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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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2009 - 200922010 - 20144
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Subject: Food Science and Technology × End date: 2014 × Type: Thesis × Thesis Type: M.Tech ×
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Now showing 1 - 6 of 6
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    ThesisItemOpen Access
    SUPERCRITICAL FLUID EXTRACTION OF ESSENTIAL OIL FROM CURRY LEAVES
    (Anand Agricultural University, Anand, 2014) ANILKUMAR. S. I; Dr. R. V. Prasad
    Murraya koenigii (L.) Spreng belongs to family Rutaceae is a deciduous to semievergreen aromatic tree in India, Bangladesh, Nepal, Malaysia, Sri Lanka and Burma. It is commonly known as ‘curry patta’ and is popular as a spice and condiment in south India. It has specific aromatic odor because of the presence of essential oil, mainly concentrated in leaf, and is used for various purposes in food and pharmaceutical industry. The present investigation was undertaken to optimize supercritical fluid extraction parameters to obtain superior quality of curry essential oil. The percent moisture, ash, protein, carbohydrate, crude fat and crude fiber of fresh curry leaves was observed to be 65.21, 3.9, 5.65, 15.99, 0.82, and 7.06 respectively. The effects of temperature (35, 40, 45, 50 and 55 °C), pressure (100, 150, 200, 250 and 300 bar), dynamic time (20, 37.7, 55, 72.5 and 90 min) and particle size (0.2, 0.4, 0.6, 0.8 and 1.0 mm) were evaluated with respect to the essential oil yield and the β- caryophyllene in essential oil
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    ThesisItemOpen Access
    ENERGY AUDIT IN ONION DEHYDRATION PLANT
    (Anand Agricultural University, Anand, 2014) ANIL KUMAR; Dr. S. S. Kapdi
    The present global scenario of energy crisis has forced food processing industry to become more energy conscious. With liberalisation of industrial policy, the food processing industry is facing challenges both in terms of quality and plant performance. As operations performed in food processing plants especially in onion processing line are quite energy intensive, the check on energy usage is in priority concern. Engineering services in food plants are considered as the area where simple plant optimization measures can lead to substantial and almost immediate savings. In onion processing line, electricity was the main energy utilized for operation of machineries, such as prime movers, dehumidification system, chilled water system and compressed air system while the thermal energy was used for drying of onion
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    ThesisItemOpen Access
    DEVELOPMENT OF A HIGH PROTEIN OKARA BASED EXTRUDED SNACK FOOD
    (Anand Agricultural University, Anand, 2009) MISTRY KUNAL KISHORKUMAR; Dr. R.F. SUTAR
    Okara or soy residue is a by-product of soymilk production process. It has been found that okara protein is generally of higher quality than that obtained from other soy products both in terms of the protein efficiency ratio and the essential amino acid to total amino acid ratio and hence, it may prove as a suitable ingredient for nutritional enrichment of cereal-based products. The present investigation entitled “Development of High
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    ThesisItemOpen Access
    CHARACTERIZATION OF EXOPOLYSACCHARIDES FROM LACTIC ACID BACTERIAL ISOLATES
    (Anand Agricultural University, Anand, 2009) ARTI T. PATEL; Dr. J. B. Prajapati
    Lactic Acid Bacteria (LAB) are widely used in the dairy and food industries from centuries. They play crucial role in food fermentation processes. Apart from production of lactic acid, flavouring compounds and bacteriocins; several strains of LAB secrete extracellular polysaccharides in favourable environments. In food industry, microbial EPS are used as thickeners or viscosifiers, stabilizing or emulsifying agents, texturizers, etc. EPS can find important place in health promotion too.
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    ThesisItemOpen Access
    DEVELOPMENT OF JUICE EXTRACTION PROCESS FOR AONLA FRUIT
    (Anand Agricultural University, Anand, 2010) BAKER NINAN FENN; Dr. D.C.Joshi
    The present investigation entitled “Development of juice extraction technique for aonla fruit” was conducted with a broad aim of developing and standardizing the technology for production of aonla juice. The processes were selected in such a way to use them in both at cottage level as well as in the scaled-up version for commercial production of vitamin C rich aonla juice. The aonla fruits were given pre-treatment of blanching either by hot water treatment at different temperatures and time intervals (i.e. 85-100 °C and 2-8 min); or steam blanching at different time intervals (2-8 min). The treatment was standardized based on juice recovery and ascorbic acid content in the juice. Once the blanching was standardized, the fruits were shredded and the seeds were separated. The shreds were pulverized and then passed through various juice extraction machines such as basket centrifuge, fruit pulper, screw type juice extractor and hydraulic press. The steam blanching of aonla fruits for 2 minutes resulted in more quantity of juice (i.e. 51 % juice recovery
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    ThesisItemOpen Access
    DEVELOPMENT OF LOW FAT BISCUIT USING FAT REPLACERS
    (Anand Agricultural University, Anand, 2010) Padhiar Hitendrasinh Natvarsinh; Dr. K. B. Kamaliya
    Biscuits were assumed as sick-man's diet in earlier days. Now, it has become one of the most loved fast food products for every age group. Biscuits are easy to carry, tasty to eat and reasonable at cost. Soft dough biscuits normally contain high amounts of fat ranging from 15 to 25%. Fats are the third largest components after flour and sugar in the bakery products. Fat is still the number one nutritional concern for the most people because the continuous consumption of fat may lead to certain major health disorders such as cardiovascular diseases, obesity, hypertension, some type of cancer, high blood cholesterol etc. To minimize such diseases mainly caused due to excess fat, it is necessary to develop low fat bakery products which would also be useful to maintain the well being of the masses. To reduce the fat content, different types of fat replacers can be used for the production of low fat bakery products. Thus, the present investigation was undertaken to develop low fat biscuits. In the study fat (Shortening) was replaced with different