Agricultural Engineering International: The CIGR Journal, 2013
Jam is prepared from fruit pulp by boiling with sufficient quantity of sugar to a moderately thic... more Jam is prepared from fruit pulp by boiling with sufficient quantity of sugar to a moderately thick consistency. There are different types of fruit jams like strawberry jam, mango jam, pineapple jam, apple jam and mixed fruit jam. Hence an attempt was made to find out the possibilities of mixing guava and sapota for making jam and utilizing a major potion of marketable surplus of guava. Guava and Sapota pulp was blended in the ratio s of 100:0, 90:10, 80:20, 70:30, and 60:40 respectively to prepare blended jams. The treatment of T 4 , 60% guava pulp and 40% sapota pulp , showed significantly less t itrable acidity (1.05%), higher TSS ( 74.2 ° Brix ) and total sugar (67.28%). Among the blended jams, the highest score for colour (8.64), flavor (8.88), consistency (8.97), taste (8.12) , and overall acceptability (8.78) was judged in the treatment 60% guava pulp and 40% sapota pulp. Treatment T 4 , 60% guava pulp and 40% sapota pulp was more in red color. Keywords: guava, sapota, b lend...
Experiment was conducted to study the influence of storage period and type of storage on the phys... more Experiment was conducted to study the influence of storage period and type of storage on the physical properties (bulk density, thousand grain weight, germination, insect infestation, protein content and ash content) and quality of paddy grain stored in galvanized iron corrugated silo and bag storage under humid Konkan climatic conditions. It was found that duration of storage had a profound effect on some of the properties and quality of stored paddy grain. Bulk density of paddy decreased from 510 to 502 kg.m−3 in silo storage and 510 to 501 kg.m−3 in bag storage, thousand grain weight of paddy decreased from 19.3 g to 18.4 g in silo storage and 19.1 g to 17.6 g in bag storage, germination percentage of paddy decreased from 70.6% to 52.3% in silo storage and 69.5% to 49.3% in bag storage, insect infestation increased from 4.7% to 18.8% in silo storage and 4.4% to 20.2% in bag storage, protein content of paddy grain decreased from 8.78% to 7.89% in silo storage and 8.33% to 7.40% in...
Extrusion cooking process is a high temperature and short time process in which moist, soft food ... more Extrusion cooking process is a high temperature and short time process in which moist, soft food material is fed to the extruder for desired temperature, pressure, and residence time. Finger millet being a "nutricereal" was used to develop Ready-To-Eat (RTE) snack food through extrusion cooking. Seven composite mixes were prepared using brown finger millet flour, maize flour, rice flour, full fat soy flour, bengal gram flour, and skimmed milk powder in varying proportions. Extrusion cooking was carried out using a Twin Screw Extruder at a temperature of 140℃, screw speed of 300 r min -1 and die diameter of 3 mm. Physical properties of the extrudates namely bulk density, expansion ratio, Water Absorption Index (WAI), Water Solubility Index (WSI), colour and hardness were analyzed. Organoleptic qualities of the extruded products were also analyzed. The results indicated that the bulk density ranging from 0.1618 to 0.3946 g cm -3 while expansion ratio varied between 2.42 and ...
The research paper presents the information regarding the pattern of changes in the environmental... more The research paper presents the information regarding the pattern of changes in the environmental conditions i.e. temperature, relative humidity and moisture content on the stored paddy in Galvanized Iron Corrugated (GIC) silo. The grain moisture in the silo decreased from 13.9 per cent to 12.1 per cent during the storage period July to January. The moisture content of the grain increased from 12.3 per cent to 13.9 per cent during storage month of May to July. The temperature inside the silo was 29.3 C to 26.4 C than ambient temperature of 31.2 C to 28.9 C during storage month of April to January. The relative humidity inside the silo varied from 69.8 per cent to 71.7 per cent with storage period April to January. The germination percentage of grain inside the silo was decreased from 70.6 per cent to 52.3 per cent during storage period of April to January.
Abstract: The paper presents information regarding the pattern of changes in the environmental co... more Abstract: The paper presents information regarding the pattern of changes in the environmental conditions (i.e. temperature, relative humidity and moisture content) on the stored wheat in Galvanized Iron Corrugated (GIC) silo, Godown storage and CAP storage. The grain moisture content in the silo increased from 11.20% to 17.08% wet basis (w.b.), in bag storage increased from 11.20% to 17.25%, and in CAP storage increased from 11.20% to 17.19% wet basis (w.b.) during the storage period from April 06 to November 06. The moisture content of the wheat grain then slightly decreased during the storage period from November 06 to April 07. The temperature of the grain inside silo was 29.30℃ while at the end of the storage period, the temperature was 42.90℃. The initial grain temperature inside Godown storage was 29.30℃ and at the end of the storage period, it was 32.31℃. The initial grain temperature inside CAP storage was 29.10℃ and it increased to 39.94℃ at the end of the storage period. The relative humidity in the silo was 16.1% lower than the ambient relative humidity. The germination percentage of grain inside the silo was decreased from 86.70% to 78.60%, in Godown storage it decreased from 86.70% to 53.30%, and in CAP storage it decreased from 86.70% to 46.60% during the storage period from April to September.
Agricultural Engineering International: The CIGR Journal, 2013
Jam is prepared from fruit pulp by boiling with sufficient quantity of sugar to a moderately thic... more Jam is prepared from fruit pulp by boiling with sufficient quantity of sugar to a moderately thick consistency. There are different types of fruit jams like strawberry jam, mango jam, pineapple jam, apple jam and mixed fruit jam. Hence an attempt was made to find out the possibilities of mixing guava and sapota for making jam and utilizing a major potion of marketable surplus of guava. Guava and Sapota pulp was blended in the ratio s of 100:0, 90:10, 80:20, 70:30, and 60:40 respectively to prepare blended jams. The treatment of T 4 , 60% guava pulp and 40% sapota pulp , showed significantly less t itrable acidity (1.05%), higher TSS ( 74.2 ° Brix ) and total sugar (67.28%). Among the blended jams, the highest score for colour (8.64), flavor (8.88), consistency (8.97), taste (8.12) , and overall acceptability (8.78) was judged in the treatment 60% guava pulp and 40% sapota pulp. Treatment T 4 , 60% guava pulp and 40% sapota pulp was more in red color. Keywords: guava, sapota, b lend...
Experiment was conducted to study the influence of storage period and type of storage on the phys... more Experiment was conducted to study the influence of storage period and type of storage on the physical properties (bulk density, thousand grain weight, germination, insect infestation, protein content and ash content) and quality of paddy grain stored in galvanized iron corrugated silo and bag storage under humid Konkan climatic conditions. It was found that duration of storage had a profound effect on some of the properties and quality of stored paddy grain. Bulk density of paddy decreased from 510 to 502 kg.m−3 in silo storage and 510 to 501 kg.m−3 in bag storage, thousand grain weight of paddy decreased from 19.3 g to 18.4 g in silo storage and 19.1 g to 17.6 g in bag storage, germination percentage of paddy decreased from 70.6% to 52.3% in silo storage and 69.5% to 49.3% in bag storage, insect infestation increased from 4.7% to 18.8% in silo storage and 4.4% to 20.2% in bag storage, protein content of paddy grain decreased from 8.78% to 7.89% in silo storage and 8.33% to 7.40% in...
Extrusion cooking process is a high temperature and short time process in which moist, soft food ... more Extrusion cooking process is a high temperature and short time process in which moist, soft food material is fed to the extruder for desired temperature, pressure, and residence time. Finger millet being a "nutricereal" was used to develop Ready-To-Eat (RTE) snack food through extrusion cooking. Seven composite mixes were prepared using brown finger millet flour, maize flour, rice flour, full fat soy flour, bengal gram flour, and skimmed milk powder in varying proportions. Extrusion cooking was carried out using a Twin Screw Extruder at a temperature of 140℃, screw speed of 300 r min -1 and die diameter of 3 mm. Physical properties of the extrudates namely bulk density, expansion ratio, Water Absorption Index (WAI), Water Solubility Index (WSI), colour and hardness were analyzed. Organoleptic qualities of the extruded products were also analyzed. The results indicated that the bulk density ranging from 0.1618 to 0.3946 g cm -3 while expansion ratio varied between 2.42 and ...
The research paper presents the information regarding the pattern of changes in the environmental... more The research paper presents the information regarding the pattern of changes in the environmental conditions i.e. temperature, relative humidity and moisture content on the stored paddy in Galvanized Iron Corrugated (GIC) silo. The grain moisture in the silo decreased from 13.9 per cent to 12.1 per cent during the storage period July to January. The moisture content of the grain increased from 12.3 per cent to 13.9 per cent during storage month of May to July. The temperature inside the silo was 29.3 C to 26.4 C than ambient temperature of 31.2 C to 28.9 C during storage month of April to January. The relative humidity inside the silo varied from 69.8 per cent to 71.7 per cent with storage period April to January. The germination percentage of grain inside the silo was decreased from 70.6 per cent to 52.3 per cent during storage period of April to January.
Abstract: The paper presents information regarding the pattern of changes in the environmental co... more Abstract: The paper presents information regarding the pattern of changes in the environmental conditions (i.e. temperature, relative humidity and moisture content) on the stored wheat in Galvanized Iron Corrugated (GIC) silo, Godown storage and CAP storage. The grain moisture content in the silo increased from 11.20% to 17.08% wet basis (w.b.), in bag storage increased from 11.20% to 17.25%, and in CAP storage increased from 11.20% to 17.19% wet basis (w.b.) during the storage period from April 06 to November 06. The moisture content of the wheat grain then slightly decreased during the storage period from November 06 to April 07. The temperature of the grain inside silo was 29.30℃ while at the end of the storage period, the temperature was 42.90℃. The initial grain temperature inside Godown storage was 29.30℃ and at the end of the storage period, it was 32.31℃. The initial grain temperature inside CAP storage was 29.10℃ and it increased to 39.94℃ at the end of the storage period. The relative humidity in the silo was 16.1% lower than the ambient relative humidity. The germination percentage of grain inside the silo was decreased from 86.70% to 78.60%, in Godown storage it decreased from 86.70% to 53.30%, and in CAP storage it decreased from 86.70% to 46.60% during the storage period from April to September.
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Papers by Abhiman Sawant
relative humidity and moisture content) on the stored wheat in Galvanized Iron Corrugated (GIC) silo, Godown storage and
CAP storage. The grain moisture content in the silo increased from 11.20% to 17.08% wet basis (w.b.), in bag storage
increased from 11.20% to 17.25%, and in CAP storage increased from 11.20% to 17.19% wet basis (w.b.) during the storage
period from April 06 to November 06. The moisture content of the wheat grain then slightly decreased during the storage
period from November 06 to April 07. The temperature of the grain inside silo was 29.30℃ while at the end of the storage
period, the temperature was 42.90℃. The initial grain temperature inside Godown storage was 29.30℃ and at the end of the
storage period, it was 32.31℃. The initial grain temperature inside CAP storage was 29.10℃ and it increased to 39.94℃ at
the end of the storage period. The relative humidity in the silo was 16.1% lower than the ambient relative humidity. The
germination percentage of grain inside the silo was decreased from 86.70% to 78.60%, in Godown storage it decreased from
86.70% to 53.30%, and in CAP storage it decreased from 86.70% to 46.60% during the storage period from April to September.
relative humidity and moisture content) on the stored wheat in Galvanized Iron Corrugated (GIC) silo, Godown storage and
CAP storage. The grain moisture content in the silo increased from 11.20% to 17.08% wet basis (w.b.), in bag storage
increased from 11.20% to 17.25%, and in CAP storage increased from 11.20% to 17.19% wet basis (w.b.) during the storage
period from April 06 to November 06. The moisture content of the wheat grain then slightly decreased during the storage
period from November 06 to April 07. The temperature of the grain inside silo was 29.30℃ while at the end of the storage
period, the temperature was 42.90℃. The initial grain temperature inside Godown storage was 29.30℃ and at the end of the
storage period, it was 32.31℃. The initial grain temperature inside CAP storage was 29.10℃ and it increased to 39.94℃ at
the end of the storage period. The relative humidity in the silo was 16.1% lower than the ambient relative humidity. The
germination percentage of grain inside the silo was decreased from 86.70% to 78.60%, in Godown storage it decreased from
86.70% to 53.30%, and in CAP storage it decreased from 86.70% to 46.60% during the storage period from April to September.