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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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20124
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Subject: Food Technology × End date: 2012 × Start date: 2012 × Thesis Type: M.Sc ×
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Now showing 1 - 4 of 4
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    ThesisItemOpen Access
    Development of Self Carbonated Probiotic Whey Beverage
    (Anand Agricultural University, Anand, 2012) Kinjal Patel; Dr. J.B. Prajapati
    Whey is a by-product of dairy industry. It can be one of the most appropriate vehicles to carry scientifically proven probiotic bacteria. Whey can also be used as a substrate for fermentation using yeast and lactic acid bacteria as whey contains considerable amount of lactose. Hence, the present investigation was designed to develop a self carbonated probiotic whey beverage. In the initial phase, combinations of cultures was decided
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    ThesisItemOpen Access
    ENERGY AUDIT IN SNACK PROCESSING LINE
    (AAU, Anand, 2012) PATOLIYA TARANGKUMAR K.; Er. H. Pandey
    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 snack processing line are quite energy intensive, the check on energy usage is in priority concern. Engineering services in food plants is considered as the area where simple plant optimization measures can lead to substantial and almost immediate savings. In snack processing line, electricity was the main energy utilized for operation of machineries, such as prime movers and lighting while the thermal energy was used for frying of snacks.
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    ThesisItemOpen Access
    PRESERVATION TECHNOLOGY FOR WHEATGRASS JUICE
    (AAU, Anand, 2012) PAYAL DEVENDRAKUMAR PATEL; Dr. R. F. Sutar
    Grass has been primary form of food, with broad spectrum of high quality vegetable nutrition. Wheatgrass refers to young grass of the wheat plant, Triticum Aestivum. The wheatgrass juice is very nutritious, and contains wide range of nutrients. The shelf life of the wheatgrass juice is very short, it is usually prepared fresh and consumed within 3-4 hours. Very less research has been carried out to increase the shelf life of wheatgrass juice. Therefore, the present investigation was undertaken to develop preservation technology for wheatgrass juice. The 7 days wheatgrass (variety: G-496) was used for extraction of juice, using masticating juicer. The extracted juice was subjected to thermal treatment, but wheatgrass juice get precipitated at 55°C, and hence thermal treatment is not feasible to be used as preservation technique
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    ThesisItemOpen Access
    EVALUATION OF HEAVY METALS IN CANNED FOOD PRODUCTS
    (AAU, Anand, 2012) Marathe Viral Gautam; Dr. R. V. Prasad
    Heavy metals are toxic to human beings. They are present in trace amounts in food products but continuous consumption may lead to chronic diseases and they can neither be degraded nor be destroyed. The presence of heavy metals and its increase may be due to many factors like environmental pollutants, raw material movement, soil where it is grown, pesticides and fertilizers, processing equipments, packaging material, leaching of packaging material, chemical characteristics and many more. The present investigation entitled “Evaluation of heavy metals in canned food products” was conducted with a broad objective of surveying the presence of heavy metals in canned food products locally available in the Gujarat markets. Al, As, Sn, Pb and Cr are the heavy metals quantified from selected canned food products Rasogulla, Mango pulp, Corn, Pineapple slices, Cheese and Beverages. From each category, three brands were taken into consideration. Heavy metals were detected from different batches of canned food products during storage for period of 6 months. Acid digestion method was used for digestion of sample and AAS-GTA instrument was used for quantification of heavy metals. In present study, 108 samples were analyzed consisting