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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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End date: 2014 × Start date: 2014 × Type: Thesis × Thesis Type: M.Tech ×
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    ThesisItemOpen Access
    SUPERCRITICAL FLUID EXTRACTION OF ESSENTIAL OIL FROM CURRY LEAVES
    (Anand Agricultural University, Anand, 2014) ANILKUMAR. S. I; Dr. R. V. Prasad
    Murraya koenigii (L.) Spreng belongs to family Rutaceae is a deciduous to semievergreen aromatic tree in India, Bangladesh, Nepal, Malaysia, Sri Lanka and Burma. It is commonly known as ‘curry patta’ and is popular as a spice and condiment in south India. It has specific aromatic odor because of the presence of essential oil, mainly concentrated in leaf, and is used for various purposes in food and pharmaceutical industry. The present investigation was undertaken to optimize supercritical fluid extraction parameters to obtain superior quality of curry essential oil. The percent moisture, ash, protein, carbohydrate, crude fat and crude fiber of fresh curry leaves was observed to be 65.21, 3.9, 5.65, 15.99, 0.82, and 7.06 respectively. The effects of temperature (35, 40, 45, 50 and 55 °C), pressure (100, 150, 200, 250 and 300 bar), dynamic time (20, 37.7, 55, 72.5 and 90 min) and particle size (0.2, 0.4, 0.6, 0.8 and 1.0 mm) were evaluated with respect to the essential oil yield and the β- caryophyllene in essential oil
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    ThesisItemOpen Access
    ENERGY AUDIT IN ONION DEHYDRATION PLANT
    (Anand Agricultural University, Anand, 2014) ANIL KUMAR; Dr. S. S. Kapdi
    The present global scenario of energy crisis has forced food processing industry to become more energy conscious. With liberalisation of industrial policy, the food processing industry is facing challenges both in terms of quality and plant performance. As operations performed in food processing plants especially in onion processing line are quite energy intensive, the check on energy usage is in priority concern. Engineering services in food plants are considered as the area where simple plant optimization measures can lead to substantial and almost immediate savings. In onion processing line, electricity was the main energy utilized for operation of machineries, such as prime movers, dehumidification system, chilled water system and compressed air system while the thermal energy was used for drying of onion