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Anand Agricultural University, Anand

Anand Agricultural University (AAU) was established in 2004 at Anand with the support of the Government of Gujarat, Act No.(Guj 5 of 2004) dated April 29, 2004. Caved out of the erstwhile Gujarat Agricultural University (GAU), the dream institution of Sardar Vallabhbhai Patel and Dr. K. M. Munshi, the AAU was set up to provide support to the farming community in three facets namely education, research and extension activities in Agriculture, Horticulture Engineering, product Processing and Home Science. At present there seven Colleges, seventeen Research Centers and six Extension Education Institute working in nine districts of Gujarat namely Ahmedabad, Anand, Dahod, Kheda, Panchmahal, Vadodara, Mahisagar, Botad and Chhotaudepur AAU's activities have expanded to span newer commodity sectors such as soil health card, bio-diesel, medicinal plants apart from the mandatory ones like rice, maize, tobacco, vegetable crops, fruit crops, forage crops, animal breeding, nutrition and dairy products etc. the core of AAU's operating philosophy however, continues to create the partnership between the rural people and committed academic as the basic for sustainable rural development. In pursuing its various programmes AAU's overall mission is to promote sustainable growth and economic independence in rural society. AAU aims to do this through education, research and extension education. Thus, AAU works towards the empowerment of the farmers.

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Subject: Dairy Engineering × Author: CHENCHAIAH, MARELLA × End date: 1991 × Start date: 1991 × Type: Thesis ×
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    ThesisItemOpen Access
    DEVELOPMENT OF A MATHEMATICAL MODEL FOR VIBROFLUIDIZED BEDS
    (AAU, Anand, 1991) CHENCHAIAH, MARELLA; SHAH, U. S.
    In the present work plan, effect of different parameters on dehydration process in vibrofluidized bed vas studied. Dimensional analysis of the parameters affecting the moisture removal process was carried out. Experiments were conducted to know the effect of variation in the following parameters: vibrations, temprature of the air, velocity of the air, diameter of the particle and initial mass of the product. The results of the various experimental sets were discussed as individual effects and as a combined effect in the form of a model. Dimensional analysis of the parameters affecting the moisture loss gave the following generalized form: The products tried include SMP, casein, and sone foodgrains, covering the range of particle size from 0.216 mm to 4.8 mm. For the range of products tried, the values of slope (b) and constant (c) are -0.071 and 0.0087 respectively. The above values for only casein samples are -0.0999 and 0.0672, respectively. In all the drying runs, the moisture content of the material was below the critical moisture content, thus, giving falling rate drying only. Drying rate increased with increase in temperature of air, velocity of air ,and decreased with increase in particle size and initial mass of the product. There was a 25% reduction in incipient bubbling air velocity due to vibrations . Increase in air velocity beyond bubbling velocity was found not to give proportionate increase in drying rate. A linear dependence of drying rate on square root of temperature was observed. The drying rate was inversely proportional to the size of the particle. There was also a linear dependence of water evaporated per unit weight of the air on velocity of the air. An application of the model developed, was tried for drying in desiccator and sun drying in tray. Practical applicability of the model was tested by calculating the time required to get a certain percentage of moisture in the product. The results of the above investigation will give a better insight into the dehydration technology using fluidized bed systems. The mathematical model developed will be useful in design .of any such industrial fluidized bed systems.