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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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Now showing 1 - 8 of 8
  • ThesisItemOpen Access
    PERFORMANCE EVALUATION OF SOLAR ASSISTED BATCH TYPE FREEZER
    (DEPARTMENT OF DAIRY ENGINEERING SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Khant Ketankumar; Dr. Sunil Patel
    India is one of the world's fastest increasing dairy country. Dairying in India has played an important role in the socio-economic upliftment of Indian people since ancient times. Dairying has become a significant secondary source of revenue for millions of farm families. India's milk output in 2017-18 was 176.3 million tons (www.nddb.org). Demand for dairy and food products is growing day by day with population growth.
  • ThesisItemOpen Access
    PERFORMANCE EVALUATION OF MECHANIZED SYSTEM FOR MANUFACTURE OF THABDI
    (DEPARTMENT OF DAIRY ENGINEERING SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Baldha Kinjalben Govindbhai; Dr. Sunil Patel
    Milk and milk products are highly valued in Indian society and each sweetmeats has its distinctive wisdom as it was evolved through the ages, continuing the surprise the gourmet even today. In the process, the basic limitation of milk is its perishable nature and it has been tasteful overcome by preserving precious milk solids into mouth watering tit-bits.
  • ThesisItemOpen Access
    DESIGN, DEVELOPMENT AND PERFORMANCE EVALUATION OF A SOLAR BASED INCUBATION ROOM FOR FERMENTED DAIRY PRODUCTS
    (Dairy Engineering Department SMC College of Dairy Science, Anand Agricultural University, Anand, 2018) Istiyakhusen A. Chauhan; Dr. A. G. Bhadania
    Incubation at proper temperature is a mandatory step in the manufacture of fermented dairy products. The basic aim of the project was to design and develop a solar based incubation room to maintain 40-42 ºC temperature using solar thermal system in order to replace electrical air heaters which are traditionally used in dairy plants. The use of solar thermal energy not only helps in reducing the cost of energy but also contributes in combating adverse effect on environment. The performance of the various components of the solar based incubation room was also evaluated under different operating and ambient conditions.
  • ThesisItemOpen Access
    PROCESS RE-ENGINEERING FOR THE IN-CONTAINER MANUFACTURE OF KHEER
    (DEPARTMENT OF DAIRY ENGINEERING S. M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) Patel Ruchiben S.; Dr. J. B. Upadhyay
    Kheer, a cereal- based dairy delicacy, is popular throughout India. However, its limited keeping quality even under refrigeration has not allowed it to come out of the confines of the domestic kitchen. In past, several attempts have been made to extend the shelf life of kheer by, subjecting the product to sterilization in a retort but these have been of no avail. While the problems associated with thermal treatment of kheer were envisaged in the present study, to be overcome by employing a autoclave system in order to obtain a ready-to-eat kheer.
  • ThesisItemOpen Access
    PERFORMANCE EVALUATION OF FREEZE DRYER FOR MANUFACTURE OF FREEZE DRIED FRUITS AND ITS APPLICATION IN MANUFACTURE OF FRUIT CHOCOLATE CONFECTION
    (Department of Dairy Engineering Sheth M.C. College of Dairy Science Anand Agricultural University, Anand, 2017) Chaudhary Hardikkumar Karsanbhai; Dr. Sunil M. Patel
    This study was planned and conducted to develop a technology for manufacture of freeze dried fruits for use in fruit chocolate confection. In preliminary trials, freeze dried fruits pieces (guava, pineapple and strawberry) and freeze dried fruit pulps were manufactured for the preparation freeze dried fruit chocolate confection but freeze dried fruit pieces were not suitable for chocolate confection as per sensory analysis. So, freeze dried fruit pulps were selected for the manufacturing of freeze dried fruit chocolate confection.
  • ThesisItemOpen Access
    PERFORMANCE EVALUATION OF BULK MILK COOLER (BMC) WITH HEAT RECOVERY UNIT
    (DEPARTMENT OF DAIRY ENGINEERING SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) Parmar Rujul Rupsinh; Dr. J. B. Upadhyay
    The present study was under-taken for performance evaluation of bulk milk cooler (BMC) with heat recovery unit (HRU). The study was carried out using the various loading of water i.e. 100, 200, 300, 400 and 500 kg in the bulk milk cooler without and with heat recovery unit. The operation of BMC with HRU was carried out on three flow rates of water in HRU i.e. zero (50 kg water in HRU), 0.025 kg/s, and 0.05 kg/s respectively. The trials were conducted in winter and summer season for the evaluation of BMC with and without HRU at different environmental conditions.
  • ThesisItemOpen Access
    MECHANIZED MANUFACTURING OF SELECTED INDIGENOUS DAIRY PRODUCTS UTILIZING MILK POWDER
    (Department of Dairy Engineering Sheth M.C. College of Dairy Science Anand Agricultural University, Anand, 2017) Velpula Suresh; Dr. A. G. Bhadania
    The present study was under taken for process standardization and mechanization of Bottle gourd Halwa, Coconut Burfi and Rawa Burfi using milk powder. This study was carried out in three phases viz. Phase I: Standardization of recipe and the process for the preparation of Bottle gourd Halwa, Coconut Burfi and Rawa Burfi; Phase II: Optimization of process parameters and energy analysis of mechanized manufacture of Bottle gourd Halwa, Coconut Burfi and Rawa Burfi; Phase III: Evaluation of quality of these indigenous dairy products.
  • ThesisItemOpen Access
    MOISTURE SORPTION ISOTHERMS OF THE TRADITIONAL INDIAN DAIRY PRODUCT “HALVASAN”
    (AAU, 2015) Gadhavi, Jayrajsinh H; Dr. A. G. Bhadania