Medium: Taschenbuch, Einband: Kartoniert / Broschiert, Titel: Power Operated Onion Detopper-Cum-Grader, Autor: Londhe, Dattatraya // Bhanage, Girishkumar // Gade, Somnath, Verlag: LAP Lambert Academic Publishing, Sprache: Englisch, Rubrik: Umwelt // Landwirtschaft, Gartenbau, Seiten: 64, Informationen: Paperback, Gewicht: 112 gr, Verkäufer: averdo
Medium: Taschenbuch, Einband: Kartoniert / Broschiert, Titel: Development of Tractor Operated Onion Harvester, Titelzusatz: Onion Harvesting, Autor: Mehta, Tarun // Yadav, Rajvir, Verlag: LAP Lambert Academic Publishing, Sprache: Englisch, Rubrik: Technik // Sonstiges, Seiten: 152, Informationen: Paperback, Gewicht: 244 gr, Verkäufer: averdo
Power operated onion detopper-cum-grader was developed which consist of feeding mechanism, power operated onion detopper and grading mechanism.Onions after detopping are graded in five grades i.e. 85 mm. The field performance of power operated onion detopper-cum-grader indicated that the average detopping efficiency was 85.71% with 237.192 kg h-1 output capacity. The average feeding rate was found to be 276.856 kg h-1 and the average time required for detopping was 0.421 h q-1. The average power requirement at load was found to be 0.880 Kwh-1. The average onion neck length before and after detopping was 314.8 mm and 23.433 mm respectively.Net saving by using power operated onion detopper-cum-grader over manually detopping and grading was Rs 55.67 per quintal. Automatic detopping and grading is done simultaneously by this machine. The total cost of power operated onion detopper-cum-grader is Rs 85900/-
A tractor operated onion harvester was developed with considering available literature regarding onion cultivation packages of practices, existing design of root crop harvester, agronomical parameters of onion, functional requirement of onion harvester and engineering consideration. Manually harvesting was compared to the developed onion harvester and the performance of developed onion harvester was found satisfactory.
Onion detopping operation is tedious, time consuming and labour intensive which increases cost of operation. About 12.5 man-hours are required in manual detopping operation of 1 MT onion bulbs. The onion detopping is calls for its mechanization to reduce the losses in field and for timeliness in operation, fetching good market price and better storability. Therefore, a power operated onion detopper was developed for reducing the drudgery and labour involved in onion detopping operation. It consists of main frame, conveying unit, cutting unit, safety guard and power transmission unit. Electric motors were used as prime movers for conveying and cutting mechanism. The performance of developed onion detopper was evaluated. The average de-topping efficiency was observed as 86.10 per cent with 305.68 kgh-1 output capacity. The power requirement was found to be 0.5 kW h-1. Average time required for detopping is 0.327 h q-1. Average onion neck length of 21.09 mm was found which is sufficient for reducing storage losses of onions. The cost of operation was worked out to be Rs. 21.26 per quintal.
100 recipes for bold, gutsy, comforting dishes inspired by the flavors of Northern Italy, from the acclaimed Manhattan restaurant Sorella, co-owned and operated by rising star chef Emma Hearst, with her best friend (and honorary &#8220;sister&#8221;) Sarah Krathen running the front of the house. After meeting in culinary school, Emma Hearst and Sarah Krathen opened Sorella&#8212;Italian for &#8220;sister,&#8221; in a nod to the deep connection these friends feel for each other&#8212;on Manhattan&#8217;s Lower East Side. Lauded for its distinctive blend of gutsy northern Italian fare, family-style spirit, and old-world glamour, their charming neighborhood spot has garnered legions of admirers who come for the ethereal homemade pastas, inspired cocktails, and easy conviviality. In this, their debut cookbook, Emma and Sarah share behind-the-scenes stories, their passion for food and hospitality, and the secrets to making many of their most popular menu offerings at home. The more than one hundred recipes encompass bold-flavored dishes and signature favorites, including their show-stopping Broccoli Fritto and decadent egg-topped Pâté de Fegato, along with clever cocktails and savvy wine pairings. Bolstered by stunning full-color photographs, visual vignettes, and unforgettable anecdotes that relate everything from the wisdom of Italian grandmothers and the mishaps of opening night to a starring role on Iron Chef, Sarah and Emma convey both their sparkling personalities and their dedication to balancing innovation and tradition. They also offer a truly unique glimpse into what it&#8217;s like for two young women to open and run a lively, welcoming, and wildly successful restaurant in New York City. Selected Recipes Include: &#8226; Arugula & prosciutto salad with pickled cherries &#8226; Marinated mussels & straciatella cheese &#8226; Tajarin with lamb ragu, black pepper ricotta, pistachios & mint &#8226; Cavatelli with porcini & pancetta ragu &#8226; Sorella gnocchi &#8226; Pan-seared mackerel with onion-pine nut puree & pickled vegetables &#8226; Marinated pork chop with wax beans, blistered cherry tomatoes & apple vinegar &#8226; Brussels sprouts with apples & bacon &#8226; Peach crostata with buttermilk gelato &#8226; Bombolini