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Not AvailableDehydration is one of the methods used for processing and making different products and to extend shelf life. Dehydration of Okra and Brinjal were carried out in three conditions i.e. open sun drying and drying in solar cooker in covered and uncovered condition. The highest dehydration temperature 56.1oc was attained when brinjals were dried in uncovered condition in solar cooker. On an average 15-25oc higher temperature was noted inside the solar cooker than that of atmospheric temperature. In respect to evaporation rate per unit area, solar cooker dehydration method was significantly efficient over the open sun drying. Organoleptic score for colour, aroma, taste, texture and overall acceptability was significantly high till six months of storage period.Not Availabl

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Assessment of drudgery load of farm workers involved in flower harvesting activity and technology intervention

Drudgery Load of conventional methods of harvesting flowers from the fields such as loose & cut roses, gaillardia & marigold was calculated. The results revealed that all the selected flower harvesting activities were drudgery prone and no improved technology and methods were used for plucking & collecting of selected flowers from the fields. There was intensive involvement of rural women in this activity and further they perform this activity putting large demands on their time & energy. The aspects considered for selecting material and designing bags for harvesting each flowers such as cut roses, loose roses, gaillardia & marigold were different such as water resistant material, durable to bear cuts due to thorns, size of the bag which will hold 5 kg of flowers, light in weight, both hands should be used for work, anthropometry of the worker and prevention from damage to the flower petals.Not AvailableNot Availabl

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Not AvailableMajor health hazards encountered at selected Papad and Vermicelli enterprises were accidents of finger cut off, muscles pain and discomfort. Workstation analysis checklist score was negative for these enterprises which showed that workstations were lacking in essential requirements. Risk factors associated with Papad making by machine were posture, repetition, contact stress and task duration WERA score of physical risk factors was highest for Papad making by automatic machine ( 35.37) followed by Papad making by rolling machine (34.42)and Vermicelli making by machine (34.8). Conceptual frame work of product intervention package was developed based on checklist, muscle fatigue and WERA analysis. Product intervention process was effective in reducing low back pain and MSD experienced by women workers in selected food processing units. Change due to intervention was measured in terms of perception of respondents for comfort, speed and safety in work. Product intervention in Papad dough making and Papad making was effective by 15 to 93 percent. Time and work study of selected food processing activities indicated that time required for collection of Papad was significantly reduced by 50 percent (reduction of one man day/ql). Time required for manual dough making (per ql) was reduced by 20 percent followed by Papad making by rolling machine (14.28%). Hence it can be concluded that developed intervention package for Papad and Vermicelli making enterprises was effective for improving Posture, Speed of work and Product Output & was acceptable by all women workers.Not Availabl