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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: Neel Ridhdhish Parikh × Start date: 2014 × Thesis Type: M.Tech. ×
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    ThesisItemOpen Access
    Preservation of Eggplant (Solanum melongena) Applying Osmotic and Microwave-Vacuum Drying
    (Anand Agricultural University, Anand, 2014) Neel Ridhdhish Parikh; Dr. A. K. Sharma
    The polyphenol inactivation study of sliced eggplant was carried out at different pretreatments: hot water (70 and 80 °C), steam (atmospheric pressure), microwave (0.5, 1, 2, 3 and 4 W/g) for one to five min and different chemicals- citric acid, ascorbic acid and malic acid and salts for two to seventeen min were carried out. Residual Polyphenol oxidase activity was 11.45 to 92.22 and 40.90 to 87.04 in thermal and chemical treatments, respectively. Visually best product was observed at citric acid, ascorbic acid and malic acid having concentrations of 0.1, 0.25, and 0.25 %w/v with residual activity 86.6%. The drying characteristics and quality of the eggplant slices were preserved with osmotic and microwave vacuum drying. Microwave pulsed assisted osmotic dehydration was studied for best condition of three variables, salt concentration (5, 10 and 15 % w/v), vacuum (10, 20 and 30 kPa) and dehydration time (10, 20, 30, 40, 50 and 60 min). During the osmotic treatment, pulsed microwave vacuum was applied for 1 min to the sample to enhance the water loss and solid gain. Azuara model fitted and predicted the moisture loss and solid gain by eggplant slices during osmosis.