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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
    DEVELOPMENT OF DRYING TECHNOLOGY FOR DATE PALM FRUITS USING NOVEL TECHNIQUES
    (College of Food Process ing Technology and Bio Energy Anand Agricultural University, 2020) NUKASANI SAGARIKA; Dr. S. S. KAPDI
    Date palm fruits are highly delicious and are considered as an ideal food because of its nutritional and health benefits. But the fruits are highly perishable because they contain high moisture content of around 50 to 60%. So, the moisture content of the date palm fruits has to be reduced in order to extend the shelf life. The purpose of this study was to develop a drying technology for date palm fruits using novel techniques. Two varieties of date palm fruits viz. red variety (ADP-I) and yellow variety (Barhi) were chosen for the study. Physical characteristics i.e. fruit weight, length, diameter, surface area, bulk density, true density and hardness of ADP-I variety were found to be 7.28±0.85 g, 34.7±0.23 mm, 24.4±0.90 mm, 6.7±0.47 cm2, 0.68±0.01 g/cm3, 0.93±0.06 g/cm3 and 120.166 N respectively. The chemical composition of ADP-I variety was moisture (53.51±2.20%), protein (10.98±0.56%), ash (1.96±0.14%), fat (6.40±0.45%), crude fibre (10.53±0.31%) and carbohydrates (16.62±0.73%). Similarly the physical composition of Barhi variety date palm fruits was fruit weight (15.72±2.42 g), length (46.6±0.14 mm), diameter (26.9±0.19 mm), surface area (10.70±0.75 cm2), bulk density (0.49±0.01 g/cm3), true density (0.68±0.05 g/cm3) and hardness (173.05 N).