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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 DEVELOPMENT AND PERFORMANCE EVALUATION OF CONTINUOUS KHOA MAKING MACHINE(AAU, Anand, 1998) BHADANIA, AMRUTLAL GORDHANBHAI; Shah, U. S.Khoa, a traditional Indian dairy product has considerable market potential as the milk utilized for the manufacture of khoa is higher than the milk handled by organized dairy sectors. The organized dairy plant have shown interest for the manufacture of khoa which requires suitable mechanized equipment for commercial application It has been also suggested by many research worker and policy makers to find alternative method for the continuous manufacture of khoa. Keeping these aspects in view the present work was under taken to develop a continuous khoa making machine and to evaluate the performance of the machine. The present work covers development of three stage scraped surface heat exchanger (SSHE) and its components, evaluation of heat transfer behaviour and determination heat transfer co-efficients, development of co-relationship between heat transfer and various operating parameters like scraper speed, steam pressure, milk flow rate, etc., estimation of energy requirement and energy analysis of the process. The product prepared under different operating conditions was also evaluated for its chemical, sensory and rheological attributes. The shelf life of the product was also evaluated at room temperature as well as under refrigerated conditions. The suitability of khoa prepared in the continuous khoa making machine for the manufacture of khoa based sweets was also evaluated. The design of the continuous khoa making machine which consists of three SSHE (denoted as HE1, HE2 and HE3), Teflon coated spring loaded scraper assemblies, drive for scraper assemblies and constant milk supply arrangement can be successfully used for the manufacture of khoa from milk and from vacuum concentrated milk. The present design offers advantage of gravity flow and it is easy to control the operating variables as the milk is concentrated in three stages. The overall heat transfer co-efficients (U-values) under different operating conditions were determined by using a Fourier's heat flow equation, Q = UxAx(Ts-Tp). The U-value during manufacture of khoa depends on the milk flow rate, steam pressure, scraper speed, TS of the feed and changes in the properties of milk in each stage of concentration. The U-values obtained ranged from 725.43 to 999.64 W/m2°K in HE1, 497.48 to 712.65 W/m2°K in HE2 and 318.33 to 554.57 W/m2°K in HE3 under different operating conditions of the khoa making machine. The U-value decreased from HE1 to HE3 due to reduction in mass flow rate on concentration together with increase in TS in the subsequent stages. The rates of evaporation and U-values decreased as the TS of milk increased in the khoa making machine. Linear regression equations were obtained between TS of milk and U-values under different operating conditions which are useful to predict the U-value at different TS during the process. The graphical method, based on Nusselt theory and experimental values of AT and U, used to determine steam side film heat transfer co-efficient (ho) and steam side wall temperature (Tw) is simple to adopt in similar heat exchangers. The values of ho obtained in HE1, HE2 and HE3 were 10700, 11850 and 14625 W/m2°K respectively at 98.1 Kpa steam pressure. The feed rate is not anindependent variable as it depends on the rate of evaporation which is governed by various operating parameters of the machine during manufecture of khoa. Therefore, the output of khoa depends on the rate of feed achieved, TS of the feed and final moisture content of the product. The output of khoa was 11.1 kg/h when TS of milk was 13.73 %. The output rate increase to 25.1 kg/h and 38.2 kg/h when vacuum concentrated milk of 23.77 % TS and 35.08 % TS were used respectively.ThesisItem Open Access PROCESS STANDARDIZATION FOR MANUFACTURE OF MOZZARELLA CHEESE ANALOGUE(AAU, Anand, 1998) Jana, ATANU H.; UPADHYAY, K. G.The present investigation was carried out with a view to develop a cost-effective formulation and technology for Mozzarella cheese analogue (MCA) using acid casein as the protein source and vegetable oil as the fat source along with other functional additives and flavouring. The study was undertaken in ten phases which involved : developing a tentative formulation and process for MCA (Phase-)), selection of protein source (Phase-ll), selection of type of milk for casein manufacture (Phase-Ill), selection of fat source (Phase-IV), selection of stabilizer (Phase-V), selection cf acidulant (Phase-VI), selection of emulsifier (Phase-VII), flavour improvement of cheese analogue (Phase-VIII), comparison of MCA with natural Mozzarella cheese including storage changes (Phase-IX) and assess t ie cost-effectiveness of MCA (Phase-X). The analogue and natural Mozzarella cheeses were evaluated for their proximate composition, organoleptic quality, Instron texture profile, baking qualities, suitability as a pizza topping and microbiological status. The standardized process involved : 1 Dissolving the dry mixture of casein, pre-gelatinized starch and stabilizer in partly acidified hot (77°C) vyater containing emulsifying salts and calcium chloride. 2. Incorporating the remaining acid solution in instalments in the case instarch dough, followed by addition and emulsification of a warm (45°C) melted blend of vegetable oil, hydrogenated fat and oil-based cheese essence in such matrix. 3. The final stage involved heating the mass gently to around 80-82°C to obtain a stringy, 'hot, plastic mass which is subsequently cooled to 6°C, kept overnight to congeal and finally packaged in polyethylene bags. The screening of various ingredients for their suitability was undertaken in Phase-ll to Phase-VII, each time using the same rate of addition of each ingredient as employed in Phase-I. The final formulation adopted as per findings of Phase-ll to Phase-Vll and used subsequently in Phase-VIII and Phase-lX was as follows : (i) corn oil-hydrogenated vegetable oil blend (45:5,5, w/w) - 12.50 per cent, (ii) buffalo milk dried acid casein - 21.00 per cent, (ill) pre-gelatinized starch - 5.00 per cent, (iv) xanthan gumiocust bean gum blend (1:1, w/w) - 0.42 per cent, (v) lecithin - 0.15 per cent, (vi) emulsifying salts (tri-sodium citrate plus di-sodium hydrogen phosphate, idihydrate, 1:1.75,w/w) - 2.50 per cent, (vii) acidulant (lactic acid) - 0.27 per cent, (viii) calcium chloride, dihydrate - 0.36 per cent, (ix) common salt (NaCl) 1.10 per cent, (x) cheese essence (Dragoco) as oil-based (essence:oil, (0.9:10,v/v) - 0.30 per cent and (xi) water - 56.40 per cent. In Phase-VIII, it was found that part-substitution of analogue cheese vith natural Mozzarella (made by NDRI process) cheese (i.e. analogue : natural cheese, 90:10,W/w) with concomitant changes in the other ingredients of the analogue formulation, fortified with 50.0 per cent of the cheese essence of that added in pure analogue formulation helped in improving the flavour profile of the analogue. The comparison of the MCAs (i.e. pure and part-natural) with natural Mozzarella cheeses (i.e. GAU and NDRI) was carried out in phase-IX of the study, which also included the storage changes. The findings revealed that a 'rair grade' quality MCA could be made from buffalo milk dried casein which had similar composition (except for moisture, fat, pH and ash) and microbiological status to those of natural Mozzarella cheeses, both when fresh and upon storage. The analogue cheeses had significantly higher meltability (conventional oven method) and rating for melting and chewiness on pizza but significantly lower cohesiveness, springiness and chewiness, and body and texture and flavour sensory score than those of natural Mozzarella cheeses. The textural adhesiveness was observed only in case of analogue cheeses. It was found that except for certain properties (i.e. pH, acid degree value, chewiness, gumminess, fat leakage and fork stretch), the analogue cheeses and natural Mozzarella cheeses had comparable storability during refrigerated storage (i.e. at 6 ± 1°C) up to 30 days; the differences did not reflect adversely on the performance of product on pizza. The analogue cheeses had some of the pizza-related properties superior to those of natural Mozzarella'cheeses when fresh and remained so even after refrigerated storage of 1 month. In contrast, the natural Mozzarella cheeses required refrigerated storage of few weeks to improve their pizza related properties. The analogue cheeses were considerably cheaper than the natural Mozzarella cheeses i.e. pure analogue and part-natural analogue were respectively about 59.37 and 52.54 per cent cheaper than the two natural Mozzarella cheeses. It is, therefore, concluded that production of analogue cheeses, especially for our country, seems lucrative as against natural Mozzarella cheese since the former product can be priced affordably. However, there still exits a scope in further improving the appearance and flavour of the MCA to er hence its acceptability. The formulation and the process standardized for Mozzarella cheese analogue manufacture is recommended for commercial / industrial exploitation.ThesisItem Open Access DESIGN AND DEVELOPMENT OF A SPOUTED FLUIDIZED BED DRYER FOR DRYING OF MILK(AAU, Anand, 1998) Upadhyay, Janakkumar Balmukund; Shah, U. S.Conventionally, in the organized dairy plants milk powder is manufactured by using a multistage condensing plant and a two-stage drying plant. Here the second stage of the drying plant is a fluidized bed dryer. This system of drying is having higher capacity and needs high headroom, high capital and building cost. For the small scale, medium scale and educational institute it is not economically feasible to have such a plant. Search of literature does not reveal details of design aspects of fluid bed dryer using an inert bed. Therefore, in the present work, using dimensional analysis, an equation in the form of P=kQ is developed as a mathematical model. Generally, the conventional fluid bed dryer is used for drying of low moisture powder to the final moisture level or for manufacture of instant powder, as final stage dryer in a spray dryer. Modified fluid bed dryer system, manufactured at SMC College of Dairy Science, Anand was tested for drying of liquid milk to milk powder. Literature is indicating that such plant is capable of handling drying of other food products and it can dry liquid products having T.S. range of Ito 50. In this system the bed of inert material works as the fluid bed and the drying of milk takes place on the surface of the bids in the form of a thin dried film Dried product is subsequently separated out from the surface because of vigorous spouting of bed and shearing action between the bids. The separated milk powder is conveyed to the cyclone separator along with the air. The mathematical model developed was tested on the modified fluid bed dryer system for checking various performance factors, which were considered useful in the design of the system as well as the process line.