DESIGN AND DEVELOPMENT OF PROCESS END POINT SENSOR FOR JAGGERY PRODUCTION
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Date
2021
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Abstract
The consistency determination is the critical process in jaggery production
which defines the final product quality. The equipment was developed with
resistance temperature detectors (RTD), red green blue (RGB) sensor and electrical
conductivity sensor to conclude the consistency of jaggery by measuring the
temperature ( C), colour and electrical conductivity (dS/m) respectively so that the
final product will be of less deterioration and loss. These three suitable physical
parameters were picked by conducting the literature study and their corresponding
sensors were chosen for developing the equipment. The developed equipment was
tested in field on jaggery prepared from Co 86032, VcF 0517 and Co 8371
sugarcane variety. The temperature, colour and electrical conductivity values of
finest jaggery produced by employing the manual method of consistency checking
(Hard ball stage or based on sound produced by the hard ball on hitting the
pan)were statistically analysed and the meanĀ±SE values were fed to the developed
Process End Point Sensor as a set point to conclude the consistency of jaggery.
By using the standardised developed Process End Point Sensor, the jaggery
has been produced and their recovery percentage (percentage of jaggery with
acceptable sensory quality) and loss percentage (dark coloured jaggery or dark
solid lumps of jaggery) has been calculated. On performing statistical analysis
(ANOVA) on the recovery and loss percentage values obtained for jaggery
produced by manual method of consistency checking three sugarcane varieties
showed highly significant difference between them. The jaggery produced by
employing Process End Point Sensor showed only significant difference between
them. The jaggery produced from sugarcane varieties, viz. Co 86032, VcF 0517
and Co 8371 with Process End Point Sensor was compared with jaggery produced
by manual method in which former possessed better quality with good recovery
percentage and less loss percentage.
The sensory scores of jaggery produced by both the methods were
statistically analyzed which showed Co 86032 and Co 8371 variety of jaggery had
significant difference between the methods employed in producing them, while the
VcF 0517 variety showed highly significant difference between the methods.
The sensory evaluation of jaggery produced by using both the method where
compared and it gave the result in favor of Process End Point Sensor. Productively
and economically the Process End Point Sensor will be efficient to farmers.
It is concluded that the developed Process End Point Sensor when
employed to determine the consistency of jaggery yielded jaggery with improved
quality and minimum loss.