International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:10, October, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(10): 2102-2107

Design and Development of Pin Mill for Size Reduction of Turmeric (Curcuma longa) Rhizome
P.S. Shelake1*, M.N. Dabhi2, R.D. Nalawade3 and M.L. Jadhav1
1Central Institute of Agricultural Engineering, Nabibhag, Bhopal, India
2AICRP on PHET, Junagadh Agricultural University, Junagadh, India
3Maharana Pratap University of Agriculture and Technology, Udaipur, India
*Corresponding author

In post-harvest operation of spices, grinding is important step. Turmeric rhizomes are generally long size and very hard to grind. In a small grinder, it is not possible to ground whole turmeric rhizome into powder. Cutting of turmeric then generally done manually. In some of the large grinder, the whole turmeric rhizomes fed into the grinder causes heat generation during grinding. The increased temperature during grinding results in loss of flavour and aroma. Cutting of turmeric was the pre-treatment given to the turmeric rhizome before grinding. Design of cylindrical drum, casing, hopper, screen, motor, pulley and supporting frame was done by considering different design consideration. The developed pin mill was having a capacity of 25-27 kg/hr. Pin mill cut whole turmeric rhizome into small pieces which had the average length, width and thickness of 9.10±0.51, 6.37±0.29 and 4.72±0.32 mm, respectively.

Keywords: Pin mill, Turmeric rhizomes, Size reduction, Cost economics.

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How to cite this article:

Shelake, P.S., M.N. Dabhi, R.D. Nalawade and Jadhav, M.L. 2017. Design and Development of Pin Mill for Size Reduction of Turmeric (Curcuma longa) Rhizome.Int.J.Curr.Microbiol.App.Sci. 6(10): 2102-2107. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.