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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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  • ThesisItemOpen Access
    PERFORMANCE EVALUATION OF BATCH TYPE FLUIDIZED BED DRYER FOR DRYING OF KHOA & PANEER
    (AAU, Anand, 2014) CHAUDHARI, ANILKUMAR RAMJIBHAI; Dr. J. B.UPADHYAY
    India has become world leader in milk production. There is no doubt about the efforts of Indian dairy farmers who led this extravagant achievement. Milk production in the country is expected to increase at a rate of 4% and it will reach to 127.29 MT. For preparing delicious sweets & preservation of nutritious milk solids, various products from surplus milk are manufactured. Drying of milk and milk products is considered to be the best way to preserve the milk solids. It reduces water activity and thus slows down the deterioration in quality and it is the most common technique in the world of dairy and food industries. In the present project fluidized bed drying process was selected because of several advantages like ease of use, high energy efficiency, very good drying rate and lower capital and maintenance cost over many other drying techniques.