A A Sawant’s research while affiliated with College of Agricultural Engineering and Technology, Dapoli and other places

In order to understand the changes in agricultural patterns brought about by urbanization, changing climatic conditions, and farmers' preference for alternative crops, this study examines the growth trends in the area, production, and yield of finger millet (ragi) and rice in the Konkan region of Maharashtra from 2011 to 2023. Data were gathered from government statistical reports and analyzed using compound annual growth rate (CAGR) to assess long-term trends. The results show that yield improvements were recorded, especially in Sindhudurg, where productivity increased by 4.31% annually, indicating the adoption of improved farming practices. However, overall ragi production showed a decreasing trend, primarily due to reduced cultivation areas. For rice, the study observed a mixed trend. While the overall area under cultivation slightly increased, production varied across districts. The highest growth in rice production was noted in Raigad and Sindhudurg, where both area expansion and yield improvements contributed to positive outcomes. In contrast, Thane exhibited a significant decline in both area and production, attributed to urbanization and soil degradation. The study highlights the need for targeted policies to sustain and enhance crop productivity. Interventions such as improved irrigation systems, modern farming techniques, and market incentives can help farmers adapt to changing agricultural dynamics. The findings provide valuable insights for policymakers, researchers, and stakeholders to develop strategies that ensure sustainable agricultural growth in the region.

Early season wheat is harvested with high moisture content, which makes it difficult to store. Selling the wheat in its green form is not cost-effective for the farmer, and grain losses are also high when harvested this way. To minimize grain losses and increase the value and profit margin of the farmer, a grain dryer is necessary for wet grains. This paper presents the development of design parameters for cost-effective small-scale automatic wheat grain dryers. The dimensions of the drying chamber, the amount of moisture to be removed in a batch, heater capacity, and fan capacity were all designed to create the dryer. The resulting wheat dryer has a batch size of 50 kg of threshed wet wheat and was tested in a laboratory for experimental purposes. It can also be used for commercial purposes. The dryer can measure the drying rates of wheat at different initial moisture contents, drying air temperatures, and drying air velocities. Experimental results demonstrated a direct correlation between initial moisture content and drying time. Specifically, drying times of 90, 120, 150, 195, and 240 minutes were observed for initial moisture contents of 16%, 18%, 20%, 22%, and 24%, respectively. The dryer also enables further investigation into the effects of varying drying temperatures and air velocities on the drying process.

Finger Millet (Eleusine coracana L.) is one of the most important Millet in Indian sub-continent having high nutritional value. finger millet is mostly recognized because it is rich in calcium, protein, magnesium, iron, phosphorous, vitamins, Dietary fiber, and zinc. It contains 364 mg Calcium, 7.2 g protein, 146 mg magnesium, 4.6 mg iron, 2.5 mg zinc, and 11.2 g Dietary fiber per 100 grams of finger millet grains, is essential for good health. Use of finger millet in khari is become a good option for consumption in breakfast. finger millet has several health beneficial properties, such as anti-inflammatory, antiviral, anticancer and platelet aggregation inhibitory activity. The finger millet Khari was baked at different temperatures 200°C, 220°C, 230°C and 240°C. The Evaluation of prepared khari was done for their moisture content, colour and texture analysis and cost economics. The experiments in this study were designed using a three-factor Box–Behnken design. Design Expert 13.0 performed a statistical analysis of the following responses: moisture content and color analysis in terms of the effect of independent variables on responses. The output data for all responses were examined, along with that to prepared khari sensory evaluation was carried out. The results revealed that finger millet khari baked at temperature 200°C got highest score in sensory evaluation (7.43). It also found that finger millet khari is having benefit cost ratio 1.14. therefore, concluded that developed finger millet khari at baking temperature 200°C found to be economically beneficial.

Cashew apple (Anacardium occidentale L.) is one of India's most important tropical crops. It is a rich source of vitamin C, antioxidants, minerals, dietary fibers and carbohydrates. The study of the development of cookies based on cashew apple powder (CAP) was undertaken to use wasted cashew apples and tap the nutritional value of cashew apples. Due to astringency and the tannin content of cashew apple, people do not like it for direct consumption. The cookies were prepared by substituting 5%, 10%, 15%, and 20% maida by CAP. These four different compositions were baked Original Research Article Thul et al.; Asian J. 66 at temperature levels 160℃, 170℃, and 180℃. The prepared cookies were evaluated for their proximate composition, including moisture content, crude ash, crude fat, crude fiber, crude proteins and carbohydrates. The sensory evaluation, colour analysis and textural analysis were done as well and energy content was determined. The results revealed that cookies substituted with 5% CAP and baked at a temperature 180°C (S1T3) got the highest score in sensory evaluation (7.46), browning index (50.62) and hardness (10.18 N). It was concluded that if an amount of maida were replaced by CAP, people would like to consume it more than the other flour cookies.

Fish has a lot of promise for creating novel, nutrient-dense food products since it is a rich source of high-quality protein, vital amino acids, Omega-3 fatty acids, and other minerals. In order to improve the texture, nutritional profile, and shelf life of a fish-based extruded snack supplemented with corn Original Research Article Kahar et al.; J. 73 and millet flour, this study used extrusion technology. Five formulations were made with different amounts of millet flour (20-40%), maize flour (50%), and fish powder (10-30%). To guarantee constant product quality, optimized extrusion parameters were used, such as a barrel temperature of 112°C, screw speed of 320 rpm, and feed rate of 210 g/min. Seasoning, tapioca starch (3-5%), and natural preservatives (tocopherols) were added to enhance the product's functionality and sensory qualities. Considering a protein level of 25% per 100 g and a well-balanced amino acid profile, Treatment 5 (30% fish powder, 50% maize flour, 20% millet flour) stood out as the best formulation among the others. Treatment 5 received a taste and texture rating of 8.5 on a 9-point hedonic scale, suggesting strong customer approval. The product demonstrated exceptional stability and sharpness, retaining its quality for three months in ambient circumstances. This study emphasizes how fish-based extruded snacks can offer a nutrient-dense, shelf-stable substitute for traditional snacks, encouraging the exploitation of underutilized fish resources and boosting both food security and economic expansion.

Energy efficiency and renewable sources are highlighted in this manuscript which discusses the use of energy in food systems after harvesting. Methodology provided aids in optimizing energy use in food processing. By highlighting both conventional and renewable energy technologies, such as solar PV and biomass, the manuscript proposes sustainable solutions that are timely and essential for combating climate change and food security challenges. The importance of standardizing energy data and improving energy efficiency within the PHF system aligns well with current global efforts to promote sustainable agricultural practices, making this research highly relevant to the scientific community. The focus on reducing fossil fuel dependence in post-harvest operations is particularly significant as it addresses both environmental concerns and long-term cost savings for the industry. Additionally, the inclusion of real-world case studies, such as solar drying in turmeric processing, strengthens the manuscript’s practical applicability. This review also highlights the practical benefits of renewable energy sources, including reduced carbon emissions and energy independence, while emphasizing the critical role of energy auditing in optimizing efficiency and sustainability. By integrating these approaches, we can enhance energy management and support a transition towards a greener future. Overall, the paper provides a robust foundation for future research and policymaking in sustainable food processing systems.

India is the largest producer of millet in the world. In Maharashtra finger millet varieties is grown in kharif season Dapoli 1, Phule Nachani, KOPN 235, KoPLM 83 is grown. According to the MoAFW, India report, in the year 2023-24 0.70 lakh hectare area of finger millet was grown in Maharashtra, from which about 0.88 lakh tonnes production was obtained, i.e. 1251 kg per hectare. An oven is a dry heating device that is housed in a thermally insulated container. A common device in the food service business is the baking oven. In a baking oven, heat is transferred across the baking material by conduction over the contact area between the product and metal surface, radiation from the oven's heating surfaces, convention heat transfer from the air and forced heat transfer from a fan. The performance evaluation of the deck oven was carried out with different parameters from that parameter average electric consumption for baking, average gas consumption, average specific thermal energy for baking, oven capacity, baking efficiency of deck oven and cost benefit ratio for was found to be 0.356 kWh/kg, 0.403 kg, 471255.19 J, 2 kg/batch, 90.90% and 1.63, respectively. From that result it was conclude that, the deck oven is quite efficient in baking quality and uniformity, which can be provided to rural entrepreneurs for commercial manufacturing bakery products