Design, development and performance optimization of a hand-operated wadi making machine.
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| Title: | Design, development and performance optimization of a hand-operated wadi making machine. |
|---|---|
| Authors: | Mann, Sandeep1 (AUTHOR) sandeep_mann76@yahoo.com, Singh, Lakhwinder1 (AUTHOR) lakhwinder.fme@gmail.com |
| Source: | Sādhanā: Academy Proceedings in Engineering Sciences. Jun2026, Vol. 51 Issue 2, p1-16. 16p. |
| Subjects: | Process optimization, Food processing machinery, Mung bean, Indian cooking (South Asian), Machinery, Black gram, Food industry equipment |
| Abstract: | Wadi, a traditional Indian pulse-based nugget made from black gram (Vigna mungo) and green gram (Vigna radiata), is culturally and nutritionally significant. However, traditional preparation methods are labour-intensive, time-consuming and often unhygienic, with inconsistent product quality. This study presents the design, development and optimization of a hand-operated wadi-making machine to address these issues. The machine consists of a hopper for uniform batter flow, grooved cylindrical rollers, a spur gear-driven rotation mechanism and a manual cutting unit for consistent nugget formation. Key process parameters namely hopper angle, roller speed, batter moisture content and cutting speed were optimized using Central Composite Design (CCD) and Response Surface Methodology (RSM). Their optimal settings (66.11° hopper angle, 22.82 rpm roller speed, 66.15% moisture content and 24.80 strokes/min cutting speed) resulted in a maximum throughput of 10.223 kg/h and a Wadi uniformity index of 9.6, with a desirability value of 0.961. Experimental validation confirmed consistent performance with wadis of 22 mm diameter, 4.2 g weight and 15 mm height. Nutritional evaluation indicated acceptable levels of moisture, protein, fat, ash and carbohydrates. The compact, power-free design makes the machine a cost-effective and hygienic option for small-scale processors, rural entrepreneurs and traditional food industries aiming to improve efficiency and product standardization. [ABSTRACT FROM AUTHOR] |
| Copyright of Sādhanā: Academy Proceedings in Engineering Sciences is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 193197875 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Design, development and performance optimization of a hand-operated wadi making machine. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Mann%2C+Sandeep%22">Mann, Sandeep</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> sandeep_mann76@yahoo.com</i><br /><searchLink fieldCode="AR" term="%22Singh%2C+Lakhwinder%22">Singh, Lakhwinder</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> lakhwinder.fme@gmail.com</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Sādhanā%3A+Academy+Proceedings+in+Engineering+Sciences%22">Sādhanā: Academy Proceedings in Engineering Sciences</searchLink>. Jun2026, Vol. 51 Issue 2, p1-16. 16p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Process+optimization%22">Process optimization</searchLink><br /><searchLink fieldCode="DE" term="%22Food+processing+machinery%22">Food processing machinery</searchLink><br /><searchLink fieldCode="DE" term="%22Mung+bean%22">Mung bean</searchLink><br /><searchLink fieldCode="DE" term="%22Indian+cooking+%28South+Asian%29%22">Indian cooking (South Asian)</searchLink><br /><searchLink fieldCode="DE" term="%22Machinery%22">Machinery</searchLink><br /><searchLink fieldCode="DE" term="%22Black+gram%22">Black gram</searchLink><br /><searchLink fieldCode="DE" term="%22Food+industry+equipment%22">Food industry equipment</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Wadi, a traditional Indian pulse-based nugget made from black gram (Vigna mungo) and green gram (Vigna radiata), is culturally and nutritionally significant. However, traditional preparation methods are labour-intensive, time-consuming and often unhygienic, with inconsistent product quality. This study presents the design, development and optimization of a hand-operated wadi-making machine to address these issues. The machine consists of a hopper for uniform batter flow, grooved cylindrical rollers, a spur gear-driven rotation mechanism and a manual cutting unit for consistent nugget formation. Key process parameters namely hopper angle, roller speed, batter moisture content and cutting speed were optimized using Central Composite Design (CCD) and Response Surface Methodology (RSM). Their optimal settings (66.11° hopper angle, 22.82 rpm roller speed, 66.15% moisture content and 24.80 strokes/min cutting speed) resulted in a maximum throughput of 10.223 kg/h and a Wadi uniformity index of 9.6, with a desirability value of 0.961. Experimental validation confirmed consistent performance with wadis of 22 mm diameter, 4.2 g weight and 15 mm height. Nutritional evaluation indicated acceptable levels of moisture, protein, fat, ash and carbohydrates. The compact, power-free design makes the machine a cost-effective and hygienic option for small-scale processors, rural entrepreneurs and traditional food industries aiming to improve efficiency and product standardization. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Sādhanā: Academy Proceedings in Engineering Sciences is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1007/s12046-026-03089-6 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 16 StartPage: 1 Subjects: – SubjectFull: Process optimization Type: general – SubjectFull: Food processing machinery Type: general – SubjectFull: Mung bean Type: general – SubjectFull: Indian cooking (South Asian) Type: general – SubjectFull: Machinery Type: general – SubjectFull: Black gram Type: general – SubjectFull: Food industry equipment Type: general Titles: – TitleFull: Design, development and performance optimization of a hand-operated wadi making machine. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Mann, Sandeep – PersonEntity: Name: NameFull: Singh, Lakhwinder IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 06 Text: Jun2026 Type: published Y: 2026 Identifiers: – Type: issn-print Value: 02562499 Numbering: – Type: volume Value: 51 – Type: issue Value: 2 Titles: – TitleFull: Sādhanā: Academy Proceedings in Engineering Sciences Type: main |
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