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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 × End date: 2014 × Start date: 2014 × Type: Thesis × Thesis Type: M.Sc ×
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Now showing 1 - 4 of 4
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    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.
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    ThesisItemOpen Access
    MODIFICATION AND EVALUATION OF RAW BANANA PEELING MACHINE
    (AAU, Anand, 2014) MORADIYA, RAHUL M.; Dr. R. F. Sutar
    Banana peeling is the primary and most important operation in banana processing. Manual peeling is relatively slow operation and involves substantial labor when a large number of peeled bananas are desired, so power operated banana peeling machine was designed and developed, suitable for small scale processing unit. Robusta variety of banana was selected for the study. Some physical properties of unripe banana fruit were determined. The properties like weight, effective length, diameter of fruit (with peel and without peel), of banana were determined.
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    ThesisItemOpen Access
    Development of Microencapsulation Technique for Probiotic Lactobacillus rhamnosus MTCC 5462 with Selected Coating Materials
    (AAU, Anand, 2014) PRAJAPATI, MEHUL PARESHBHAI; Dr. R. V. Prasad
    Probiotics are defined as essential live microorganisms that, when administered in adequate amounts, confer health benefit on the host. Survival and stability in the gastrointestinal tract is being debated by scientists. To overcome these limitations, microencapsulation techniques are receiving considerable attention. Microencapsulation is a physicochemical or mechanical process to entrap a substance in a material in order to produce particles with diameters of a few micrometers to a few millimeters. The present investigation is undertaken to develop the process of microencapsulation of live probiotic culture by extrusion and emulsion process using chitosan and ĸ- carrageenan as coating polymers.
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    ThesisItemOpen Access
    USE OF SUPERCRITICAL CO2 EXTRACTED CAROTENOIDS FROM TOMATO POMACE IN SELECTED FOOD PRODUCTS
    (AAU, Anand, 2014) PIYUSH JADAV; Dr. S.H. Akbari
    Tomato (Lycopersicon esculentum) is a fruit used mainly as a vegetable both in fresh as well as in processed forms. Lycopene, an important carotenoid in tomatoes is responsible for the red colour in tomatoes. The antioxidant capability of lycopene has led to promising results in decreasing the risk of some illnesses and diseases. Tomatoes are processed for the production of many useful food items such as juice, paste, puree, catsup, sauce, etc. Tomato pomace is the main by-product of such processing and does not have high economic utilization at present. The tomato processing waste (pomace) having peel, some pulp and seed has a high amount of lycopene and hence, is considered to be the potential raw material for production of natural lycopene. However, the pomace is a high moisture by-product and therefore, it is require to dry it appropriately for preservation and then used for lycopene extraction.