Stem is a major by-product of the banana cultivation. If not managed appropriately, the stem may become a major environmental hazard. Taking into congnizence the industrial and nutritional potential of banana stem, a limited scale utilization of the banana stem is practices using manual gadgets. Mechanization Packages for Banana pseudo stem processing have been developed to increase productivity and improve hygiene of production process. Two such packages of machines are: Utilizing Outer sheath, Banana Chipper Shredder.
To produce good quality ﬂakes from millets, process technology and equipment has been developed. The millet ﬂaking machine produces ﬂakes from pre-treated whole sorghum grains. The machine operates using 0.5 hp single phase motor. The minimum ﬂake thickness achievable by the machine is about 0.5 mm with ﬂaking eﬃciency of about 92%. A process was developed for preparation of sorghum ﬂakes by fermenting the grains with suitable cultures, steaming and then mechanically pressing into ﬂakes. Fermentation was found to improve appearance and texture of ﬂakes. The equipment can also produce ﬂakes from pearl millets and other food grains of similar size.
ICAR-CIAE Millet mill has been developed for dehusking minor millets viz., foxtail millet, little millet, kodo millet, proso millet and barnyard millet. This machine has a capacity of dehusking 100 kg/h (at 95% eﬃciency) and operates with 1 hp single phase electric motor. Separation of the husk is simultaneous with a suction arrangement and cyclone separator attached to the machine. Technology has been licensed to three (3) manufacturers (M/S AVM Engineering Industries, Salem, M/s Valampuri Industries, Coimbatore & M/s Perfura Technologies India, Coimbatore).
To extend the technology for storage at higher capacities, ﬁrst prototype of pilot scale modiﬁed atmosphere storage (MAS) system with capacity of 100 kg has been successfully developed. The MAS structure is made up of stainless steel with polymeric ﬁlm lining (LDPE + LLDPE 60µ). The MAS system maintains appropriate humidity and oxygen concentration inside the structure that helps in increased shelf life of guava from 4 days to 8 days; and 7 days to 21 days for tomatoes, respectively at ambient temperature.