Title : DEVELOPMENT OF SORHHUM GRAIN (HURDA) EXTRACTOR.

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dc.contributor.advisorAdvisor : Bakane, Dr. P. H.
dc.contributor.authorAuthors : MATE, VASUDEV NAMDEV.
dc.date.accessioned2021-12-11T10:59:34Z
dc.date.available2021-12-11T10:59:34Z
dc.date.issued2022-06-18
dc.descriptionDescription : The present research work was carried out to develop suitable extractor for removing of sorghum grain (hurda) which provides easy, faster extraction with low cost and time saving over the traditional methods. Optimization of the operating parameters were carried out to analyze the combine effect of the independent factors at three different levels on the dependent variables viz., extraction efficiency, mechanical damaged grain and total grain loss. Performance evaluation of extractor was carried out in the field with optimized parameters for extraction of sorghum grain (hurda).en_US
dc.description.abstractAbstract : Hurda is the name given to tender sorghum. Hurda is one among the special sorghum and it is ready to eat snacks. Hurda made from sorghum is known for delicious taste (Anonymous, 2013). The tender jowar can be very good fast food (Meti et al., 2014). The consumption of hurda has more importance and popular in India since ancient times because of its unique sweet taste. Besides, sweet taste hurda has some nutritional properties, like good source of dietary fibers, proteins, minerals and carbohydrates. This can be a gluten free diet option for celiac patients. It helps in not only weight loss but also acts as a coolant for the body (Darekar et al., 2020). Now a days, agro-tourism business is increasing in the rural area and in that context supplying sorghum hurda as a niche product get the more profit to the farmer/producer (Chavan et al., 2013). The development of sorghum grain (hurda) extractor for sorghum crops has not received the attention proportional to its importance to the farmers in the country. Therefore, the manual extraction that means removing grains with indigenous techniques is time consuming process. The availability of suitable sorghum grain (hurda) extractor for this crop would eliminate all drudgery and losses of the crops. Also efforts were made to enhance the shelf life of sorghum grain (hurda). Keeping the above facts, this study was conducted for development of sorghum grain (hurda) extractor with the following distinct and definite objectives 1. To develop the sorghum grain (hurda) extraction machine 2. To evaluate performance of the developed machine 3. To study shelf life of sorghum grain (hurda) using different packaging materials 4. To evaluate the quality of stored sorghum grain (hurda) kernels The power operated (1 hp single phase) sorghum grain (hurda) extractor is developed. The sorghum grain (hurda) extractor consists of main frame, feeding unit (hopper), extraction unit, grain collection unit, drive mechanism and cleaning unit. The developed extractor was optimized for maximum extraction efficiency and minimum hurda loss with different input parameters such as feed rate, speed ratio, inlet clearance, outlet clearance and belt texture. It is revealed that the extraction efficiency was observed to be ranging from 71.08 to 93.54% depending upon the various treatment combinations. The maximum sorghum grain (hurda) extraction efficiency (93.53%) was recorded at 1.13 speed ratio and 180 kg/h feed rate for rough texture PU food grade belt. The minimum sorghum grain (hurda) extraction efficiency (71.08%) was recorded at 0.93 speed ratio and 180 kg/h feed rate for smooth texture PU food grade belt. The extraction efficiency was found to be dependent on the feed rate, belt speed ratio and rough texture PU food grade belt. Significant effect of inlet and outlet clearance was observed on extraction efficiency. The influence of feed rate and speed ratio on mechanical damage for various belt texture was recorded. The maximum mechanical damage (10.3%) was recorded at 1.13 speed ratio and 180 kg/h feed rate for smooth texture PU food grade belt. The minimum mechanical damage (1.2%) was recorded at 1.13 speed ratio and 180 kg/h feed rate for rough texture PU food grade belt. The mechanical damage was found to be slightly increased with decrease in inlet and outlet clearance in all type of PU food grade belts. The maximum mechanical damage (10.3%) was recorded at 45 mm inlet clearance and 20 mm outlet clearance for smooth texture PU food grade belt. The minimum mechanical damage (1.2%) was recorded at 45 mm inlet clearance and 20 mm outlet clearance for rough texture PU food grade belt. It is revealed that the grain loss was observed to be ranging from 7.69 to 34.51 per cent depending upon the extraction treatments. The maximum total grain loss was observed in case of treatment having the combination of rough texture PU food grade belt having speed ratio of 0.93 and feed rate of 210 kg/h. The minimum total grain loss was found for treatment having the combination of rough texture food grade belt having speed ratio of 1.33 and feed rate of 180 kg/h. The sorghum grain (hurda) total grain loss was found to be dependent on the texture of PU food grade belt, speed ratio and feed rate. The total grain loss was found to be slightly increased with increase in inlet and outlet clearance in all types of PU food grade belts For better cleaning of extracted sorghum grain (hurda), 2000 rpm of blower was found suitable with minimum grain loss. To enhance the shelf life, sorghum grains (hurda) were treated with irradiation doses of 1 kGy, 1.5 kGy, 2kGy and packed in various thickness viz. 250 and 300 gauge of low density polyethylene (LDPE). Storage stability of samples was observed for samples kept in ambient condition (15-38°C, 19-49% RH). The quality of the sample was determined with the help of quality parameters, microbiological study and sensory evaluation at the interval of 2 days upto 8 days. The sorghum grain (hurda) sample treated with 1.5 kGy gamma irradiation packed in 300 gauge LDPE was found to have shelf life of 6 days.en_US
dc.identifier.citationCitation : MATE, VASUDEV NAMDEV. (2021). Development of sorghum grain (hurda) extractor. Department of agricultural process engineering (Agricultural Engineering), Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Ph. D. 2021. Print. xx, 157p. (Unpublished).en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810179073
dc.keywordsKeywords : Sorghum grain (hurda), Extraction efficiency, Mechanical damage, Physical properties, Grain loss, Speed ratio, Feed rate, PU food grade belt, Packaging, Storage, Gamma irradiation, Sensory evaluation, Microbial load, Cost of operation.en_US
dc.language.isoEnglishen_US
dc.pagesPages : xx, 157p.en_US
dc.publisherPublisher : Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.en_US
dc.research.problemResearch problem : The present research has under taken to develop the extractor for sorghum grain (hurda). The performance of the developed extractor was carried out in laboratory and field. An attempt was made to enhance shelf life of hurda (tender sorghum) by using different packaging materials and was analyzed for quality parameters.en_US
dc.subProcessing and Food Engineeringen_US
dc.themeTheme : The manual extraction of sorghum grain (hurda) that means removing grains with indigenous techniques is very time consuming process. The availability of suitable hurda machine for this crop would eliminate all drudgery and losses of the crops. The mechanical extraction cum cleaning device for sorghum hurda growers was needed for good quality grain, saving in human energy, time and reduction in labour drudgery. Therefore, the effort was made to develop extraction machine to meet the demand of farmers.en_US
dc.these.typePh.Den_US
dc.titleTitle : DEVELOPMENT OF SORHHUM GRAIN (HURDA) EXTRACTOR.en_US
dc.typeThesisen_US
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Description : The present research work was carried out to develop suitable extractor for removing of sorghum grain (hurda) which provides easy, faster extraction with low cost and time saving over the traditional methods. Optimization of the operating parameters were carried out to analyze the combine effect of the independent factors at three different levels on the dependent variables viz., extraction efficiency, mechanical damaged grain and total grain loss. Performance evaluation of extractor was carried out in the field with optimized parameters for extraction of sorghum grain (hurda).
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