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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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ThesisItem Open Access UTILIZATION OF EFFLUENT FROM POTATO PROCESSING PLANT FOR BIOGAS PRODUCTION(COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO ENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) DISHA B PATEL; Dr. S.S. KapdiBiogas is a renewable and sustainable secondary energy source generated via biochemical conversion of biomass by a well-known process designated by anaerobic digestion. It provides an alternate source of energy for cooking and lighting in rural areas and manure in the form of biogas spent slurry. The present investigation entitled “Utilization of effluent from potato processing plant for biogas production” was conducted with a aim of characterizing the effluent from potato processing plant and optimizing the process parameters for biogas production from the effluent of potato processing plant. In this study, anaerobic co-digestion of cattle dung (CD) and potato effluent (PE) was evaluated to determine the suitable parameters in terms of biogas and methane (CH4) productions. Batch lab-scale anaerobic co-digestion of CD with PE was conducted at three different total solids (8%, 12% and 16%), three temperature levels (25ºC, 35 ºC and 45ºC), three mixing ratios (80:20, 60:40, 40:60) at 10, 30 and 50 days HRT in order to obtain maximum biogas yield and methane content. Optimum biogas production parameters from effluent of potato processing plant were determined by Central composite design. The physico-chemical characteristics of the potato processing effluent were determined which had a pH of 7.3, total solids of 16.52%, volatile solids of 43.10%, carbon content of 25%, nitrogen of 0.72%, which had an C:N ratio of 34.44 and starch of 10.12 %. The highest biogas yield was obtained was 3110 ml at 12% total solids 45 ºC temperature, 40:60 co-digestion ratio after 10 days. The highest methane content was found to be 59.67% for the above mentioned treatment only. Optimized condition for biogas production parameters based on the maximum biogas yield and maximum methane content was found out to be at 12% total solids, 45ºC temperature, 40:60 co-digestion ratio and 10 days HRT. Based on test results the ii optimum mixing ratio depends on temperature. The slurry was analyzed for its total solids, volatile solids and NPK content and reducing sugar content after 10, 30 and 50 days retention period. The optimized solution had a total reduction of total solids from 12% to 4.21% and the VS were reduced to 17.42% and the reducing sugar content to 0.75%. The NPK values of the optimized digested slurry were also analyzed after 50 days retention period and were found to be 1.99%, 0.69% and 0.79%. The C:N ratio was reduced to 5.34.ThesisItem Open Access BIOCONVERSION OF POTATO PROCESSING WASTE TO ETHANOL USING AMYLOLYTIC YEAST(COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIOENERGY ANAND AGRICULTURAL UNIVERSITY, ANAND, 2017) AXITA C. PATEL; Dr. B. H. JoshiEthanol is one of the alternative renewable sources of energy with high efficiency and low environmental impact. Various raw materials have been used as carbon sources for ethanol production. Present study was to develop and optimize consolidated bioprocessing to convert the potato processing waste into ethanol using amylolytic strain of S. cerevisiae ETGS1. The fermentation variables significantly affecting the bioethanol production were screened out using Plackett-Burman factorial design. These results identified starch concentration, peptone, yeast extract and incubation time as the key determinants to optimize the process, while MgSO4, temperature, pH and inoculum size had a negative effect (p-value ˂ 0.05). The optimized medium composition for maximum ethanol production was obtained by response surface methodology (RSM) based on a Central Composite Design (CCD). Based on results of RSM, a medium consisting PPW having starch concentration 8.5 g% (i.e. 700 ml effluent mixed with 300 g of gelatinised potato mash), peptone 10 g/l, yeast extract 2 g/l was found optimal and yielded 37.17 g/l of ethanol at 35°C after 84 h of fermentation. The optimized process showed 1.15 fold increase in ethanol yield and 11.5% increase in overall fermentation process efficiency. In conclusion, this study demonstrated that potato processing waste can be used effectively to enhance bioethanol production.ThesisItem Open Access DEVELOPMENT OF A PORTABLE RIPENING SYSTEM FOR SELECTED FRUIT(COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY, ANAND, 2017) PRACHI RAJENDRA UMALE; Dr. R. F. SutarThe study is aimed to design and fabricate a portable ripening system for ripening of selected fruits. Various aspects were considered while designing the system. Three chambers were designed based on the quantity of fruits, ethephon dose, construction material of the chamber and the orientation of the crates to be placed inside. Mature green banana fruits (cv. Cavendish) were subjected to different concentrations of aqueous solution of ethephon (300, 400, 500 and 600 ppm) for 5 minutes along with control (without ethephon treatment) sample in each chamber. The fruits were wrapped in damp jute cloth and placed in plastic crates. Two crates were kept in the each portable ripening system at ambient condition. Changes in C2H4, CO2, temperature and RH conditions were auto monitored and recorded at ambient, no load and loading conditions using sensors connected to data logger. Proximate analysis was carried out on an initial basis. From each chamber, banana fruits were analyzed for physico-chemical and sensory parameters throughout the ripening study. Performance evaluation of all the chambers at different concentrations of ethephon was evaluated on the basis of set quality parameters. The data obtained from the physico-chemical and sensory evaluation were subjected to statistical analysis for optimization of the system design. The results showed that ripening process increased with increase in the concentration of ethephon dosage (300-600 ppm) and with the duration for which the fruits were kept for ripening. The physical parameters such as pulp to peel ratio, PLW and chemical parameters such as TSS, titrable acidity, reducing sugars and total sugars increased whereas pH and non-reducing sugars experienced a decline with increasing ii concentrations of ethephon dosages due to ripening of banana fruits. The colour values did not show much changes with the increase in ethephon dosages as the colour development was retarded in banana due to high temperature and RH conditions. The ethephon treated fruits registered adequate firmness as compared to control samples.ThesisItem Open Access EFFECT OF GAMMA IRRADIATION ON MICROBIAL AND CHEMICAL QUALITY OF WHOLE AND POWDERED DRIED RED CHILLI(COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO ENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) BHAVIKA R. RABARI; Dr. A.K. SharmaThe present investigation entitled “Effect of gamma irradiation on microbial and chemical quality of whole and powdered dried red chilli”. This study evaluated the efficacy of gamma irradiation to inactivate Aspergillus flavus in a dried red chilli samples. Different doses of gamma irradiation was applied to two varieties and forms of dried red chilli having different initial moisture content. Aspergillus flavus populations decreased with increasing treatment doses. D10-value of fungi Aspergillus flavus showed more resistant to gamma irradiation than Rhizopus, Helminthosporium, A. niger and Fusarium sp. Gamma irradiation dose of 7.5 kGy was effective in eliminating Aspergillus flavus populations by 6 log cfu/g in the samples with minimal change in colour and capsaicin content. During gamma irradiation treatment ∆E colour value and capsaicin content were not significantly changedThesisItem Open Access DEVELOPMENT OF PRODUCTION TECHNOLOGY FOR CARROT BASED BLENDED JUICE(COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIOENERGY ANAND AGRICULTURAL UNIVERSITY, ANAND, 2017) PARTH S. KURALKAR; Dr. R. R. GajeraHorticultural crops make up a major portion of the diet of humans in many parts of the world and play a significant role in human nutrition, especially as sources of phytonutraceuticals: vitamins (A, C, B1, B6, B9 and E), minerals, dietary fiber and phytochemicals. Carrots contain vitamins such as vitamin C and K, thiamin (B1), riboflavin (B2), pyridoxine (B6) and folates (B9), necessary for metabolism of carbohydrates, proteins and healthy growth. Carotenoids and anthocyanins are the major antioxidant pigments found in carrots. Tomato is a major source of antioxidants, vitamin A, lycopene, folate, vitamin E. Limes are acidic in nature and serve as rich source of vitamin C, citric acid, sugar, certain minerals like calcium and phosphorus. Mint are used for their flavouring and medicinal properties.ThesisItem Open Access PRESERVATION OF GUAVA PULP USING OHMIC HEATING(AAU, Anand, 2016) SOLANKI NILESH PUNJABHAI; Dr. Anurag NemaGuava (Psidiumguajava L.) is one of the most tropical fruit, rich in high-profile nutrients with its unique flavour, taste and health-promoting qualities. The guava fruit fits in functional food category, often called ‘super fruit’. It is rich in lycopene and ascorbic acid; especially it contains ascorbic acid (100-200 mg/100 g) higher than a fresh orange juice (60-80 mg/100 ml). Guava has excellent digestive and nutritive value, pleasant flavour, high palatability and availability in abundance at moderate price. Guava pulp is used in preparation of jams, mixed fruit drinks, baby food, confectionary and ice-cream. Conventionally, it is being obtained by washing, peeling, pulping and thermal processing of fully ripened guava fruit at 90±2°C for minimum 4 min., for acceptable sterility. Overheating is in general practice to meet the safety requirements. This results in great loss of heat sensitive nutrients. Ohmic heating is considered as a better and promising alternative over the conventional heating process; in which rapid and volumetric uniform heating is possible. Therefore, this study was undertaken with the primary objective of enhancement of shelf life of guava pulp through ohmic heating. Process parameters considered for the study were: voltage (120- 180 V), temperature (70-90°C) and holding time (2-6 min.) for maximum reduction in enzyme activity and total viable counts, and minimum reduction in ascorbic acid. Factorial design was adopted for the study of effect of these variables on the shelf life of guava pulp and for optimization of the process parameters. . Electrical conductivity of the pulp ranged from 8.5664 - 17.8321 mS/cm. The specific heat of the pulp was ranges between 90.3851 to 741.5922 J/kg °C. ii The optimized studied parameters for maximum reduction in total viable count, enzyme activity and maximum retention of ascorbic acid were: 120 V, 90°C and 4 min. for voltage, temperature and holding time, respectively. The optimized results for ascorbic acid, enzyme activity and total viable count were 214.61 mg/100gm, 3.11 PE units/g and 2.05 logCFU/ml respectively. The results showed that the ohmically heated processed pulp was stable and acceptable upto ninety days under refrigerated condition at ± 7°C. As compared to ohmically heated pulp the conventionally heated pulp was stable and acceptable upto 60 days under refrigerated condition at ± 7°C.