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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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Subject: Food Science and Technology × Author: Archa Nimeshkumar Shah × End date: 2016 × Type: Thesis ×
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    ThesisItemOpen Access
    CRYOGENIC GRINDING FOR PRODUCTION OF SUPERIOR QUALITY CARDAMOM SEED POWDER
    (Anand Agricultural University, Anand, 2016) Archa Nimeshkumar Shah; Dr. D. C. Joshi
    Cardamom known as “Queen of Spices” have peculiar aroma and taste due to volatile oil present in it. It contains about 8% volatile oil. The basic cardamom aroma is produced by a combination of the major components, α-terpinyl acetate and 1, 8 cineole and linalool. Grinding is a very important step in the post-harvest processing of spices, requiring special attention in order not to lose the aroma and flavour compounds present in them. During grinding, there is friction between the seeds and grinder, which leads to rise in temperature inside the grinder. The temperature may vary from 42 to 920C, resulting into loss of volatile content of the species, deterioration of colour, and ultimately results in poor quality of the product.