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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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ThesisItem Open 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 PatelIndia 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.ThesisItem Open 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 PatelMilk 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.ThesisItem Open 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. BhadaniaIncubation 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.ThesisItem Open 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. UpadhyayKheer, 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.ThesisItem Open 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. PatelThis 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.ThesisItem Open 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. UpadhyayThe 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.ThesisItem Open 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. BhadaniaThe 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.ThesisItem Open Access A NEW METHOD FOR TREATMENT OF WHEY(AAU, Anand, 1991) Uprit, Sudhir Kumar; SHAH, C. M.White revolution in India has resulted in the impressive growth of dairies in the milk producing beds and also the off shoot growth of dairy oriented small scale industries in the agricultural beds, however unavoidable impact of the waste products from these industries is being experienced in the form of environmental pollution and needs careful consideration. Whey is liquid waste from cheese or casein section. It is very putriciable and therefore quickly pollute the environment if disposed off without treatment. In the western countries whey is being used for manufacture of several products - thereby avoiding the pollution; however, utilization of whey is only 40 per cent. In India these industries which use the whey for production are not yet established probably because of lack of financial support, economical viability etc. Therefore, it is very necessary to think of treatment of whey before it is disposed off. The present study indicates possibility of whey treatment using physicochemical process and photo-sensitized oxidation. Methodology employed includes first stage removal of suspended and colloidal solids through coagulation and sedimentation process followed by second stage of micro colloidal and dissolved organic solids removal through photo sensitized oxidation. The progress efficiency is evaluated by monitoring whey characteristics through parameters like turbidity, COD, solids (Total, volatile and fixed) etc. Physico-chemical process investigation includes the study of coagulants such as alum and ferric chloride alone and in combination with coagulant acids such as bentonite clay, catfloc T (Polyelectrolyte), sodium carbonate/sodium bicarbonate solutions etc. for coagulation of suspended and colloidal solids in the whey. Results indicate that by selection of suitable coagulant (Ferric chloride) and coagulant-aid (Bentonite clay) as much as 40 per cent total solids can be removed, while volatile solids to an extent of 35 to 40 per cent as indicated through COD/volatlle solids reduction. Prerequisite to the use of coagulant is the adjustment of pH values in the effective pH range of the coagulants, which is effectively achieved by the addition of selective alkali like sodium carbonate. Whey after the 1st stage treatment still having high COD value requires further treatment, for maximum stabilization of waste. Second stage i*nvestigation includes photosensitized oxidation of these remaining dissolved and micro colloidal solids remained in the whey. The working principle of the process is activation of methylene blue through light and using this activated methylene blue in presence of oxygen for the oxidation/ stabilization of organic matter present in the whey. The process application to the whey is studied under the various environmental conditions in the experimental runs. Results of investigative work are encouraging and show,; that at optimum methylene blue dosage I . e . , 120 removed mg/1, about sixteen per cent of organic matter removed as indicated by COD in twelve hours can be achieved when experiments were conducted under artificial light. With the help of sedimentation followed by photosensitized oxidation the whey can be treated and improved in its characteristics by the removal or stabilization of almost 90 to 92 per cent of organic matter. The treated whey still has non-permissible organic matter to the tune of 4000 to 5000 mg/1 as indicated by COD. Subject to availability of sufficient quantities of water flow^ treated whey can be disposed off by dilution. Alternatively it is necessary to treat this final product by mixing it with other waste water stream (having low organic content) of the dairy waste through conventional treatment units.ThesisItem Open 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.
