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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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2018 - 201912020 - 20211
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Subject: Dairy Engineering × Start date: 2017 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    PROCESS MECHANIZATION FOR PRODUCTION OF EXTENDED SHELF LIFE KHOA
    (DEPARTMENT OF DAIRY ENGINEERING SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Patel Ashishkumar Dhansukhbhai; Dr. Sunil Patel
    India has emerged as the world’s largest producer and consumer of the milk and milk based products. Khoa based products have been traditionally produced in Indian sub-continent since ancient times. The Traditional Indian Dairy Product (TIDP), khoa, is mostly used as a base for a variety of Indian sweets like peda, burfi, kalakand, gulabjamuns, etc. Though khoa is gaining significant importance nowadays, one major drawback is its’ limited shelf-life.
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    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.