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


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 + Middle 4.00 5.0 i


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)



Straight fruit + Middle 23.44 25.30


Curved fruit + Aged 26.03 26.70





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



Straight fruit + Middle 3.01 2.o2


Curved fruit + Aged 4.15 ~i 4.05




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)



Straight fruit + Middle 14,56 15.70


Curved fruit ~t Aged 16.33 16.84






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%)


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%)


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


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


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.


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%).


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


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


(14.58%) and relatively lower seed damage was recorded with straight

fruits (13.07%)).


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.


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.



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).


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).


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


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


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


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%).


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%).


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.


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.




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.



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


Among the shapes of fruit, mixed fruits resulted in higher pulp


(14.05%) and relatively lower pulp damage was recorded with mixed

fruits (13.44%).


resulted in significantly higher pulp damage in tamarind (14.17%) which


moisture content.


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


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.



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




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




(14.24%) and relatively lower seed damage was recorded with mixed

fruits (1 2.52%).


resulted in significantly higher seed damage in tamarind (13.91%), which


moisture content.


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


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.



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.



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).


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.




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


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.


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%)


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%).


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.


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%).


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


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.


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.



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%)


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.


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.



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)



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.



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


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%).


damage (8.52), which was statistically identical to curved fruits (7.91%)

and relatively lower seed damage was recorded with straight fruits

(6.46%).


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).



coupled with 18.50 per cent moisture content resulted in higher seed

damage in tamarind (10.29%), which was statistically superior to power


power operated with 16.50 per cent moisture content (7.72%). Similar

trend was obtained with handle operated machine followed by manual

operation.


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.


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

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