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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Open 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.
Open 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.
Open 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%.
Open 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
Open 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
Open 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
Open 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
Open 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.
Open 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

Anand Agricultural University, Anand

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