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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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2017 - 201972020 - 20215
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Subject: Dairy Engineering × Start date: 2017 ×
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Now showing 1 - 9 of 12
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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 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
    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.
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    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.
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    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.
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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.
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    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.