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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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  • ThesisItemOpen Access
    ENCAPSULATION OF ESSENTIAL OIL FROM CRYOGROUND DILL SEED
    (College of Food Processing Technology and Bio-Energy Anand Agricultural University Anand, 2020) ANITHA N; Dr. R. V. Prasad
    Dill seed is also known as “sowa”, is an annual herb cultivated throughout India. The essential oil of dill seed is rich in monoterpenes like carvone and limonene and are extensively used in food, pharmaceutical and cosmetics as well as for aromatherapy. Extraction of dill seed essential oil with higher bioactive compounds can be achieved by grinding of dill seed at sub zero temperature. Encapsulation of essential oil can be useful to prevent loss of volatile compounds and preserve them for further use in food fortification and medicinal purposes. Dill seed cultivar of Gujarat Suva-2 variety was used in the present study. Physicochemical characteristics of dill seed and solvent extracted dill oil was carried out. Cryogenic grinding of dill seed was carried out using liquid nitrogen at predefined temperatures (0 ° to -80°C), feed rate (6, 7 and 8 kg/h) and sieve size (0.8 and 1.0 mm). For optimization, observations such as grinding time, liquid nitrogen consumption, energy consumption, particle size and essential oil content were taken. Optimized conditions for cryogenic grinding of dill seed were -60 °C temperature at 6 kg/h feed rate and sieve size of 0.8 mm to obtain superior quality of dill seed powder.