Fabrication of ventilated structure for storage of onion

dc.contributor.advisorMahesh Kumar
dc.contributor.authorNancydeep Kaur
dc.date.accessioned2017-08-09T11:09:52Z
dc.date.available2017-08-09T11:09:52Z
dc.date.issued2017
dc.description.abstractOnion is an important crop of the country that is consume throughout the year. Recently due to greater economic return associated with this crop, the farmers in our state have also paid enough attention for the cultivation of this crop. Looking at the physiology of this crop there is a lack of proper storage structure for keeping the bulb for such a long time so the present study was undertaken to develop suitable storage structure. As storage life of the onions is linked with its harvesting at proper stage followed by thorough curing. Properly harvested onion crop at vegetable farm of PAU was field cured. It was also cured in shade as well as in mechanical drier. Using this information a ventilated onion storage structure of capacity 1.25 tonn was fabricated. The results indicated that the highest losses (22.55 %) were recorded when the onion cured at the open field for 5 days, followed by shade curing treatment (18.08 %) for 9 days and the lowest losses were 15.8 % for the artificial curing treatment at the end of storage period. Physical characteristics of onions i.e. average size, angle of repose and bulk density was calculated as 32.75-68.67 mm, 26⁰ and 560 kg/mᶟ respectively. Ventilated storage structure was (size 1.2m х 1.2m х 1.5m) made up of angle iron frame and MS 1 inch square mesh. For ease of loading and unloading the onion, an inclined surface at the base with angle of repose 26 degrees has been provided. Three axial flow fans at the base of ventilated storage structure created variable air flow rate with air velocities of 0.27 m/s, 0.32 m/s, 0.69 m/s, 0.9 m/s and 1.38 m/s. Onions in bulk were filled in the structure and samples of 10 kg of 5 onion bags were kept at different location within the structure and at different air velocities for this study. The variations in vital parameters were compared with commercially cold stored onions in cold stores (0 to -1⁰C). It was observed that PLW, sprouting, TSS, colour difference, moisture content, hardness, ascorbic acid and reducing sugars during 3 months of storage varied significantly at CD 5% level of significance. This study indicates that onions which were stored at air speed 1.38 m/s and cold stored showed minimum loss and maximum retention of chemical properties. But due to high rent of cold stored onions, cold storage is not normally preferable in India.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810028174
dc.keywordsMechanical aeration; curing methods; cold storage; quality parametersen_US
dc.language.isoenen_US
dc.pages68en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemFabrication of ventilated structure for storage of onionen_US
dc.subProcessing and Food Engineeringen_US
dc.subjectnullen_US
dc.themestorage of onionen_US
dc.these.typeM.Tech.en_US
dc.titleFabrication of ventilated structure for storage of onionen_US
dc.typeThesisen_US
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