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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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2017 - 201942020 - 20212
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Subject: Processing and Food Engineering × Start date: 2011 × Type: Thesis × Thesis Type: M.Tech. ×
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Now showing 1 - 6 of 6
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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
    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.
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    ThesisItemOpen Access
    DEVELOPMENT OF BATCH TYPE MAIZE COB DRYER
    (COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY ANAND AGRICULTURAL UNIVERSITY GODHRA, 2018) BHOJANI HIRENKUMAR RANCHHODBHAI; Dr. Neeraj Seth
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    ThesisItemOpen Access
    SCREENING OF DIFFERENT DRYING TECHNIQUES OF FRESHLY HARVESTED MAIZE COBS
    (COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY ANAND AGRICULTURAL UNIVERSITY, GODHRA, 2017) CHAUHAN AJITSINH DADUSINH; Dr. Neeraj Seth
    The storage of stable agro food such as corn in developing countries like India is a great challenge due to high moisture content that causes deterioration at long period. However, dried agro food at certain temperatures could reduce this deterioration challenge and would extend storage life. In this study, the effect of temperature on drying rate and moisture content was carried out at sun drying, solar drying, laboratory tray dryer at different temperature range of 55, 65 and 75°C and multipurpose tray dryer at different drying temperatures of 55, 65 and 75°C, at 0.080, 0.085 and 0.090m3/s airflow rate, with loading density of 5, 6 and 7kg. The initial moisture content in percent dry basis of freshly harvested White Hybrid maize cob was 33 % and that of Narmada Moti maize cob was 25 % db respectively for open sun drying, solar drying, LTD at 55, 65 & 75°C, MTD at 55, 65 & 75°C with airflow rate 0.080 m3/s, 55, 65 & 75°C with airflow rate 0.085 m3/s, 55, 65 & 75°C with airflow rate 0.090 m3/s, whereas for WH and NM maize cob final moisture content was 12.28, 12.52, 12.84, 13, 13, 13, 13, 13, 13, 12.27, 12.27, 12.48, 12.48, 12.48, 11.25 & 12.1 % db respectively. The drying time of WH and NM maize cob were 5 days, 4 days, 33 h, 21 h, 10 h, 16 h, 17 h, 18 h, 12 h, 13 h, 14 h, 7 h, 8 h, 9 h respectively for all the above methods of drying. The drying time decreases with increase in drying temperature and air flow rate with decrease in loading density. The minimum drying time was observed at 75°C, air flow rate 0.090 m3/s and at loading density 5kg, whereas maximum drying was noted at temperature 55 °C, air flow rate of 0.080 m3/s and loading density 7 kg in Multipurpose tray dryer. The moisture content decreased as time increases but tend to be constant with further increase in time. The final moisture content on dry basis decreases with increase in drying temperature and airflow rate with decrease in loading density. The minimum final moisture content was observed at temperature of 75°C, air flow rate 0.090 m3/s and loading density 5 kg, whereas the maximum final moisture content was obtained at temperature of 55°C, air flow rate 0.080 m3/s and loading density of 7kg. The drying rate at 75°C (0.090 m3/s) was higher compared to 65°C (0.080-0.085 m3/s) and 55°C (0.080-0.085 m3/s) but there was shrinkage and undesirable colour change, protein denature observed.
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    ThesisItemOpen Access
    SCREENING OF DIFFERENT DRYING TECHNIQUES OF FRESHLY HARVESTED MAIZE COBS
    (COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY ANAND AGRICULTURAL UNIVERSITY, GODHRA, 2017) CHAUHAN AJITSINH DADUSINH; Dr. Neeraj Seth
    The storage of stable agro food such as corn in developing countries like India is a great challenge due to high moisture content that causes deterioration at long period. However, dried agro food at certain temperatures could reduce this deterioration challenge and would extend storage life. In this study, the effect of temperature on drying rate and moisture content was carried out at sun drying, solar drying, laboratory tray dryer at different temperature range of 55, 65 and 75°C and multipurpose tray dryer at different drying temperatures of 55, 65 and 75°C, at 0.080, 0.085 and 0.090m3/s airflow rate, with loading density of 5, 6 and 7kg. The initial moisture content in percent dry basis of freshly harvested White Hybrid maize cob was 33 % and that of Narmada Moti maize cob was 25 % db respectively for open sun drying, solar drying, LTD at 55, 65 & 75°C, MTD at 55, 65 & 75°C with airflow rate 0.080 m3/s, 55, 65 & 75°C with airflow rate 0.085 m3/s, 55, 65 & 75°C with airflow rate 0.090 m3/s, whereas for WH and NM maize cob final moisture content was 12.28, 12.52, 12.84, 13, 13, 13, 13, 13, 13, 12.27, 12.27, 12.48, 12.48, 12.48, 11.25 & 12.1 % db respectively. The drying time of WH and NM maize cob were 5 days, 4 days, 33 h, 21 h, 10 h, 16 h, 17 h, 18 h, 12 h, 13 h, 14 h, 7 h, 8 h, 9 h respectively for all the above methods of drying. The drying time decreases with increase in drying temperature and air flow rate with decrease in loading density.