DESIGN AND DEVELOPMENT OF PROCESS END POINT SENSOR FOR JAGGERY PRODUCTION
dc.contributor.advisor | Perasiriyan V | |
dc.contributor.author | Manikandan B | |
dc.contributor.author | TANUVAS | |
dc.contributor.other | Murugan B | |
dc.contributor.other | Sujatha G | |
dc.date.accessioned | 2023-10-19T11:39:22Z | |
dc.date.available | 2023-10-19T11:39:22Z | |
dc.date.issued | 2021 | |
dc.description.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. | |
dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810199278 | |
dc.language.iso | English | |
dc.pages | 1-128 | |
dc.sub | Food Technology | |
dc.theme | Veterinary Science | |
dc.these.type | M.Tech. | |
dc.title | DESIGN AND DEVELOPMENT OF PROCESS END POINT SENSOR FOR JAGGERY PRODUCTION | |
dc.type | Thesis |
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