics and microbial anal ysis of boondi were
evaluated for both manual and machine method. The result indicated that
the average moisture content of gram flour 10.24% (wb), sieve size of gram
flour (184.71μ) and moisture content of batter 40.34% (wb)
were found
equal in both the treatments , machine and manual method. The maximum
diameter of boondi (8.77mm) was found in
T 1 (Manual method) and
minimum (4.83mm) in T 2 (Machine method).Similarly bulk density and
moisture content of boondi (wb) were found maximum in
T 1 (Manual
method) 0.42 g/ml, 64.24% and minimum 0.41g/ml, 63.97 % in T 2
(Machine method) respectively. The sphericity and fat content of boondi
were found maximum 0.96, 2.62 % in T 2 (Machine method) followed by T 1
(Manual method) 0.79, 2.60 %.The result indicated that time and
temperature of oil during frying was found maximum (240 s and 179.41°C)
in T 1 (Manual method) and minimum (239.55 s and 179.58 °C) in T 2
(Machine method).The maximum score
of taste (7.14), colour (7.07),
appearance (7.29), texture (6.93), flavor (6.71) and overall acceptability
(7.03) was found in case of T 2 (Machine method)
as compared to T 1
(Manual method). Power consumption and no. of st rokes of machine is 0.37
unit per hour & 32 per minute, respectively. The equal value i.e. hardness
and fracturability of boondi were 5.52 kg f and 27.25 kg f in both the T 2
(Machine method) and T 1 (Manual method).Time required for preparation
of 1kg boondi was found maximum 24.02 min in T 1 (Manual method) and
minimum 22.39 min in T 2 (Machine method).Production cost of boondi was
found minimum in T 2 (Machine method) and maximum in T 1 (Manual
method).
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