Design, development and statistical optimization of ginger peeling machine

Authors

  • Shiva Holker Department of Food Engineering, NIFTEM, Kundli, Sonipat, Haryana, India-131028
  • Kshitiz Kumar Department of Food Engineering, NIFTEM, Kundli, Sonipat, Haryana, India-131028
  • Lochan Singh Department of Agriculture and Environmental Sciences, NIFTEM, Kundli, Sonipat, Haryana, India-131028
  • vijay Singh Sharanagat Department of Food Engineering, NIFTEM, Kundli, Sonipat, Haryana, India-131028

Abstract

The present research aims at developing a ginger peeling machine which can peel the outer skin of ginger with less mass loss. Machine and product parameters for the developed ginger peeler were optimized. Fresh gingers with moisture content 87.47% and pre-treated with 1%NaOH solution exhibited highest peeling efficiency (70.20%), followed by hot-water soaking and overnight soaking. At constant moisture content, reverse trend was observed for mass loss. Highest mass loss of about 4.13% was seen with hot water soaked samples, followed by overnight soaking and NaOH treatment. Gingers with 87.47% moisture content and with pre-treatment at 1% NaOH solution exhibited maximum peeling efficiency.

Keywords: Ginger, Peeling machine, Peeling efficiency, Pre-treatment.

Author Biographies

Kshitiz Kumar, Department of Food Engineering, NIFTEM, Kundli, Sonipat, Haryana, India-131028

FOOD ENGINEERING

vijay Singh Sharanagat, Department of Food Engineering, NIFTEM, Kundli, Sonipat, Haryana, India-131028

FOOD ENGINEERING

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Published

2018-06-18

Issue

Vol. 20 No. 1 (2018): CIGR Journal

Section

VI-Postharvest Technology and Process Engineering