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ThesisItem Open Access DEVELOPMENT AND QUALITY EVALUATION OF HIGH PROTEIN ENERGY BAR(DEPARTMENT OF FOOD PROCESS ENGINEERING, VAUGH INSTITUTE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY, SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES, PRAYAGRAJ - 211007, (U.P.) INDIA, 2019) ANSARI, MOHAMMED ROOHAN; SONKAR, Er. (Mrs.) ChitraThe research investigation was for high protein energy bar. For this research study four samples were prepared (T0, T1, T2 and T3) i.e T0 (Control)- (T0 – 50% Bengal Gram + 50% Jaggery.) T1- (05 % Flax Seeds + 05% Watermelon seeds + 40% Bengal Gram + 50% Jaggery) T2- (10 % Flax Seeds + 10% Watermelon seeds + 30% Bengal Gram + 50% Jaggery) and T3- (15 % Flax Seeds + 15%Watermelon seeds + 20% Bengal Gram + 50% Jaggery). On this regard, in the present investigation, efforts have been made to develop the Energy bar from Bengal gram. The efforts were also made to develop technology for formation of Energy bar by utilizing Bengal gram as a novel ingredient in formulation of Energy bar by varying proportion of Watermelon seeds and flax seeds. The four samples were evaluated for the physico-chemical, sensory quality and overall acceptability. Comparison was don on the basis of statistical data and mean average score by 0-9-point hedonic scale and results of sample T3 was found (ash 2.40%) nutritional properties (moisture 11.47%, crude fibre 1.73%, crude fat 10.11%, total carbohydrate 60.02% and crude protein 22.71%) to be best in quality having more nutritional element and higher overall acceptability.ThesisItem Open Access DEVELOPMENT AND QUALITY EVALUATION OF POTATO COOKIES(DEPARTMENT OF FOOD PROCESS ENGINEERING, VAUGH INSTITUTE OF AGRICULTURAL ENGINEERING & TECHNOLOGY, SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY &SCIENCES, PRAYAGRAJ - 211 007, (U.P.) INDIA, 2019) MUNIRKHAN, PATHAN AMIR; SHUKLA, Dr. R. N.Experiments were conducted at the Department of food Process Engineering VIAET, SHUATS Prayagraj. to utilize the potato paste for preparation of potato cookies. For the present study the potato tubers and other materials i.e. wheat flour, milk powder, sugar & salt, baking powder, shortening agent and LDPE Pouches were procured from the local market of Allahabad. The tubers were thoroughly sorted, washed, boiling, peeled, mashing and mixing into flour. In this experiment potato paste was blended with wheat flour in ratio of 10:90%, 20:80%, 30:70% 40:60%, 50:50%. The proximate composition of the various flour blends used for the preparation of cookies were determined using standard methods. The physico-chemical, microbial analysis and sensory evaluation was done to know the acceptability of Potato cookies. On the basis of nutritional and sensory evaluation, cookies containing 20% potato paste scored high score for over-all acceptability.ThesisItem Open Access ASSESSMENT OF PHYSIO-CHEMICAL PROPERTIES OF GROUNDWATER QUALITY AND WATER QUALITY INDEX (WQI) FOR IRRIGATION PURPOSES(VAUGH INSTITUTE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY, SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES, PRAYAGRAJ – 211007. (U.P.) INDIA, 2019) RYMBAI, ABRIAL KITWAROM; Alam, Dr. Mohd . AftabThe assessment of water quality is one of the important tools for sustainable development and provides decisive information for water management. In identifying water availability for irrigation, knowledge is required on both the quantity and quality; nevertheless, quality need has often been neglected especially in developing countries. Quality should generalize how substantially a water supply fulfills the needs of the planned user and must be assessed based on its suitability for the proposed use. The quality of groundwater is determined by various physicochemical properties and chemical indices. Chemical properties of groundwater are controlled by natural geochemical processes and anthropogenic activities. Therefore, to monitor the quality of groundwater for irrigation purposes, in depth understanding of hydro geochemistry of the water is required since different ions in water have contrasting impacts on soil. The water having high sodium adsorption ratio (SAR) when used for irrigation heighten exchangeable sodium percentage (ESP) in the soil thereby adversely affecting the soil structure leading to decrease in infiltration, hydraulic conductivity, enhance surface runoff and erosion. Moreover, the poor-quality water causes impairment in crop growth as high salt concentration in irrigation water results in osmotic stress and ion toxicity in plants. The sustainable rural development more and more depends on the efficient usage of available water resources. India, being a tropical country, most often, at least in one part of the year, the rain is not sufficient for plant growth and thus reduces the yield. Increase and stability of the agricultural production is possible in the irrigation conditions. The most part (around 70%) of the global water resources is used for food production. Due to urbanization and industrialization, the face of irrigated agriculture is changing with respect to water quantity and quality. Irrigation water quality indicator is used to show if the available water resources have the required quality for application in agriculture. In the present study, Water Quality Index (WQI) is applied to assess the irrigation water quality of the Chaka Block in Prayagraj district. From the study, it is found that even though the water is unfit for drinking purpose, it is medium to highly suitable for irrigationThesisItem Open Access “DESIGNING OF ROTARY INTERSECTION USING AUTOCAD CIVIL 3D SOFTWARE”(Department of Civil Engineering Vaugh Institute of Agriculture Engineering and Technology Sam Higginbottom University of Agriculture, Technology and Sciences PRAYAGRAJ (ALLAHABAD) -211007, U.P., 2019) SINGH, AKHILENDRABAHADUR; PANDEY, Prof. R.K.The problem of transportation has been going on for centuries. A lot of improvements have also been made in it. Highways have been built to make transportation easy and convenient so that one can easily go anywhere and easily accessible from one place to another. Vehicles run very fast on the highway, due to the speed, there is an accident and a problem of jam. To make it work, intersection is described in this paper about rotary intersection. Traffic and accidents can be reduced by making rotary intersections. Due to the intersection, the pedestrian will also be able to cross the road. The aim of the paper is to demonstrate how easily and accurately rotary intersection design can be performed in a very short period of time. The intersection design process using AutoCAD Civil 3D is presented. Manual intersection design of the same road has also been demonstrated. In this paper, I am designing Intersection with the help of AutoCAD Civil 3D software. Due to AutoCAD Civil 3D, you can design good intersection in less time and in less money. Manual design takes a lot of time and a lot of money and accurate reports are not available. AutoCAD Civil 3D is very used in the future. Today, AutoCAD Civil 3D software is being used for road design so that we can do good design in less time and less money. This helps visualize the design in the 3D scene, reducing time and budget. It also has a lot of benefits of using AutoCAD civil 3D.Civil 3D provides to create 3D models of the project and helps to adopt for both small and large scale projects. It helps to imagine the things in 3D visualization, reduces the time and budget. It also inherits many benefits of using civil 3D. A rotary intersection is a specialised form of intersection-at-grade in which the traffic moves in one direction round a central island. For ‘keep-to-the-left’ rule, vehicles approaching the intersection are forced to move around the central island in an orderly manner and weave out of the rotary into their respective desired directions. AutoCAD Civil 3D associate design and production drafting, greatly reducing the time it takes to implement design changes and assess multiple sets of circumstances. Although there are a number of factors influence the design of the highway, the suitable geometric design having the objective of giving optimum efficiency in traffic operation with contentment safety measures at a reasonable cost.ThesisItem Open Access “PLANNING, DESIGNING AND PROPOSING A FLYOVER ROAD USING AUTOCAD CIVIL 3D SOFTWARE”(Department of Civil Engineering Vaugh Institute of Agriculture Engineering & Technology Sam Higginbottom University of Agriculture, Technology and Sciences NAINI, PRAYAGRAJ (ALLAHABAD) - 211007, U.P., 2019) PANDEY, SHIVAM; Er. ATULWhile the traffic on road is increasing day by day and there is not much space left for further construction on ground level, hence the only option left is the construction of a flyover road. Flyover is a type of bridge that carries one road above another moreover with subsidiary roads for connecting the two. The main purpose is to get better present state of affairs vastly and make association of traffic convenient and smooth. Also with the increase in population, there is a continuous increase in the number of vehicles on the road. This increase in the number of vehicles also increases the chances of congestion at the road intersections which harms the normal traffic flow on road. Hence, to tackle the problem of road congestion at intersections, a flyover must be built with proper designing. Flyovers are important within streamlining the system of traffic control. All the way through flyovers, lots time is saved avoiding congestion This dissertation explores the designing procedures of Intersection and Flyover Road using the AutoCAD Civil 3D software. The AutoCAD Civil 3D software is used by the civil engineer professionals in the planning and designing of their projects. This software plays a very vital role in the designing process as it gives a 3D perspective view to the viewer which helps in a better understanding of the project. By using different features of the AutoCAD CIVIL3D software we can design different civil structures with less errors also we can get the Report Sheets of our work etc. of that particular study area. The motive of designing of the flyover Road using the software AutoCAD Civil 3D is to get the maximum efficiency in the flow of the traffic by the use of accurate geometric design standards in a short duration of time.ThesisItem Open Access “RAINFALL SIMULATION USING ARTIFICIAL NEURAL NETWORK (ANN) BASED MULTI LAYER PERCEPTRON (MLP) AND MULTIPLE LINEAR REGRESSION (MLR) TECHNIQUE FOR KOHIMA DISTRICT”(VAUGH INSTITUTE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE TECHNOLOGY AND SCIENCES Prayagraj-21007 U.P., INDIA, 2019) KHAMO, KHRIENGU-Ü; Singh, Dr. VikramRainfall is one among the main components of hydrological cycle and is considered as principle source of water to the Earth. This study was undertaken to develop and evaluate the applicability of the MLP and MLR models by way of training and testing of developed models during monsoon period (June to September) for Kohima district, Nagaland state of India. The daily data of maximum temperature, minimum temperature, solar radiation, wind speed and rainfall were used in the study for monsoon season. The daily data were split into two sets: a training data set from 2004-2011 and a testing set from 2012-2013 for Kohima district. The Neuro Solution 5.0 software and Microsoft Excel were used in analysis and the performance evaluation indices for developed models, respectively. The best input combination for rainfall, maximum temperature; minimum temperature, solar radiation and wind speed were identified using the input-output combination for the simulation of suspended rainfall. On the basis input combination, 9 best models for rainfall were selected out of 15 models respectively with different input combinations. The following statistical indices such as Mean Square Error (MSE), Coefficient of Efficiency (CE) and coefficient of Correlation (r) were applied to test the performance of the developed MLP and MLR models. The predicted suspended rainfall using MLP models were found to be the best performing models for Kohima District. It was clearly evident that MLP model is better than MLP for the dataset under studyThesisItem Open Access EFFECT OF PROCESSING CONDITIONS ON SOLVENT EXTRACTION OF AMLA (Emblica officinalis) SEED OIL(DEPARTMENT OF FOOD PROCESS ENGINEERING VAUGH INSTITUTE OF AGRICULTURAL ENGINEERING & TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES PRAYAGRAJ (ALLAHABAD), (U.P.) INDIA – 211007, 2019) SINGH, SHUBHAM; Bala, Er. Keithellakpam LakshmiThe present investigation, “Effect of processing conditions on solvent extraction of Amla (Emblica officinalis) Seed Oil” was undertaken with the objectives to extract oil from Amla seed at different temperature and time, the effect of temperature and time on yield of Amla seed oil and quality attribute of Amla seed oil at different temperature and time included parameters:- temperature, time, effect on free fatty acid and acid value.The primary processing of Amla seed before oil extraction include cleaning, cracking and conditioning, these ruptures the oil cells, for efficient extraction. Amla seed oil was extracted using the reagent Petroleum ether in soxhlet method with some of chemical properties for nutritional benefits. The extracted oil had higher yield of 14% at 70 ⁰C in 3.5 hours due to which it could reduces the time and processing of amla seed which decreases the pollution and does not affect the environment. The Free Fatty acid of the amla seed oil tested at different stages was ranges from 21 to 24% and acid value was ranges from 22 to 25 mg/KOH/g. In general the Free Fatty Acid and Acid value is decreases with increase in temperature and time. Although our research shows the change in the chemical characteristics with increase in temperature is low, the rate of change must be monitored because of the likely deterioration of the overall quality of the oil at elevated temperatures.ThesisItem Open Access “STUDY ON EFFECT OF VACUUM OVEN AND HOT AIR OVEN DRYING ON DRYING CHARACTERISTICS AND QUALITY ATTRIBUTES OF WATER LILY TUBER(DEPARTMENT OF FOOD PROCESS ENGINEERING VAUGH INSTITUTE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES PRAYAGRAJ - 211007, (U.P.) INDIA, 2019) GOVIND, HARI; SONKAR, ER. CHITRANymphaea lotus (Water lily) is an herbaceous aquatic plant which is widely distributed in streams, rivers, ponds and vast natural water reservoirs like swamps. Common names of water lily tuber are Sautab, Nyika and Serki. In rural regions of India this is commonly called Serki. Water lily tubers were collected from the ponds of village Atraulia - Azamgarh (Uttar-Pradesh) India. This study was performed to assess the effects of hot air oven and vacuum oven drying methods and drying at temperatures of 50°C, 60°C and 70°C on the proximate composition storage life of water lily tubers. Fresh tubers were sorted, washed, peeled, sliced and subjected to analysis of drying rate, moisture, ash, crude protein, crude fat, crude fibre, carbohydrate contents and storage life. Sliced samples were divided in two parts, first half was blanched at 80°C for 30 seconds, drained, dried at 50°C, 60°C and 70°C using hot air oven and vacuum oven (50 mmHg) and another part was remained unblanched and dehydrated at 50°C, 60°C and 70°C using hot air oven and vacuum oven (50 mmHg). Samples were taken on every 15 days, processed and subjected to proximate composition and microbial analysis. Results of proximate analysis carried on blanched and unblanched, hot air oven and vacuum oven treated samples showed maximum drying rate 0.431g/hour in blanched vacuum oven dried sample. Moisture content was found 8.82 ± 0.867%, 9.20 ± 1.54%, 9.52 ± 1.61% and 10.49 ± 1.42% in unblanched hot air oven, unblanched vacuum oven, blanched hot air oven and blanched vacuum oven dehydrated samples respectively. All the values were found significant at alpha level 0.05 during statistical analysis for moisture content. Crude protein was found 19.36 ± 0.147%, 20.2 ± 0.177%, 21.47 ± 0.20% and 21.63 ± 0.115% in unblanched hot air oven, unblanched vacuum oven, blanched hot air oven and blanched vacuum oven dehydrated samples respectively. All the values were found significant at alpha level 0.05 i.e.(p≤0.05)during statistical analysis of crude protein contents except values of blanched vacuum oven dried samples which showed no significant difference among all the values i.e. (p≥0.05). Crude fat was found 5.068 ± 0.003%, 5.075 ± 0.007, 2.723 ± 0.002% and 2.81 ± 0.136 respectively in unblanched hot air oven, unblanched vacuum oven, blanched hot air oven and blanched vacuum oven dehydrated samples respectively. All the values were found significant at alpha level 0.05 during statistical analysis except blanched vacuum dried sample which showed no significantvariations in the values found during analysis i.e. (p≥0.05). Ash content was found 9.033 ± 0.25%, 9.71 ± 0.18%, 10.28 ± 0.15% and 10.52 ± 0.21% in unblanched hot air oven, unblanched vacuum oven, blanched hot air oven and blanched XI vacuum oven dehydrated samples respectively having all significant variations. Crude Fibre Content was found 13.62 ± 0.20%, 13.73 ± 0.113%, 4.49 ± 0.115% and 4.57 ± 0.07% in unblanched hot air oven, unblanched vacuum oven, blanched hot air oven and blanched vacuum oven dehydrated samples respectively having all significant variations. Carbohydrate content was found 46.42 ± 1.08%, 44.82 ± 1.79%, 49.06 ± 1.63% and 47.93 ± 1.36% in unblanched hot air oven, unblanched vacuum oven, blanched hot air oven and blanched vacuum oven dehydrated samples respectively having all significant variations. During the storage period, on the interval of every 15 days microbial analysis were performed and found no bacterial and yeast or mould growth in the samples during the storage of 30 days.ThesisItem Open Access DEVELOPMENT AND QUALITY EVALUATION OF OYSTER MUSHROOM POWDER (P.OSTREATUS) INCORPORATED WHOLE WHEAT FLOUR BREAD(DEPARTMENT OF FOOD PROCESS ENGINEERING VAUGH INSTITUTE OF AGRICULTURAL ENGINEERING & TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES PRAYAGRAJ (ALLAHABAD) – 211007, U.P., INDIA, 2019) PATEL, KAPIL DEV; Bala, Er. K. LakshmiThe bread containing graded value of oyster mushroom powder were developed by replacement of whole wheat flour with 0%, 5%, 10%, 15% and 20% oyster mushroom powder. The effect of different concentration of oyster mushroom powder supplementation on the proximate components and sensory evaluation of the bread was determined by regression analysis. Protein content, Moisture content, ash content and crude fiber increased significantly (p < 0.05) from 8.93% to 14.63%, 30.2% to 33.2%, 0.86% to 2.46%, 1.80% to 2.05% respectively. While the Fat, carbohydrate energy value and T4 protein were decreased with increased level of oyster mushroom powder supplementation from 17.21% to 15.55%, 41.00% to 32.55% and 354.61kcal to 326.91kcal respectively. Mushroom powder at various levels on the organoleptic properties of bread were evaluated and revealed that color, taste, texture, appearance and overall acceptability of bread varied significantly. The color, taste, and appearance of bread containing 15% mushroom powder was significantly better and control bread of color, texture and overall acceptability was better.