Thumbnail Image

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.

Browse

20141
Reset filters
Subject: Food Technology × Author: SRISHTI SAXENA × End date: 2014 × Start date: 2014 × Type: Thesis ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    TECHNOLOGY FOR DEVELOPMENT OF OSMOTICALLY DEHYDRATED WHOLE AONLA FRUIT
    (AAU, Anand, 2014) SRISHTI SAXENA; Amee Ravani
    Aonla is an important fruit crop of tropical and subtropical region of India. It finds a special place in India due to its tremendous medicinal values and high vitamin C content. Considering the fact that the fresh Aonla fruits are not popular as a table fruit due to their high astringency and its limited storability due to its high perishable nature, an attempt was made to preserve Aonla fruit by osmotic dehydration. For osmotic dehydration four variables with three levels of each were used; ultrasonication time (0, 15, 30 min), solution to fruit ratio (4:1, 6:1, 8:1), sugar syrup concentration (40, 55, 70 oBrix) and osmotic time (24, 48, 72 h). On increasing ultrasonication time and osmotic time mass reduction and water loss increased, while solid gain increased on increasing osmotic time. Ascorbic acid loss increased with increase in sugar syrup concentration and solution to fruit ratio. The optimum conditions for osmotic dehydration were 30 min ultrasonication time, 6:1 solution to fruit ratio, 58 °Brix sugar syrup concentration and 50 h osmotic time, which gave maximum mass reduction and water loss with minimum solid gain and ascorbic acid loss. For finished drying four different air temperatures such as 50, 60, 70 and 80 °C were investigated for osmotically pretreated Aonla. Significant effect of above variables was observed on the final product quality. On the basis of sensory attributes, sample dried at 60 °C was selected for further study, which had 213 mg/100g ascorbic acid content, 7.21 N hardness and 0.08 OD non enzymatic browning and it takes 5 h for drying. Storability of osmotically dehydrated Aonla can be enhanced upto 105 days at 30±2 °C packed in HDPE pouch of 200 gauge.