IV RESULTS AND DISCUSSION - Shodhgangashodhganga.inflibnet.ac.in/bitstream/10603/43271/12/12_chapter...
Transcript of IV RESULTS AND DISCUSSION - Shodhgangashodhganga.inflibnet.ac.in/bitstream/10603/43271/12/12_chapter...
IV RESULTS AND DISCUSSION
The results of the present study entitled “Development and
Performance Evaluation of a Tamarind Seed Expeller” conducted at
Division of Agricultural Engineering, University of Agricultural Sciences,
Gandhi Krishi Vignana Kendra, Bangalore are presented under the
following headings
4.1 Seed expulsion practices adopted by farmers
4.2 Physical and engineering properties of tamarind fruit
4.3 Chemical composition of tamarind pulp
4.4 Traditional practices of tamarind processing
4.5 Evaluation of developed tamarind seed expeller
4.6 Cost economies of tamarind seed expeller
4.1 Seed expulsion practices adopted by farmers
4.1.1 Socio-persona! characteristics of the farmers
The socio-personal characteristics of the tamarind growing farmers
under the study, farmers perceptions about seed expulsion are presented
in Table 4.1.
The data reveals that a vast majority (80%) of the farmers were
above 40 years old. Only 20 per cent of the farmers were less than 40
years of age. The observed pattern of distribution of farmers according to
age is in line with the general trend observed in Karnataka state where
the younger generation keeps away from farming (State Planning Board,
2001)
It. was observed that 11.00 per cent farmers are illiterate and 26.00
per cent farmers were having degree or above educational qualification.
Table 4.1 Distribution of farmers according to their socio- personalcharacteristics
SI. Characteristics Category No. of farmersNo. Frequency Per centI. Age <35 years 10 20
35-60 27 54> 60 13 26
2. Education Illiterate 7 14Primary 10 20High school 12 24Pre degree 8 16
Degree and above 13 263. Occupation Farming alone 22 44
Farming + Agricultural labour
J) 6
r’arminy i Private job Farming t Govt job
00
184
Farming + Business 14 284. Family size <5 13 26
5-10 22 44>10 15 30
5. Farm size <0.5 ha 0 5-l.0ha
6 1 1
1222
1.0-1 5ha 29 58>1.5ha 4 8
6. {•arming experience <10 years 7 1410-25 years 19 38>25 years i 24 48
7. Annua) income <10,000 11 2210,000-15,000 22 44> 1 5,000 17 34
Remaining farmers are having primary (20%), high school (24%) and pre
degree (16%) education.
The adoption of improved farming practices by the cultivators
would be influenced by the extent of their involvement in farming as a
major source of income for their livelihood. Among the respondents, only
44 per cent were depending on farming alone as their source of
livelihood. The remaining were engaged in other avenues besides
farming. Nearly one-third (34%) of the farmers were having annual
income of more than Rs. 15,000. And 22 per cent of the farmers were
having their annual income less than Rs. 10.000. As discussed in the
case of farm size, annual income of farmers also influence the extent of
adoption of improved farm technologies. Extent of adoption of improved
farm technologies tends to be higher by farmers with more income than
their counterparts having less income.
4.1.2 The labour utilization pattern for seed expulsion
The labour utilization pattern for seed expulsion of tamarind
furnished in Table 4.2.
It can be seen from the results that a vast majority (76%) ol
farmers employed hired labourers for seed expulsion of tamarind fruits.
Whereas only 24 per cent farmers utilized family members. Seed
expulsion of tamarind using the traditional method such as using
wooden mallet is a skilled work and hence farmers mostly depend on
hired labour for the same and have to invest more money to complete the
operation in time.
4.1.3 The practices adopted by farmers for seed expulsion
The practices adopted by farmers for seed expulsion are furnished
in Table 4.3
fable 4.2 labour utilization pattern for seed expulsion
SI.
No.
Source of labour No. of fanners Per cent
1. Self and Family member 12 24
2. Hired labour 38 76
Total 50 100
Table 4.3 Practices adopted by farmers for seed expulsion
SI. Method No. of farmers Per cent
No.
1. Using wooden mallet 41 82
2. Using hammer 3 6
3. Using stone b 12
Total 50 100
The results indicated that majority (82%) of the farmers are using
wooden mallet for seeds expulsion and remaining farmers are using
hammer (6%) and stone (12%).
11 was observed that all the farmers included in the study resorted
to wooden mallet for seed expulsion irrespective of the purpose either for
expelling small quantity for household use or for market purpose.
4.1.4 Constraint experienced by farmers in adopting traditional methods of
seed expulsion
The farmers opined that they adopt the traditional method of seed
expulsion ( 100%) using wooden mallet for seed expulsion mainly because
there is no improved machine available (82%) which) is superior to mallet.
Further, all the farmers perceived that the traditional method of using
mallet for seed expulsion was less efficient and time consuming (88%),
requires some amount of skill and can cause injury (66%) if not properly
handled. The results indicated the need for developing a suitable
machine which will be more efficient, easy to operate and economically
viable (Tabic 4.4). Due to the failure of monsoon, farmers slowly adopting
agro-forestry system and there are enough opportunity to grow tamarind
as a. commercial crop.
Hence, (here is a need to develop and fabricate an efficient
tamarind seed expeller to enable farmers to overcome the constraints
experienced in seed expulsion. It is evident from farmers (46%) that it is
difficult to separate of tamarind seed and pulp during cold and rainy
season. This might be due to the reason that, pulp become soft and
sticky as pectolytic degradation takes place and moisture is observed and
was also quoted by Lewis et al, 1970.
4.1.5 Suggestions of farmers for developing a tamarind seed expeller
Based on the experiences of adopting traditional methods of seed
expulsion, farmers gave suggestions for the development of an improved
Tablr 4.4 Constraints experienced by fanners in adopting traditional methods
of seed expulsion
s,. Constraints No. of farmers* per cent
No.
1. During cold/ rainy season seed 23 46
expulsion is difficult
2. Requires more labour and time 44 88
3. Chances of finger injuries 33 66
4. Non-availability of machine 41 82
5. Non-availability of labours for 28 54
itimely operation
* More than one response was obtained
tamarind seed expeller. The suggestions of farmers are summarized in
Table 4.5.
Majority of the farmers gave suggestions to develop a tamarind
seed expeller with low cost and high efficiency (92%). In rural areas
electricity is a major problem for running a machine. Most of the
adopters feel that developed machine should take minimum electrical
energy for operation (86%). Ease of operation and maintenance was the
most important attribute for the design of an improved machine as
perceived by the farmers (74%). Besides farmers also suggested to make
provision for handle (54%) to the developed seed expeller. It is worthwhile
to note here that these suggestions were matching with the constraints
experienced in the adoption of traditional practices. Hence, it. is
important that these suggestions are taken care while developing a seed
expeller. This might be due to simplicity of the innovation is an
important factor influencing the extent of adoption of innovation.
4.2 Physical and engineering properties of tamarind fruit
4.2.1 Length of fruit
The variation in length of straight and curved fruits is indicated in
Table (4.6). The length of fruit varied significantly in both fruits. The
maximum length of fruit was recorded with curved fruit (9.32 cm) as
compared to straight, fruit (8.79 cm), whereas the minimum length of
fruit was recorded with straight fruit (8.23 cm) as compared to curved
fruit (9.20 cm). However, the average length of fruit was recorded to be
highest, with curved fruit 9.26 cm) as compared to straight fruit (8.51
cm). This difference in fruit length might be due to the characteristics of
different trees used for the study.
4.2.2 Breadth of fruit
The data pertaining to this parameter are presented in Table (4.6)
and was found to be non-significant. The maximum breadth of fruit was
Table 4.5 Farmers suggestion for developing an improved tamarind seed
expeller
SI.
No.
Suggestions No. of
farmers*
Per cent
1. Develop an expeller which does not use more
electrical energy
43 86
2. Develop a tamarind seed expeller with low cost
and high efficiency
46 92
3 Rasy to operate and less maintenance 37 74
4. Preferably manual handle operated 26 54
* A lore limn one response was obtained
recorded with straight fruit (2.17 cm) as compared to curved fruit (2.12
cm), whereas the minimum breadth of fruit was recorded with curved
fruit (1.90 cm) as compared to straight fruit (2.11 cm). However, the
average breadth of fruit was recorded to be highest with straight fruit
(2.14 cm) as compared to curved fruit (2.01 cm). This variation between
fruit types might be due to the difference in fruit growth and
development among different tree genotypes. These findings are in line
with Paulas (1975).
4.2.3 Thickness of fruit
The thickness of tamarind fruit as influenced by straight and
curved fruits is indicated in Table (4.6) and found to be non-significant',
the maximum thickness was recorded with curved fruit (1.25 cm) as
compared to straight fruit (1.2 cm), whereas the minimum thickness was
recorded with straight fruit (1.17 cm) as compared to curved fruit (1.22
cm). However, the average thickness was recorded to be highest with
curved fruit (1.24 cm) as compared to straight fruit. (1.18 cm). This
difference in thickness may be attributed to the tree genotypes
characteristics. Similar variation was also indicated by Anonymous
(1972) and Shivanandam (1980).
4.2.4 Size of fruit
The data on size of fruits as influenced by straight, and curved fruits is
presented in Table (4.6). The fruit size varied significantly in both fruits.
The maximum size was recorded with curved fruit (3.42 cm!) as
compared to straight fruit (2.92 cm3), whereas the minimum size of fruit.
was recorded with straight fruit (2.82 cm3) as compared to curved fruit
(3.2 cm3). However, the average size of fruit, was recorded to be highest
with curved fruit (3.31 cm3) as compared to straight, fruit (2.87 cm3).
Fruit size being a dependent character, depends on fruit length, breadth
and thickness (Mohsenin, 1986). This variation in fruit size may be due
to the characteristics difference in the fruit length, breadth and
thickness. Bailey (1947) reported variation in size and quality of fruits in
different trees.
4.2.5 Number of seeds per fruit
The number of seeds present in straight and curved fruits is
indicated in Table (4.7). The number of seeds differ significantly among
fruit types. The maximum number of seeds was recorded with curved
fruit (9.0) as compared to straight fruit (7.8), whereas the minimum
number of seeds was recorded with straight fruit (7.2) as compared to
curved fruit (8.6). However, the average number of seeds was recorded to
be highest in curved fruit (8.8) as compared to straight fruit (7.5). This
may be attributed to the basic characteristics of the fruit size in tree
varieties. The difference in seed number may be attributed to the
differences in length pod and ovule fertility. Bailey (1947) reported that,
the long pods of tamarind contain seeds ranging from 6 to 8, where as
short pods the number of seeds varies from 1 to 4. Cowen (1970),
Shivanandam (1980) and Hiregoudar (2000) recorded a wide variation in
number of seeds per fruit in tamarind.
4.2.6 Weight of seed
The data pertaining to this parameters are presented in Table 4.7.
The seed weight among fruit shapes was found to be non-significant. The
maximum seed weight was recorded with curved fruit (6.0 g) as
compared to straight fruit (5.10 g), whereas the minimum seed weight
was recorded with straight fruit (5.0 g) as compared to curved fruit (5.5
g). However, the average seed weight was recorded to be highest with
curved fruit (5.75 g) as compared to straight fruit (5.05 g). This difference
in seed weight might be due to bigger sized seeds and genetic
characteristics of the seeds. Similar differences in seed weight were
recorded by David (1970) and Shivanandam (1980).
4.2.7 Volume of fruits
The volume of fruits as influenced by straight and curved fruits is
presented in Table (4.7). The volume of fruits differed significantly. The
maximum volume was recorded with curved fruit (19 cm3) as compared
to straight fruit (14.6 cm3), whereas the minimum volume was recorded
with straight fruit (14.0 cm:!) as compared to curved fruit (17.0 cm3).
However, the average volume was recorded to be highest with curved
fruit (18.0 cm3) as compared to straight fruit (14.30 cm:i). The volume of
fruit is directly proportional to the length, breadth and thickness of
fruits. Similar finding5; have been reported by Hiregoudar (2000).
4.2.8 Weight of pulp
The pulp weight as influenced by straight and curved fruits is
indicated in Table (4.8). The difference in pulp weight was found to be
non-significant. The maximum pulp weight was recorded with curved
fruit (11.88 g) as compared to straight fruit (10.90 g), whereas the
minimum pulp weight was recorded with straight fruit (9.70 g) as
compared to curved fruit (11.02 g). However, the average pulp weight, was
recorded to be highest with curved fruit (11.45 g) as compared to straight
fruit (10.30 g). The difference in the pulp weight might, be due to well
matured and bold size of fruit.
4.2.9 Weight of fibre
The results regarding fibre weight as influenced by straight and
curved fruits differ significantly and presented in Table 4.8. The
maximum fibre weight was recorded with curved fruit (1.60 g) as
compared to straight fruit (1.44 g), whereas the minimum fibre weight
was recorded with straight fruit (1.35 g) as compared to curved fruit
(1.54 g). However, the average fibre weight was recorded to be highest
with curved fruit (1.57 g) as compared to straight fruit (1.40 g). The
Variation in fibre weight might be due to the genetic variation among the
trees species.
4.2.10 Weight of fruit
The data on fruit weight as influenced by straight and curved fruits
varied significantly (Table 4.8). The maximum fruit weight was recorded
with curved fruit (20.30 g) as compared to straight fruit (18.84 g),
whereas the minimum fruit weight was recorded with straight fruit
(18.50 g) as compared to curved fruit (20.10g). However, the average
fruit weight was recorded to be highest with curved fruit (20.20 g) as
compared to straight fruit. (18.6/ g). The difference in fruit weight may be
attributed to number of seeds, seed weight, pulp content and shell
weight among different genotypes. These results are in line with the
findings of Shivanandam (1980) and Hiregoudar (2000).
4.2.11 Weight of shell
The data pertaining to shell weight as influenced by straight and
curved fruits was found to be non-significant and presented in Table
(4.7). The maximum shell weight was recorded with curved fruit (3.55 g)
as compared to straight fruit (3.38 g), whereas the minimum shell weight
was recorded with straight fruit (3.30 g) as compared to curved fruit
(3.37 g). However, the average shell weight was recorded to be highest
-with curved fruit (3.46 g) as compared to straight fruit (3.34 g). This
difference in shell weight might be due to the differences in size of the
fruit. The difference in the fibre weight among the genotypes may be
attributed to differences in the rate of development of vascular tissue in
fruits (Paulas, 1975).
4.2.12 Angle of repose
The angle of repose of tamarind fruit as influenced by
straight and curved fruits is indicated in Table 4.8. The maximum angle
of repose was observed with the curved fruits (47.00°) as compared to
straight fruits (44.50°), where as the minimum angle of repose was
recorded with straight fruit (44.00°) as compared to curved fruit (44.50°).
However, the average angle of repose was recorded to be highest with
curved fruit (46.50°) as compared to straight fruit (44.25°) (Kaleemullah,
1992) reported similar type of results in groundnut kernel and
igathinathane, 1990 observed similar findings in tamarind fruits.
4.2.13 Coefficient of friction
The coefficient of static friction on different surfaces of materials
like rubber, plywood and MS sheet were measured using standard
techniques and procedures and presented in Table 4.9. The data showed
that frictional properties varies significantly among the types of fruits
and surfaces of materials. Higher coefficient of static friction was noticed
in curved and mixed fruits (0.84) followed by straight fruits (0.82) on
rubber. Whereas lower coefficient of static friction was observed in
straight fruits on MS sheet. The maximum static co-efficient were noted
on rubber, plywood surfaces followed by mild steel sheet. Similar
findings was quoted in the case of groundnut kernels (Kaleemullah,
1992) and Coffee beans (Chandrashekar, 1992).
4.2.14 Bulk density
The data pertaining to bulk densities are presented in Table 4.9.
Maximum bulk density was recorded in curved fruits (251.60 kg/m3) as
compared to straight fruits (249.80 kg/m3). This variation may be due to
the characteristics difference in the fruit length, breadth and thickness
(Hiregoudar, 2000)
4.3 Chemical composition of tamarind pulp
4.3.1 Total soluble solids (TSS)
The TSS as influenced by straight and curved fruits is indicated in
Table (4.10). The maximum TSS was recorded with straight fruit (14.60)
as compared to curved fruit (13.90), whereas the minimum TSS was
Tabic 4.9 Co-efficient of static friction of tamarind fruit
Type of fruits (18.50%m.c.)
Surfaces Bulk density (kg/m3)
Rubber Plywood MS sheet
Straight 0.82 0.78 0.70 249.80
Curved 0.84 0.79 0.72 251.60
Mean 0.83 0.785 0.71 250.70
Table 4.10 Total soluble solids (brix), tartaric acid (%) and protein (%) contents of different tamarind fruits
Types of TSS Tartaric acid Proteinfruits T, t2 Mean T, t2 Mean T, t2 Mean
Straight fruit 13.30 14.60 13.95 2.40 2.62 2.51 3,04 3.13 3.08
Curved fruit 13.26 13.94 13~6u 2.48 3 36 2.92 2.18 24s 2.33
Mean 14.27 13.28 13.77 2.44 2 99 2.71 2.61 2.80 2.70
T1 - Minimum T2 - Maximum
recorded with curved fruit (13.26) as compared to straight fruit (13.30).
However, the average TSS was recorded to be highest with straight fruit
(14.27) as compared to curved fruit (13.28). This difference in TSS
content of pulp might be attributed to the difference in sugar content of
fruits and to the genotypes characteristics of the tree.
4.3.2 Tartaric acid
The data on tartaric acid are presented in Table (4.10). The
maximum tartaric acid was recorded with curved fruit (3.36) as
compared to straight fruit (2.62), whereas the minimum tartaric acid was
recorded with straight fruit (2.40) as compared to curved fruit (2.48).
However, the average tartaric acid was recorded to be highest with
curved fruit (2.99) as compared to straight fruit (2.44) The variation in
the tartaric acid content attributed to the tree genotypes. These results
are in line with the findings of Battacharya et al. (1994).
4.3.3 Protein
The results pertaining to protein as influenced by straight and
curved fruits is indicated in Table (4.10). The maximum protein was
recorded with straight, fruit (3.13) as compared to curved fruit (2.48),
whereas the minimum protein was recorded with curved fruit (2.18) as
compared to straight fruit (3.04). However, the average protein was
recorded to be highest with curved fruit (2.80) as compared to straight
fruit (2.60). This variation in protein content of pulp might be attributed
to the growing environmental condition and tree genotypes. These results
are in conformity with the findings of Manjunath et al, (1991), Lewis et
al (1957), Rao et al. (1954) and Neelaknatan (1964).
4.4 Traditional post harvest operations
4.4.1 Dehuiling of tamarind fruits
Existing practices for dehuiling of tamarind fruits of different age
groups is presented in Table 4.11.
With the young women labour, the dehulling of tamarind was
found to be highest in mixed fruits (69.30 sec/kg) which was statistically
superior to rest of all the treatments (58.00 to 67.33 sec/kg). Among the
shapes of the fruit, mixed fruits recorded the higher dehulling in
tamarind fruit (65.34 to 69.30 sec/kg) followed by curved fruit (62.00 to
69.30 sec/kg) and straight fruit (57.00 to 59.16 sec/kg)
Among the different -d groups, young age recorded the highest
dehulling in tamarind frail (59.16, 64.66 and 69.30 sec/kg, respectively
with straight curved and mixed fruits) followed by middle aged (57.63
and 67.33 sec/kg respectively with straight, curved and mixed fruits)
and aged (58.62 and 65.34 sec/kg respectively with straight, curved and
mixed fruits).
In general, mixed fruits with young aged labours performed better
in the process of dehulling as compared to straight and curved fruits.
With men labour also, the dehulling of tamarind fruit varied
significantly with different shapes and age of gender. The highest
dehulling was recorded in mixed fruits with young aged labour (70.33
sec/kg) followed by middle aged with mixed fruits (68.34 sec/kg) and
aged (66.34 sec/kg), which were statistically superior to rest of the
treatments (59.00 to 66.00 sec/kg).
Among the shapes of the fruits, mixed fruits recorded in higher
dehulling of tamarind (66.34 to 70.33 sec/kg) followed by curved fruit
(65.00 to 66.00 sec/kg) and straight fruit (59.00 to 62.00 sec/kg).
Among the different age group men labourers, young labourers
recorded highest dehulling of tamarind (70.00, 66.00 and 62.00 sec/kg
respectively with mixed fruits curved and straight fruits) followed by
middle aged (68.34, 65.00 and 61.00 sec/kg respectively with mixed
fruits, curved and straight fruits) and aged men (66.34, 65.00 and 59.00
sec/kg respectively with mixed fruits, curved and straight fruits).
Table 4.11 Dehuiling rate of tamarind fruits by different age groups (sec/kg)
Treatments Men labour Women labour
Straight fruit + Aged 58 59
Straight fruit + Middle 57 61
Straight fruit + Young 59.16 62
Curved fruit i- Aged 62 66
Curved fruit + Middle 63 65
Curved fruit + Young 64.66 66
Mixed fruit + Aged 65.34 66.34
Mixed fruit + Middle 67.33 68.34
Mixed fruit + Young 69.30 70.33
F Test * *
S. Em± 0.16 0.34
CD at 5% 0.46 0.98
However, efficiency of the age groups and different genders are on par
with others. This might be due to the fact that farmers are engaging only
skilled labourers for dehulling operation as compared to younger
generation. This is in confirmation with Hiregouder (2000).
4.4.2 Mechanical damage in dehulling of tamarind fruits
The data pertaining to this parameters are presented in Table 4.12.
The mechanical damage differ significantly among men and women
labourers. The mechanical damage was more in young aged labourers as
compare to aged and middle aged labourers. Highest mechanical damage
was observed in curved fruits (7.1%), straight fruits (6.02%) and mixed
fruits (6.0%) for young women labourers. Least damage was recorded in
straight fruits for middle aged men (1.83%) and women (2.33%)
labourers. This might be due to experienced labourers functioning
efficiently with patience.
4.4.3 Seed expulsion of tamarind fruits
The data on existing practices of seed expulsion of tamarind fruits
of different age groups are presented in Table 4.13.
The observation on the output of tamarind seed expulsion as
influenced by different shape and age of gender was found to be
significant. The output in straight fruits was comparatively quicker than
curved and mixed fruits. The seed expulsion output by women labourers
in the straight, curved and mixed fruits was 26.40, 25.30, 25.90, 26.70,
25.40, 24.40 and 27.60, 27.90, 26.60 min/kg in aged, middle aged and
young labourers respectively.
Similar output results were observed among men labourers in
straight, curved and mixed fruits were 24.97, 23.44, 24.61, 26.03, 26.49,
26.00 and 27.10, 27.90, 27.00 min/kg in aged, middle aged and young
labourers respectively. The results clearly shows that the middle aged
Table 4.12 Mechanical damage (%) in dehuiling of tamarind fruits by differentage groups
Treatments Men labour Women labour
Straight fruit + Aged 3.90 4.34
Straight fruit + Middle 1.83 2,33
Straight fruit + Young 5.16 6.02
Curved fruit + Aged 4.50 5.56
Curved fruit + Middle 3.45 4.00
Curved fruit + Young 6.70 7.10
Mixed fruit + Aged 4.83 5.23
Mixed fruit + Middle 4.00 5.0 i
Mixed fruit + Young 5.33 6.00
F Test * *
S. Em± 0.14 0.31
CD at 5° o 0.42 0.89
* Significant
Table 4.13 Seed expulsion rule of tamarind fruits by different age groups(min/kg)
Treatments Men labour Women labour
Straight fruit + Aged 24.97 26.40
Straight fruit + Middle 23.44 25.30
Straight fruit + Young 24.61 25.90
Curved fruit + Aged 26.03 26.70
Curved fruit + Middle 26.49 25.40
Curved fruit + Young 26.00 24.40
Mixed fruit + Aged 27.10 27.60
Mixed fruit + Middle 27.90 27.90
Mixed fruit • Young 27.00 26.60
FTest * *
S. Em+ 0.01 0.03
CD ;,t 5% 0.04 0.09
Significant
labourers had higher seed expulsion efficiency compared to aged and
young labourers. This might be due to their application of skills
functioning experience and energy. Similar findings have been reported
by Sharanakumar (2001).
4.4.4 Mechanical damage in seed expulsion of tamarind fruits
Significant difference was observed with mechanical damage of
fruits in both labourers. The data pertaining to this parameter are
presented in Table 4.14. The mechanical damage was more by aged and
young labourers than the middle aged labourers. Highest mechanical
damage of men labourers was observed for mixed, curved and straight
fruits was 5.20, 4.90, 5.76, 3.45, 3.87, 4.15 and 3.06, 3.01, 3.15 per
cent in young middle aged and aged labourers respectively.
Similar trend was also recorded among women labourers in mixed,
curved and straight fruits was 5.00, 4.53, 5.5b, 4.01, 3.74, 4.05 and
2.86, 2.62, 2.93 per cent, in young, middle and aged labourers
respectively. Once again, the age and energy factors were responsible for
more damage.
4.4.5 Defibering of tamarind fruits
The data pertaining to this parameter are presented in Table 4.15.
The output of defibering fruits by genders in different age groups differed
significantly. The defibering by men labourers in straight, curved and
mixed fruits was 15.16, 14.56, 15.83, 16.33, 15.50, 16.16 and 14.50,
14.17, 15.34 min/kg in aged, middle aged and young labourers
respectively.
Defibering by women labourers was comparatively slower than that
of men labourers. The defibering by women labourers in straight, curved
and mixed fruits was 16.23, 15.70, 15.96, 16.84, 16.34, 16.57 and
15.66, 14.83, 15.84 min/kg in aged, middle aged and young labourers
Table 4.14 Mechanical damage (%) in seed expulsion of tamarind fruits bydifferent age groups
Treatments Men labour Women labour
Straight fruit + Aged 3.15 2.93
Straight fruit + Middle 3.01 2.o2
Straight fruit + Young 3.06 2.86
Curved fruit + Aged 4.15 ~i 4.05
Curved fruit + Middle 3.87 3.74
Curved fruit + Young 3.45 4.01
Mixed fruit + Aged 5.76 5.56
Mixed fruit i Middle 4.90 4.53
Mixed fruit t Young 5.20 5.00 1
F test *
S. Em+ 0.02 0.05
Cl) at 5°o 0.07 0.16
Significant
Table 4.! 5 Defibering rate of tamarind fnsits by different age groups (min/kg)
Treatments Men labour Women labour
Straight fruit + Aged 15.16 16.23
Straight fruit + Middle 14,56 15.70
Straight fruit + Young 15.83 15.96
Curved fruit ~t Aged 16.33 16.84
Curved fruit + Middle 15.50 16.34
Curved fruit + Young 16.16 16.57
Mixed fruit + Aged 14.50 15.66
Mixed fruit + Middle 14.17 14.83
Mixed fruit + Young 15.34 15.84
F Test * *
Sm+ 0.07 0.15
CD at 5% 0.21 0.45
’* SignificantNS Non-Significant
respectively. . The data clearly indicated that, the middle aged labourers
performed better as compared to other labourers. This might be due to
their age, energy and experience.
4.5 Performance evaluation of developed tamarind seed expeller
4.5.1 Effect of roller clearance, fruit shape and moisture content on
tamarind seed expulsion
The tamarind seed expulsion rate varied significantly with different
roller clearance, fruit shapes and different moisture content. Interaction
between the roller clearance and moisture content resulted in significant
difference. The values are presented in Table 4.16.
Among the different clearance of the machine, the rate of seed
expulsion in tamarind fruit was highest with 4.5 mm clearance (22.34
kg/h), which was statistically superior to 3.5 mm clearance (19.89 kg/h)
and both of these were statistically superior to 5.5 mm clearance (17.33
kg/h).
Among the shapes of fruit, straight fruits resulted in highest seed
expulsion (21.11 kg/h), which was statistically identical to curved fruits
(19.94 lcg/hj and relatively lower seed expulsion was recorded with mixed
fruits (18.51 kg/h).
Among the varied moisture contents, 16.50 per cent moisture
resulted in significantly higher seed expulsion in tamarind (19.85 kg/ht,
which was statistically superior to 17.50 (17.63 kg/h) and 18.50 (13.83
kg/h) per cent moisture content.
Interaction between different clearance and fruit shapes resulted in
non-significant difference. However, the seed expulsion was recorded to
be highest with 4.5 mm clearance with straight fruits (23.34 kg/h)
followed by curved fruits (22.83 kg/h) and mixed fruits (20.86 kg/h).
Interaction between different roller clearance and moisture content
resulted in significant difference. The 4.5 mm clearance coupled with
16.50 per cent moisture content resulted in higher seed expulsion in
tamarind (22.34 kg/h), which was statistically superior to 4.5 mm
clearance with 17.50 per cent moisture content (19.56 kg/h) and 18.50
per cent moisture content (14.83 kg/h). Similar trend was obtained with
3.5 mm clearance followed by 5.5 mm clearance.
Non significant results were obtained with the interaction of fruit
shapes and moisture content of fruits. However, straight fruits with
16.50 per cent moisture content resulted in higher seed expulsion (21.11
kg/h) followed by straight fruit with 17.50 per cent moisture content
(18.83 kg/h) and straight fruit with 18.50 per cent moisture content
(14.78 kg/h). Similar trend was recorded with curved (19.04, 17.44 and
13.89 kg/h, respectively) and mixed fruits (18.51, 16.61 and 12.83 kg/h,
respectively) with varied levels of moisture.
Interaction between different roller clearance, fruit shapes and
moisture content, of fruits resulted in non-significant differences in
relation to tamarind seed expulsion. However, the 4.5 mm clearance
coupled with straight fruit and 16.50 per cent moisture content resulted
in higher seed expulsion (23.34 kg/h) followed by 4.5 mm clearance
coupled with curved fruits and 16.50 per cent moisture content (22.83
kg/h), 4.5 mm clearance coupled with straight fruits and 17.50 per cent
moisture content (21.50 kg/h) and 4.5 mm clearance coupled with mixed
fruits and 16.50 per cent moisture content (20.86 kg/h). Whereas, the
lower seed expulsion in tamarind was recorded with 5.5mm clearance of
mixed fruits with 18.50 per cent (12 kg/h) moisture content. Similar
trend was obtained with different roller clearance with varied levels of
moisture.
The seed, expulsion rate was found highest (23.34 kg/h) when
straight tamarind fruits with 16.50 per cent moisture content allowed to
pass through rollers with 4.50 mm clearance. This is due to the tamarind
fruit subjected to ideal shear force to expel the seeds from the fruit.
When the shaft speed kept at 200 rpm. All the other combinations
showed lesser output due to the presence of higher moisture content and
roller clearance of 4.50 ± 1mm.
Whereas the lower clearance has not allowed tamarind fruit, to
pass between the rollers, besides forcing them to come out. through cuts.
However, in higher c learance of 5.5 mm, f ruit , wi l l not come in
contact with rol lers regular ly . Only larger fruits gets expel led. Similar
f indings have been reported by Igathinathane (1990) and Ramakumar
(1996) .
4.5.2 Effect of roller clearance, fruit shape and moisture content on
tamarind seed expulsion efficiency
The data on the seed expulsion ef f ic iency as inf luenced by di f ferent
rol ler c learance, fruit shapes and moisture content of f r u i t s are presented
in Table 4.17.
Among the different clearance of the machine, the seed expulsion
efficiency in tamarind fruit was highest with 4.5 mm clearance (85.19%),
which was statistically superior to 3.5 mm clearance (69/22%) and both
of these were statistically superior to 5.5 mm clearance (64.00%)
Among the shapes of fruit, straight fruits resulted in highest seed
expulsion efficiency (74.39°o), which was statistically identical to curved
fruits (72.65%) and relatively lower seed expulsion efficiency was
recorded with mixed fruits (71.36%)
Among the varied moisture contents, 16.50 per cent moisture
resulted in significantly higher seed expulsion efficiency in tamarind
(72.80%) which was statistically superior to 17.50 (68.88 %) and 18.50
(64.64%) pe/ cent moisture content.
Interaction between different roller clearance and fruit shapes
resulted in non-significant difference. However, the seed expulsion
efficiency was recorded to be highest with 4.5 mm clearance with straight
fruits (86.17%) followed by curved fruits (85.30%) and mixed fruits
(84.10%).
Interaction between different clearance and moisture content
resulted in significant difference. The 4.5 mm clearance coupled with
16.50 per cent moisture content resulted in higher seed expulsion
efficiency in tamarind (85.19%) which was statistically superior to power
operated machine with 17.50 per cent moisture content (84.04%) and
power operated with 18.50 percent moisture’ content (81.36%). Similar
trend was obtained with 3.5 mrn clearance and followed by 5.5 mm
clearance.
Non signi f icant results were obtained with the interact ion of f ruit
shapes and moisture content of f ruits . However, straight fruits with
16.50 per cent moisture content resulted in higher seed expulsion
efficiency (74.39%) followed by straight fruits with 17.50 per cent
moisture content (70.74%) and straight fruits with 18.50 per cent
moisture content (66.41%). Similar trend was recorded with curved
(72.65, 68.58 and 64.57%, respectively) and mixed fruits with (71.36,
67.31 and 62.93%, respectively) varied levels of moisture content.
Interaction between different roller clearance, fruit shapes and
moisture content of fruits resulted in non-significant differences in
relation to tamarind seed expulsion efficiency. However, the 4.5 mn
clearance coupled with straight fruits and 16.50 per cent moisture
resulted in higher seed expulsion efficiency (86.17) followed by 4.5 mm
clearance coupled with curved fruits and 16.50 per cent moisture
(85.30%) 4.5 mm clearance coupled with straight fruits and 17.50 per
cent moisture content (85.30%) and 4.5 mm clearance coupled with
mixed fruits and 16.50 per cent moisture content (84.10%). Whereas the
lower seed expulsion efficiency in tamarind fruit was recorded with 5.5
mm clearance of mixed fruits with 18.50 per cent (52.34%) moisture
content. Similar trend was obtained with different roller clearance with
varied level of moisture content.
Higher efficiency was noticed in 4.5 mm clearance as compared to
3.5 mm and 5.5 mm. This might be due to developing ideal shearing that
could cut the fruit and exposed the seed for easy expulsion. However, in
lower clearance (3.5mm) fruits could have been crushed without proper
expulsion whereas in case of higher clearance (5.5mm) all fruits might
not have come in contact with rollers. Similar findings were reported in
coffee pulper by Chandrashekar, el al. (2002).
4.S.3 Effect of roller clearance, fruit shape and moisture content on pulp
damage
The results of pulp damage in respect of different roller clearance
and moisture content are presented in Table 4.18.
Among the different clearance, the pulp damage in tamarind fruit,
was highest with 3.5 mm clearance (26.00%), which was statistically
superior to 4.5 mm clearance (13.29%) and both of these were
statistically superior to 5.5 mm clearance (10.44%).
Among the shapes of fruit, mixed fruits resulted in highest pulp
damage (17.34%), which was statistically identical to curved fruits
(16.61%) and relatively lower pulp damage was recorded with straight
fruits (15.78%).
Among the varied moisture contents, 18.50 per cent moisture
resulted in significantly higher pulp damage in tamarind (16.57%) which
was statistically superior to 17.50 (16.36%) and 16.50 (15.40%) per cent
moisture content.
Interaction between different roller and fruit shapes resulted in
non-significant difference. However, the pulp damage was recorded to be
highest with 3.5 mm clearance (28.00%) followed by 4.5 mm clearance
(14.04%) and 5.5 mm clearance (10.00%) with mixed fruits.
Interaction between different clearance and moisture content
resulted in significant difference. The 3.5 mm clearance coupled with
18.50 per cent moisture content resulted in higher pulp damage in
tamarind (26.00%) which was statistically superior to 3.5 mm clearance
with 17.50 per cent moisture content (25.11%) and 16.50 per cent
moisture content (23.78%). Similar trend was obtained with 4.5 mm
clearance followed by 5.5 mm clearance.
Significant results were obtained with the interaction of fruit
shapes and moisture content of fruits. However, mixed fruits with 18.50
per cent moisture con lent resulted in higher pulp damage (17.34%)
followed by mixed fruit with 17.50 per cent moisture content (16.79%)
and mixed fruit with 16.50 per cent moisture content (1 5.97%). Similar
trend was recorded with curved (16.61, 16.58 and 15.52%, respectively)
and straight fruits (15.78, 15.73 and 14.71%, respectively) with varied
levels of moisture content.
Interaction between different rollers, fruit shapes and moisture
content of fruits resulted in non-significant differences in relation to
tamarind pulp damage. However, the 3.5 mm clearance coupled with
mixed fruits and 18.50 per cent moisture content resulted in higher pulp
damage (28.00%) followed by 3.5 mm clearance coupled with curved
fruits and 18.50 per cent moisture content (26.34%), 3.5 mm clearance
coupled with mixed fruits and 17.50 per cent moisture content (26.66%)
and 3.5 mm clearance coupled with curved fruits and 17.50 per cent
moisture content (25.30%). Whereas, the lower pulp damage in tamarind
fruit was recorded with 5.5 mm clearance of straight fruits with 16.50
per cent moisture content (10%). Similar trend was obtained with 4.5
mm clearance with varied levels of moisture content.
The less pulp damage was observed in 5.5 mm clearance as
compared to 3.5 mm and 4.5 mm. This might be attributed to that all
fruits have not come in contact with rollers and hence resulted in lesser
pulp damage.
Whereas more pulp damage was recorded in 3.5 mm clearance as
compared to other clearance. This could happen due to lower clearance,
which did not allow hard tamarind seed to pass between the rollers and
forces them to come out through the more cuts and damages.
However, moderate pulp damage was noticed in 4.5 mm clearance
with higher seed expulsion efficiency. At lower moisture content, the pulp
has less stickiness compared to higher moisture content and there was
no much damaging of pulp while under going separation process. More
pulp damage was noticed in mixed and curved fruits due to their
geometry of fruits. These results are in line with the findings of
Hiregoudar (2000).
4.5.4 E f f e c t o f roller clearance, fruit shape and moisture content on seed
damage
The seed damage varied significantly with different roller clearance,
fruits shapes and moisture content of fruits. Non-significant difference
was observed in interaction between roller clearance, fruit shape and
moisture content are presented in Table 4.19.
Among the different clearance, the seed damage in tamarind fruit
was highest with 3.5 mm clearance (24.67%), which was statistically
superior to 4.5 mm clearance (10.29%) and both of these were
statistically superior to 5.5 mm clearance (7.88%).
Among the shapes of fruit, mixed fruits resulted in highest seed
damage (15.19%), which was statistically identical to curved fruits
(14.58%) and relatively lower seed damage was recorded with straight
fruits (13.07%)).
Among the varied moisture contents, 18.50 per cent moisture
resulted in significantly higher seed damage in tamarind (14.28%), which
was statistically superior to 17.50 (13.11%) and 16.50 (11.65%) per cent,
moisture content.
Interaction between different roller and fruit shapes resulted in
non-significant difference. However, the seed damage was recorded to be
highest with 3.5 mm clearance with mixed fruits (25.67%) followed by 4.5
mm clearance with mixed fruit (11.23%) and 5.5 mm clearance with
mixed fruit (8.66%).
Interaction between different rollers and moisture content resulted
in non-significant difference. The 3.5 mm clearance coupled with 18.50
per cent moisture resulted in higher seed damage in tamarind (25.67%.)
which was statistically superior to with 17.50 percent moisture (24.60%)
and with 16.50 per cent moisture (23.34%). Similar trend was obtained
with 4.5 mm clearance followed by 5.5 mm clearance.
Non significant results were obtained with the interaction of fruit
shapes and moisture content of fruits. However, mixed fruit with 18.50
per cent moisture resulted in higher seed damage (15.19%) followed by
mixed fruit with 17.50 per cent moisture (14.38%) and mixed fruit with
16.50 per cent moisture (13.27%). Similar trend was recorded with
curved (14.58, 13.61 and 11.63%, respectively) and straight fruits (13.07,
11.35 and 10.03%, respectively) with varied levels of moisture.
Interaction between different roller clearance, fruit shapes and
moisture content of fruits resulted in non-significant differences in
relation to tamarind seed damage. However, the 3.5 mm clearance
coupled with mixed fruit and 18.50 per cent moisture resulted in higher
seed damage (25.67%) followed by 3.5 mm clearance coupled with curved
fruits and 18.50 per cent moisture (25.00%), 3.5 mm clearance coupled
with mixed fruits and 17.50 per cent moisture (24.60%) and 3.5mm
clearance coupled with curved fruits and 17.50 per cent moisture
(23.67%). Whereas, the lower seed damage in tamarind was recorded
with 5.5 mm clearance of straight fruits with 16.50 per cent moisture
content (4.33%). Similar trend was obtained with 4.5 mm clearance with
varied levels of moisture content. However, maximum out put was
noticed in 4.50 mm clearance as compared to 3.50 and 5.50 mm
clearance. This might be attributed to the fact that the lower clearance
did not allow large tamarind seed to pass between rollers besides forcing
did them to come out through more injuries, leading to higher damage.
Whereas in 5.5 mm clearance, fruits easily pass through the rollers
without proper sharing.
4.5.5 Effect of shaft speed, fruit shape and moisture content on tamarind
seed expulsion
The data on the output of seed expulsion of fruits as influenced by
different: shaft: speed, fruit shapes and moisture content differed
significantly. Interaction between different shaft speed and moisture
content resulted in significant difference. The data pertaining to this
parameters are presented in Table 4.20.
Among the different shaft speed, the seed expulsion in tamarind
fruit was highest with shaft speed of 200 rpm (22.34 kg/h), which was
statistically superior to shaft speed of 190 rpm (17.67 kg/h) and both of
these were statistically superior to shaft speed of 210 rpm (17.44 kg/h).
Among the shapes of fruit, straight fruits resulted in highest seed
expulsion (20.77 kg/h), which was statistically identical to curved fruits
(18.83 kg/h) and relatively lower seed expulsion was recorded with mixed
fruits (17.73 kg/h).
Among the varied moisture contents, 16.50 per cent moisture
resulted in significantly higher seed expulsion in tamarind fruit (19.11
kg/h), which was statistically superior to 17.50 (16.48 kg/h) and 18.50
(13.24 kg/h) per cent moisture content.
Interaction between shaft speed and fruit shapes resulted in non
significant difference. However, the seed expulsion was recorded to be
highest with shaft speed of 200 rpm with straight: fruits (23.34 kg/h)
followed by curved fruits (22.83 kg/h) and mixed fruits (20.86 kg/h).
Interaction between different shaft speed and moisture content:
resulted in significant: difference. The shaft speed of 200 rpm coupled
with 16.50 per cent moisture content resulted in higher seed expulsion
m tamarind (22.34 kg/h) which was statistically superior to power
operated machine with 17.50 per cent moisture content (19.56 kg/h) and
18.50 per cent moisture content (14.83 kg/h). Similar trend was
obtained with shaft speed of 2 10 rpm followed by shaft, speed of 190 rpm.
Non significant: results were obtained with the interaction of fruit,
shapes and moisture content, of fruits. However, straight fruits with
16.50 per cent moisture content resulted in higher seed expulsion (20.77
kg/h) followed by straight fruits with 17.50 per cent moisture content
(17.83 kg/h) and straight: fruits with 18.50 per cent moisture content
(14.11 kg/h). Similar trend was recorded with curved (18.83, 16.22 and
13.11 kg/h, respectively) and mixed fruits (17.73, 15.39 and 12.50 kg/h,
respectively) with varied levels of moisture content:.
Interaction between different shaft speed, fruit shapes and
moisture content of fruits resulted in non-significant differences in
relation to tamarind seed expulsion. However, the shaft speed of 200 rpm
coupled with straight fruits and 16.50 per cent moisture content resulted
in higher seed expulsion (23.34 kg/h) followed by curved fruits and
16.50 per cent moisture content (22.83 kg/h), shaft speed of 200 rpm
coupled with straight fruits and 17.50 per cent moisture content (21.50
kg/h) and shaft speed of 200 rpm coupled with mixed fruits and 16.50
per cent moisture content (20.86 kg/h). Whereas, the lower seed
expulsion in tamarind was recorded with shaft speed of 190 rpm of
mixed fruits with 18.50 per cent (12.34 kg/h) moisture content. Similar
trend was obtained with shaft speed of 190 and 210 rpm with varied
levels of moisture content.
This could happen due to the proper mechanism of machine, that
could take care of many fruit parameters such as shape, moisture
content, size and care has been taken such that, the. shaft, speed and
force was gentle that it may not damage pulp and seed. Whereas, less
output was obtained in higher and lower shaft speed of power operated
machine due to high speed of the shaft causing excessive concentrated
force and vice-versa.
4.5.6 Effect of shaft speed, fruit shape and moisture content on tamarind
seed expulsion efficiency
The tamarind seed expulsion efficiency varied significantly as
influenced by different shaft speed, fruit shapes and moisture content of
fruits. Whereas there is non-significant difference among interaction. The
data pertaining to this parameters are presented in Table 4.2 1.
Among the different shaft speed, the seed expulsion efficiency in
tamarind fruit was highest with shaft speed of 200 rpm (85.19%), which
was statistically superior to shaft speed of 210 rpm (67.22%) and both of
these were statistically superior to shaft speed of 190 rpm (65.00%).
Among the shapes of fruit, straight fruits resulted in highest seed
expulsion efficiency (74.05%), which was statistically identical to curved
fruits (72.32%) and relatively lower seed expulsion was recorded with
mixed fruits (71.03%).
Among the varied moisture contents, 16.50 per cent moisture
resulted in significantly higher seed expulsion efficiency in tamarind
(72.47%), which was statistically superior to 17.50 (68.87%) and 18.50
(75.45%) per cent moisture content.
Interaction between shaft speed and fruit shapes resulted in non
significant difference. However, the seed expulsion efficiency was
recorded to be highest with shaft speed of 200 rpm with straight fruits
(86.17%) followed by curved fruits (85.30%) and mixed fruits (84.10%).
Interaction between different shaft speed and moisture content
resulted in non-significant difference. The shaft speed of 200 rpm
coupled with 16.50 per cent moisture content: resulted in higher seed
expulsion efficiency in tamarind (85.19%) which was statistically
superior to shaft speed of 200 rpm with 17.50 percent moisture content
(84.08%) followed by 18.50 per cent moisture content (8 1.36%). Similar
trend was oblained with shaft speed of 210 rpm followed by shaft speed
of 190 rpm.
Non significant results were obtained with the interaction of fruit
shapes and moisture content of fruits. However, straight fruits with
16.50 per cent moisture content resulted in higher seed expulsion
efficiency' (74.05%) followed by straight fruits with 17.50 per cent
moisture content (70.41%)) and straight fruit with 18.50 per cent
moisture content (66.19%). Similar trend was recorded with curved
(72.32, 68.69 and 64.23%, respectively) and mixed fruits (71.03, 67.53
and 62.60%, respectively) with varied levels of moisture content.
Interaction between different shaft speed, fruit shapes and
moisture content of fruits resulted in non-significant differences in
relation to tamarind seed expulsion efficiency. However, the shaft speed
of 200 rpm coupled with straight fruits and 16.50 per cent moisture
content resulted in higher seed expulsion efficiency (86.17%) followed by
curved fruits and 16.50 per cent moisture content (85.30%), shaft speed
of 200 rpm coupled with straight fruits and 17.50 per cent moisture
content (85.24%) and shaft speed of 200 rpm coupled with mixed fruits
and 16.50 per cent moisture content (84.10%). Whereas, the lower seed
expulsion efficiency in tamarind was recorded with shaft speed of 190
rpm of mixed fruits with 18.50 per cent (53.34%) moisture content.
Similar trend was obtained with shaft speed of 190 and 210 rpm with
varied levels of moisture content.
Higher efficiency was noticed in shaft speed of 200 rpm as
compared to 190 and 210 rpm. This might be due to developing ideal
shearing force that could cut the fruit and expose the seed for easy
expulsion. Other combination showed lesser efficiency due to excessive
shearing force.
4.5.7 Effect of shaft speed, fruit shape arid moisture content on pulp
damage
The data on the pulp damage as influenced by different shaft
speed, fruits shape and moisture content are presented in Table 4.22.
Among the different shaft speed, the pulp damage in tamarind fruit
was highest with shaft speed of 210 rpm (17.11%), which was
statistically superior to shaft speed of 200 rpm (13.29%) and both of
these were statistically superior to shaft speed of 190 rpm (12.11%).
Among the shapes of fruit, mixed fruits resulted in higher pulp
damage (15.01%), which was statistically identical to curved fruits
(14.05%) and relatively lower pulp damage was recorded with mixed
fruits (13.44%).
Among the varied moisture contents, 18.50 per cent moisture
resulted in significantly higher pulp damage in tamarind (14.17%) which
was statistically superior to 17.50 (13.69%) and 16.50 (12.58%) per cent
moisture content.
Interaction between shaft speed and fruit shapes resulted in non
significant difference. However, the pulp damage was recorded to be
highest with shaft speed of 210 rpm with mixed fruits (18.00%) followed
by shaft speed of 200 rpm with mixed fruits (14.04%) and shaft speed of
190 rpm mixed fruits (13.00%).
Interaction between different shaft speed and moisture content
resulted in non-significant difference. The shaft speed of 210 rpm
coupled with 18.50 per cent moisture content resulted in higher pulp
damage in tamarind (17.11%) which was statistically superior to shaft
speed of 2.10 rpm with 3 7.50 per cent: moisture content (16.66%) and
16.50 per cent moisture content (15.33%). Similar trend was obtained
with shaft speed of 200 rpm followed by shaft speed of 190 rpm.
Non significant results were obtained with the interaction of fruit
shapes and moisture content of fruits. However, mixed fruits with 18.50
per cent moisture content resulted in higher pulp damage (15.01%)
followed by mixed frails with 17.50 per cent moisture (14.03%) and
mixed fruits with 16.50 per cent moisture content (13.20%). Similar
trend was recorded with curved (14.05, 13.91 and 12.74%, respectively)
and straight, fruits (13.44, 13.1.6 and 11.82%, respectively) with varied
levels of moisture content.
Interaction between different shaft speed, fruit shapes and
moisture content of fruits resulted in non-significant differences in
relation to tamarind pulp damage. However, the shaft speed of 210 rpm
coupled with mixed fruits and 18.50 per cent moisture resulted in higher
pulp damage (18.00%) followed by shaft speed of 210 coupled with
curved fruits and 18.50 per cent moisture content (17.00%), shaft speed
of 210 rpm coupled with mixed fruits and 17.50 per cent moisture
(17.00%) and shaft speed of 210 rpm coupled with straight fruits and
17.50 per cent moisture content (16.00%). Whereas, the lower pulp
damage in tamarind was recorded with shaft speed of 190 rpm of straight
fruits with 16.50 per cent (9.66%) moisture. Similar trend was obtained
with shaft speed of 200 and 210 rpm with varied levels of moisture
content.
The less pulp damage was observed in when the shaft speed of 190
rpm as compared to 200 rpm and 210 rpm. This might be attributed to
that all fruits have not come in contact with shaft and lower seed rate
resulted in lesser pulp damage. Where as more pulp damage was
recorded in 210 rpm shaft speed as compared to other speed. This could
happen due to developing higher shear force which caused more cuts
and damages.
However, moderate puip damage was noticed in 200 rpm with
higher seed expulsion rate. At. lower moisture content the pulp has less
thickness compared higher moisture content, and there was no much
damaging of pulp while undergoing separation process. More pulp
damage was noticed in mixed and curved fruits due to their geometry of
fruits.
4.5.8 Effect of shaft speed, fruit shape and moisture content on seed
damage
The seed damage varied significantly with different shaft speed,
fruits shape and moisture content. However, interaction between
different shaft speed and fruit shape, shaft speed and moisture content,
fruit shape and moisture content and interaction between shaft speed,
fruits shape and moisture content are found to be non-significant. The
results regarding seed damage are presented in Table 4.23.
Among the different shaft speed, the seed damage in tamarind fruit
was highest with shaft speed of 210 rpm (22.11%), which was
statistically superior to shaft speed of 200 rpm (10.29%) and both of
these were statistically superior to shaft speed of 190 rpm (9.33%).
Among the shapes of fruit, mixed fruits resulted in highest seed
damage (14.97%), which was statistically identical to curved fruits
(14.24%) and relatively lower seed damage was recorded with mixed
fruits (1 2.52%).
Among the varied moisture contents, 18.50 per cent moisture
resulted in significantly higher seed damage in tamarind (13.91%), which
was statistically superior to 17.50 (12.65%) and 16.50 (10.80%) per cent
moisture content.
Interaction between shaft speed and fruit shapes resulted in non
significant difference. However, the seed damage was recorded to be
highest, with shaft, speed of 210 rpm with mixed fruits (23.00%) fallowed
by shaft speed of 200 rpm with mixed fruits (11.23%) and shaft speed of
190 rpm mixed fruits (10.65%).
Interaction between different, shaft speed and moisture content
resulted in non-significant difference. The shaft speed of 210 rpm
coupled vit:h 18.50 per cent moisture content resulted in higher seed
damage in tamarind (22.1 !%) which was statistically superior to shaft
speed of 210 rpm with 17.50 (20.33%) and 16.50 per cent moisture
content (17.89%). Similar trend was obtained with shaft: speed of 200
rpm followed by shaft speed of 190 rpm.
Non significant results were obtained with the interaction of fruit
shapes and moisture content of fruits. However, mixed fruits with 18.50
per cent moisture resulted in higher seed damage (14.97%) followed by
mixed fruit with 17.50 per cent moisture content (13.99%) and mixed
fruits with 16.50 per cent moisture content (12.61%). Similar trend was
recorded with curved (14.24, 13.16 and 10.30%, respectively) and
straight fruits (12.52, 10.80 and 9.47%, respectively) with varied levels of
moisture content.
Interaction between different shaft speed, fruit shapes and
moisture content of fruits resulted in non-significant differences in
relation to tamarind seed damage. However, the shaft speed of 210 rpm
coupled with mixed fruits and 18.50 per cent moisture content resulted
in higher pulp damage (23.00%) followed by shaft speed of 210 rpm
coupled with curved fruits and 18.50 per cent moisture content
(22.33%), shaft speed of 210 rpm coupled with mixed fruits and 17.50
per cent moisture content (22.00%) and shaft speed of 210 rpm coupled
with straight fruits and 17.50 per cent moisture content (21.00%).
Whereas, the lower seed damage in tamarind was recorded with shaft
speed of 190 rpm of straight fruits with 16.50 percent (5.66%) moisture
content. Similar trend was obtained with shaft speed of 200 and 210 rpm
with varied levels of moisture content.
Moderate seed damage was recorded at 4.5 mm clearance for (he
straight fruits (6.43 to 8.90%), curved fruits (7.56 to 10.73%) and mixed
fruits (9.16 to 11.23%) at increase in moisture content from 16.50 to
18.50 per cent. However, maximum output was noticed as compare to
3.5 and 5.5 mm clearance. This might be attributed to the fact that the
low clearance did not allow hard tamarind seed to pass between rollers
besides forcing did them to come out through the more injuries, leading
to higher damage. Whereas in 5.5 mm clearance, fruits easily pass
through the rollers without proper shearing between rollers mechanism
which made easy passing and less contact between rollers.
4.5.9 Effect of moisture content, fruit shapes and methods of seed
expulsion
The tamarind seed expulsion varied significantly with the method
of expulsion, moisture content and fruits shapes except at the interaction
between methods of seed expulsion and fruit shapes, fruits shapes and
moisture content as well as methods of seed expulsion, fruits shapes and
moisture content are presented in Table 4.24.
Among the methods of expulsion, the seed expulsion rate in
tamarind fruit was highest with power operated machine (22.34 kg/h)
which was statistically superior to handle operated machine (9.52 kg/h),
both and of these were statistically superior to manual operation (2.44
kg/h) and shown in Plate No 4.1.
Among the shapes of fruit, straight fruits resulted in highest rate of
seed expulsion (12.05 kg/h), which was statistically identical to curved
fruits (1 1.67 kg/h) and relatively lower seed expulsion was recorded with
mixed fruits (10.57 kg/h).
Among the varied moisture contents, 16.50 per cent moisture
resulted in .significantly higher seed expulsion in tamarind (11.43 kg/h)
which was statistically superior to 17.50 (10.28 kg/h) and 18.50 (8.35
kg/h) per cent moisture content.
Interaction between methods of seed expulsion and fruit shapes
resulted in non-significant difference. However, the seed expulsion was
recorded to be highest with power operated machine with straight fruits
(23.34 kg h) followed by power operated machine with curved fruits
(22.83 kg h) and power operated machine (20.86 kg/h) with mixed
fruits, this was followed by handle operated machine (10.15, 9.60 and
8.83 kg/h in straight, curved and mixed fruits respectively) and manual
method - .70. 2.60 and 2.03 with straight, curved and mixed fruits
respectively).
Interaction between methods of seed expulsion and moisture
content resulted in significant difference. The power operated machine
coupled with 16.50 per cent moisture content resulted in higher seed
expulsion in tamarind (22.34 kg/h) which was statistically superior to
power operated machine with 17.50 per cent moisture content (19,56
kg/h) and power operated with 18.50 per cent moisture content (14.83
kg/h). Similar trend was obtained with handle operated machine
followed by manual operation.
Non significant results were obtained with the interaction of fruit
shapes and moisture content of fruits. However, straight fruits with
16.50 per cent moisture content resulted in higher seed expulsion (12.05
kg/h) followed by straight fruit with 17.50 per cent moisture (11.16
kg/h) and straight fruit with 18.50 per cent moisture content (9.06
kg/h). Similar trend was recorded with curved (11.67, 10.21 and 8.36
kg/h, respectively) and mixed fruits (10.57, 9.49 and 7.64 kg/h,
respectively) with varied levels of moisture content.
Interaction between methods of seed expulsion, fruit shapes and
moisture content of fruits resulted in non-significant differences in
relation to tamarind seed expulsion. However, the power operated
machine coupled with straight: fruits and 16.50 per cent moisture
content resulted in higher seed expulsion (23.34 kg/h) followed by power
operated machine coupled with curved fruits and 16.50 per cent
moisture content (22.83 kg/h), power operated machine coupled with
straight fruits and 17.50 per cent moisture content (21.50 kg/h) and
power operated machine coupled with mixed fruits and 16.50 per cent
moisture content (20.86 kg/h). Whereas, the lower seed expulsion in
tamarind was recorded with manual operation of mixed fruits with 18.50
per cent (1.60 kg/h) moisture. Similar trend was obtained with handle
operated machine with varied levels of moisture.
Interaction between methods of seed expulsion and moisture
content resulted in significant difference. The increased in output
occurred in power operated seed expeller when the moisture content of
straight tamarind fruit was less when compared with manually operated
and traditional method. Lower moisture content could be helped in
establishing the required frictional contact to effect proper shearing
developed by the roller which made easy separation of seed from pulp.
The straight fruits had good roller contact because of their geometry to
achieve expected shearing compared to mixed and curved fruits. Similar
increase in output of seed expulsion due to decreased moisture content.
The lower seed expulsion rate found in manual method is due to the
lesser feed rate compared to the power operated seed expeller. The
minimum value was found in traditional method is due to the usage of
wooden mallet or hammer which might take more time for separation of
seed, reported by Ramakumar (1997) and Hiregoudar (2000).
4.5.10 Effect of moisture content and fruit shapes on seed expulsion
efficiency
The data pertaining to the seed expulsion efficiency of fruits as
influenced by different moisture content and fruits shape in method of
expulsion are presented in Table 4.25.
Among the methods of expulsion, the seed expulsion efficiency in
tamarind fruit was highest with manual operation (100%), which was
statistically superior to power operated machine (85.19%) and both of
these were statistically superior to handle operated machine (83.58%)
Among the shapes of fruit, straight fruits resulted in highest seed
expulsion efficiency (90.16%), which was statistically identical to curved
fruits (89.6%) and relatively lower seed expulsion efficiency was recorded
with mixed fruits (89.00%).
Among the varied moisture contents, 16.50 per cent moisture
content: resulted in significantly higher seed expulsion efficiency in
tamarind (89.58%) which was statistically superior to 17.50 (88.89 %}
and 18.50 (87.14%) per cent moisture content.
Interaction between methods of seed expulsion and fruit shapes
resulted in non-significant difference. However, the seed expulsion
efficiency was recorded to be highest with manual operation for all type
of fruits (100%) followed by power operated machine with straight fruits
(86.17%) and handle operation with straight fruits (84.34%).
Interaction between methods of seed expulsion and moisture
content resulted in significant difference. The manual operation coupled
with 16.50 per cent moisture content resulted in higher seed expulsion
efficiency in tamarind (100%), which was statistically superior to power
operated machine with 16.50 per cent moisture content (85.19%) and
power operated with 17.50 and 18.50 per cent moisture content (84.08
and 81.36%, respectively). Similar trend was obtained with handle
operated machine followed by manual operation.
Non significant results were obtained with the interaction of fruit
shapes and moisture content of fruits. However, straight fruit with 16.50
per cent moisture content resulted in higher seed expulsion efficiency
(90.16%) followed by straight fruits with 17.50 per cent moisture content
(89.61%) and straight fruits with 18.50 per cent moisture content
(88.25%). Similar trend was recorded with curved (89.60, 88.73 and
86.98%), respectively) and mixed fruits (89.00, 88.34 and 86.21%
respectively) with varied levels of moisture.
Interaction between methods of seed expulsion, fruit shapes and
moisture content of fruits resulted in non-significant differences in
relation to tamarind seed expulsion efficiency. However, the power
operated machine coupled with straight fruit and 16.50 per cent
moisture content resulted in higher seed expulsion efficiency (86.17%).
However, the manual operation resulted in 100 per cent seed expulsion
efficiency in all type of fruits. Whereas, the lower seed expulsion
efficiency was recorded with power operated machine (81.36% at 18.50%
moisture content) followed by handle operated machine (80.09% at
18.50%> moisture content).
Similar findings were also obtained with hand operated machine.
However, 100 per cent efficiency was obtained in traditional method of
seed expulsion. This might be attributed that labourers attended
individual fruit and removed the all seeds present in the fruit. However,
The seed expulsion efficiency was higher in power operated
machine as compared to handle operated machine.
Interaction between methods of seed expulsion efficiency and
moisture content resulted in significant difference.
This could happen due to ideal combination of moisture content,
roller clearance and fruit shapes leads to effective expulsion of seeds
from fruits. Straight fruits will have good roller contact because of their
geometry to achieve expected shearing compared to mixed and curved
fruits. Similar findings have been reported by Hiregouder (2000) in
defibering of tamarind fruits.
4.5.11 Pulp damage in different seed expulsion methods
The data concerning to pulp damage of tamarind fruits are
presented in Table 4.2.6
Among the methods of expulsion, the pulp damage in tamarind
fruit was highest with power operated machine (13.28%), which was
statistically superior to handle operated machine (9.61%) and both of
these were statistically superior to manual operation (3.41%)
Among the shapes of fruit, mixed fruits resulted in highest pulp
damage (9.34%), which was statistically identical to curved fruits (8.72
%} and relatively lower pulp damage was recorded with straight fruits
(8.24%)
Among the varied moisture contents, 18.50 per cent moisture
content resulted in significantly higher pulp damage in tamarind (8.76%),
which was statistically superior to 17.50 (7.99%) and 16.50 (7.51%) per
cent moisture content.
the time taken for separation was 9 times more as compared to power
operated machine.
Interaction between methods of seed expulsion and fruit shapes
resulted in non-significant difference. However, the pulp damage was
recorded to be highest with power operated machine with mixed fruits
(14.04, 13.04 and 12.26 at 18.50, 17.50 and 16.50 per cent moisture
content respectively) followed by power operated machine with curved
fruit (13.17, 12.73 and 11.90 at 18.50, 17.50 and 16.50 per cent
moisture content, respectively) and straight fruits (12.67, 12.50 and
1 1.13 at 18.50, 17.50 and 16.50 per cent moisture content, respectively).
Least damage was noticed in manual operation (2.1%) at 16.50 percent
moisture content with straight fruits followed by curved fruits (2.66%)
and straight fruits (2.37%) at 17.50 percent moisture content.
Interaction between methods of seed expulsion and moisture
content resulted in significant difference. The power operated machine
coupled with 18.50 per cent moisture content resulted in higher pulp
damage in tamarind (13.28%), which was statistically superior to power
operated machine with 17.50 per cent moisture (12.76%) and power
operated with 16.50 per cent moisture (11.77%). Similar trend was
obtained with handle operated machine followed by manual operation
(Plate No. 4.2)
Non significant results were obtained with the interaction of fruit
shapes and moisture content of fruits. However, mixed fruits with 18.50
per cent moisture content resulted in higher pulp damage (9.34%)
followed by mixed fruits with 17.50 per cent moisture content (8.34%)
and mixed fruits with 16.50 per cent moisture content (7.87%). Similar
trend was recorded with curved (8.72, 7.97 and 7.58%, respectively) and
straight fruits (8.24, 9.67 and 7.08%, respectively) with varied levels of
moisture content.
Interaction between methods of seed expulsion, fruit shapes and
moisture content of fruits resulted in non-significant differences in
relation to tamarind pulp damage. However, the power operated machine
coupled with mixed fruits and 18.50 per cent moisture content resulted
in higher pulp damage (14.04%) followed by power operated machine
coupled with curved fruits and 18.50 per cent moisture content
(13.17%), power operated machine coupled with mixed fruits and 17.50
per cent moisture content (13.04%) and power operated machine coupled
with mixed fruits and 17.50 per cent moisture content (12.73%).
Whereas, the lower pulp damage in tamarind was recorded with manual
operation of straight fruits with 16.50 per cent (2.10%), 17.50 per cent
moisture (2.37%) and curved fruits with 16.50 percent moisture (2.66%).
Similar trend was obtained with handle operated machine with varied
levels of moisture content.
In the case of traditional method, mechanical damage to pulp was
found less and negligible. This might be due to the attention given to
individual fruit for seed separation when compared to the percentage of
pulp damage found in more with power operated machine and hand
operated machine. This might be due to high shaft speed causing
shearing force resulted in more damage.
Least damage was observed in straight fruits as compared to
curved and mixed fruits. This might be attributed to the change in
feeding angle of curved and mixed fruits leading to shearing action not
taking place at the bulging portion of the fruit.
4.5.12 Seed damage in different seed expulsion methods
The data on seed damage caused by different expulsion methods
are presented in Table 4.27.
Among the methods of expulsion, the seed damage in tamarind
fruit was highest with power operated machine (10.29%), which was
statistically superior to handle operated machine (8.61%) and both of
these were statistically superior to manual operation (4.00%).
Among the shapes of fruit, mixed fruits resulted in highest seed
damage (8.52), which was statistically identical to curved fruits (7.91%)
and relatively lower seed damage was recorded with straight fruits
(6.46%).
Among the varied moisture contents, 18.50 per cent moisture
content resulted in significantly higher seed damage in tamarind (7.63%)
which was statistically superior to 17.50 (6.46%) and 16.50 (5.53%) per
cent moisture content (Plate No 4.3),
interaction between methods of seed expulsion and fruit shapes
resulted in mm-significant. difference. However, the seed damage was
recorded to be highest with power operated machine with mixed fruits
(11.23%. 10.30% and 9.16% at 18.50, 17.50 and 16.50 per cent
moisture content, respectively) followed by handle operated machine with
mixed Fruit (9.33%, 8.34% and 8.00% at 18.50, 17.50 and 16.50 per cent
moisture content, respectively) and manual operation with mixed fruits
(5.00%, 3.34% and 2.87% at 18.50, 17.50 and 16.50 per cent moisture
content, respectively).
Interaction between methods of seed expulsion and moisture
content resulted in significant difference. The power operated machine
coupled with 18.50 per cent moisture content resulted in higher seed
damage in tamarind (10.29%), which was statistically superior to power
operated machine with 17.50 per cent moisture content (9.18%) and
power operated with 16.50 per cent moisture content (7.72%). Similar
trend was obtained with handle operated machine followed by manual
operation.
Non significant results were obtained with the interaction of fruit
shapes and moisture content of fruits. However, mixed fruit with 18.50
per cent moisture content resulted in higher seed damage (8.52%)
followed by mixed fruits with 17.50 per cent moisture (7.32%) and mixed
fruit with 16.50 per cent moisture content (6.67%). Similar trend was
recorded with curved (7.91. 6.94 and 5.46%, respectively) and straight
fruits (6.46, 5.13 and 4.48%, respectively) with varied levels of moisture
content.
Interaction between methods of seed expulsion, fruit shapes and
moisture content of fruits resulted in nonsignificant differences in
relation t0 tamarind seed damage. However, the power operated machine
coupled with mixed fruits and 18.50 per cent moisture content. resulted
in higher seed damage (11.23%) followed by power operated machine
coupled with curved fruits and 18.50 per cent moisture content.
(10.73%). power operated machine coupled with mixed fruits and 17.50
per rent moisture content (10.30%) and power operated machine coupled
with curved fruits and 16.50 per cent moisture content (9.16%).
Where; is, the lower seed damage in tamarind was recorded with manual
operation of straight fruits with 16.50 per cent (1.67%), 17.50 per cent
(2.00%) and 18.50 per cent moisture content (3.00%) respectively.
Similar trend was obtained with handle operated machine with varied
levels of moisture.
It was observed that as the moisture content of the fruit: increases,
the mechanical damage to seed also increases irrespective of methods of
seed expulsion. However, at lower pulp moisture content, the seed
damage was found negligible in all the methods.
Least seed damage was observed in manual method of expulsion. It
might be due to the force and careful manual beating caused lesser
impact force. However more damage was noticed in power operated
machine due to high speed of the shaft developing higher shear force
resulted in seed damage.
The economics of the developed tamarind seed expeller and the
cost incurred was determined, taking into account of fixed, operational
and variable cost. The details are presented in Appendix III. The cost
incurred for developing the machine was Rs. 13,000 which include the
motor cost, materials cost and fabricated cost. The total operational cost
of the machine was Rs.32.29 per hour, which includes the fixed cost and
variable cost. The fixed cost consists of depreciation (10%), interest (18%)
and cost of maintenance (2%). While the variable cost included the
electricity charges at Rs.3.71 per hour.
The cost of operation for separating seed was given below for power
operated machine (at 200 rpm and 4.5mm clearance), handle operated
machine and traditional method for different types of fruit at 16.50 per
cent moisture content.
4.6 Economics of tamarind seed expelSer
SI. Types of fruit Power Handle Traditional No. operated operated
machine machine (Rs./kg)(Rs./kg) (Rs./kg)
1. Straight fruits 1.38 2.56 5.552. Curved fruits 1.41 2.70 6.813. Mixed fruits 1.55 2.94 7.38
The seed expulsion rate was taken for mixed fruits at 16.50 per
cent moisture content. It was observed that the cost of seed expulsion
found cheaper in case of power operated machine (Rs 1.55/kg) compared
with handle operated machine (Rs 2.94/kg) and traditional method
(Rs.7.38; kg). This happened due to higher seed expulsion rate found in
power operated machine compared to other methods.
L