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Sahu, B. B.
- Development and performance of a microbound larval feed dispenser in Macrobrachinm rosenbergii hatcheries
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Authors
B. B. Sahu
,
Bikash Sarkar
,
B. C. Mahapa
1,
N. K. Barik
1,
B. R. Pillai
1,
P. L. Lalrinsanga
1,
G. Patra
1,
P. Jayasankar
1,
M. k. Ghosal
2,
P. R. Bhatnagar
3
Affiliations
1 Central Institute of Freshwater Aquaculture, Kausalyaganga, Bhubaneswar Odisha, IN
2 Department of Farm Machinery and Power, College of Agricultural Engineering and Technology, Orissa University of Agriculture and Technology, Bhubaneswar Odisha, IN
3 Central Institute of Post Harvest Engineering and Technology, Ludhiana Punjab
1 Central Institute of Freshwater Aquaculture, Kausalyaganga, Bhubaneswar Odisha, IN
2 Department of Farm Machinery and Power, College of Agricultural Engineering and Technology, Orissa University of Agriculture and Technology, Bhubaneswar Odisha, IN
3 Central Institute of Post Harvest Engineering and Technology, Ludhiana Punjab
Source
The Asian Journal of Animal Science, Vol 8, No 1 (2013), Pagination: 40-43Abstract
A handy low cost device for dispensing the microbound larval food for prawn hatcheries was developed by the AICRP on APA (ICAR), CIFA, Bhubaneswar Centre. The unit was made from low density polyethylene plastic (LDPE) material.The material is having unique food grade properties like has excellent resistance to water, moisture and most organic solvents. The system works with little applied force on the plunger, moves down in the cylinder and resulting dispensing of larval food in predetermined quantity and sizes for prawn and fish hatchery operation. The microbound diet of 300-1000 micron provided the texture and size of the particles for larvae and was observed to be very much acceptable for completing the whole larval cycle.Keywords
Larval Feed Dispenser, Prawn And Fish Hatcheries, Microbound Diet- Studies on Engineering Properties of Raw and Roasted Pulses
Abstract Views :488 |
PDF Views:4
Authors
Affiliations
1 Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal Sangrur (Punjab), IN
2 AICRP on APA, Central Institute of Freshwater Aquaculture, Bhubaneswar (Odisha), IN
1 Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal Sangrur (Punjab), IN
2 AICRP on APA, Central Institute of Freshwater Aquaculture, Bhubaneswar (Odisha), IN
Source
International Journal of Processing and Post harvest Technology, Vol 5, No 2 (2014), Pagination: 184-188Abstract
The physico-chemical properties of various raw and roasted pulses (bengal gram: JG-11, green gram: LGG-460, horse gram: PHG2, yellow pea: AP3) were investigated. The physical properties (length, breadth, thickness, geometric mean diameter, aspect ratio, sphericity, surface area), gravimetric properties (bulk density, true density and porosity), frictional properties (angle of repose and static co-efficient of friction), and optical properties (L, a, b, E) were studied for some of the varieties of pulses and compared between roasted and unroasted pulses. The engineering properties were determined in compliance with ASAE Standard 5352.1 (1984). Results obtained showed a bulk density ranging from 998.46 in yellow pea (Pisum Satirum) seed to 616.86 kg/m<SUP>3</SUP> in horse gram (Dolichos biflorus) seed, both roasted and unroasted pulses. Bulk density of raw pulses showed a increasing trend than the roasted pulses. The relation between length, breadth, thickness, arithmetic mean, geometric mean, volume, sphericity, bulk and true density, porosity, surface and specific surface follow a strict pattern which enables the reliable correlation of geometrical dimensions to the unit mass. Angle of repose of studied pulses varied from 72.42 to 76.84 degrees. Angle of repose of roasted pulses recorded higher values than the raw grains. The correlations could be used for sorting, conveying and hopping. The engineering and mechanical properties of various pulses vary considerably. The correlation found in this study is useful for handling, sorting and conveying purpose.Keywords
Engineering Properties, Physical Properties, Pulses, India.References
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- Weaning Of Macrobrachium rosenbergii Larvae From Artemia nauplii to Fish Gel Food
Abstract Views :264 |
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Authors
Affiliations
1 Central Institute of Freshwater Aquaculture, Kausalyaganga, BHUBANESWAR (ODISHA), IN
2 Central Institute of Freshwater Aquaculture, Kausalyaganga, BHUBANESWAR (ODISHA), IN
1 Central Institute of Freshwater Aquaculture, Kausalyaganga, BHUBANESWAR (ODISHA), IN
2 Central Institute of Freshwater Aquaculture, Kausalyaganga, BHUBANESWAR (ODISHA), IN