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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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2020 - 20214
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Subject: Dairy Engineering × End date: 2021 × Start date: 2020 × Thesis Type: M.Tech. ×
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Now showing 1 - 4 of 4
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    ThesisItemOpen Access
    DEVELOPMENT OF MECHANIZED PROCESS FOR MANUFACTURE OF MATHURA PEDA
    (DEPARTMENT OF DAIRY ENGINEERING SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Rishabh Sharma; Dr. Jaydipsinh B. Raol
    India had emerged as the world’s largest producer of milk with half of its production being used for the manufacture of different traditional milk products. For achieving uniform quality for the manufacture of these products on large scale, mechanization in production, standardization of recipe and processing conditions are inevitable.
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    ThesisItemOpen Access
    PROCESS DEVELOPMENT FOR EXTENDED SHELF-LIFE PANEER
    (DEPARTMENT OF DAIRY ENGINEERING SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Beladiya Dhruvkumar Bharatbhai; Dr. I. A. Chauhan
    India had emerged as the world’s largest producer of milk with half of its production being used for the manufacture of different traditional milk products. For achieving better quality and long shelf-life for the manufacture of these products on large scale, mechanization in production, standardization of recipe and processing conditions are inevitable.
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    ThesisItemOpen Access
    DEVELOPMENT AND PERFORMANCE EVALUATION OF MILKING VESSELS WITH COOLING SYSTEM
    (DEPARTMENT OF DAIRY ENGINEERING SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Patel Hirenkumar Ghanashyambhai; Dr. Sunil M. Patel
    India is the world leader in the milk production. Milk quality depends primarily on microbial load. Fresh raw milk temperature on milking will be around 37 °C. The milk at this temperature is ideal food for microbial growth which affects its quality and shelf life. Thus, immediate cooling of milk is crucial to control the microbial growth. Milk cooling is practiced through various system which are not feasible to cool small quantity of milk. Major milk production is from millions of small farmers. In this context, the development of suitable and feasible cooling vessel for milk cooling at production is considered. Milk cooling vessel was made from SS 304 series and performance evaluation was carried out using antifreeze solutions. To carry out performance evaluation, 15, 20 and 25 per cent calcium chloride solution; 20 and 25 per cent propylene glycol solution was selected. Optimization of antifreeze solution was based on the rate of cooling.
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    ThesisItemOpen Access
    STUDY OF SELECTED DRYING TECHNIQUES FOR READY TO RECONSTITUTE COFFEE MIX
    (DEPARTMENT OF DAIRY ENGINEERING SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) Mahla Karishmaben Manilal; Dr. C. S. Baladhiya
    This study was planned and conducted to develop a process for manufacture of a novel food product in which concentrated milk and concentrated coffee decoction is blended before drying in order to prepare a ready to reconstitute coffee mix. The study was divided in three phases as Phase I, II and III. In Phase I, optimization of processing parameters was carried out. Based on the preliminary trials, three ratios of Arabica and Robusta coffee beans (50:50, 60:40, 70:30, 80:20), three drying methods (freeze dryer, vacuum tray dryer and tray dryer) and three ratios of concentrate coffee decoction and milk (1:4, 1:5, 1:6) were selected for optimization based on the sensory scores. The optimized process parameter were Arabica and Robusta coffee beans (70:30), drying methods (vacuum tray dryer) and the ratio of concentrate coffee decoction and milk (1:5). In Phase II, heat transfer analysis and energy requirement of optimized product prepared using selected drying techniques was done. Energy consumption observed in tray drying, vacuum tray drying and freeze drying were 9.457, 11.329 and 13.125 kWh/kg of blended coffee to milk mix, respectively. The cost of 1 kg ready to reconstitute coffee mix of the tray drying, vacuum tray drying and freeze drying was found to be Rs. 752.80 (raw material cost = Rs. 686.60 and drying process cost = Rs. 66.20), Rs. 765.90 (raw material cost = Rs. 686.60 and drying process cost = Rs. 79.30) and Rs. 793.20 (raw material cost = Rs. 686.60 and drying process cost = Rs. 106.60), respectively. In Phase III, evaluation of optimized products manufactured using selected drying techniques was done. The moisture (%) and total ash (%) of all the products complied with the FSSAI (2011) standard. Chemical quality parameters of coffee decoction viz.