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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 EVALUATION OF SELECTED TECHNOLOGICAL PARAMETERS FOR THE MANUFACTURE OF CHHASH(AAU, Anand, 2003) VENKATRAO, ALAPARTHI; SOLANKY, M. J.The present study was planned and conducted to evaluate certain technological parameters of Chhash manufacture. The experiment was divided into four phases. In the first phase, preliminary trials were conducted to screen various starter cultures (HST + LBW (1:1), MD2 + D3+ MD8 (1:1:1), MD2+ LBW (1:1), D3 + LBW (1:1), MD8 + LBW (1:1) and Wisbee) used for dahi making and Streptococcus thermophilus (HST) and Lactobacillus delbruckii sub sp.bulgaricus (LBW) in the ratio of 1:1 at a rate of 2.0% (v/v) of milk was found to give a good quality dahi. This was followed by selection of optimum level of TMS (5.0, 6.0 and 7.0%) and level of acidity (levels 0.5, 0.6 and 0.7% L.A.) in Chhash. For preparing Chhash, curd was stirred, mixed with equal amount of pasteurized water, heated to 60°C, homogenized at 100 Kg/cm2 and cooled to below 7°C. From the nine combinations tried, Chhash made with 7.0% TMS and 0.6% LA. was most preferred. During the second phase, selection of type and concentration of stabilizer, added to Chhash before thermal processing, for improving the body and texture characteristics and to prevent / minimize whey separation during processing and subsequent storage was attempted. From the stabilizers evaluated (viz. CMC, sodium alginate and guar gum all were employed at 0.05 and 0.1% (w/v) of Chhash), sodium alginate @0.05% was found to bring about significant improvement in the sensoric quality of Chhash followed by guar gum (0.05%), both were statistically at par. The stabilizers did not significantly affect the flavour of Chhash. The higher levels employed were found to affect body and texture score adversely. The preference order was observed as sodium alginate (0.05%) > guar gum (0.05%) > sodium alginate (0.1%) > guar gum (0.1%) > Control > CMC (0.05%) > CMC (0.1%). Chhash possessing viscosity in the range of 15 to 20 cP was preferred by the judging panel. Though, CMC provided viscosity in this range, the product was found to score less than the Control mainly because of slight coarse texture. In the third phase, heat treatment of Chhash was attempted by using batch as well as continuous method like HTST with a view to improve its shelf life. In the batch method Chhash was heated to 65°, 70° and 75°C for 5 min, while in HTST the same temperatures for 16 sec were tried; up stream homogenization was followed during this study. The Control (homogenized at 60°C and cooled immediately), and all experimental samples were stored at 37± 2°C and 7±1°C till their spoilage. During storage, a marginal increase in acidity and decrease in pH were observed in both samples of Chhash, which were heat treated either in batch or continuous method. The FFA content (μ equi. /ml) also tended to increase during storage. Both of these changes were found to proceed faster at the higher temperature of storage. The soluble nitrogen content (%) increased during storage, but the increase was found to proceed at a faster rate at lower temperature of storage, which may be attributed to the enzymes elaborated by surviving obligatory psychotrophs in Chhash. All the chemical changes were restricted by the thermal treatments employed and were minimum in case of Chhash thermally processed at 75°C for 5 min in case of batch method and 75°C for 16 sec in case of continuous method. Thermal treatment caused reduction in lactic count of 1.03 and 4.0 log cycles in case of Control and all experimental samples (Viz. CB65, CC65, CB70 CC70, CB75 and CC75) respectively. The reduction in SPC were 0.64, 1.97 (1.957), 1.98 (1.97) and 1.99 (1.99) log cycles respectively in Control, CB65 (CC65), CB70 (CC70), and CB75 (CC75). The lactic organisms and SPC were found to increase during storage and the rate of their growth was higher at the higher temperature of storage. The storage changes were foynd to be restricted by increasing the intensity of heat treatment. Yeast and mold were found to appear in Chhash during extended storage indicating post heat treatment contamination of the product, while the coliforms were observed to be absent in fresh as well as stored product. The shelf life of Control, CB65 (CC65), CB70 (CC70) and CB75 (CC75) stored at 37±2°C was found to be 2, 3, 4 and 5 days respectively. The corresponding values at 7+1 °C were 4, 8, 10 and 12 days respectively. The flavour and colour and appearance characteristics were affected during extended storage of the product. In the final phase of the experiment incorporation of whey. Cumin and common salt into Chhash were tried. Among the different whey types (i.e. Cheddar, Chhanna and Shrikhand whey) and levels (10, 20 and 30% (v/v) of dahi) tried, whey irrespective of its type up to a level of 20% (v/v) of dahi did not affect the sensory qualities of Chhash. However, Cheddar cheese whey preferred over other two types of whey. Cumin (Jira) was added in two different forms (roasted and non roasted form) at three different levels (0.3, 0.4 and 0.5% (w/v) of Chhash). Roasted Jira most preferred at a level of 0.4% (w/v). Salt was also tried at 0.3, 0.4 and 0.5% (w/v) of Chhash and 0.5% level improves the sensory characteristics (flavour) of Chhash. Further, Cumin and salt extended the storage life of CB75 (75°C for 5 min) by two more days i.e. 14 days against 12 days without Cumin and salt. The approximate cost of Chhash (CB75 with additives) was found to be Rs.0.92 per 200 ml sachet.ThesisItem Open Access DEVELOPMENT AND PERFORMANCE EVALUATION OF PILOT MODEL FOR MECHANIZATION OF SANDESH MAKING(AAU, Anand, 2003) PATEL, JAIMINKUMAR S.; Bhadania, A. G.Sandesh, a traditional Indian dairy product has considerable market potential, as the milk utilized for the manufacture of sandesh is higher than the milk handled by organized dairy sectors. The organized dairy plants have shown interest for the manufacture of sandesh which requires suitable mechanized equipment for commercial application. The know-how of sandesh making has remained in the hand of halwais (Sen, 1987), and hence no adequate information has been available for processing as well as no improved equipment has been developed for mechanization of the process. Keeping these aspects in view the present work was under taken to develop a sandesh making machine and to evaluate the performance of the machine. The present work covers development of a batch type scraped surface heat exchanger (SSHE) and its components, evaluation of heat transfer behaviour and determination heat transfer co-efficients. The product prepared under different operating conditions was also evaluated for its chemical and sensory attributes. The shelf life of the product was evaluated at room temperature as well as under refrigerated conditions. The sandesh making machine consists of a SSHE, spring loaded scraper blade with Teflon edge and drive for the scraper assembly. The present design of the SSHE performs kneading of chhana-sugar mixture and cooking of the mixture in the unit. The performance of the SSHE was evaluated under different operating conditions of the machine. The effect of various parameters like initial moisture content of chhana, batch size, scraper speed on heat transfer performance and quality of the product was evaluated.ThesisItem Open Access PREPARATION OF LACTOSE HYDROLYZED WHEY BEVERAGE(AAU, Anand, 2004) Deosarkar, Shital S.; Prajapati, P. S.The present study was planned and conducted to prepare a lactose hydrolyzed whey beverage. Preliminary trials were conducted to select the rate of addition of lactase enzyme (Maxilact L 2000 from K. marixanus var. lactis) and suitable conditions for lactose hydrolysis were tried. About 80 % hydrolysis of lactose in whey was achieved wher lactase enzyme @ 0.4 ml / lit of whey was added. The pH of the whey was adjusted to 6.6 and hydrolysis was carried out at 37°C / 4 hr. The performance of lactase enzyme was compared in both whey and permeate. The performance of enzyme was superior ir permeate compared to whey. In the first phase, effect of different types of whey media, namely whey (W) hydrolyzed whey (HW), permeate (P) and hydrolyzed permeate (HP) with two stabilizers viz. CMC and guar gum @ 0.1 % on body, sedimentation and cloudiness of beverages were studied. From the stabilizers evaluated, guar gum @ 0.1 % was found to improve the sensory quality of beverage significantly and lactose hydrolyzed permeate was preferred as a suitable medium. In the second phase of experiment, two flavours (mango pulp and pineapple juice) were tried in different basic media (W, HW, P and HP) at a level of 15 % for the preparation of beverages. Mango flavour was preferred over pineapple flavour and lactose hydrolyzed permeate (HP) was found the most superior, based on sensory characteristics. In the next phase, two types of flavours (mango and pineapple), two sugar levels (5 % and 7 %), and two levels of stabilizer, guar gum (@ 0.1 and 0.2 %) were explored for the preparation of lactose hydrolyzed permeate beverage. The beverages were subjected to sensor evaluation by trained panel of judges. The richness as well as other sensory characteristics of mango pulp containing beverages were highly accepted with 5 % sugar and 0.1 % level of guar gum. The required tartness in beverage was obtained with the addition of citric acid. The pasteuri; id (72°C / 15 sec) beverages containing either sorbic acid or sodium benzoate at .06 % and 0.03 % (w / v) as a preservatives and control samples were packed in preformed sanitized pouches and stored at refrigerated temperature (7±1°C) to study shelf life of the beverage. During storage, the pH of beverages decreased, acidity increased and SPC and yeast and mould count also increased. These changes were greater in case of control sample compared to beverages containing either sodium benzoate or sorbic acid. It was further found that control sample had a shelf life of 14 days and beverages containing sodium benzoate and sorbic acid had a shelf life of 35 days, however, sodium benzoate was more effective as preservative than sorbic acid. The beverages prepared from the lactose hydrolyzed permeate with mango pulp as flavour, sugar at 5 %, guar gum at 0.1 % and sodium benzoate @ 0.03 % were adjudged as the best. The consumer preferences for the experimental beverage and a market sample revealed that 89 % of consumers extremely liked the beverage as against the market sample, which was liked by only 25 % of the consumers. The estimated cost of production per 200 ml pouch of beverage worked out to be Rs. 2.32 /-.ThesisItem Open Access PREPARATION OF LACTOSE HYDROLYZED WHEY BEVERAGE(AAU, Anand, 2004) Deosarkar, Shital S.; Prajapati, P. S.The present study was planned and conducted to prepare a lactose hydrolyzed whey beverage. Preliminary trials were conducted to select the rate of addition of lactase enzyme (Maxilact L 2000 from K. mahxanus var. lactis) and suitable conditions for lactose hydrolysis were tried. About 80 % hydrolysis of lactose in whey was achieved when lactase enzyme @ 0.4 ml / lit of whey was added. The pH of the whey was adjusted to 6.6 and hydrolysis was carried out at 37°C / 4 hr. The performance of lactase enzyme was compared in both whey and permeate. The performance of enzyme was superior in permeate compared to whey. In the first phase, effect of different types of whey media, namely whey (W), hydrolyzed whey (HW), permeate (P) and hydrolyzed permeate (HP) with two stabilizers viz. CMC and guar gum @ 0.1 % on body, sedimentation and cloudiness of beverages were studied. From the stabilizers evaluated, guar gum @ 0.1 % was found to improve the sensory quality of beverage significantly and lactose hydrolyzed permeate was preferred as a suitable medium. In the second phase of experiment, two flavours (mango pulp and pineapple juice) were tried in different basic media (W, HW, P and HP) at a level of 15 % for the preparation of beverages. Mango flavour was preferred over pineapple flavour and lactose hydrolyzed permeate (HP) was found the most superior, based on sensory characteristics. In the next phase, two types of flavours (mango and pineapple), two sugar levels (5 % and 7 %), and two levels of stabilizer, guar gum (@ 0.1 and 0.2 %) were explored for the preparation of lactose hydrolyzed permeate beverage. The beverages were subjected to sensory evaluation by trained panel of judges. The richness as well as other sensory characteristics of mango pulp containing beverages were highly accepted with 5 % sugar and 0.1 % level of guar gum. The required tartness in beverage was obtained with the addition of citric acid. The pasteurized (72°C / 15 sec) beverages containing either sorbic acid or sodium benzoate at 0.06 % and 0.03 % (w / v) as a preservatives and control samples were packed in preformed sanitized pouches and stored at refrigerated temperature (7±1°C) to study shelf life of the beverage. During storage, the pH of beverages decreased, acidity increased and SPC and yeast and mould count also increased. These changes were greater in case of control sample compared to beverages containing either sodium benzoate or sorbic acid. It was further found that control sample had a shelf life of 14 days and beverages containing sodium benzoate and sorbic acid had a shelf life of 35 days, however, sodium benzoate was more effective as preservative than sorbic acid. The beverages prepared from the lactose hydrolyzed permeate with mango pulp as flavour, sugar at 5 %, guar gum at 0.1 % and sodium benzoate @ 0.03 % were adjudged as the best. The consumer preferences for the experimental beverage and a market sample revealed that 89 % of consumers extremely liked the beverage as against the market sample, which was liked by only 25 % of the consumers. The estimated cost of production per 200 ml pouch of beverage worked out to be Rs. 2.32 /-.ThesisItem Open Access DEVELOPMENT OF PILOT MODEL FOR BASUNDI MAKING AND ITS PERFORMANCE EVALUATION(AAU, Anand, 2001) TELLABATI, RAJASEKHAR; Shah, B. P.Basundi is a sweetened milk product popular in Gujarat, Maharashtra and part of Kaniataka and Andhra Pradesh. The current method for manufacture of indigenous dairy product-basundi is based on the technique that has remained essentially unchanged over the ages. The work on Basundi making gained a boost in recent years as a result of emphasis was put for the manufacture of indigenous milk products in the organized sectors. Scraped Surface Heat Exchanger is more suitable for heat transfer to viscous and heat sensitive products. The mechanical action of blades on the heating surface safe guards against the fouling and reduces the span of residence time. Search of literature does not reveal details regarding design aspects of basundi making machine. Therefore, in the present work an attempt has been made to develop a mechanized pilot model for basundi making and evaluate its performance. Three pilot models viz. Cylindrical type. Conical type and karahi type were developed for basundi making on the principle of Scraped Surface Heat Exchanger (SSHE). The special features of the pilot model are: (a) Heat is supplied to the SSHE or rotating bowl through the burner from fuel gas (LPG). The rotation of SSHE avoids concentration of flame at one place, which distributes the temperature and reduces the burning of the product, (b) It is provided with static scraper blades having spring tension, which maintain required scraping pressure on the SSHE surface for effective surface scraping, (c) The SSHE having bushing is fixed on rotating shaft, which is coupled with an electric motor. This facilitates uniform rotation of the SSHE along with its easy removal from the shaft for thorough cleaning. All the models were tested for basundi making and their heat transfer behaviour at different operating conditions. Heat transfer and energy consumption were estimated for design optimization and to generate information for optimum operating conditions of the machine. The preliminary trials were conducted for basundi making in cylindrical type SSHE. Looking to the parameters involved in the system, two more SSHEs viz., S.S. conical type and M.S. Karahi type were designed and fabricated. It was observed that the overall heat transfer coefficient for Karahi type of SSHE is higher than Conical SSHE, which is higher than Cylindrical type SSHE. The average overall heat transfer coefficient values were observed as 2023 to 2236 W/m2 K; 1597 to 1810 W/m2K and 798.0 to 1065 W/m2 K for Karahi type. Conical type, Cylindrical type SSHE respectively. With increase in the experimental time, TS of the milk was gradually increased due to evaporation of water from the milk.