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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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1987 - 198911990 - 19972
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End date: 1999 × Start date: 1980 × Thesis Type: M.Tech ×
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    ThesisItemOpen Access
    STUDIES ON DESIGN AND SIZE OF BULLOCK DRAWN MULTIPURPOSE PIPE FRAMED IMPLEMENTS IN CONTEXT WITH IMPROVEMENT IN DESIGN AND FIELD PERFORMANCE
    (AAU, Anand, 1987) SAVANI, J. B.; Hakimuddin
    In the present investigations, design and size variations of major components of the bullock drawn multi-purpose pipe framed implements in context with improvement of the design and field performance of implements were studied. Measurement in size and design study for the main components of the implements were carried out to quantity the extent of manufacturing variations. The remarkable extent of variation was observed. The C. V. for length and dia. of head piece pipe was 7.86 % and 8.29 %, respectively. The number of holes and their positions from the centre of head piece are quite irregular and even dissimilar position of the same number of hole from the center of head piece in a single implement. The beam length is divided in two or three stages of different dia. pipe.
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    ThesisItemOpen Access
    STUDIES ON PAPADS MADE FROM BANANA BLENDED WITH EDIBLE FLOURS
    (AAU, Anand, 1997) PATEL, P. M.; SIRIPURAPU, S. C. B.
    Banana is the most important fruit crop of the world. India is the largest producer of banana. Shorter shelf life of matured banana under tropical atmosphere is resulting in distress sales and wastage of fruits in peak season. Papad is a traditional savory food commodity of India which had gained importance in national and international markets in recent years. Looking to the importance of banana to Indian food processing industry, studies were conducted to develop an acceptable dried long lasting product in the form of papad from basarai banana (Dwarf cavendish), the largest grown cultivar in India and Gujarat, blended with edible flours. Primary studies were conducted on mashed cooked pulp of peeled banana blended papads with four different types of precooked edible flours viz. ragajara, singoda, sago and rice, in two different proportions. On the basis of results of sensory evaluation of primary blend papads, the studies were conducted on blends of peeled banana with rice flour in different proportions to determine optimum proportion of rice in the blend. On the basis of sensory evaluation results, three different treatments of banana rice papads in proportions of peeled banana: rice flour T1 (67:33), T2 (62:38), T3 (59:41) and one treatment of sago blended banana papad T4 (87:13) were studied in detaU along with a control sample of rice papad with respect to physical, chemical. frying and sensory qualities of raw and fried samples of fresh and samples stored for two months. Among the various unit operations involved in preparing banana blended papads during JBnal treatments, maximum time was required for the drying of papad (225-240 min). The range of physical properties of fresh banana blended papads were 8.3-12.8 cm for average diameter, 0.48-1.40 mm for average thickness and 3.75 to 14.36 g for average weights. Variations around 5% in diameter and below 0.3 mm in thickness were observed in the measurements taken at two different locations on the papad. Physical characteristics were found within the limits of control sample of rice papad and were close to limits specified in ISI standards. No effect of storage was observed on physical properties studied under present investigation. Linear models, developed to interrelate the physical properties of banana blended papads, are indicating an increase in the density of rice-banana blended papad mix with the increase in rice proportion. Among the chemical characteristics, HLC. of fresh banana blended papads varied between 7.81 and 9.13% (w.b.). Although it was not within the limits of ISI specification, but very close to control sample i.e. of rice papads. pH, total ash, acid insoluble ash and alkalinity of ash of fresh banana blended papads were found to be within the limits of the prescribed ISI standards and were varying with the type of ingredient and its proportion in the papad mix. There was decrease in m.c., pH and alkalinity of ash and increase in total ash and acid insoluble ash with storage. However, chemical characteristics were found to be within prescribed ISI standards even after 2 months storage. Changes in the physical properties of papad due to frying i.e. frying properties were affected by the proportion and type of ingredient flour. Percent changes in diameter, thickness and weight of papad due to frying were maximum in control sample i.e. rice papad followed by treatment T3 and were lowest in sago blend, treatment T4. The expansion/increase in diameter, thickness and weight of fresh samples of Treatment T3 i.e. maximum rice blended banana papads was 13.5%, 95.2% and 9.36% respectively and was close to control sample. In all these parameters changes due to frying increased with increase in storage period. Sensory qualities like colour, appearance, texture, flavour and taste of raw and fried papads of fresh and stored samples were evaluated by a panel of judges on a ten point scale. Sensory evaluation of fresh samples of banana blended papads indicated T3 as the best treatment and comparable to control samples of rice papads with scores more than 8.0 on a ten point scale for various sensory attributes of raw and fried papads. Sago blended banana papad treatment T4 was rated poorest among all the four treatments. Sensory scores of raw papad changed slightly due to storage but T3 was comparable to rice papad even after 2 months storage. Both 300 and 400 gauge HDPE bags were found suitable for storage of banana blended rice/sago flour papads. However 400 gauge bags were found to be better for storage of banana-edible flour blended papads, with respect to moisture clianges and sensory attributes. From the results obtained in the present investigations, it can be concluded that papads can be successfully prepared from blending of cooked rice flour with mashed pulp of cooked peeled banana of basarai cultivar (Dwarf cavendish) following traditional process of preparing rice papads in this region, with proportions of peeled banana : rice flour of 59:41 and can be stored safely upto a minimum of two months in 300 or 400 gauge HDPE bags at ambient conditions with acceptable sensory attributes.
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    ThesisItemOpen Access
    STUDIES ON PHYSICAL AND MECHANICAL PROPERTIES OF FRESH AND STORED WATERMELON
    (AAU, Anand, 1997) GABANI, S. H.; Siripurapu, S C B
    Watermelon (Citrullus Vulgaris Schrad) is one of the important fruits because of its special nutritive value. It is widely grown as a summer fruit crop all over India. It has good flavour, taste and colour which attract the consumers. Generally only fleshy parts of the ripened watermelon fruit is consumed while the rest madeup of rind and seeds are discarded. Fresh matured watermelons are harvested and transported to the market and stored till they are ripened. Generally the watermelons are stored either in a simply shaded open structure or in a room or vakhar type closed structure. The losses in handling occurs due to physical and mechanical injuries which include cuts, punctures, scars and scuffmarks. Therefore the physical and mechanical properties of fruits are important to the researcher, design engineer, the food industry and the consumer alike. A knowledge on the basic physical and mechanical properties is essential for the development of transportation models, machines and storage structures. Therefore, the present investigation was undertaken to study the physical and mechanical properties of fresh and stored watermelon. Fresh watermelon fruits of variety Sugar baby were selected and handpicked from the field. The physical properties, static friction coefficients on different materials and mechanical properties were determined. The average three axial dimensions viz., maximum equatorial, minimum equatorial, and polar diameter and geometrical mean diameter of the watermelon are 166.5, 161.1, 165.9 and 164.4 mm respectively. The average sphericity and shape factor are 96.8 per cent and 1.008 respectively. The average volume and weight are 2616 CC and 2.356 kg respectively and the average weight density and average bulk density are 890 and 550.2 kg m-3 respectively. The packing factor/bulk porosity is 38.13 per cent. The frequency distribution curves of the axial dimensions are following a normal distribution with slight skew and have high peaks close to their mean average dimensions. The per cent sphericity frequency distribution graph is following a skew distribution and a maximum of 27 per cent fruits have the per cent sphericity of 98 and about 84 per cent fruits have per cent sphericity between 95-100. The frequency distribution of the shape with respect to volume range is indicating that the shape is a function of size and with increase in size, the shape tends to change from oblate to prolate. The volume and weight frequency curves are following normal distribution with slight skew. Volume, weight and weight density are having highest frequencies of 29, 35 and 39 per cent respectively close to their average values. It is found that models based on linear relationship are adequate to describe the relationship between dimensions, between cube of dimensions and volume/weight and between volume and weight. The average coefficients of friction of watermelon are 0.511, 0.529, 0.548 and 0.562 on galvanised iron, mild steel, aluminium and plywood sheets, respectively. Mechanical properties, namely, average quasi-static compression rupture force, puncture strength, static compression rupture stress and impact rupture energy per unit weight for watermelon are 1638.3 N, 885.1 N, 44321 N m-2 and 12.49 N m/kg, respectively The best fitted empirical models were developed to describe the effect of watermelon weight on different quasi-static rupture force parameters. It is observed that the per cent shinkage in volume, weight loss and weight density reduction is increased with storage for both indoor and outdoor storage treatments. It is found that maximum shrinkage of volume is 3.59 and 3.61 per cent, maximum weight loss is 11.47 and 10.69 per cent and maximum reduction of weight density is 8.49 and 7.07 per cent for outdoor and indoor stored watermelon fruits respectively, at the end of the fifth week. It is observed in all the cases that static friction coefficient is decreasing linearly with storage for both the treatments. It is observed that quasi-static rupture force decreases with storage for both the storage treatments. It is also observed that quasi-static compression rupture force is higher till the end of second week of storage and subsequently it was lower for indoor stored fruits compared to the open system. It is found that the puncture strength is decreasing with storage at a decreasing rate for both the storage treatments. The static compression test parameters, namely, rupture force, stress and stress-strain ratio of stored watermelon are decreasing with storage for both indoor and outdoor stored samples. In this case also, the rupture force for indoor stored samples was more than that of outdoor stored samples. It is further observed in impact test that rupture energy per unit weight of fruit is decreasing at decreasing rate with storage for both the storage treatments. It is found that the impact rupture energy per unit weight is more for indoor stored fruits compared to fruits stored in open in the veranda. From the results obtained in the present investigation, an inference can be drawn that indoor stored fruits are stronger than the outdoor stored fruits. It is also found that after the fifth week of the storage, in both outdoor and indoor storage systems, the watermelon fruits were unfit for human consumption. The data generated in the present study and models developed will be useful in the design of handling, transportation and storage systems for watermelon.