Technologies
Title: | Improvement in Batasha Making Process |
Area: | Rural Technologies |
Focus Area: | Food Processing |
Developing Agency: | Rural Technology Action Group (RuTAG), Indian Institute of Technology (IIT) Delhi |
Email: | saha@mech.iitd.ac.in, rutagiitdelhi@gmail.com |
Principal Investigator: | Prof. Subir Kumar Saha, Idian Institute of Technology (IIT) Delhi |
Start Year: | 2017 |
End Year: | 2018 |
Funding Agency: | Ministry of Panchayti Raj |
Implementing Agency Link: | https://rutag.iitd.ac.in/rutag/ |
Brief Description
Description : | It was found that traditional batasha making process is tiring and unhygenic. Hence, it needs improvement ergonomically. The factor of adaptability, productivity and economy has been kept in mind while designing the improved process. Salient features of Batasha making process: Adjustable and modular set-up. The setup is a three rack system supported on a frame. The three racks are capable of moving independently. The setup aids in continuously making od batasha, no space crunch. The setup is adjustable to variuos height persons. Projected life span: 2 to 4 years |