手工操作锯齿立方成型机的性能评估

IF 2 3区 农林科学 Q2 AGRONOMY
Dilip Kumar, Shailesh Kumar Markam, D. Khokhar, Priyanka Singh
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引用次数: 0

摘要

Jaggery是一种从甘蔗中提取的传统甜味剂,因其营养价值而受到重视,有三种形式:固体Jaggery,液体Jaggery和Jaggery粉末。精制方糖缺乏营养,只提供空卡路里,而粗砂糖则保留了更高的营养成分,使其成为更健康的选择。本研究介绍了一种手动操作的机器,设计用于从锯齿粉中生产压缩锯齿立方体,特别选择了其粒度(小于0.300 mm)和水分含量(7.00%)。机器表现出令人印象深刻的性能,达到5.04 kg/h的容量和98.33%的效率,在大约85秒内生产出大约20个重6克的锯齿状立方体。在80°C条件下对干制的jaggery cubes进行了理化分析,结果表明其含水量为1.92 ~ 1.99%,真体积为34 × 10-8 m3,密度为1.60 g/cc, pH值为5.71。此外,电导率为2.69µS/cm,总可溶性固形物(Brix°)为94.77。这些发现突出了机器的效率和jaggery cubes作为营养甜味剂替代品的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Performance Assessment of a Manually Operated Jaggery Cube Molding Machine

Jaggery, a traditional sweetener derived from sugarcane, is valued for its nutritional benefits and comes in three forms: solid jaggery, liquid jaggery, and jaggery powder. Unlike refined sugar cubes, which lack nutrients and provide only empty calories, jaggery cubes retains a higher nutritional content, making it a healthier alternative. This study presents a manually operated machine designed to produce compressed jaggery cubes from jaggery powder, specifically selected for its particle size (less than 0.300 mm) and moisture content (7.00%). The machine demonstrated impressive performance, achieving a capacity of 5.04 kg/h and an efficiency of 98.33%, producing approximately 20 jaggery cubes weighing 6 g each in about 85 s. A physico-chemical analysis of the dried jaggery cubes (at 80 °C) revealed favorable results, including moisture content ranging from 1.92 to 1.99%, true volume of 34 × 10–8 m3, density of 1.60 g/cc, and a pH of 5.71.Additionally, electrical conductivity was measured at 2.69 µS/cm, with total soluble solids (°Brix) at 94.77. These findings highlight the machine's efficiency and the potential of jaggery cubes as a nutritious sweetening alternative.

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来源期刊
Sugar Tech
Sugar Tech AGRONOMY-
CiteScore
3.90
自引率
21.10%
发文量
145
期刊介绍: The journal Sugar Tech is planned with every aim and objectives to provide a high-profile and updated research publications, comments and reviews on the most innovative, original and rigorous development in agriculture technologies for better crop improvement and production of sugar crops (sugarcane, sugar beet, sweet sorghum, Stevia, palm sugar, etc), sugar processing, bioethanol production, bioenergy, value addition and by-products. Inter-disciplinary studies of fundamental problems on the subjects are also given high priority. Thus, in addition to its full length and short papers on original research, the journal also covers regular feature articles, reviews, comments, scientific correspondence, etc.
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