Obtaining an Interesting Association among Shear Stress and Height of Jaggery (GUD) Mound by Experimenting Structure

1. INTRODUCTION

Advancement stories in developing economies, for example, India rotate around approaches to change provincial sector for the tremendous livelihood dependency (IFAD 2010). Regardless of quick urbanization and development in mechanical and administration sectors, advancement of the provincial economy stays vital for by and large socio-economic improvement attributable to its forward and backward linkages. The liberalizing economy has realized upgraded showcase and innovative chances, in this manner pushing for more prominent interface between the sub-economic sectors A reallocation of variables of production from agribusiness to progressively gainful non-farm sectors would realize the required change in rural-based economies (Chand, Srivastava and Singh 2017). In this respect, jaggery sector accept significance for giving the "horticulture business" linkage by engrossing surplus labriform farming, yet additionally spiraling economic action to support rural livelihoods. Bringing its fundamental crude material from sugarcane economy, jaggery is prepared in traditional little units and has wide extension for creating incomes through value addition. Bijnor in western Uttar Pradesh (UP) is seemingly the jaggery capital of India. On the transport course from Moradabad to Meerut one can see immense mounds of jaggery (called gur or gud in Hindi and panella in Cental and South America) amid the pinnacle sugarcane collecting season as one goes by this town. Without a doubt, the production of jaggery is a cottage industry in practically all zones of the reality where sugarcane is developed in wealth. Jaggery is a standout amongst the most nutritive among all sweeteners and about utilizes near 2.5 million individuals in India (Madan 2004, Dwidevi 2010). Around 32 percent of the demand of absolute sweeteners' utilization in the nation is met with jaggery and Khandsari generally in rural territories (Said and Pradhan 2013). By and large alluded to as the poor man's sugar, jaggery contains minerals and vitality content which is used for human utilization and creature feed. As a traditional non-divergent sugar, the demand for jaggery is developing in both national and universal markets because of its high nutritive substance and the developing consciousness of sick impacts of sugar utilization. Jaggery making is a standout amongst the most vital agro-processing businesses in Bijnor and the sub-tropical atmosphere is helpful for develop sugarcane, which is likewise utilized in jaggery making. Development of jaggery industry on a higher scale is required to change countless family units in rural Bijnor as jaggery is for the most part created on a little scale to satisfy the local

is significant to survey the status of jaggery sector in the state of Bijnor. UP holds a great deal of potential in the production of jaggery in rural zones both for utilization and fulfilling the export demands. As a unorganised sector, it is one of the essential rural-based cottage enterprises giving elective wellsprings of pay. Jaggery is prepared utilizing traditional assembling forms in traditional units by little farmers utilizing sugarcane as an essential raw material. Jaggery represented about 1.95 percent of the absolute estimation of yield from farming and associated exercises in Bijnor amid 2013-14. A short examination of the discount and retail prices of jaggery and sugar in Patna focus uncovers very little price differentials. Poor bundling and accessibility of value jaggery impact its price and demand. Sugarcane is squashed and its juice is bubbled and vanished in expansive shallow skillet. Regularly lime or a substance is included with the goal that the polluting influences ascend to the top in a frothy blend and are expelled. The semi-strong blend is yellow to dull brown in shading. It is scooped utilizing little basins and poured on to a clean floor. The shape gained by these jaggery mounds are differed however now and again one can see the shape as appeared in Fig. 1. Two wooden boards or metal sheets are set at two finishes (y = 0 and 2L) and the hot jaggery is poured near the meridian characterized by the y hub at a pretty much consistent rate. The hot gooey jaggery spreads symmetrically from the inside to the sides (x = L/2 to x = L/2). In this article we endeavour to comprehend the profile of this mound utilizing our insight into basic liquid mechanics.

An elective utilization of sugarcane lies in production of a traditional item known as jaggery which is created by dissipating sugarcane juice without detachment of the molasses and precious stones (Awasthi, et al. 2017). Jaggery is a concentrated result of stick squeeze or date palm which is very nutritive. Jaggery isn't just utilized as a sugar in eating routine among the rural masses yet additionally in arrangement of traditional natural drugs (Pattnayak and Misra 2004). The expanding attention to its medical advantages has highlighted its market demand consequently making a more noteworthy degree for jaggery industry in rural regions (Dwivedi 2013). Likewise alluded to as lump sugar, jaggery is a solid or semi-solid mass arranged utilizing traditional crude techniques while khandsari is acquired by adjusted centrifugation and lime sulphitation for juice elucidation which yields sugar in India. Traditionally, jaggery is fabricated by cane growers in their own farm or in customary units by little and minimal farmers in rural zones. Continuously, a more prominent number of units are securing cane from cane growers and assembling jaggery as an endeavor. Deferred installment by sugar plants, complex exchange systems, more expensive rate and prompt closeout of cane has made cane growers support supply of sugarcane to these jaggery units (Nath, et al. 2015).

The wholesome substance of jaggery, khandsari and white sugar per 100 gms Accordingly, a 100 gm of jaggery gives around 383 calories of energy, while same amount of sugar yields higher energy of 398 calories. Be that as it may, sulfur-less natural arrangement in jaggery causes the body to effectively retain and process prompting a supported arrival of energy in the body not at all like white sugar (Shrivastav, et al. 2016). Khandsari created in non-sulfur process yield better nutritive structure contrasted with the ones arranged in sulfur process. White sugar just contains sucrose of about 99.5 percent while jaggery has numerous nutritive sub-parts to incorporate sucrose (51.0 percent), protein (0.25 percent), glucose (21.20 percent), and minerals (3.4 percent) and littler measures of fats (0.02 to 0.03 percent), calcium (0.39 percent), vitamins (0.25 percent) and energy calories which makes it simpler to process and a more beneficial choice contrasted with white sugar (Rao, Das and Das 2007). Proof has demonstrated that jaggery utilization aids blood cleansing and support of bone strength and prevents rheumatic sufferings, bile issue and sickliness (Sahu and Saxena 1994; Sahu and Paul 1998; Singh, Solomon and Kumar 2013). The nearness of mineral salt, calcium and iron substance in jaggery makes it as one of the favored wellbeing sweeteners (Shrivastav, et al. 2016).

We can consider the jaggery mound to be an incompressible viscous liquid framework. Over brief time scales we take the height profile H (x; y) to be fixed and autonomous of y. In this paper we endeavour

To determine H(x). The most extreme height of the gud mound is Hm and from the figure plainly H (x = 0) = Hm. Think about the density (π) of the gur to be consistent. As one may effortlessly check the pressure inside the gud mound is independent of y and at a point (x; z) can be composed as where we have ignored the atmospheric pressure. Think about a vertical slab ∆y∆z (shaded zone in Fig. 1) situated at x and in equilibrium. As a result of the x to - x symmetry (about the yz plane), we will consider just the x > 0 side. The flat power is in +x bearing applied on the slab because of the pressure applied by the gur mound can be determined. A straightforward integration yields The vertical slab ∆y∆z is exposed to two forces, one from the inside side (x) and the other from the fringe side (x +∆x). Along these lines, the net horizontal force on the slab is Presently the slab is in equilibrium. We note that the jaggery is in a hot semi-solid viscous state likened to coal tar. Subsequently, there is a shearing stress on the gud slab (σg) which restricts the net force inferred previously. This viscous force is σg∆x∆y which yields The sign is negative since H(x) is a diminishing capacity of x. We can illuminate Eq. (3) with the limit furthermore, the most extreme height by embeddings x = 0 in the above equation. Accordingly The total volume (V) of the (gur) mound can be determined by coordinating Eq. (5) and multi-utilizing by the consistent factor along the y-axis, in particular 2L. Remembering the symmetry of the mound on either side of the y z plane yields an extra factor of two.

The Equation (4) for the most extreme height could likewise be determined by dimensional examination. The shape of viscous liquids is dictated by two restricting forces: gravity and the force of thickness or potentially surface strain. In the present case we are in the cheerful circumstance that the dimensionless factor is solidarity, subsequently the dimensional investigation yields the definite outcome. The base zone A L2, so the volume as confirm in Eq. (5) scales as V A5=4. This scaling connection for the spread of a viscous liquid is maybe broad. For a viscous framework with given density and shear stress it is a result of the way that the height diminishes illustratively with the spread along the x direction A related inquiry is the reason the shape of the mound stays invariant as the semi-solid jaggery is poured occasionally and tenderly over a range of a few hours. This seems, by all accounts, to be an instance of self-organized criticality (SOC). Moreover, the shapes of a few viscous substances may likewise be powerless to comparable

The density of the jaggery gur found in our home hold is around 1300 kg/m3 [2]. Taking L = 4 m and Hm = 1 m, the total mass of a gur mound will be generally equivalent to 28 tons. This gives σg3.25 kPa. We encourage the peruser to purchase jaggery, check our model and examination further. Physics is sweet, physics is entertaining!

The developing attention to the destructive impacts of utilization of refined sugar have expedited a need to focus elective nutritive sweeteners, for example, jaggery. The tastefulness and high nutritive substance in jaggery make it the most looked for after sugar. The medicinal properties and high energy content present in jaggery have empowered it to be utilized in home grown medications. Different issues hinder the advancement of this sector in Bijnor. Absence of components, for example, composed market, dynamic innovation, legitimate inventory network, innovative work makes it trying to advance jaggery fabricating in Bijnor however sugarcane production is completed in all locale of Bijnor, jaggery production is generally one-sided towards northern fields. No unmistakable strategy focus exists in the state in regards to production or marketing of jaggery which has desperate ramifications for salaries of rural farmers. Inadequacies in accessibility of information on production, showcase landing, and price of jaggery have made the procedure of arrangement making for jaggery all the more testing. Be that as it may, government would need to give more noteworthy regard for jaggery production with the end goal for it to assume an essential job in Bijnor. There ought to be motivating forces that guarantee prices to sugarcane growers to pitch sugarcane to jaggery delivering units. Additionally, given that a portion of the sugar delivering units fail to meet expectations and are not monetarily reasonable, they can be urged to take up jaggery production to utilize their infrastructure and sugarcane handling ability to make quality jaggery.

1. Halliday D., Resnick R., and Walker J. (1994). Fundamentals of Physics (New Delhi: Asian Books Pvt. Ltd.) 2. Ghosh, Ajit K, Ashok K Shrivastava, and Virendra P. Agnihotri (1998). Production Technology of Lump Sugar-Gur/Jaggery.Delhi: Daya Publishing House, 1998 4. IFAD. Rural Poverty Report (2011). New Realities, New Challenges: New Opportunities for Tomorrow's Generation. Rome: International Fund for Agricultural Development, 2010. 5. Dwivedi, Amit Kumar (2013). "Case of Indian Jaggery Industry: Bhagirathi Gur Manufacturers." Journal of Rural and Industrial Development 1, No. 1: pp. 1-4 6. Supriya D. Patil and S. V. Anekar (2014). ―Effect of Different Parameters and Storage Conditions on Liquid Jaggery Without Adding Preservatives‖, Intnl J of Res in Engg and Tech, 12, pp. 280–283 7. Nath, A., D. Dutta, Pawan Kumar, and J. P. Singh (2015). "Review on Recent Advances in Value Addition of Jaggery based Products." Journal of Food Processing Technology 6, No. 4: pp. 1-4. 8. Chand, Ramesh, S.K. Srivastava, and Jaspal Singh (2017). Changing Structure of Rural Economy of India: Implications for Employment and Growth. Discussion Paper, New Delhi: National Institution for Transforming India (NITI Aayog), 2017 9. Madan, H.K., U.K. Jaiswal, J.S. Kumar, and S. K. Khanna (2004). "Improvement in Gur/Jaggery Making Plants for Rural Areas." Journal of Rural Technology 1, No. 4: pp. 194-196. 10. Said, P.P., and R.C. Pradhan (2013). "Preservation and Value Addition of Jaggery." International Journal of Agricultural Engineering 6, No. 2: pp. 569-574. 11. Awasthi, Vishal, et. al. (2017). "Case Study of Jaggery Production at Akbarpur Ambedkarnagar." International Journal of Agriculture Innovations and Research 6, No. 1: pp. 1-5. 12. Pattnayak, P K, and M K Misra (2004). "Energetic and Economics of Traditional Gur Preparation:A Case Study in Ganjam District of Orissa, India." Biomass and Bioenergy 26: pp. 79-88.

Assistant Professor, Physics, CBLU, Bhiwani hiteshmothsara@gmail.com