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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
    EFFECT OF GAMMA IRRADIATION ON MICROBIAL AND CHEMICAL QUALITY OF WHOLE AND POWDERED DRIED RED CHILLI
    (COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO ENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) BHAVIKA R. RABARI; Dr. A.K. Sharma
    The present investigation entitled “Effect of gamma irradiation on microbial and chemical quality of whole and powdered dried red chilli”. This study evaluated the efficacy of gamma irradiation to inactivate Aspergillus flavus in a dried red chilli samples. Different doses of gamma irradiation was applied to two varieties and forms of dried red chilli having different initial moisture content. Aspergillus flavus populations decreased with increasing treatment doses. D10-value of fungi Aspergillus flavus showed more resistant to gamma irradiation than Rhizopus, Helminthosporium, A. niger and Fusarium sp. Gamma irradiation dose of 7.5 kGy was effective in eliminating Aspergillus flavus populations by 6 log cfu/g in the samples with minimal change in colour and capsaicin content. During gamma irradiation treatment ∆E colour value and capsaicin content were not significantly changed