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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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20213
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Subject: Processing and Food Engineering × End date: 2021 × Start date: 2021 × Type: Thesis ×
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Now showing 1 - 3 of 3
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    ThesisItemOpen Access
    MATHEMATICAL MODELING OF THIN LAYER DRYING OF BLANCHED CURRY LEAVES
    (COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY ANAND AGRICULTURAL UNIVERSITY, GODHRA, 2021) RATHOD RENUKABEN KISHORBHAI; Dr. Navneet Kumar
    During hot water blanching the mass, length, width, thickness, area, moisture content, pH and total soluble solid (TSS) increased from 0.0381 g, 37.7 mm, 18.3 mm, 0.376 mm, 470 mm2, 69.85 mg/100g, 6.3 and 0.6 °Brix to 0.0475 g, 40.4 mm, 22.8 mm, 0.489 mm, 521 mm2, 96.48 mg/100g, 6.87 and 1.9 °Brix respectively, whereas apparent density, ascorbic acid, total phenolic content, colour a* and peroxidase activity decreased from 232 kg/m3 , 3.90 mg/100g, 4863.56 mg/100g and -6.13 to 186.65 kg/m3, 0.88 mg/100g, 2712.89 mg/100g, -4.08 and 2.59 respectively. Also, the colour values L*, b* and chroma decreased from 23.13, 12.8 and 14.08 to 21.12, 9.643 and 10.47 respectively, whereas total colour difference increased to 1.99. During steam blanching the mass, length, width, thickness, area, moisture content, colour value L*, colour b*, chroma, ascorbic acid, total phenolic content and peroxidase activity decreased from 0.0381 g, 37.7 mm, 18.3 mm, 0.376 mm, 470 mm2, 69.85 mg/100g, 23.13, 12.8, 14.08, 3.90 mg/100g and 4863.56 mg/100g to 0.0269 g, 35.8 mm, 16.5 mm, 0.336 mm, 345 mm2, 66.86 mg/100g, 22.31, 11.37, 12.39, 2.14 mg/100g, 3452.58 mg/100g and 3.24 respectively, whereas the apparent density, colour a*, pH, total soluble solid increased from 232 kg/m3 , -6.13, 6.3 and 0.6 ˚Brix to 236.44 kg/m3 , -4.075, 6.79 and 0.87 ˚Brix respectively. During microwave blanching the mass, length, width, thickness, area, moisture content, colour value L*, colour b*, chroma, ascorbic acid, total phenolic content and peroxidase activity decreased from 0.0381 g, 37.7 mm, 18.3 mm, 0.376 mm,470 mm2, 69.85 mg/100g, 23.13, 12.8, 14.08, 3.90 mg/100g and 4863.56 mg/100g to 0.0209 g, 26.9 mm, 12.1 mm, 0.188 mm, 270 mm2, 45.28 mg/100g, 20.44, 9.469, 10.11, 0.87 mg/100g, 3265.39 mg/100g and 2.59 respectively, whereas the apparent density, colour a*, pH, total soluble solid increased from 232 kg/m3, -6.13, 6.3 and 1.84 ˚Brix to 427.93 kg/m3, -3.518, 7.57 and 1.53 °Brix respectively
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    ThesisItemOpen Access
    DEVELOPMENT OF INSTANT MIX TOMATO KHAMAN POWDER USING FOAM MAT DRIED TOMATO POWDER
    (COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY ANAND AGRICULTURAL UNIVERSITY GODHRA, 2021) VINZUDA SUDHIRKUMAR BALUBHAI; Dr. Navneet Kumar
    The foaming properties (foam expansion, foam density and foam stability) of tomato pulp were studied at concentration of gram flour (0, 5, 10, 15, and 20%, w/w) with concentration of methyl cellulose (0, 0.125, 0.250, 0.375, and 0.50%, w/w) and whipping time (5, 10, 15, 20, and 25 min).The compromised optimum condition for maximum expansion, stability and minimum density was obtained at 7.28%, 0.15% and 13.83 min of gram flour concentration, methyl cellulose concentration and whipping time respectively. The drying experiments of optimized foamed tomato pulp were carried out at temperature 60, 65, 70, & 75°C and at drying thickness of 2, 4, 6, and 8 mm. Drying characteristics of thin layer tomato pulp were evaluated. Mathematical models were fitted to fit drying data of foamed tomato pulp. The different drying characteristics, physical parameters, chemical parameters and sensory evaluation of different drying treatments were observed during the experimental work.
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    ThesisItemOpen Access
    TECHNOLOGY DEVELOPMENT FOR PRODUCTION OF BAEL FRUIT POWDER AND ITS UTILIZATION IN SELECTED FOOD PRODUCT
    (COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY ANAND AGRICULTURAL UNIVERSITY GODHRA, GUJARAT, 2021) Anadani Svatiben V.; Dr. S. H. Akbari
    The “miracle tree” Bael (Aegle marmelos) is native to India and a sacred tree to Hindus. It has got immense medicinal properties and one of the most neglected and underutilized tree. Bael fruit is high in nutrition and it exhibits antibacterial, antioxidant, antidiabetic, antihyperlipidemic, antidiarrhoeal, antidysentric, anticancer, antiviral, antiulcer properties.