Analysis for conceptual design of domestic scale Ragi Mudde machine.

Area of Science:

• Food Science and Technology
• Agricultural Engineering
• Nutritional Science

Background:

• Ragi (finger millet) is a nutrient-dense staple, rich in calcium and fiber.
• Traditional ragi ball preparation can be labor-intensive, posing challenges for home cooks.
• Convenience foods are increasingly sought after, but traditional nutrient profiles must be maintained.

Purpose of the Study:

• To design and develop a compact home appliance for automated ragi ball production.
• To optimize key processing parameters for desirable ragi ball texture and quality.
• To enhance the efficiency and reduce the physical effort involved in preparing ragi balls.

Main Methods:

• Parameter optimization including water-to-flour ratio, time, and temperature.
• Texture Profile Analysis (TPA) using a Texture Analyzer to assess textural properties.
• Color analysis and computational fluid dynamics (CFD) using SolidWorks for design validation.

Main Results:

• An optimal core temperature of 80°C was identified for steaming.
• A 10-minute steaming duration resulted in reduced stiffness, hardness, cohesiveness, gumminess, and fracture force compared to 8 minutes.
• Hot water kneading (70°C) followed by 10-minute steaming significantly altered color parameters (lightness, redness, yellowness).
• Kneading vanes were designed to withstand 200 N shear force and apply 6 N centripetal force.

Conclusions:

• A specialized appliance can efficiently produce quality ragi balls, reducing manual labor.
• Optimization of steaming time and temperature is crucial for achieving desired textural attributes.
• The developed machine offers a convenient solution for preparing this nutritious traditional food at home.