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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 × Type: Thesis × Thesis Type: M.Tech. ×
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    ThesisItemOpen Access
    STANDARDIZATION OF METHOD OF FREEZE DRYING FOR PRESERVATION OF LACTIC ACID BACTERIA USING VARIOUS CRYOPROTECTIVE AGENTS AND PACKAGING MATERIALS
    (Anand Agricultural University, Anand, 2009) PALAK PARESH JANI; Dr. J.B. Prajapati
    Lactic acid bacteria play an important role in the production of fermented foods and many of them confer health promoting effects to the consumers. They need to be preserved in appropriate form so that they can be available in viable and active form for long time. Freeze drying is commonly used for long term preservation and storage of cultures. The drying conditions should give maximum storage stability, viability, and activity of the bacterial cells. Our study was planned to optimize the type of cryoprotective agents for improving the viability of starters during the process of freeze drying and examination of viability of freeze dried cells in different types of packaging materials during refrigerated storage. Growth
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    ThesisItemOpen Access
    Microwave Vacuum Drying Characteristics of Banana Slices
    (Anand Agricultural University, Anand, 2012) Jagtap Dipali Dilip; Dr. D. C. Joshi
    The drying characteristics and quality of the banana slices processed with microwave vacuum drying method was investigated. The pre-drying treatments of blanching and osmotic dehydration were applied in order to evaluate their effects on quality of microwave vacuum dried banana slices. Also the effect of various microwave vacuum drying variables was studied. Dehydrated product quality in terms of the ascorbic acid content, percent shrinkage, rehydration capacity and texture properties was evaluated. For osmotic dehydration as pre-drying, three variables were used; slice thickness (4, 6 and 8 mm), sugar syrup concentration (45, 55 and 65 ⁰Brix) and dehydration time (30, 60 and 90 min). On increasing the sugar syrup concentration and dehydration time, the final moisture content in the slice reduced but solid gain increased. On increasing
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    ThesisItemOpen Access
    SUPERCRITICAL FLUID EXTRACTION OF ESSENTIAL OIL FROM GINGER AND TURMERIC
    (Anand Agricultural University, Anand, 2012) BELSARE AKSHAY VIJAY; Dr. R. V. Prasad
    Ginger and turmeric are the rhizomes of Zingiber officinale and Curcuma longa family and are used as an important culinary ingredients. They are diatery components with antioxidant and anticarcinogenic properties used for various purposes in medicinal, pharmaceutical and ayurvedic industry. The present investigation was undertaken to optimize supercritical fluid extraction parameters to obtain superior quality of ginger/turmeric essential oil. The percent moisture, ash, protein, crude fat and crude fiber of fresh ginger rhizome was observed to be 88.5 ± 2, 0.75 ± 0.031, 2.36 ± 0.018, 0.869 ± 0.028 and 2.78 ± 0.015 respectively similarly percent moisture, ash, protein, crude fiber and crude fat of fresh turmeric rhizome was observed to be 87.8