Thumbnail Image

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.

Browse

20164
Reset filters
Subject: Food Science and Technology × End date: 2016 × Start date: 2016 × Type: Thesis × Thesis Type: M.Tech ×
Reset filters

Search Results

Now showing 1 - 4 of 4
  • Thumbnail Image
    ThesisItemOpen Access
    DEVELOPMENT AND PERFORMANCE EVALUATION OF CONTINUOUS ROLLING, SHEETING AND CUTTING SYSTEM FOR MANUFACTURE OF KAJUKATLI
    (Anand Agricultural University, Anand, 2016) Milan M. Darji; Dr. A. K. Sharma
    Traditional products, such as burfi, kalakand, peda, Kajukatli, thabdi, halwasan etc. are not known only for their unique sensory attributes but also the traditional technology that has been associated with them. The preparation methods of kajukatli were studied in detail. The preparation processes involve grinding of soaked kaju, mixing with sugar while cooking, cooling, rolling, sheeting and cutting. All these operations are being carried out manually and reported to be time consuming, unhygienic and produce nonuniform sized and shape of kajukatli. Therefore, an appropriate rolling, sheeting and cutting system was developed and evaluated for continuous production.
  • Thumbnail Image
    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.
  • Thumbnail Image
    ThesisItemOpen Access
    ASSESSMENT OF SHELF LIFE OF RAW AND PRETREATED TOMATO FRUIT UNDER VARIOUS CONDITIONS OF STORAGE
    (Anand Agricultural University, Anand, 2016) NAIK G. MOHAN; Dr. R. F. Sutar
    Tomato (Lycopersicum esculentum) is a very nutritious and highly perishable climacteric fruit. Hence, there is a need to protect this perishable crop from postharvest losses and ensure ready availability of the crop to the consumers at affordable prices throughout the year. Thus, the present investigation entitled “Assessment of shelf life of raw and pre-treated tomato fruit under various conditions of storage” was carried out to find out the storability of pre-treated tomato fruits under variable conditions of storage. The experiments were carried out with two different pretreatments i.e. pre-cooling (hydro-cooling) with three different cooling medium temperatures (4, 6 and 8oC) and edible coating with three different concentration of corn starch viz. 2.5, 5.0, and 7.5%.
  • Thumbnail Image
    ThesisItemOpen Access
    STANDARDIZATION OF PROCESS PARAMETERS FOR THE DEVELOPMENT OF PARTIALLY DEFATTED PEANUT
    (Anand Agricultural University, Anand, 2016) RI YA Z V AL IMAMAD KHORA J IYA; Dr. S. H. Akbari
    Peanut (Arachis hypogaea Linn) is a source of energy due to its high oil (48-50 %) and protein (26-28 %) contents. In fact, due to its high protein content, it is widely used as an alternative to meat protein, as it contains almost all essential amino acids. Peanut products reduce the cholesterol, lower the risk of heart disease and provide protection against cancer. Peanut has awakened of great interest as a source of low-cost protein to supplement human diets. In addition to the traditional food uses, peanut has also been successfully utilized in supplemented foods such as cookies, bread, breakfast cereals, peanut butter, popular drinks, extenders in meat product formulations, soups and desserts. In recent year, people has become more diet conscious