Design and Development of Low-Cost Makhana Grading and Roasting Machine
-
Vishal Kumar
,
Dinesh Rajak
Abstract
The currently available technology of Makhana processing is not only indigenous and manual but also cumbersome and painstaking. The process involves handling of hot roasted seeds which require two to three laborers to process 8–9 kg of popped Makhana per day. With the view to mechanize the unit operation involved in Makhana processing, grading and roasting machine were designed and developed. Grader was developed based on engineering properties of Makhana while the roaster was designed based on preliminary experiments for Makhana, i.e. shell breaking force at different temperatures and for varying residence time. The grader performed best at feed rate of 20 kg/h with grading effectiveness of 0.99, 0.955 and 0.95 for grade 1, grade 2 and grade 3 Makhana seeds respectively. The developed roasting machine worked satisfactorily with 100% popping efficiency at machine capacity around 23.0 kg/h. The residence time of seeds in the roaster was 2.6 min and the average temperature of roasted seeds of grade 1, grade 2, grade 3 was found to be 271.33°C, 281.1°C and 280.7°C respectively.
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©2014 by De Gruyter
Articles in the same Issue
- Frontmatter
- Grinding Characteristics of Black Soybeans (Glycine max) at Varied Moisture Contents: Particle Size, Energy Consumption, and Grinding Kinetics
- Design and Development of Low-Cost Makhana Grading and Roasting Machine
- Investigation of Consecutive Fouling and Cleaning Cycles of Ultrafiltration Membranes Used for Whey Processing
- Kinetic Models of Evaporation and Total Phenolics Degradation during Pomegranate Juice Concentration
- Predicting Sorption Isotherms and Net Isosteric Heats of Sorption of Maize Grains at Different Temperatures
- Estimating Some Physical Properties of Sour and Sweet Cherries Based on Combined Image Processing and AI Techniques
- Functional Properties of Re-fabricated Rice as Affected by Die During Extrusion Process
- Isolation and Characterization of Corncob Cellulose Fibers using Microwave-Assisted Chemical Treatments
- Physical Properties of Red Guava (Psidium guajava L.) Pulp as Affected by Soluble Solids Content and Temperature
- Levels of Fluoride in the Ethiopian and Imported Black Tea (Camellia sinensis) Infusions Prepared in Tap and Fluoride-Rich Natural Waters
- Process Optimization and Quality Analysis of Carambola (Averrhoa carambola L.) Wine
- Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour
- In Vitro Anti-tumor Effects of Chemically Modified Polysaccharides from Cherokee Rose Fruit
- Optimization of Ohmic Heating of Fish Using Response Surface Methodology
- Response Surface Modeling for Optimization of Textural and Color Characteristics of Dried Grapes
- Response Surface Analysis for Preparation of Modified Flours using Twin Screw Extrusion Cooking
- Modeling the Effects of the Quantity and Particle Size of Wheat Bran on Some Properties of Bread Dough using Response Surface Methodology
- Testing of a Condensation-type Heat Pump System for Low-temperature Drying Applications
- Comparison of Chemical, Textural and Organoleptic Properties of Pastry Sheets with Two Different Additives
Articles in the same Issue
- Frontmatter
- Grinding Characteristics of Black Soybeans (Glycine max) at Varied Moisture Contents: Particle Size, Energy Consumption, and Grinding Kinetics
- Design and Development of Low-Cost Makhana Grading and Roasting Machine
- Investigation of Consecutive Fouling and Cleaning Cycles of Ultrafiltration Membranes Used for Whey Processing
- Kinetic Models of Evaporation and Total Phenolics Degradation during Pomegranate Juice Concentration
- Predicting Sorption Isotherms and Net Isosteric Heats of Sorption of Maize Grains at Different Temperatures
- Estimating Some Physical Properties of Sour and Sweet Cherries Based on Combined Image Processing and AI Techniques
- Functional Properties of Re-fabricated Rice as Affected by Die During Extrusion Process
- Isolation and Characterization of Corncob Cellulose Fibers using Microwave-Assisted Chemical Treatments
- Physical Properties of Red Guava (Psidium guajava L.) Pulp as Affected by Soluble Solids Content and Temperature
- Levels of Fluoride in the Ethiopian and Imported Black Tea (Camellia sinensis) Infusions Prepared in Tap and Fluoride-Rich Natural Waters
- Process Optimization and Quality Analysis of Carambola (Averrhoa carambola L.) Wine
- Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour
- In Vitro Anti-tumor Effects of Chemically Modified Polysaccharides from Cherokee Rose Fruit
- Optimization of Ohmic Heating of Fish Using Response Surface Methodology
- Response Surface Modeling for Optimization of Textural and Color Characteristics of Dried Grapes
- Response Surface Analysis for Preparation of Modified Flours using Twin Screw Extrusion Cooking
- Modeling the Effects of the Quantity and Particle Size of Wheat Bran on Some Properties of Bread Dough using Response Surface Methodology
- Testing of a Condensation-type Heat Pump System for Low-temperature Drying Applications
- Comparison of Chemical, Textural and Organoleptic Properties of Pastry Sheets with Two Different Additives
