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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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2006 - 20074
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End date: 2007 × Start date: 2004 × Type: Thesis × Thesis Type: M.Tech. ×
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Now showing 1 - 4 of 4
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    ThesisItemOpen Access
    Development and Performance Evaluation of Inert Spouted Bed Dryer for Drying of milk
    (Anand Agricultural University, Anand, 2006) Deulgaonkar Nikhil Mukundrao; Dr. J. B. Upadhyay
    Drying of food is a costly affair due to its energy intensive nature. The size of the dryer and complexity of the process has led to need for an energy efficient drying process. Many drying technologies are at various stages of developments. One such rapidly growing, innovative technology is ‘inert bed drying’. Its main advantages are its small size and energy efficient operation. Drying of liquids and pastes in spouted bed with inert bodies, has been presented as an alternative to spray drying.
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    ThesisItemOpen Access
    DEVELOPMENT AND PERFORMANCE EVALUATION OF SCRAPED SURFACE HEAT EXCHANGER FOR CONTINUOUS THERMIZATION OF SHRIKHAND
    (Anand Agricultural University, Anand, 2006) A.V.Dhotre; Dr. A. G. Bhadania
    Mechanization and the manufacture of good quality products with fairy long shelflife is the demand of today’s competitive dairy industry and quality vigilant consumers. Lack of suitable and specialized equipment is one of the constraints in the escalation of Traditional Indian Dairy Products. Shrikhand occupies an important place in the list of delicacies liked by Indian population especially, in western India i.e. Gujarat, Maharashtra, Rajasthan and some parts of Karnataka.
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    ThesisItemOpen Access
    PHYSICO-CHEMICAL PROPERTIES OF SOUP POWDER PREPARED FROM BLENDS OF SOYABEAN AND WHEY AND SENSORY QUALITIES OF READY-TO-SERVE SOUPS
    (Anand Agricultural University, Anand, 2006) Amitabh Pandey; Dr. Sukhminder Singh
    The present study was planned and conducted to prepare a soup powder from blends of soyabean tofu and whey powder and evaluate the sensory qualities of Ready-to-Serve (RTS) soups made from their corresponding dry soup powders. Soup powder I (T1 to T16) and soup powder II (T17 to T32) were prepared by blending whey powder, tofu powder, onion powder, garlic powder, ginger powder, chilli powder, common salt and mono sodium glutamate along with either sodium alginate in soup powder I or with maida in soup powder II as thickening agent. All the powders were analysed for their chemical composition namely protein, fat, moisture, ash, total carbohydrates (by difference) and physico-chemical attributes viz., bulk density, total moisture absorption, pH and acidity. A commercial soup powder of mixed vegetable (Knorr, Hindustan Lever Ltd., Mumbai) was taken as the control (TC).
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    ThesisItemOpen Access
    “TECHNOLOGY FOR MANUFACTURE OF DIETETIC ROSOGOLLA
    (Anand Agricultural University, Anand, 2007) RUPESH S. CHAVAN; Dr. P.S. Prajapati
    The present study was planned and conducted to prepare Dietetic Rosogolla form cow milk. Preliminary trials were carried out to select the fat level in milk and suitable modifications in the process of Chhana making to obtain a good quality Chhana for Rosogolla preparation. Three levels of milk fat (1.0, 2.0 and 3.0 per cent) in cow milk were tried using a coagulation temperature of 60º C and 1 per cent citric acid as a coagulant maintained at same temperature. The quality of Chhana based on composition, yield and recovery of milk constituents was compared with the Chhana made from standardized cow milk having 4 per cent fat.