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Modelling of Physical Properties for Prediction of Internal Quality Attributes of Kinnow 为预测金诺内部质量属性而建立物理性质模型
Journal of Agricultural Engineering (India) Pub Date : 2024-02-17 DOI: 10.52151/jae2012494.1491
M. Grewal, N. Gaikwad, S. Jha, D. Kadam, Jaspreet Kaur, H. Kaur
{"title":"Modelling of Physical Properties for Prediction of Internal Quality Attributes of Kinnow","authors":"M. Grewal, N. Gaikwad, S. Jha, D. Kadam, Jaspreet Kaur, H. Kaur","doi":"10.52151/jae2012494.1491","DOIUrl":"https://doi.org/10.52151/jae2012494.1491","url":null,"abstract":"Kinnow mandarin is a common citrus fruit grown commercially in north India. It is a rich source of vitamin C having high juice content and relished for its distinct flavour. Outer skin blemishes and shiny appearance are the primary parameters for quality assessment after harvesting, but the internal quality attributes of fruit are ignored due to lack of sorting methods. Models were developed for predictionof total soluble solids (TSS in 0Brix) and Brix to acid ratio (BAR) from the physical attributes such as geometrical mean diameter (Dg), colour (Hunter a/b ratio) and fruit density (ρ) measured non-destructively. The physical and chemical attributes were fitted in eight models using multiple linear regressions (MLR). The correlation coefficientsfor calibration and prediction of model (no. 4) fitted for variables Dg, colour and ρ for determination of TSS were 0.86 and 0.85, respectively. Similarly, the model (no. 8) relating three physical variables with BAR had correlation coefficients for calibration and prediction of 0.83 and 0.81, respectively. Besides satisfactory correlation coefficients, both the models exhibited low standard error of calibration and prediction as 0.95, 0.98 and 1.88, 1.94, respectively. The modelled correlation between physical and internal quality attributes can be a basis for development of low cost non-destructive sorting of kinnow mandarin.","PeriodicalId":180812,"journal":{"name":"Journal of Agricultural Engineering (India)","volume":"174 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140453317","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of System Pressure and Solute Concentration on Fertilizer Injection Rate of a Venturi for Fertigation 系统压力和溶质浓度对文丘里管灌溉肥料注射速率的影响
Journal of Agricultural Engineering (India) Pub Date : 2024-02-17 DOI: 10.52151/jae2012494.1489
Mukesh Kumar, T. Rajput, N. Patel
{"title":"Effect of System Pressure and Solute Concentration on Fertilizer Injection Rate of a Venturi for Fertigation","authors":"Mukesh Kumar, T. Rajput, N. Patel","doi":"10.52151/jae2012494.1489","DOIUrl":"https://doi.org/10.52151/jae2012494.1489","url":null,"abstract":"Venturi injector is a commonly used device for fertilizer application through drip irrigation. The injection rate of a venturi injector mainly depends upon the suction created due to the difference between its upstream and downstream pressures. A commercially available venturi was evaluated for injection rate under the range of operating pressures from 1.0 to 2.0 kg.cm-2 using normal irrigation water and fertilizer solution. Maximum injection rate of the venturi with irrigation water was 106.4 l.h-1 at operating pressure of 2.0 kg.cm-2. Maximum injection rate (105.8 l.h-1), when urea fertilizer dissolved in irrigation water in the ratio of 0.25:1 (urea: water) was at the upstream and downstream pressure of 2.0 kg.cm-2 and 0.1 kg.cm-2, respectively. However, for muriate of potash (MOP) dissolved in irrigation water in the ratio of 1:1 (MOP: water), minimum injection rate of venturi was 1.44 l.h-1 at upstream pressure of","PeriodicalId":180812,"journal":{"name":"Journal of Agricultural Engineering (India)","volume":"529 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140453489","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 7
Mechanical Methods for Tenderization of Goat Meat 嫩化山羊肉的机械方法
Journal of Agricultural Engineering (India) Pub Date : 2024-02-17 DOI: 10.52151/jae2013503.1522
K. Narsaiah, S. Jha
{"title":"Mechanical Methods for Tenderization of Goat Meat","authors":"K. Narsaiah, S. Jha","doi":"10.52151/jae2013503.1522","DOIUrl":"https://doi.org/10.52151/jae2013503.1522","url":null,"abstract":"Tenderness is an important criterion for satisfactory eating quality and repeated buying of goat meat. Goat meat available in markets is generally tough. Mechanical tenderization is an effective method widely used for tenderization. A prototype of blade tenderizer with sterile surgical blades was developed for tenderization of meat. Two mechanical methods viz., incision of goat meat with blade tenderizer and passing of meat between two knurled rollers were evaluated for their effectiveness as tenderization method. Meat chunks were cooked after the treatment and evaluated for different physico-chemical and sensory evaluation. Cooking yield and peak shear force decreased for samples subjected to incision of goat meat with blade tenderizer as well as by passing of meat between two knurled rollers. The treatments did not affect the pH value of meat samples. The extent of disintegration of muscle structure in case of 16 passes was more as compared to other treatments, and resulted in less juicy cooked meat with apparent tough mouth feel. Blade tenderization was found to yield the best result in terms of tenderness and other eating quality parameters.","PeriodicalId":180812,"journal":{"name":"Journal of Agricultural Engineering (India)","volume":"284 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140453178","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Development and Evaluation of Grain Yield Monitoring System 谷物产量监测系统的开发与评估
Journal of Agricultural Engineering (India) Pub Date : 2024-02-17 DOI: 10.52151/jae2012494.1488
K. Sharma, Manjeet Singh, B. Singh, Ankit Sharma, P. Mishra
{"title":"Development and Evaluation of Grain Yield Monitoring System","authors":"K. Sharma, Manjeet Singh, B. Singh, Ankit Sharma, P. Mishra","doi":"10.52151/jae2012494.1488","DOIUrl":"https://doi.org/10.52151/jae2012494.1488","url":null,"abstract":"An yield monitor was developed by assembling the designed and selected components such as auxiliary tank, single","PeriodicalId":180812,"journal":{"name":"Journal of Agricultural Engineering (India)","volume":"118 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140453238","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Feasibility Study of Maize Cobs as Throatless Gasifier Feedstock 玉米棒作为无喉气化炉原料的可行性研究
Journal of Agricultural Engineering (India) Pub Date : 2024-02-17 DOI: 10.52151/jae2012494.1494
S. Chopra, Amit Jain, D. Dhingra
{"title":"Feasibility Study of Maize Cobs as Throatless Gasifier Feedstock","authors":"S. Chopra, Amit Jain, D. Dhingra","doi":"10.52151/jae2012494.1494","DOIUrl":"https://doi.org/10.52151/jae2012494.1494","url":null,"abstract":"Fuel properties of maize cob and its gasification feasibility in throatless downdraft gasifier were investigated.Performance of the throatless gasifier using producer gas from maize cobs was evaluated in terms of fuel consumptionrate, heating value of producer gas and gasification efficiency at different gas flow rates. Gasification efficiencyincreased with increasing gas flow rate, and was maximum (67.37 %) at specific gasification rate (SGR) of 169.95kg.h-1.m-2 and gas flow of 33.02 Nm3.h-1. Further increase in gas flow rate reduced gasification efficiency. Energybalance for the run had maximum efficiency. Each unit of energy input to the gasifier in the form of maize cobs wasconverted to 67.18 % chemical energy of producer gas and 16.82 % char residue, respectively. Sensible energy ofgas and char residue was 6.51 % and 0.11 %, respectively. The unaccounted losses were 9.38 per cent. Maize cobscould thus be successfully used as feedstock for throatless gasifier.","PeriodicalId":180812,"journal":{"name":"Journal of Agricultural Engineering (India)","volume":"160 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140453370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Development of Solar Powered Intermittent Adsorption Refrigeration System 开发太阳能间歇式吸附制冷系统
Journal of Agricultural Engineering (India) Pub Date : 2024-02-17 DOI: 10.52151/jae2012494.1495
Tilak V. Chavda, Naveen Kumar, A. Sreekumar
{"title":"Development of Solar Powered Intermittent Adsorption Refrigeration System","authors":"Tilak V. Chavda, Naveen Kumar, A. Sreekumar","doi":"10.52151/jae2012494.1495","DOIUrl":"https://doi.org/10.52151/jae2012494.1495","url":null,"abstract":"A laboratory scale prototype of solar powered solid adsorption refrigeration system, using ammonia as refrigerant","PeriodicalId":180812,"journal":{"name":"Journal of Agricultural Engineering (India)","volume":"66 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140453571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of Spraying Pressure and Usage on Discharge Rate and Wear of Hollow Cone Nozzle having different Nozzle Tip Material 喷射压力和使用量对不同喷嘴头材料的空心锥形喷嘴的喷射率和磨损的影响
Journal of Agricultural Engineering (India) Pub Date : 2024-02-17 DOI: 10.52151/jae2013501.1497
Sanchu Sukumaran, G. S. Manes, S. Singh, Arshdeep Singh, A. Dixit
{"title":"Effect of Spraying Pressure and Usage on Discharge Rate and Wear of Hollow Cone Nozzle having different Nozzle Tip Material","authors":"Sanchu Sukumaran, G. S. Manes, S. Singh, Arshdeep Singh, A. Dixit","doi":"10.52151/jae2013501.1497","DOIUrl":"https://doi.org/10.52151/jae2013501.1497","url":null,"abstract":"Spray nozzle and its tips, the most critical component of spray application equipment which influences the efficiency and effectiveness of the chemicals applied are the most neglected component in today’s farming. Hollow cone nozzles having different orifice tip materials (plastic, brass and stainless steel) were evaluated at three nozzle pressures (1.0, 3.0 and 5.0 kg.cm-2) to assess their performance in terms of increase in discharge rate and wear of orifice tip diameter. Percent increase in discharge rate of different hollow cone nozzles at three pressures and time interval of usage showed that that plastic tip material could work within the permissible limit of 15 % increase in discharge rate for about 90, 35, 10 h of use at pressure of 1.0, 3.0 and 5.0 kg.cm-2, respectively. Similarly, brass tip material can work for about 50, 30 and 7.5 h and stainless steel for 90, 50 and 17.5 h, respectively, at these pressures. The increase in average orifice diameter was higher in case of brass tip nozzle as compared to plastic and stainless steel tip nozzles at all pressures.","PeriodicalId":180812,"journal":{"name":"Journal of Agricultural Engineering (India)","volume":"62 17","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140453457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 9
Adequacy of Blanching on Quality Characteristics of Medicinal Indian Borage Leaves 焯烫对印度药用琉璃苣叶质量特性的影响
Journal of Agricultural Engineering (India) Pub Date : 2024-02-17 DOI: 10.52151/jae2013501.1505
Suchismita Dwivedy, K. Rayaguru
{"title":"Adequacy of Blanching on Quality Characteristics of Medicinal Indian Borage Leaves","authors":"Suchismita Dwivedy, K. Rayaguru","doi":"10.52151/jae2013501.1505","DOIUrl":"https://doi.org/10.52151/jae2013501.1505","url":null,"abstract":"Leaves of Indian borage (Coleus aromaticus) are rich in medicinal qualities, and need to be preserved immediately after harvest. Blanching is a prerequisite for preservation of green leafy vegetables. However, it may cause partial destruction of some active ingredients. The objective of the present study was to identify a suitable blanching treatment (hot water, chemical, microwave) and condition (temperature, time and power) for Coleus aromaticus leaves that ensures enzyme inactivation and maximum retention of therapeutic value (total phenolics and antioxidant properties) with desirable sensory properties (colour and shape). Retention of therapeutic value and sensory score was comparatively higher in microwave blanched sample over both hot water and chemically blanched samples. Blanching time of 80 s and 60 s was adequate for hot water and chemically blanched samples, respectively. Microwave blanching at 900,720,540,360 and 180 W power required 30,40,50,70,80 s, respectively, for complete inactivation of peroxidase. As the microwave power decreased, blanching time increased. However, the increase was significant at 360 and 180W power. Retention of total phenolics and antioxidant properties was better in samples blanched at 540W. From the sensory point of view, microwave blanching proved to be better than hot water and chemical blanching for flatness to the shape of dried leaves","PeriodicalId":180812,"journal":{"name":"Journal of Agricultural Engineering (India)","volume":"63 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140453590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Quantification of Quality Improvement in Wheat Seed Processing 小麦种子加工中的质量改进量化
Journal of Agricultural Engineering (India) Pub Date : 2024-02-16 DOI: 10.52151/jae2013504.1536
J. Doshi, V. Patel, J. B. Patel, J. A. Patel
{"title":"Quantification of Quality Improvement in Wheat Seed Processing","authors":"J. Doshi, V. Patel, J. B. Patel, J. A. Patel","doi":"10.52151/jae2013504.1536","DOIUrl":"https://doi.org/10.52151/jae2013504.1536","url":null,"abstract":"Wheat seed quality improvement through basic processing machines was investigated and quantified. It was observed that consistent seed quality could be achieved by efficient use of processing machines viz. air screen cleaners (seed pre-cleaner and seed grader) and specific gravity separator (SGS), irrespective of initial quality of the seed lot. The product and reject of these machines were evaluated for seed quality parameters. The physical purity of wheat seed (8.8 % w. b.) lot was upgraded from 97.72% to 99.56%, and germination was improved from 79.8% to 85.3%, which made the seed lot acceptable as per the Indian Minimum Seed Certification Standards. Other seed quality parameters viz. test weight (36.76 g to 40.88 g), germination index (18.70 to 20.74), vigour index - I (1317 to 1650) and vigour index - II (98.56 to 112.77) were also improved. Air screen machines were found effective in improving physical purity and specific gravity separator improved the germination and vigour of the wheat seed lot.","PeriodicalId":180812,"journal":{"name":"Journal of Agricultural Engineering (India)","volume":"370 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140454432","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Effect of Baking Temperature and Oil Content on Quality of Finger Millet Flour Cookies 烘焙温度和含油量对手指小米粉饼干质量的影响
Journal of Agricultural Engineering (India) Pub Date : 2024-02-16 DOI: 10.52151/jae2013504.1529
S. Swami, N. Thakor, U. N. Shinde
{"title":"Effect of Baking Temperature and Oil Content on Quality of Finger Millet Flour Cookies","authors":"S. Swami, N. Thakor, U. N. Shinde","doi":"10.52151/jae2013504.1529","DOIUrl":"https://doi.org/10.52151/jae2013504.1529","url":null,"abstract":"Finger millet flour along with other ingredients were used to develop cookies using varied oil content (30, 35 and 40 %), baking temperature (180, 200 and 220°C) and time intervals keeping other ingredients (baking powder 0.7%, sugar 30%, vanilla flavour 2 %) constant. The prepared cookies were tested for adjudging it’s textural (mainly hardness), colour and baking time. Sensory analysis of prepared cookies by nine-point hedonic scale indicated that the overall acceptability (colour, texture and flavour) of the cookies prepared with temperature at 200°C and 30 % oil content was more than the other samples.","PeriodicalId":180812,"journal":{"name":"Journal of Agricultural Engineering (India)","volume":"199 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140454383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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