Development of Mango Stone Decorticator

T.V.Arun Kumar; V.Thirupathi; P.Rajkumar; R.Viswanathan; R.Kasthuri; Lokesh

doi:10.52151/jae2013502.1509

Authors

T.V.Arun Kumar Division of Agricultural Engineering, IARI, New Delhi-110012. Author
V.Thirupathi Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore Author
P.Rajkumar Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore Author
R.Viswanathan Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore Author
R.Kasthuri Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore Author
Lokesh College of Agricultural Engineering, Raichur Author

DOI:

https://doi.org/10.52151/jae2013502.1509

Keywords:

Mango stone, mango kernel, decorticator

Abstract

Mango is an important tropical fruits grown in India. Mango peel and stone are the major by-products of mango processing, accounting for 35 to 60% of the total fruit weight. Mango stone is composed of outer shell and inner kernel. In order to exploit the valuable components of mango stone, continuous mechanical equipment for mango stone decortication was designed, developed and evaluated for its performance. The machine consisted of a frame, feeding chute, cylinder assembly, concave, discharge outlets, blower and drive unit. Cylinder speed (200, 250 and 300 rpm), feed rate (150, 200 and 250 kg.h-1) and moisture content (9.62, 15.02 and 17.89% d.b.) were the study variables. At a cylinder speed of 250 rpm, feed rate of 200 kg.h-1and 9.62% kernel moisture content (d.b.), the

References

Adewumi B A; Fatusin A B. 2006. Design, fabrication and testing of an impact-type hand-operated cocoa pod breaker. Agric. Eng. Int.: the CIGR E-journal, 8, 1-12.

Adewumi B A; Ademosun O C; Ogunlowo O S. 2007. Design, fabrication and preliminary testing of a thresher-cleaner for grain legume. J. Food Sci. Tech., 44,

–280.

Ajila C M; Naidu K A; Bhat S G; PrasadaRao U G S. 2007. Bioactive compounds and antioxidant potential of mango peel extract. Food Chem., 105, 982–988.

Allen S H; Alfred R H; Hernan G L. 1988. Theory and problems of machine design. S.I. (Metric) edition.Schaum’s outline series, McGraw Hill Book Company, New York (USA).

Anil S R; Sirohi N P S. 2003. Studies on design parameters for linseed crop thresher. J. Agric. Eng., 40, 6–11.

Arogba S S. 2002. Quality characteristics of a model biscuit containing processed mango kernel flour.Int. J. Food Process., 5, 249–260.

Atiku A A; Aviara N A; Haque M A. 2004. Performance evaluation of a bambara groundnut sheller. Agric. Eng. Int.: the CIGR E-journal, 6, 1–18.

Balasubramanian D. 2001.Physical properties of raw cashew nut. J. Agric.Eng. Res., 78, 291–297.

Daya S S. 2001. Decortication characteristics of water chestnuts by using hand operated water chestnut decorticator. J. Agric. Eng., 38, 11–16.

Gupta R K; Das S K. 1999.Performance of centrifugal dehulling system for sunflower seeds. J. Food Eng., 42, 191–198.

Hassan B S R; Ghaebi S M; Arabhosseini A. 2009. Some physico-mechanical properties of apricot fruit, pit and kernel of ordubadvariety. Agric. Eng. Int.: the CIGR E-journal, 11, 1–16.

Jain R K; Kumar S. 1997.Development of a cashew nut sheller.J. Food Eng., 32, 339–345.

Jekayinfa S O; Durowoju M O. 2005.Performance evaluation of a mango stone decorticator. Nutr. Food Sci., 35, 118–120.

Kaleemullah S; Gunasekar J J. 2002.Moisture dependent physical properties of arecanut kernels. Biosystems Eng., 82, 331–338.

Khurmi R S. 2001. Strength of Materials. Eurasia Publishing House (Pvt.) Limited, New Delhi.

Khurmi R S; Gupta J K. 2006.A Text Book of Machine Design.Eurasia Publishing House (Pvt.) Limited, New Delhi (India).

Maninder K; Singh N; Sandhu K S; Guraya H S. 2004. Physicochemical, morphological, thermal and rheological properties of starches separated from kernels of some Indian mango cultivars. Food Chem., 85, 131–140.

Mirghani M E S; Yosuf F; Kabbashi; N A; Vejayan J; Yosuf J B M. 2009. Antibacterial activity of mango kernel extracts. J. Applied. Sci., 9, 3013–3019.

Mittal J P; Singh B. 1982.Mechanical processing of mango stones. Agric. Wastes, 4, 273–284.

Moharram Y G; Moustafa A M. 1982.Utilisation of mango seed kernel (Mangiferaindica) as a source of oil. Food Chem., 8, 269–276.

Mohsenin N N. 1970. Physical properties of plant and animal materials. Gordon and Breach Science Publishers, New York, pp: 58.

Narasimhachar B L; SDT Rao; BR Reddy. 1975. Mango stone decorticator. Res. Ind., 20, 79-80.

Nkakini S O; Ayotamuno M J; Maeba G P D; Ogaji S O T; Probert S D. 2007. Manually powered continuous-flow maize-sheller. Appl. Energy, 84, 1175–1186.

Okonko I O; Adeola O T; Aloysius F E; Damilola A O; Adewale G A. 2009. Utilization of food wastes for sustainable development. Electron J. Environ. Agric. Food

Chem., 8, 263–286.

Olaniyan A M; Oje K. 2002. Some aspects of the mechanical properties of sheanut. Biosystems Eng., 81, 413–420.

Oluwole F A; Aviara N A; Haque M A. 2004.Development and performance tests of a sheanut cracker.J. Food Eng., 65, 117–123.

Oluwole F; Abdulrahim A; Olalere R. 2007.Evaluation of some centrifugal impaction devices for shelling Bambra groundnut. Agric. Eng. Int.: the CIGR E-journal, 9, 1–14.

Orji C U; Odigboh E U; Ezeike G O I. 2001. Development and evaluation of a breadfruit seed shelling machine. J. Agric Eng., 38, 1–9.

Pradhan R C; Naik S N; Bhatnagar N; Vijay V K. 2009. Moisture-dependent properties of jatropa fruit. Ind. Crops Pro., 29, 341–347.

Pradhan R C; Naik S N; Bhatnagar N; Vijay V K. 2010. Design, development and testing of hand-operated decorticator for jatropha fruit.Appl. Energy, 87, 762–768.

Pustygin M A. 1948. Theory and Technological Calculation of Threshing Units. Selkhoziz, Moscow.

Shigley J E. 1989. Mechanical Engineering Design. 5thed., McGraw Hill Book Company , New York (USA),pp:354–366.

Singh D S. 2003. Decortication characteristics of whole dry water chestnuts. J. Food Sci. Technol., 40, 552–555.

Thind K K; Grewal K S; Bakshi A K. 2002. Method of preparation and keeping quality of reconstituted skim milk based mango beverage. Beverage and Food World,29, 60–62.