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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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ThesisItem Open Access EFFECT OF ATMOSPHERIC PRESSURE COLD PLASMA (APCP) AND UV-C TREATMENT ON SELECTED PESTICIDES AND MICROORGANISMS IN CUMIN SEEDS(COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIOENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) SAIYAD AKHTARHUSAIN YAKUBALI; Dr. R. V. PrasadCumin (Cuminum cyminum L.) is an important spice and one of the earliest known minor spices used by mankind. The commercial value of spices are determined by pungency, texture, shape, color, appearance, taste and volatile oil content. Cumin seeds contain numerous phyto-chemicals, antioxidant, carminative and anti-flatulent properties. Atmospheric pressure cold plasma (APCP) and UV-C are novel emerging non-thermal technologies that have attracted attention as a decontamination tool in food processing. The present study investigated the efficacy of APCP and UV-C against microbiological risks and pesticide residues associated with cumin seeds.ThesisItem Open Access TECHNOLOGY FOR DEVELOPMENT OF READY-TO-REHYDRATE AND EAT TYPE OF RICE AND PULSE PRODUCTS(COLLEGE OF FOOD PROCESSING TECHNOLOGY AND BIO-ENERGY, ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) HRIDYESH PANDEY; DR. D. C. JOSHIExperiments were carried out for standardizing the processing and storage for production of ready to rehydrate type cooked rice, chickpea and kidney bean. Water to grain ratio (1.5-2.5), soaking time (0-90 min) and cooking time (0-30 min) for rice and water to grain ratio (2.0-3.0), soaking time (8-16 h) and cooking time (0-30 min) of chickpea and kidney bean were evaluated for water uptake, hardness, stickiness and solid loss. Developed process was optimized on the basis of maximum value of water uptake and stickiness and minimum value of hardness. The optimized conditions were water to rice ratio of 2:1 with soaking time of 60 min and cooking time of 20 min; water to chickpea ratio of 3:1 with soaking time of 12 h and cooking time of 30 min and water to kidney bean ratio of 3:1 with soaking time of 12 h and cooking time of 25 min.ThesisItem Open Access DEVELOPMENT OF TECHNOLOGY FOR BOTTLE GOURD JUICE BASED CARBONATED BEVERAGE(2018) PRAJAPATI VINODCHANDRA JAYRAMBHAI; Dr. R. R. GajeraExperiments were carried out for standardizing the processing and storage parameters for production of bottle gourd juice based carbonated beverage. Central composite design (CCD) and response surface methodology (RSM) were used to formulate and analyze the formulated beverage samples. Different variables tested were bottle gourd, pineapple, lime and sugar syrup in the range of 10 - 20, 1 - 10, 1 - 5 and 10 - 90 ml, respectively in response to averaged value of pH, acidity, TSS, ascorbic acid and OAA contents of formulated beverage. The best optimized solution for formulated beverage was found with the desirability value of 0.91 having pH 3.04, TSS 15.00 ºBrix, acidity 0.34 %, ascorbic acid 2.86 mg/100 g and OAA 7.80 at 12.50 ml of bottle gourd juice, 3.29 ml of pineapple juice, 4 ml of lime juice and 69.69 ml of sugar syrup. Validation of the optimum solution was also done by conducting the experiment.ThesisItem Open Access TECHNOLOGY FOR PRODUCTION OF SUPERIOR QUALITY BLACK PEPPER POWDER AND ESSENTIAL OIL USING CRYOGENIC GRINDING AND SUPERCRITICAL FLUID EXTRACTION(College of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand, 2018) Patel Utpalkumar B; Dr. R. V. PrasadIndia is considered as home of spices and black pepper (Piper nirgum L.) is called king of spices. Spices are used to improve flavour and taste of food products and generally ground before use. In a normal grinding process, heat is generated when energy is used to fracture the particles and spices loose some of their essential oil or flavouring components due to the temperature rise. Therefore, cooling of spices at low temperature with liquid nitrogen before feeding to the grinder and maintaining the low temperature in the grinding zone can significantly help in retention of essential oils. The physical properties; size, bulk density, co-efficient of friction and angle of repose of black pepper were observed to be 5.05 ± 0.63 mm, 550±50 kg/m3, 0.49 ± 0.15, 38 ± 0.26°. The chemical properties; moisture, fat, protein, fiber, ash, carbohydrate and essential oil were observed to be 12.04 ± 0.29, 8.12 ± 0.28, 12.25 ± 0.08, 16.81 ± 0.41, 3.50 ± 0.31, 47.28 ± 1 and 4.88 ± 0.1 per cent respectively. Optimization of cryogenic grinding of black pepper was carried out with respect to grinding time, liquid nitrogen consumption and essential oil yield. The effect of grinding temperature (0 to -100 °C), feed rate (8, 9 and 10 kg/h) and sieve size (0.8, 1 and 1.5 mm) were studied with three factorial complete randomized design. The optimized conditions for cryogenic grinding were -52 °C temperature, 10 kg/h feed rate and 1.5 mm sieve size. The essential oil extracted from black pepper was 3.36 %. Black pepper powder was further evaluated for extraction of essential oil in supercritical fluid extraction. Response surface methodology (RSM) was used for optimization to determine effects of temperature (20, 30, 40, 50 and 60 °C), pressure (100, 150, 200, 250 and 300 bar), dynamic time (30, 60, 90, 120 and 150 min) and static time (30, 45, 60, 75 and 90 min) with respect to extract yield and piperine content. The optimized conditions observed were 47 °C temperature, 245 bar pressure, 130 min dynamic time and 30 min static time. The extract yield and piperine obtained at optimized conditions were 5.61 % and 1259 mg/100g respectively.ThesisItem Open Access EFFECT OF LOW FREQUENCY OHMIC HEATING ON CARROT JUICE RECOVERY AND ITS SHELF LIFE(COLLEGE OF FOOD PROCESSING TECHNOLOGY AND BIO-ENERGY, ANAND AGRICULTURAL UNIVERSITY, ANAND, 2018) RANA KINJALBEN PRABHUBHAI; Dr. Anurag NemaThe carrot has been called the “poor man’s ginseng” as it contains more than 490 phyto-chemicals (plant or fruit derived chemical compounds). It is an excellent nutritive food as it is rich source of α- and β- carotene. Investigations were carried out to study the effects of low frequency ohmic heating on carrot juice recovery and its shelf life over a temperature range of 70-90°C. The study was designed using full factorial design. The electrical conductivity and specific heat of carrot slices were in the range of 0.03-0.44 mS/cm and 5.72-66.60 kJ/kg °C, respectively at 40-90°C temperature range. The independent variables selected were 10-30 Hz frequency, 70-90°C temperature and 2-6 min. holding time for optimization of process parameters for maximum juice recovery and maximum β-carotene content. The highest juice recovery, 23.20% over control was observed at 30 Hz frequency, 80°C temperature and 6 min. holding time. Standardization for maximum shelf life was carried at three levels of independent variables i.e. 2-6 Hz frequency, 70-90°C temperature and 2-6 min. holding time. Optimization was carried out on the basis of minimum standard plate counts (SPC) as per FSSRs (2011) and maximum β-carotene content.ThesisItem Open Access TECHNOLOGY FOR PRODUCTION OF SUPERIOR QUALITY CINNAMON BARK POWDER AND ESSENTIAL OIL USING CRYOGENIC GRINDING AND SUPER CRITICAL FLUID EXTRACTION(College of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand, 2018) Monika R. Bhoi; Dr. R. F. SutarCinnamomum zeylanicum is an evergreen tropical tree, the inner bark of the tree of Cinnamomumverum (Cinnamomum Zeylanicum) and it is belonging to the “Lauraceae” family. Cinnamon Bark is one of the well-known, oldest and most flavor filled spices. Cinnamon Bark is considered a remedy for respiratory, digestive and gynecological ailments and also as ayurvedic medicine. It’s essential oils and various extracts from cinnamon bark have been shown to possess various antibacterial, antioxidants, anti-diabetic, anti-cancerous and anti-inflammation activities. Cryogenic grinding is method of powdering products at sub-zero temperature ranges from 0 to -194⁰C. In Cryogenic technology, the liquid nitrogen provides the refrigeration needed to pre-cool the spices and maintain the desired low temperature by absorbing the heat generated during the grinding operation. Super critical fluid extraction (SFE) has emerged as a highly promising environmentally benign technology for selectively recovering thermally labile bioactive ingredients from natural sources. The nutraceutical produced by SFE using carbon dioxide (CO2) at near-ambient temperatures are preferred by consumers due to their superior quality and higher bioactivity without the problems of residual solvent and microbial contamination. The present investigation was undertaken to optimize cryogenic grinding parameters to obtain superior quality of cinnamon bark powder and for extraction of essential oil by supercritical fluid extraction technology. Cinnamon is long stick with mean length, width and thickness of 61 mm, 12.59 mm, and 2.65 mm respectively. Cinnamon bark contained moisture content5.1±0.02%, carbohydrate content by difference 52±0.37%, protein content 3.5±0.0092%, total fat 4±0.35%, crude fiber content 33.±0.07%, ash content 2.4±0.05% and volatile oil content 3.5±0.041%.The effect of grinding temperature ( 0, -20, -40 ,-60, -80 and -100⁰C), feed rate (8, 9 and 10kg/hr) and sieve size (0.8, 1.0 and 1.5mm) were evaluated with respect to grinding time, volatile oil content, particle size, energy consumption, and liquid nitrogen consumption. The optimization of cryogenic grinding of cinnamon bark was carried out using three factorial Completely Randomized Design. Optimized condition for cryogenic grinding of cinnamon bark powder was -80⁰C temperature, 0.8mm sieve size, 10 kg/hr feed rate. Volatile oil extracted at optimized cryogenic grinding condition had volatile oil yield of 3.01%.ThesisItem Open Access HOT WATER TREATMENT OF UNRIPE BANANA TO EXTEND THE SHELF LIFE(College of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand, 2018) Thakkar Bijal; Dr. V. B. BhalodiyaThe present investigation entitled “Hot Water Treatment of Unripe Banana To Extend The Shelf Life” was carried out at Department of Post-Harvest Engineering & Technology, College of Food Processing Technology & Bio- Energy, Anand Agricultural University, Anand, during the year of 2017- 2018. Banana is the main fruit in international trade and most popular in the world. In terms of volume, they are ranked first among the exported fruit but the banana is highly perishable fruit as well, so to increase the shelf life of banana two experiments were done. In first experiment the bananas were subjected to hot water treatment (HWT) for different time and temperature. One of the widely used ways to extend the shelf life of the fresh fruits is hot water treatment. It is a non-conventional approach to control postharvest decay based on combination of suitable temperatures (usually above 40°C) and exposure times to prevent the quality loss of produce. The two main commercial hot water treatments are Hot Water Dips (Immersion) and Hot Water Brushing (Spray).ThesisItem Open Access EFFECT OF GAMMA RADIATION ON STORAGE OF PEANUT AND SESAME(COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY, ANAND, 2018) TEJANI NIRAV DEVARAJBHAI; Dr. A.K. SharmaPeanut and sesame are semi-perishable and are subject to quality losses during storage through insect and rodent infestation, fungal development, flavour changes, rancidity, etc. High moisture and temperature regulates the rate of deterioration during storage. Absence of insect, rancidity and aflatoxin are major criteria used to determine quality of stored oilseeds. Gamma (γ) radiation is recognized as a techno-commercially feasible method for reducing postharvest food losses, ensuring the hygienic quality and preservation of food, extending its shelf life and facilitating wider trade. There was no study on effect of gamma (γ) irradiation on Gujarat variety of peanut and sesame seeds. Therefore, present study was planned with the broad aim of study the effect of gamma irradiation dose (2.5, 5.0, 7.5 and 10.0 kGy) and storage (in sealed in 40μ pp bags) period upto 6 months on peanut (GG-20) and sesame (GT-2) seed and its oil quality.ThesisItem Open Access DESIGN AND DEVELOPMENT OF TWO STAGE EVAPORATIVE COOLING SYSTEM FOR TRANSPORT OF FRUITS AND VEGETABLES(COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY, ANAND, 2018) KANAKSINH V. VALA; D. C. JOSHIEvaporative cooling is the most efficient method for cooling fruits and vegetables in dry and hot conditions. Two principal methods of evaporative cooling are; direct cooling (DEC) and indirect cooling (IDC). The direct evaporative cooling has got the limitation for drop in air temperature, i.e. the maximum up to the wet bulb temperature of ambient air. It can be overcome with the two-stage indirect-direct evaporative cooling.
