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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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  • ThesisItemOpen Access
    DEVELOPMENT AND PERFORMANCE EVALUATION OF SCRAPED SURFACE HEAT EXCHANGER FOR COOKING AND COOLING OF KAJUKATLI
    (COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY ANAND AGRICULTURAL UNIVERSITY GODHRA, 2019) RATHOD JAYDIPSINH PRAVINSINH; Dr. Navneet Kumar
    Kajukatli is one of the nut based sweet manufactured and sold in large quantities in India and exported abroad. Traditional products, such as Burfi, Kalakand, Peda, Kajukatli, Thabdi, Halwasan, etc. are not known only for their unique sensory attributes but also the traditional technology that has been associated with them. However, lack of appropriate equipment and unhygienic method of preparation are the major constrains restricting the appreciation of Kajukatli manufacturing in commercial sectors. The preparation process involves grinding of soaked cashew fada, mixing with sugar, cooking, cooling, rolling, sheeting and cutting.