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Quality Changes And Freezing Time Prediction During Freezing And Thawing Of Ginger, Poonam Singha, Kasiviswanathan Muthukumarappan

Agricultural and Biosystems Engineering Publications

Effects of different freezing rates and four different thawing methods on chemical composition, microstructure, and color of ginger were investigated. Computer simulation for predicting the freezing time of cylindrical ginger for two different freezing methods (slow and fast) was done using ANSYS® Multiphysics. Different freezing rates (slow and fast) and thawing methods significantly (P < 0.05) affected the color and composition of essential oil in ginger. Fresh ginger was found to contain 3.60% gingerol and 18.30% zingerone. A maximum yield of 7.43% gingerol was obtained when slow frozen gingers when thawed by infrared method. Maximum zingerone content of 38.30% was achieved by thawing slow frozen gingers using infrared-microwave method. Microscopic examination revealed that structural damage was more pronounced in slow frozen gingers than fast frozen gingers. Simulated freezing curves were in good agreement with experimental measurements (r = 0.97 for slow freezing and r = 0.92 for fast freezing). Slow freezing damaged ginger’s cellular structure. Data obtained will be helpful in selecting appropriate thawing method to increase desirable essential oil components in ginger. Computer simulation for predicting freezing time may help in developing proper storage system of ginger.

Single Screw Extrusion Processing Of Soy White Flakes Based Catla Feed, Sushil Kumar Singh, Kasiviswanathan Muthukumarappan

Agricultural and Biosystems Engineering Publications

An initial investigation into the inclusion of soy white flakes (SWF) and high protein distillers dried grains (HP-DDG) in catla (Catla catla) diet, belonging to the family Cyprinidae, was conducted using a single screw extruder. Three isocaloric (302 kcal/100 g) ingredient blends containing graded levels of SWF in combination with HP-DDG and other required ingredients were formulated to contain a net protein content of 31.5% (wet basis). Extrusion processing was then performed using three levels each of SWF content, moisture content, and temperature gradient keeping a constant screw speed and die diameter. Effects of these variables on extrudate …

Effect Of Different Extrusion Processing Parameters On Physical Properties Of Soy White Flakes And High Protein Distillers Dried Grains-Based Extruded Aquafeeds, Sushil Kumar Singh, Kasiviswanathan Muthukumarappan

Agricultural and Biosystems Engineering Publications

Nutritionally balanced ingredient blends for catla (Catla catla), belonging to the family Cyprinidae, were extruded using single screw extruder. The extrusion was carried out at five levels of soy white flakes content (21%, 29%, 40%, 52%, and 59% db), five levels of moisture content (15, 19, 25, 31, and 35% db) and five levels of barrel temperature (100, 110, 125, 140, and 150 ºC) using three different die nozzles (having L/D ratios 3.33, 5.83, and 7.25). Blends with net protein content of 32.5% contains soy white flakes, along with high protein distillers dried grains (HP-DDG), corn flour, corn gluten meal, …

The First 50 Years: Agricultural Engineering, Henry H. Delong

Agricultural and Biosystems Engineering Publications

This is a history of the first 50 years (1925-1975) of the Department of Agricultural and Biosystems Engineering at South Dakota State University, including lists of departmental projects and faculty members.

Chapter I: Introduction
Chapter II: The Beginning of Our Department
Chapter III: Progress in the 40's
Chapter IV: The Growth Picture of the 50's
Chapter V: The Expanding 60's
Chapter VI: The Unique Project of Rammed Earth Construction
Chapter VII: Agricultural Extension Work by the Agricultural Engineers
Chapter VIII: Ag Engineers Take Part in Experiment Station