Manual de-skinning is highly laboured intensive and tedious. Hence, it is proposed to fabricate a proto-type semi commercial unit for de-skinning of sugarcane. The performance of this machine will be evaluated by the preparing sugarcane juice with and without de-skinning. Jaggery will be prepared after deskinning to demonstrate the improvement of the quality. The de-skinning machine, when installed and implemented at the rural level, will have far reaching benefits in terms of hygiene, better product quality and better premium for diversified products. Also, it will have a greater impact in the urban industrial scent where sugarcanes are processed into nutritive soft beverages
Central Food Technological Research Institute (CFTRI)
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