Abstract: Abstract Roti is often regarded as the largest important and commonly eaten staple over all Indian recipes. Creating roti begins with preparing wheat flour and then hand squeezing and physically stretching the flour to obtain the appropriate roti, that are then placed onto a skillet.In this system we automated the key portion of roti production, which is squeezing and spreading the dough to create a thin roti. To obtain the expected function, we employ a press-based apparatus. To build the equipment, the system employs four discs with a better power motor, three major rods, and a tighten drive. Once the motor turns, the shaft spins, causing the nut to travel horizontally. The orientation varies as the screw rotational change directions. Whenever the motor turns, the nut is attached to the pressing plates, which compresses below.Having joined the nut-mounted plate to the push plates to provide a steady press action when needed. The holding rods and machinery provide the necessary coordinated and steady press action for a suitable pressing. So, when pressed hits its minimum value, the motor pauses and reverses its rotation, pulling the press surface upwards while allows a user to retrieve the flat roti. The system employs a roller bearings propeller technology to pressurise and produce flat roti in a short span of time. Here we can the automate the system with the use of ultrasonic sensor.
We Claim
The invention of Motorized Press controlled Automatic Jowari Roti Maker comprises of:
1. According to the findings of research conducted for the design and development of a multifunctional machine, the press cum extruder machine might be used to make chapatis and extruded items.
2. Except for mouth feel, sensory assessment quality characteristics of chapatis revealed no significant difference between rolled and pressed chapatis.
3. Sensory data total quality ratings of 50.15 and 48.4 for pressed and rolled chapatis, respectively, revealed that mechanical pressing had no negative impact on chapatis quality.
4. The texture and mouth feel of extruded vermicelli prepared from whole wheat flour were excellent.
5. Extending this research to various types of dough derived from jowar, rice, ragi, and other millets in order to investigate the quality of flat dough and extruded items
| # | Name | Date |
|---|---|---|
| 1 | 202241031406-Abstract_As Filed_01-06-2022.pdf | 2022-06-01 |
| 1 | 202241031406-Form9_Early Publication_01-06-2022.pdf | 2022-06-01 |
| 2 | 202241031406-Claims_As Filed_01-06-2022.pdf | 2022-06-01 |
| 2 | 202241031406-Form28_Educational Institution_01-06-2022.pdf | 2022-06-01 |
| 3 | 202241031406-Description Complete_As Filed_01-06-2022.pdf | 2022-06-01 |
| 3 | 202241031406-Form2 Title Page_Complete_01-06-2022.pdf | 2022-06-01 |
| 4 | 202241031406-Drawings_As Filed_01-06-2022.pdf | 2022-06-01 |
| 4 | 202241031406-Form1_As Filed_01-06-2022.pdf | 2022-06-01 |
| 5 | 202241031406-Eligibility Document_Form28_01-06-2022.pdf | 2022-06-01 |
| 6 | 202241031406-Drawings_As Filed_01-06-2022.pdf | 2022-06-01 |
| 6 | 202241031406-Form1_As Filed_01-06-2022.pdf | 2022-06-01 |
| 7 | 202241031406-Description Complete_As Filed_01-06-2022.pdf | 2022-06-01 |
| 7 | 202241031406-Form2 Title Page_Complete_01-06-2022.pdf | 2022-06-01 |
| 8 | 202241031406-Claims_As Filed_01-06-2022.pdf | 2022-06-01 |
| 8 | 202241031406-Form28_Educational Institution_01-06-2022.pdf | 2022-06-01 |
| 9 | 202241031406-Abstract_As Filed_01-06-2022.pdf | 2022-06-01 |
| 9 | 202241031406-Form9_Early Publication_01-06-2022.pdf | 2022-06-01 |