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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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Subject: Food Technology × Author: HIRAL B. PATEL × End date: 2013 × Start date: 2013 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    PRODUCTION TECHNOLOGY OF WOOD APPLE (FERONIA LIMONIA) JUICE
    (AAU, Anand, 2013) HIRAL B. PATEL; Er. Harsh P. Sharma
    The present investigation entitled “Production Technology of Wood Apple (Feronia limonia) Juice” was conducted with a broad aim of developing and standardizing the technology for production of wood apple 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 wood apple juice. Initially, wood apple pulp was analysed for its physico-chemical properties. The wood apple pulp was given pre-treatments of 1) steaming at different time intervals (2, 4, 6 and 8 min) 2) pectinase enzyme treatment (incubation temperature: 35, 40, 45 °C; enzyme concentration: 10, 20, 30 mg/100 g; incubation time: 2, 4, 6 hrs) and 3) combined treatment (steaming and enzyme) at standardized conditions. The pre-treatments were standardized based on juice yield and TSS content in the juice. Once the pre-treatment was standardized, the wood apple pulp was then added with water in predefined ratio (2.5:1) and passed through various juice extraction machines such as basket centrifuge, fruit pulper, screw type juice extractor and hydraulic press.