National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The mung wadi (Green gram nuggets) making machine was developed which consisted of cylinder, piston driving mechanism, trigger and handle assembly and the extrusion plate. The mung wadi making machine was optimized at three parameters namely, diameter of extrusion hole, moisture content of batter and length of stroke. The machine parameters [extrusion hole diameter 8 mm, length of stroke 0.4 cm and moisture content of batter 45-50%(wb)] of mung wadi making machine has been found to be suitable on the basis of size of wadi, capacity of machine and optimum cooking time of mung wadi. The capacity was found to be maximum (635.93 g/min) for treatment combination of extrusion hole diameter 8 mm, moisture content of batter 45-50% (wb) and length of stroke 0.4 cm (D1M1L3). The optimum cooking time was found to be minimum (5.683 min) for combination of extrusion hole diameter 12 mm, moisture content of batter 45-50% (wb), and length of stroke 0.2 cm (D3M1L1).
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