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<p>The study aims to create a small home appliance for making ragi balls, a nutritious traditional staple food from finger millet known for its calcium, fiber, and nutraceutical properties. The machine aimed to produce ragi ball each 60 to 70&#xa0;gm per ball totaling 3&#xa0;kg/hr., using convenience Ragi flour aiming to reduce the drudgery for a chef. Optimization involved crucial parameters like water-to-flour ratio, time, and temperature. A portable electric open steaming facility facilitated for steaming and Texture Profile Analysis (TPA) provided insights using a Texture Analyzer under specified conditions an optimal core temperature of 80&#xa0;°C was identified. Comparing steaming durations, 10&#xa0;min yielded lower stiffness, hardness, cohesiveness, gumminess, and fracture force than 8&#xa0;min. Color analysis showed no significant difference in samples steamed for 8 or 10&#xa0;min compared to the control, yet hot water in kneading (at 70&#xa0;°C) followed by 10&#xa0;min of steaming altered lightness, redness, and yellow color values. Designing kneading vanes to endure 200 N shear force and exert 6 N centripetal force on the ball, using SolidWorks software for modeling and analysis. This study highlights the creation of a specialized machine to enhance ragi ball production efficiency through thorough parameter analysis for quality improvement.</p>

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Analysis for conceptual design of domestic scale Ragi Mudde machine

  • 期刊论文

  • 发表日期：

    2025年2月15日

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  • G. Ramesh,
  • Usha Dharmaraj,
  • B. V. Sathyendra Rao,
  • Imran Jamadar,
  • Balannara Prema

摘要

The study aims to create a small home appliance for making ragi balls, a nutritious traditional staple food from finger millet known for its calcium, fiber, and nutraceutical properties. The machine aimed to produce ragi ball each 60 to 70 gm per ball totaling 3 kg/hr., using convenience Ragi flour aiming to reduce the drudgery for a chef. Optimization involved crucial parameters like water-to-flour ratio, time, and temperature. A portable electric open steaming facility facilitated for steaming and Texture Profile Analysis (TPA) provided insights using a Texture Analyzer under specified conditions an optimal core temperature of 80 °C was identified. Comparing steaming durations, 10 min yielded lower stiffness, hardness, cohesiveness, gumminess, and fracture force than 8 min. Color analysis showed no significant difference in samples steamed for 8 or 10 min compared to the control, yet hot water in kneading (at 70 °C) followed by 10 min of steaming altered lightness, redness, and yellow color values. Designing kneading vanes to endure 200 N shear force and exert 6 N centripetal force on the ball, using SolidWorks software for modeling and analysis. This study highlights the creation of a specialized machine to enhance ragi ball production efficiency through thorough parameter analysis for quality improvement.