Razvoj i ocena karakteristika mašine za ljuštenje i rezanje

Peeling and slicing of green mature plantains of Nendran variety is labour intensive and costly. Based on the physical and mechanical properties of green mature plantain the peeler cum slicer was developed. The peeling unit of the fabricated machine consists of feeding cylinders, peeling blades, conical throat and splitters. The green plantain fed into the feeding cylinder was pushed down by a pushing mechanism. Slicing unit consists of a cylindrical guide, slicing disc and blade. Slicing was achieved by rotating the disc at 300 min-1. Average peeling efficiency and material loss were obtained at 88.94% and 13.69%, respectively. Diameter of feeding cylinder was significant at 1% (P<0.01) level for overall capacity of machine. The overall capacity, slicing efficiency and effective capacity of the plantain slicer was found to be 89.27 kg·h-1, 89.16 kg·h-1 and 79.59 kg·h-1, respectively. The capacity of the developed peeler cum slicer was four times higher than manual operation.Ljuštenje i rezanje zelenih zrelih banana varijeteta Nendran je veoma intenzivan i skup postupak, Na osnovu fizičkih i mehaničkih osobina zelenih zrelih banana razvijena je mašina za ljuštenje i rezanje. Jedinica za ljuštenje ove mašine se sastoji od dostavljačkih cilindara, noževa za ljuštenje, konusnog grla i razdeljivača. Zelene banana se ubacuju u privodni cilindar i guračem potiskuju dole. Rezni uređaj se sastoji od cilindrične vođice, režućeg diska i noža. Rezanje se postiže rotacijom diska sa 300 min-1. Srednja efikasnost ljuštenja i gubici materijala su iznosili 88.94% i 13.69%, redom. Uticaj prečnika privodnog cilindra bio je značajan na nivou 1% (P<0.01) za ukupni kapacitet mašine. Ukupni kapacitet, efikasnost sečenja i efektivni kapacitet sekača iznosili su 89.27 kg·h-1, 89.16 kg·h-1 i 79.59 kg·h-1, redom

Kvalitativne karakteristike mikrotalasnog sušenja pečurki u fluidizovanom sloju (Agaricusbisporus)

Microwave assisted fluidized bed drying can greatly improve the quality characteristics of button mushroom (Agaricusbisporus) slices. The quality attributes such as colour, texture, rehydration ratio and sensory score of dehydrated mushrooms using microwave assisted fluidized bed drying were compared with fluidized bed and sun dried products. Microwave assisted fluidized bed dried mushrooms had better quality characteristics with high rehydration potential, better colour and softer texture than other drying techniques. The shrinkage and rehydration ratio of microwave assisted fluidized bed drying varied between 67.115%-69.12% and 3.12%-4.59%, respectively. Similarly, the hardness value and cohesiveness varied between 1.24-1.63 N and 0.19-0.49, respectively. L*, a* and b* values of dehydrated button mushroom were range between 76.1-78.8, -1.09-3.76 and 7.01-11.01, respectively. The microwave-fluidized dried mushrooms showed higher sensory score by sensory panel in terms of appearance, color and overall acceptability.Mikrotalasno sušenje u fluidizovanom sloju može značajno da unapredi kvalitet pečurki (Agaricusbisporus). Kvalitativne osobine kao što su boja, tekstura, odnos rehidracije i ukus dehidriranih pečurki su poređene sa pečurkama sušenim na suncu. Mikrotalasno sušenje je dalo bolji kvalitet sa velikim potencijalom rehidracije, lepšom bojom i mekšom teksturom nego druge tehnike sušenja. Skupljanje i odnos rehidracije bili su 67.115% - 69.12% i 3.12% - 4.59%, redom. Slično, tvrdoća i kohezija su iznosili 1.24 - 1.63 N i 0.19 - 0.49, redom. L*, a* i b* vrednosti dehidriranih pečurki su iznosile 76.1 - 78.8, -1.09 - +3.76 and 7.01 - 11.01, redom

Optimizacija procesa ekstrudiranja pirinač-riba ekstrudata sa neiskorišćenim delovima ribe na osnovu fizičkih, funkcionalnih i teksturnih svojstava

Extrudates were prepared with Sea bass, an underutilized fish and rice flour using a twin screw extruder. Different process parameters viz. moisture content of feed (10%, 15%, 20% and 30%), fish content in feed (10%, 15%, 20% and 30%) and barrel temperatures (100°C and 110°C) were used for extrusion. The physical properties viz., bulk density, expansion ratio and moisture content of extrudates, functional properties such as water absorption index, water solubility index and textural properties of the extrudates were studied. The results shown that the expansion ratio and bulk density of the extrudates were in the range from 2.85 to 4.10 and 130 to 225 kg/m3 respectively. The WAI and WSI of the extrudates varied from 5.2 to 6.7g•g-1 and 17% to 30% respectively. Maximum hardness was observed at 30% feed moisture, 30% fish mince content and 110°C barrel temperature. Analysis of Variance (ANOVA) revealed that all the process parameters significantly affected the physical, functional and textural properties of extrudates. The optimum process parameter to extrude rice fish extrudates were obtained at 10% feed moisture, 10% fish content and barrel temperatures of 110°C.Ekstrudati su pripremljeni od neiskorišćenih delova brancina i pirinčanog brašna pomoću dvopužnog ekstrudera. Različiti parametri procesa: sadržaj vlage u hrani (10%, 15%, 20% i 30%), procenat količine ribe u hrani (10%, 15%, 20% i 30%) i temperatura (100 °C i 110 °C) su menjani pri ekstrudiranju. Proučavane su fizičke osobine: gustina, nivo ekspanzije i sadržaj vlage ekstrudata, kao i funkcionalna svojstva kao što su: indeks apsorpcije vode, indeks rastvorljivosti u vodi i teksturna svojstva ekstrudata. Rezultati su pokazali da su odnos ekspanzije i gustina ekstrudata u opsegu od 2.85 do 4.10 i 130 do 225 kg•m-3, redom. WAI i WSI ekstrudata variraju od 5.2 do 6.7 g•g-1 i 17% do 30%, respektivno. Najveća tvrdoća je primećena na 30% vlage u hrani, 30% riba mlevenog sadržaja i temperaturi od 110°C u cevi. Analiza varijanse (ANOVA) je pokazala da su svi parametri procesa značajno uticali na fizička, funkcionalna i teksturna svojstva ekstrudata. Optimalni parametri procesa ekstruzije pirinča i ribe su iznosili: vlaga u hrani 10%, sadržaj ribe 10% i temperaturi u cevi od 110°C