1) To design and fabricate drying chamber assembly on the existing integrated dryer line.
2) To evaluate the performance of the different energy sources of the integrated dryer and optimize the drying parameters for the medicinal and aromatic plant leaves such as Mehndi, Mint, Tulsi.
3) To evaluate the quality of the final dried product
4) To transfer the developed technology to the end-users.
1) Fabricated flat plate solar heat collector and heated air is circulated in drying chamber.
2) Application of solar energy in drying medicinal crops such as Basil (Tulsi), Mint (Pudina) and Henna (Mehndi) will help to prepare medicinal product in hygienic condition.
3) A low cost solar drying technique for medicinal crops drying is ready for commercialization.
1) R K Goyal, Dattatreya M. Kadam (submitted). Mathematical modeling of convective drying thin layer drying of basil leaves. International Journal of Food Engineering.
2) Dattatreya M. Kadam*; R K Goyal and K. K. Singh (submitted). Thin Layer Convective Drying of Mint Leaves, The Journal of Medicinal Plants Research
1) To study the physico-chemical and engineering properties of different liquid juices (Tomato, Kinnow, Pineapple and Mango).
2) To study the suitability of different foaming agents for foam development and stabilization.
3) Design and development of continuous type pilot scale foam mat dryer.
4) Optimisation of foam-mat drying process for Tomato, Kinnow, Pineapple and Mango juices producing reconstitutable powders.
5) Characterization and evaluation of quality attributes of foam mat dried powders.
6) Scale up of foam mat dryer for industrial use.
Foam mat drying of tomato, mango and kinnow juice experiments were operated under different drying air temperature (65, 75 and 85„aC). Biochemical analysis such as TSS, Titrable acidity, ascorbic acid, sugar, microbial load, colour values etc. of foam mat dried Kinnow, mango and tomato powder was done.
Dattatreya M. Kadam and S Balasubramanian (Submitted) Foam mat drying of tomato juice
An agro-processing center has been established for processing of cereals, pulses and spices at CIPHET, Ludhiana, four agro-processing center models were selected and analyzed and the established facility was used to demonstrate the technology/ equipment and processes to visitors including farmers, trainees, rural entrepreneurs, foreigners, agricultural students etc.
The experimental set up was completed e.g. design, fabrication and installation of a re-circulatory drying bin of 1000 kg holding capacity for paddy; a biomass husk fired furnace and integration of different sources of heat for air to be heated i.e. biomass husk fired furnace, solar air heater and electric heater was done with the drying bin through ducts. Paddy (variety: PR-118), procured from PAU farm, was dried using different integrated sources of heat.
Information on various available pulse milling machines, dhal milling industry and new technologies for dehusking of pulses were collected and CFTRI dhal mill was evaluated on chick pea using most common industrial pre-treatments.
High moisture Basmati paddy was dried using dry rice husk (hygroscopic material) with a purpose to get less or no fissures.
(Merged with another project entitled “Design and development of integrated paddy dryer”).
Note: This project merged with the project entitled " Design and development of integrated paddy dryer".
Review of literature was done from different sources on different aspects of pre-milling treatments of pigeon pea.
(Merged with another project entitled “Energy efficient pulse milling technology”)
Note: This Project merged with the project entitled " Energy efficient milling technology".
1) To develop product formulation for extruded (expanded) foods based on nutritional requirements of different age groups
2) To optimize primary processing and pre-treatments of raw material required for extrusion
3) To optimize process and establish protocol for nutritionally balanced formulated foods using extrusion
4) To evaluate consumer acceptability of the developed formulated foods
1) Different least cost combination food formulations were prepared according to RDA.
2) Pearl millet (81.68%), finger millet (7.02%) and dehulled soybean (11.29%) was found suitable for extrudates making at 120OC barrel temperature, screw speed 250 rpm and feed rate 9.5 kg/h.
Balasubramanian S, Singh KK and Patil RT. Formulation of millet-soy extrudates through linear programming. Proceedings of 44th Annual Convention and Symposium of Indian Society of Agricultural Engineers, New Delhi, 28-30 January 2010.
1) Fortified Bengal gram based sattu
2) Fortified barley and bengal gram based sattu
3) Low Cost Flour Mixer
Mridula D., Rita Jain and K.K. Singh. ‘Effect of storage on quality of fortified bengal gram sattu’. J Food Sci Technol (January–February 2010) 47(1):119–123.
Mridula D., Rita Jain and K.K. Singh. Quality, Acceptability and Shelf Life of Micronutrient Fortified Indian Traditional Sattu. Journal of Agricultural Engineering, Vol. 46(2): April-June 2009.
Mridula D., Rita Jain, K.K. Singh and O.D. Wanjari. Effect of storage on physico-chemical quality and acceptability of bengal gram sattu. Paper presented in 39th National Conference of Nutrition Society of India, at National Institute of Nutrition, Hyderabad, 15-16 November 2007 (Abstract No. PSFS-06).
To develop a simple process for home production of cereal-soy tempeh
1) A carrier based starter culture of Rhizopus oryzae ITCC 7382-09 for cereal-soy tempeh fermentation is ready
2) A protocol for developing a cereal-soy tempeh
3) A suitable vessel for household cereal-soy tempeh production is fabricated
1) To evaluate efficacy of byproduct material against Callosobruchus spp.
2) To devise method for efficient fumigation
3) To design and develop fumigation chamber
1) Fabrication and development of efficient furnace cum fumigation chamber for studies
2) Maintenance and development of disease free Callosobruchus culture
3) Testing of different fumes of byproducts on the development of Callosobruchus with and without grains
1) To develop and evaluate low cost mustard sauce for nutritional quality, shelf life and acceptability
2) To examine the use of de-oiled unhusked mustard powder for flavoring purposes
3) To develop and evaluate herbal pesticide and insecticide from by-products of mustard seed in conjunction with botanicals against major storage pests
4) To examine the efficacy of by product against Hellicoverpa armigera in chick pea under field condition and storage pests
1) Pre-grinding of oilseed prior to mechanical oil expelling – A new process of energy saving.
2) Design of Groundnut pod decorticator.
3) A low energy process of dehulling of mustard seeds.
4) A new process for preparing the mustard sauce.
5) Pre-grinder for size reduction.
6) Consultancy of design and fabrication of mustard processing plant.
7) Mustard extract for Herbicide and pesticide.
1) Gravitational Husk Separator
2) Design of double jacketed reactor
Award: “Team Leader award for interdisciplinary team research in agriculture and allied sciences”.
1) Tyagi SK, Manikantan MR, Oberoi HS, Kaur G 2006. Effect of mustard flour incorporation on nutritional, sensory and textural characteristics of biscuits, Journal of Food Engineering 80:1043-1050.
2) Tyagi SK, Oberoi HS, Manikantan MR, Garg A, Kaur G 2006. Study of physico-chemical characteristics of cake constituents and organoleptic quality of baked cake enriched with mustard meal, Processed Food Industry June: 23-25.
3) Mridula D, Tyagi SK, Wanjari OD 2006. Effect of defatted mustard flour on quality of noodles, Indian Journal of Nutrition and Dietetics 43: 305-311.
4) Tyagi SK, Oberoi HS, Bhagwat VR 2006. Testing of mustard by-product against Callosobruchus chinensis (Linn.) under laboratory conditions, New Agriculturist 18: 29-31. Patents obtained:
1) Development of a process for conversion of paddy husk ash into bleaching material for edible oil (Patent No. 216982).
2) Pre-grinding of oilseed prior to mechanical oil expelling – A new process of energy saving (Patent No. 217106).
1) To evaluate the process of biochemical treatment w.r.t. rapeseed/ mustard using Pantnagar technology for technical feasibility and financial viability
2) To establish pilot plant for extraction of oil from rapeseed/ mustard
3) To conduct long run trials on the pilot plant towards establishing commercial viability
1) Development of pregrinder
2) Development of a blender mixer (automatic) to treat the mustard seed with an enzyme under controlled temperature condition
3) Designing and fabrication of an automatic shaker with controlled temperature and shaking speed
4) Designing and fabrication of a ball mill for size reduction and for increasing the surface area of the absorbent
1) To develop process for dehulling minor millets
2) To develop/adopt a pearler to remove bran and germ from the dehulled millets
3) To design and develop a pilot scale millet milling machine to produce refined millet flour
The physical properties of two minor millets were determined for development of process for dehulling and pearling. A pilot scale millet mill of 100 kg/h throughput capacity (including dehuller and pearler) was developed and installed at CIPHET, Abohar. Evaluation of the pilot plant for dehulling and pearling of minor millets namely proso, barnyard, kodo, little and foxtail millet is also done. The minimum dehulling efficiency of 86% was observed with least losses in the form of broken and powder. The plant is capable of pearling barley, sorghum and bajra also.