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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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2008 - 200982010 - 201417
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Subject: Food Science and Technology × End date: 2014 × Type: Thesis ×
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Now showing 1 - 9 of 25
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    ThesisItemOpen Access
    PROCESS TECHNOLOGY FOR SORGHUM BASED SOY ENRICHED EXTRUDED PRODUCT
    (Anand Agricultural University, Anand, 2014) VAHORA ROMINKUMAR; Dr. R. F. Sutar
    Grain characteristics relevant for suitability for extrusion, in respect of three varieties of sorghum were studied. Linjer goti variety grown around Surat and nearby areas was found to have suitable extrusion characteristics. The present study was undertaken for utilization of millet in extrusion using sorghum (Sorghum bicolor L.). Defatted soy flour incorporation in Sorghum flour prepared from Linjer goti was carried out to obtain nutritious millet pulse blend for extrusion cooking. Flours were stored in air tight containers at room temperature. The experiments were carried out with six different variables sorghum flour (50-70%), corn flour (10-30%) and defatted soy flour (5-20%) and machine parameters were barrel temperature (100 – 140 °C) , screw speed (250 – 400 rpm) and moisture content of (12- 18%)using cross mixture design.
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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.
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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
    ENERGY CONSERVATION IN CHOCOLATE PLANT
    (Anand Agricultural University, Anand, 2008) Singh Amitkumar Surendra; 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 polices, the food processing industry is facing challenges both in terms of quality and cost competitiveness and striving to find out the ways and means to reduce resource consumption and improve the plant performance. As operations performed in food processing plants especially in chocolate plants are quite energy intensive, the check on energy usage is in priority concern. Engineering services in food plants is considered as the area where simple plant optimisation measures can lead to substantial and almost immediate savings. In chocolate manufacturing plants, electricity is the main energy utilized for carrying out different processes. The electrical energy is utilized for operation of machinery involved in processes such as prime movers, refrigeration units, lighting, compressed air etc.
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    ThesisItemOpen Access
    STUDIES ON PRECOOLING OF MANGO (MANGIFERA INDICA) CV NEELAM FOR EXTENSION OF SHELF-LIFE
    (Anand Agricultural University, 2008) NANDKISHOR VANSING PATIL; Dr, R.F. Sutar
    The present investigation entitled “Studies on precooling of mango (mangifera indica) cv neelam for extension of shelflife “was conducted with three precooling methods and three storage temperature, with three replications in Completely Randomised Design. The mango fruit cv. Neelam was precooled by dipping in chilled water, hydrocoling and forced air cooling. After precooling mango fruit were stored in cold store (13 0C at 85 to 90 per cent humidity), evaporative cooled storage and at room temperature.
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    ThesisItemOpen Access
    STUDIES OF SODIUM CASEINATE AS AN EDIBLE COATING MATERIAL ON SHELF LIFE OF TOMATO FRUIT
    (Anand Agricultural University, Anand, 2008) GOVIND P. TAGALPALLEWAR; Dr. R. F. SUTAR
    Edible coatings have been applied to food for centuries or perhaps millennia. Practice of packaging foodstuff with an edible coating is nature’s way of protecting certain foods. The protective functions served by the edible protein film include oxygen, moisture barrier, control of flavour and other volatile migration, and prevention or control of photo degradation viz. oxidation. Milk proteins were shown to have better barrier properties to mass transfer at high relative humidity than starch or vegetable proteins. In addition to their nutritional value, milk proteins, such as casein, have several key physical characteristics for effective performance in edible films, such as their solubility in water and ability to act as emulsifiers. Caseinate films are attractive for use on food products because of their transparent, flexible and bland nature. They are already used for coatings of fruits, vegetables and cheese, as well as in food packaging. Sodium caseinate has a desirable flavor and shows excellent water-holding property. Fruits and vegetables are amongst most important foods of mankind as they are not only nutritive but are also indispensable for maintenance of health
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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
    Studies on Standardization of Wheatgrass Juice Extraction Process
    (Anand Agricultural University, Anand, 2009) Trivedi Ankita Vipulbhai; Dr. R. F. Sutar
    The primary form of food is grass and it is a balanced food containing a broad spectrum of high quality vegetable nutrition. Wheatgrass (Triticum aestivum) refers to the young grass of the common wheat plant. As a food wheatgrass is very nourishing and restorative with such a complete range of nutrient. The wheatgrass juice is prepared and consumed in most households in India as a preventive and curative remedy for various kinds of diseases. The juicers available for extraction of wheatgrass juice are blender, centrifugal juicer and masticating (single screw) juicer. Very little review is available on the efficiency of three juice extraction in terms of juice yield, retention of essential nutrients like ascorbic acid, chlorophyll, antioxidants etc. Therefore, the present investigation was undertaken to standardize the extraction process of wheatgrass juice.