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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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ThesisItem Open Access DEVELOPMENT OF PUSH TYPE BATTERY POWERED REAPER(AAU, Anand, 2016) NIKHLESH KUMAR VERMA; Dr. Pankaj GuptaHarvesting of crop is one of the important agricultural operations which demand considerable amount of labour. The availability and cost of labour during harvesting season are the serious problem. The shortage of labour during harvesting season and vagaries of the weather causes great losses to the farmers. It is therefore, essential to adopt the mechanical methods so that the timeliness in harvesting operation could be ensured. The use of mechanical harvesting device has been increased in the recent years. But, these means especially combine, are very costly making it un-affordable to most of the small farmers. Although, some manual operated reapers were developed. But, due to limitations of manual power, none of them become popular as the power available for cutting and conveying of the crop as well as was transportation of the machine not sufficient. Therefore, push type battery powered reaper was designed and developed, in which the cutting and conveying was done mechanically by means of electric power and transportation by means of manual power. The battery powered reaper include the battery, DC motor, crop row dividers, star wheel, standards cutter bar having 76.2 mm pitch knife section, vertical conveyor chain and gear box. The weight of the developed reaper with the battery was found 32 kg. The performance of the developed reaper was evaluated in wheat field by varying forward speed, cutting angle and cutter bar speed. The reaper was able to cut two rows at a time placed 22.5 cm apart. The total harvesting losses was found 2.67% of total yield. The field capacity and field efficiency was found 0.069 ha/h and 85.06%, respectively at forward speed of 1.55 km/h. The performance of the developed reaper was also compared with the traditional method of harvesting by sickle and mechanical harvesting by SPVCR. Harvesting losses found for developed reaper, SPVCR and sickle were 2.67, 2.02 and 1.03%, respectively. The cost of harvesting of wheat was found maximum with manual local sickle (Rs 3859.50/ha), followed by SPVCR (Rs 868.5/ha), whereas the lowest cost was recorded with the developed reaper (Rs 763.20/ha). Therefore, net saving of Rs 3096/ha was observed with the developed reaper over traditional manual harvesting of wheat crop by sickle and Rs 105.30/ha over SPVCR.ThesisItem Open Access DEVELOPMENT AND PERFORMANCE EVALUATION OF CONTINUOUS ROLLING, SHEETING AND CUTTING SYSTEM FOR MANUFACTURE OF KAJUKATLI(Anand Agricultural University, Anand, 2016) Milan M. Darji; Dr. A. K. SharmaTraditional 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. The preparation methods of kajukatli were studied in detail. The preparation processes involve grinding of soaked kaju, mixing with sugar while cooking, cooling, rolling, sheeting and cutting. All these operations are being carried out manually and reported to be time consuming, unhygienic and produce nonuniform sized and shape of kajukatli. Therefore, an appropriate rolling, sheeting and cutting system was developed and evaluated for continuous production.ThesisItem Open Access DEVELOPMENT OF TECHNOLOGY FOR MANUFACTURE OF KHEER UTILIZING MORAIYO (Panicum miliare)(Anand Agricultural University, Anand, 2016) Chetana K. Mor; Dr. J. P. Prajapatinutritional benefits from both milk and cereal. Replacement of rice with moraiyo, a highly nutritious millet comes under small millet category results in a product with high nutritional value as well as it is best option to try dessert for people suffering from celiac disease and for those who are on fasting as well.ThesisItem Open Access DEVELOPMENT OF TECHNOLOGY FOR MANUFACTURE OF GULABJAMUN UTILIZING MORAIYO (Panicum miliare(Anand Agricultural University, Anand, 2016) Chetana B. Chaudhari; Dr. J. P. PrajapatiGulabjamun is a popular sweet prepared in all parts of India. Though there is a large variation in the sensory quality of Gulabjamun, the most liked product should have brown colour, smooth and spherical shape, soft and slightly spongy body free from lumps and hard central core, uniform granular texture, mildly cooked and oily flavour free from doughy feel and fully succulent with sugar syrup.ThesisItem Open Access CRYOGENIC GRINDING FOR PRODUCTION OF SUPERIOR QUALITY CARDAMOM SEED POWDER(Anand Agricultural University, Anand, 2016) Archa Nimeshkumar Shah; Dr. D. C. JoshiCardamom known as “Queen of Spices” have peculiar aroma and taste due to volatile oil present in it. It contains about 8% volatile oil. The basic cardamom aroma is produced by a combination of the major components, α-terpinyl acetate and 1, 8 cineole and linalool. Grinding is a very important step in the post-harvest processing of spices, requiring special attention in order not to lose the aroma and flavour compounds present in them. During grinding, there is friction between the seeds and grinder, which leads to rise in temperature inside the grinder. The temperature may vary from 42 to 920C, resulting into loss of volatile content of the species, deterioration of colour, and ultimately results in poor quality of the product.ThesisItem Open Access ASSESSMENT OF SHELF LIFE OF RAW AND PRETREATED TOMATO FRUIT UNDER VARIOUS CONDITIONS OF STORAGE(Anand Agricultural University, Anand, 2016) NAIK G. MOHAN; Dr. R. F. SutarTomato (Lycopersicum esculentum) is a very nutritious and highly perishable climacteric fruit. Hence, there is a need to protect this perishable crop from postharvest losses and ensure ready availability of the crop to the consumers at affordable prices throughout the year. Thus, the present investigation entitled “Assessment of shelf life of raw and pre-treated tomato fruit under various conditions of storage” was carried out to find out the storability of pre-treated tomato fruits under variable conditions of storage. The experiments were carried out with two different pretreatments i.e. pre-cooling (hydro-cooling) with three different cooling medium temperatures (4, 6 and 8oC) and edible coating with three different concentration of corn starch viz. 2.5, 5.0, and 7.5%.ThesisItem Open Access STANDARDIZATION OF PROCESS PARAMETERS FOR THE DEVELOPMENT OF PARTIALLY DEFATTED PEANUT(Anand Agricultural University, Anand, 2016) RI YA Z V AL IMAMAD KHORA J IYA; Dr. S. H. AkbariPeanut (Arachis hypogaea Linn) is a source of energy due to its high oil (48-50 %) and protein (26-28 %) contents. In fact, due to its high protein content, it is widely used as an alternative to meat protein, as it contains almost all essential amino acids. Peanut products reduce the cholesterol, lower the risk of heart disease and provide protection against cancer. Peanut has awakened of great interest as a source of low-cost protein to supplement human diets. In addition to the traditional food uses, peanut has also been successfully utilized in supplemented foods such as cookies, bread, breakfast cereals, peanut butter, popular drinks, extenders in meat product formulations, soups and desserts. In recent year, people has become more diet consciousThesisItem Open Access STUDY ON THE USE OF NATURAL FOOD ADDITIVES AND PACKAGING ON THE SHELF LIFE OF BHAPA DAHI(AAU, Anand, 2016) Arjun B. Chaudhari; Dr. Atanu Jana‘Bhapa dahi’ is a popular Bengali delicacy prepared at domestic level in West Bengal. It is basically a steamed sweet dahi and is often called the ‘Indian cheese cake’. Bhapa dahi is a product having high total solids (36.0 to 48.0 percent) based on chakka (a base material used for shrikhand) and milk solids, has viable Lactic Acid Bacteria (LAB, used as starter culture) and is characterized by a sweet and acidic taste and having a gelled structure. The traditional recipe for preparation of ‘Bhapa dahi’ is time consuming since it involves thickening of the milk by slowly condensing it, setting the dahi using starter culture, followed by steaming it to form a gelled mass. The reported scientific literature on Bhapa dahi is scanty. Fruit flavoured Bhapa dahi ,with extended shelf life, has a promising potential for its commercial development by the Indian dairy industry. The present investigation was carried out with the objective of enumerating the viability of Lactic Acid Bacteria (LAB) in Bhapa dahi as affected by the steaming treatment involved in its preparation. Consumption of viable LAB through fermented milk product has been found to exert beneficial therapeutic effects in human body, especially the gut health. Natural food additives (e.g spice extracts) have healthier image by the consumers as compared to use of class II preservatives for extending the shelf life of fermented dairy products. The essential oils of certain spices may not only have a role in augmenting the flavour of fruit flavoured Bhapa dahi, but it may help in extending the shelf life of product stored under refrigerated condition. The type of packaging material used to contain the product can have an impact on its shelf life. Hence, two types of packaging materials [i.e. polyvinyl chloride (PVC) and polypropylene (PP)] were tested to evaluate their efficacy in extending the shelf life of Bhapa dahi stored under refrigeration. Though FSSA specifications exist for Dahi and Yoghurt, so far legal standards for Bhapa dahi is non-existing. In the present investigation, mango flavoured Bhapa dahi was prepared following the process standardized by Patel (2014) at Anand Agricultural University, Anand. The current study involved checking the feasibility of adding few spice oil extracts to the base mix (i.e. chakka plus condensed milk) to validate their compatibility with mango flavour and its impact on shelf life extension of Bhapa dahi under refrigerated conditions, packaged in two types of packaging materials. The physico-chemical characteristics, textural quality, sensory quality and assessment of microbial quality of the resultant Bhapa dahi were analyzed using standard methods. The outlines of the research work as well as the salient findings for Phase-I to Phase- IV are depicted below. Phase-I: Studying the influence of steaming period in the manufacture of Bhapa dahi on the viability of Lactic Acid Bacteria The variables studies were steaming period of 9, 11 and 13 min. It is recommended to subject the base mix (chakka and condensed milk) to steaming for a period of 9 min in order to obtain Bhapa dahi having high viable LAB count as well as desired sensory characteristics in the resultant product. Phase-II: Selecting the essential oil of spice from amongst cinnamon, clove and cumin oils which is most compatible with mango flavour in Bhapa dahi and provides maximum shelf life extension Cinnamon oil and cumin oil were tried out at levels of 0.02, 0.04 and 0.06 percent by weight while clove oil was tried out at levels of 0.04, 0.06 and 0.08 percent by weight. Use of cinnamon, clove and cumin essential oil is recommended to be used individually at levels of 0.02, 0.06 and 0.02 percent by weight of base mix respectively in the preparation of mango flavoured Bhapa dahi for value addition to product. Bhapa dahi made using spice oil at intermediate level of addition led to product having significantly greater hardness value. Bhapa dahi made using clove oil used at 0.06 percent level had the highest sensory acceptability compared to cinnamon and cumin oils. Hence, in subsequent phases, use of clove oil as additive in Bhapa dahi was studied as against control (without clove oil) product. Phase-III: Monitoring the refrigerated storage changes in control and experimental (containing spice oil) Bhapa dahi packaged in two type of packaging materials Bhapa dahi was packaged in pre-sterilized polypropylene cups and poly vinyl chloride trays and stored under refrigeration (7±1ºC). Incorporation of cumin and cinnamon oils (both added at 0.02 percent level) could yield Bhapa dahi having shelf life of only 28 days; such was also the case with control product. However, incorporation of clove oil at the rate of 0.06 percent by weight helped in extending the shelf life of Bhapa dahi by a week (i.e. 35 days at 7±1ºC). During refrigerated storage of control and experimental Bhapa dahi, there was a progressive increase in acidity. Conversely, there was progressive decrease in the moisture content, pH and total sensory score of Bhapa dahi with increasing storage period. There was a decrease in the total sensory score of control product to the tune of 17.05 percent (up to 28th day); the decrease in the score was to the tune of 18.88 percent in case of experimental Bhapa dahi (up to 35th day of storage). The Standard Plate Count (SPC) and LAB count showed an increase up to 14th day of storage, for both control as well as experimental product; subsequent storage led to decline in the SPC and LAB count. LAB count had the major share (95.5 percent) of the total bacterial count. There was a gradual increase in the yeast and mold count (YMC) from 14th day for experimental product (PP and PVC) and control product packed in PP whereas control product stored in PVC showed growth from 7th day itself. Coliform was not detected in both fresh as well as stored product. In terms of the type of packaging materials, PP cup was superior over PVC tray with regard to restricting the mold growth and storage stability of experimental product with regard to SPC (i.e. high LAB count). Phase-IV: Computing the cost of experimental and control Bhapa dahi The cost of 100 g serving size of control and experimental (containing clove oil) Bhapa dahi was computed at ` 20.43 and ` 20.58 respectively packaged in PP cup. It is concluded that Bhapa dahi containing desirable (> 106/g of fermented product) LAB count can be obtained by restricting the period of steaming to 9 min. Out of three essential oils (cinnamon, clove and cumin) as natural food additives; clove oil was regarded to be the best on the basis of sensory characteristics of mango flavoured Bhapa dahi, when used at the rate of 0.06 percent by weight of base mix. Incorporation of clove oil at 0.06 percent by weight extended the shelf life of Bhapa dahi by a week (i.e. 35 days) as against control which could keep well under refrigeration (7±1ºC) up to 28 days only. Opaque PP cups were found to be marginally superior over transparent PVC trays during refrigerated storage of Bhapa dahi.ThesisItem Open Access “PERFORMANCE EVALUATION OF CARBON DIOXIDE BASED ELECTRIC HEAT PUMP SYSTEM”(Anand Agricultural University, Anand, 2016) TRIDEV CHAYAL; Dr. Sunil M. PatelThe milk production of India has reached to 136.7 million tons per annum in the year 2014-2015, accounting for more than 17 % of world’s total milk production. Global total primary energy supply (TPES) more than doubled between 1971 and 2012, mainly relying on fossil fuels. India emits more than 5% of global CO2 emissions and shows a clear trend of rapid increase of CO2 emissions have tripled between 1990 and 2011 (IEA,2013). Energy conservation in dairy industry is more important not only to reduce the processing cost but also to reduce the emission of green-house gases in the environment. The electric heat pump (EHP) technology is comes into the existence as green technology to fulfil the hot and cold water requirement in the food industry. Heat pump is a device which can upgrade ambient heat from different sustainable sources such as air, water, ground and waste heat, to utilisable form.