Venkatachalapathy, KGURUDATTA, KHANDKE2017-08-212017-08-212015-10-03Th-11253http://krishikosh.egranth.ac.in/handle/1/5810029153Kitchen waste is the food which is discarded or lost uneaten. Wastage occurs in all stages of food supply chain. House hold wastes are organic in nature and are mostly composted. The process of shredding includes reducing the particle size of kitchen waste which is done manually and used in waste management. To address this, manually operated kitchen waste shredder was developed and its performance was evaluated. The developed shredder was tested using different parameters such as rotational speed and feeding rate. Among the different cylinder liners used, the small iron bar with specified dimension was selected for the final fabrication of the shredder. Resulting in maximum shredding efficiency (96.24 %), capacity (46.8 kg/h) & size reduction efficiency (96.86 %) for vegetable waste. For fruit waste it was observed to be 94.70 %, 40.8 kg/h and 97.47 %, respectively and for mixed waste it was 92.86 %, 44.4 kg/h and 96.34 %, respectively. Shredded kitchen waste was composted. N, P, K values were estimated for 1st, 15th, 30th and 45th day. Nitrogen (N) content (percent) was found to be 0.227 (1st day), 0.306 (15th day), 0.340 (30th day) and 0.770 (45th day). Phosphorus (P) content (percent) was found to be on 0.116 (1st day), 0.119(15th day), 0.159 (30th day) and 0.175 (45th day). For Potassium (P) it was, 0.09 (1st day), 0.132 (15th day), 0.188 (30th day) and 0.378 (45th day). The estimated cost of the shredder was 5190 /– and the cost ratio was found to be 1:1.69.ennullThesis