Performance Evaluation of Small Scale Rice Puffing Machine

Marihonnappanavara, Siddesh; Jayraj, P.; ratna, Naga; nima, Poor; Ramappa, K.T.

doi:10.20546/ijcmas.2017.608.422

Cited by 4 publications

(3 citation statements)

References 1 publication

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“…The container is made of cold rolled sheet as it is stronger in nature and offers better surface finish. The framework of the machine is made of mild steel since it offers better weldability and remain sturdy [4]. A.…”

Section: Methodsmentioning

confidence: 99%

Solar Powered Rice Puffing Machine

S*¹,

Madhusudhan²

2019

IJRTE

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Today our Earth is facing severe problems such as global warming, air pollution and ozone layer depletion etc. One of the reasons for this problem is increased usage of fossil fuel in the recent years by humans. The renewable source of energy hence turns out to be indispensable source of energy for the present and future generations. Solar energy is one of the renewable sources of energy which can be used for various applications. The newly designed rice puffing machine is likewise powered by solar energy. The solar powered rice puffing machine is designed and developed based on the general principle of rice puffing method. Solar rays are collected from open area using solar panels and used to charge the battery thus converting the solar energy into electricity which powers the rice puffing machine. The main aim of the project is to reduce the human effort and number of labours required involved in the rice puffing process. Mechanical energy of the motor is used to drive the shaft which is welded with mesh. The rotational movement of the shaft accomplishes the mixing of rice with hot sand to puff the rice. The electric blower flushes out the puffed rice. The heat energy required to heat the sand is provided by Bio-Gas operated burner.

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Section: Methodsmentioning

confidence: 99%

Solar Powered Rice Puffing Machine

S*¹,

Madhusudhan²

2019

IJRTE

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“…Given that the machine-puffed samples had greater volume expansion and a lighter color, further research can be done to figure out the behavioral therapy of grain with hydration to establish moisture balance, which may result in improved volume expansion of the non-machined puffed grain. Siddesh Marihonnappanavara et al finished the puffing machine's design, production, and testing [2]. This machine is composed of a heating unit, a blower unit, a container, a wooden platform, a casing, and power consumption.…”

Section: Introductionmentioning

confidence: 99%

Multi-objective Optimization and Development of Mathematical Model for Process Parameters of AmaranthGrains using Regression Analysis

Patil,

Khot,

Hatte

2024

Preprint

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Purpose - There are several ways to heat amaranth grains, including oven puffing, gun puffing, extrusion puffing, oil puffing, pan popping, etc. Because of its size, puffing characteristics, poor volume expansion ratio, etc., amaranth grains cannot be popped in an oven, gun, extrusion, oil, or pan. In this study, the amaranth grains were popped or puffed using a Special Purpose Machine (SPM) with a heating plate. This device was created to get around all of the earlier listed restrictions. The temperature, angle, nozzle hole size, heating plate material, and other factors all affect the quality of amaranth grains. Major quality indicators of amaranth grains are the Popping Yield, Ratio of Volume Expansion, and Sensory Score. These quality indicators are examined for the effect of process characteristics on them. Therefore, these characteristics are complete to conduct additional research. The purpose of this study is to examine the more important process variables that affect the quality indicators of Amaranth grains. Methodology – For examining how different process variables affect the grain quality of amaranth, the Taguchi method was used. The significant factors were found using Minitab 17 software. Findings – The design of the experiment has been improved for the major process parameters, according to the experimental analysis and optimization study. To conduct the experimental research, L16 Orthogonal Array has been acquired. The original setup (P4Q2R3S2) for the GRA technique had a GRG of 0.778. By utilizing a new optimum combination (P3Q4R3S2), it was raised to 0.790. It indicates that the grade has increased by 1.89%. As a result, design factors have been successfully optimized utilizing the Gray Relational Analysis approach to produce improved machine parameters for the Lahi machine. Originality: The Gray Relational Analysis approach used to for multi objective optimization which gives 1.89% improvements in quality of grains.

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“…A further investigation can be made to interpret the behavioral therapy of grain with hydration to establish moisture equilibrium, which may result in improved volume expansion of the non machined puffed grain, given that the Machine-puffed samples had better volume expansion and a lighter colour. The design, manufacture, and testing of the puffing machine were completed by Siddesh Marihonnappanavara et al [2]. A blower unit, container, a wooden platform, casing, heating unit, and power consumption make up this machine.…”

Section: Introductionmentioning

confidence: 99%

Analyzing the effect of Process Parameters on Amaranth Popping and Puffing in the Lahi Machine using the Taguchi Method

Khot,

Patil,

Patil

2023

J. Phys.: Conf. Ser.

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Purpose - Amaranth grains are popped by various methods of heating like Oven puffing, Gun puffing, Extrusion puffing, Oil puffing, Pan Popping, etc. Popping of amaranth grains in an oven, gun, extrusion, oil, pan, etc. are having the limitation due to its size, puffing quality, low volume expansion ratio, etc. In this research work the Special Purpose Machine (SPM) with a heating plate was used to pop/puff the amaranth grains. This machine was designed to overcome all the above limitations mentioned earlier. The quality of amaranth grains are depending on temperature, angle, hole size of the nozzle, the material of the heating plate, etc. The impact of these process parameters is analyzed on the Popping Yield (PY), Ratio of Volume Expansion (VER), and Sensory Score (SS) of amaranth grains. The Popping Yield (PY), Ratio of Volume Expansion (VER), and Sensory Score (SS) are major quality parameters of amaranth grains. Therefore these parameters are finalized to carry out further research. The intent of this study is to analyze the more significant process parameters which are impacting PY, VER, and SC. Methodology – The Taguchi approach was adopted for analyzing the impact of process parameters on the quality of Amaranth grains. The Minitab 17 software was used to detect the significant factors. Findings – To identify the significant process parameters the design of the experiment (DOE) has been done. L16 Orthogonal Array (OA) has been obtained to carry out the experimental investigation. It was observed that temperature and material of the heating plate are the more significant parameters on PY, VER, and SS. Through investigation of the S/N ratio and ANOVA, it was detected that the temperature and Material are significant parameters and contributed 29.93%, 44.34%, 49.06%, and 44.58%, 28.73%, 29.33% respectively on Popping Yield, Ratio of Volume Expansion and Sensory Score.

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Performance Evaluation of Small Scale Rice Puffing Machine

Cited by 4 publications

References 1 publication

Solar Powered Rice Puffing Machine

Solar Powered Rice Puffing Machine

Multi-objective Optimization and Development of Mathematical Model for Process Parameters of AmaranthGrains using Regression Analysis

Analyzing the effect of Process Parameters on Amaranth Popping and Puffing in the Lahi Machine using the Taguchi Method

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