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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 - 201869
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End date: 2018 × Start date: 2017 × Thesis Type: Ph.D ×
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Now showing 1 - 9 of 69
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    ThesisItemOpen Access
    TECHNOLOGY FOR DEVELOPMENT OF READY-TO-REHYDRATE AND EAT TYPE OF RICE AND PULSE PRODUCTS
    (COLLEGE OF FOOD PROCESSING TECHNOLOGY AND BIO-ENERGY, ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) HRIDYESH PANDEY; DR. D. C. JOSHI
    Experiments were carried out for standardizing the processing and storage for production of ready to rehydrate type cooked rice, chickpea and kidney bean. Water to grain ratio (1.5-2.5), soaking time (0-90 min) and cooking time (0-30 min) for rice and water to grain ratio (2.0-3.0), soaking time (8-16 h) and cooking time (0-30 min) of chickpea and kidney bean were evaluated for water uptake, hardness, stickiness and solid loss. Developed process was optimized on the basis of maximum value of water uptake and stickiness and minimum value of hardness. The optimized conditions were water to rice ratio of 2:1 with soaking time of 60 min and cooking time of 20 min; water to chickpea ratio of 3:1 with soaking time of 12 h and cooking time of 30 min and water to kidney bean ratio of 3:1 with soaking time of 12 h and cooking time of 25 min.
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    ThesisItemOpen Access
    STUDIES ON PHARMACOKINETICS AND SAFETY OF GEMIFLOXACIN ALONE AND WITH PIPERINE IN LAYER BIRDS
    (COLLEGE OF VETERINARY SCIENCE AND ANIMAL HUSBANDRY ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) MARADIYA JAYESH JASAMAT; Dr. A. M. Thaker
    Gemifloxacin, a fourth-generation synthetic broad spectrum fluoroquinolone has bactericidal action against broad range of bacteria including those that are resistant to conventional antimicrobial drugs. Piperine, the major plant alkaloid present in pepper, is reported to have bioavailability-enhancing activity for nutritional substances and drugs. Despite the great potential for clinical use of gemifloxacin and beneficial (bioenhancing) effect of piperine on pharmacokinetics of various antimicrobials, the data on pharmacokinetics and safety profile of gemifloxacin and piperine alone as well as with each other in layer birds are not available. Looking to these overall points, the present study was conducted in layer birds to investigate pharmacokinetics of gemifloxacin and piperine alone and in combination with each other at 10 mg/kg dose rate following intravenous and oral administration as well as safety of both drugs alone and together at same dose rate by daily oral administration for 5 days. Liquid chromatography with mass spectrometry (LC-MS/MS) method was developed and validated for the simultaneous estimation of gemifloxacin and piperine concentration in plasma samples of the present pharmacokinetics study in layer birds.
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    ThesisItemOpen Access
    DESIGN AND DEVELOPMENT OF TWO STAGE EVAPORATIVE COOLING SYSTEM FOR TRANSPORT OF FRUITS AND VEGETABLES
    (COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY, ANAND, 2018) KANAKSINH V. VALA; D. C. JOSHI
    Evaporative cooling is the most efficient method for cooling fruits and vegetables in dry and hot conditions. Two principal methods of evaporative cooling are; direct cooling (DEC) and indirect cooling (IDC). The direct evaporative cooling has got the limitation for drop in air temperature, i.e. the maximum up to the wet bulb temperature of ambient air. It can be overcome with the two-stage indirect-direct evaporative cooling.
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    ThesisItemOpen Access
    DEVELOPMENT OF TECHNOLOGY FOR PRODUCTION AND PRESERVATION OF MORINGA OLEIFERA (DRUMSTICK) FRUIT PULP AND ITS UTILIZATION IN SELECTED FOOD PRODUCTS
    (COLLEGE OF FOOD PROCESSING TECHNOLOGY AND BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) RAVANI AMEEBEN VIJAYKUMAR; Dr. R. V. Prasad
    Moringa oleifera (drumstick) is called miracle vegetable and is valued as medicinal and functional food. This is an underutilised vegetable and the scientific information on the processing techniques are scanty. The present investigation was carried out for development of technology for production and preservation of drumstick pulp and its utilization in selected food products.
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    ThesisItemOpen Access
    DESIGN, FABRICATION AND TESTING OF HEAT PUMP ASSISTED DRYING SYSTEM FOR SELECTED PERISHABLE AGRO PRODUCE
    (COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO ENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) SATYENDRA KUMAR MISRA; D C Joshi
    A heat pump assisted drying (HPAD) system powered by 2.26 kW high grade energy suitable for low temperature drying of perishable agro produce was designed, fabricated, tested and standardized for operation under variable drying air conditions. The design of HPAD was divided into two major parts viz. design of heat pump and design of dryer which were optimally integrated using established principles of refrigeration, heat and mass transfer and psychrometrics to perform as a composite unit. The calculated technical design specifications of HPAD system were critically scrutinized, evaluated, developed and the desired instrumentation and control, space and utility requirements were finalized. The fabrication was carried out and all components were integrated to build the HPAD system.
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    ThesisItemOpen Access
    COLD MILLING OF FLAXSEED FOR OMEGA-3 FATTY ACID RICH OIL AND UTILIZATION OF DE-OILED MEAL FOR VALUE ADDED PRODUCTS
    (COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) BHATT HETAL KIRITKUMAR; Dr. R. V. Prasad
    Flaxseed is the seed from the flax plant (Linum usitatissimum L.), which is a member of the Linaceae family and is one of the richest source of omega-3 fatty acid. Flaxseed is regaining its popularity from its traditional usage as a raw material in oil production because of the reported health benefits of omega-3 fatty acids. The deoiled meal after extraction of oil is an overlooked by product in spite of its high protein and nutrients. The aim of the present investigation was to develop cold milling extraction process to get omega-3 fatty acid rich oil form flaxseed and to utilize the deoiled flaxseed meal to develop suitable processing technologies for production of deoiled flaxseed meal flour, cookies and protein bar with adequate shelf-life.
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    ThesisItemOpen Access
    PRODUCTION TECHNOLOGIES FOR VALUE ADDED PRODUCTS FROM PUMPKIN SEEDS
    (COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIOENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) NINGTHOUJAM MANDA DEVI; Dr. R. V. Prasad
    Utilization of by-products as functional food ingredients boost new markets in functional food industry. Pumpkin seeds are nutritionally dense by-product of pumpkin but commonly discarded as waste. The pumpkin seeds have many health benefits and are considered as nutritional powerhouses, with a wide variety of nutrients ranging from magnesium and manganese to copper, protein and zinc.
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    ThesisItemOpen Access
    TECHNOLOGY FOR PRODUCTION AND PRESERVATION OF CLARIFIED JUICE FROM WOOD APPLE FRUITS
    (COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIOENERGY ANAND AGRICULTURAL UNIVERSITY, ANAND, 2018) HARSH PRAKASH SHARMA; D. C. Joshi)
    The present investigation was conducted with a broad aim of developing the technology for production and preservation of clarified wood apple juice. The wood apple pulp was given pre-treatments of (i) steaming at different time intervals (2, 4, 6 and 8 min), (ii) enzymatic treatment using pectinase and cellulase enzymes at different concentrations (10, 20, 30 mg/100 g of pulp), different incubation time (2, 4, 6 hrs) at 40oC incubation temperature, (iii) pectinase and cellulase enzymes were used together in different proportions (7:3, 5:5 and 3:7) and (iv) combined treatment of steaming and enzyme. The best standardized treatment based on the maximum juice yield (83.95 %) and total soluble solid (5.3oBx) content of the juice was steaming of the pulp for 6 min followed by combined enzyme treatment of pectinase and cellulase in 7:3 ratio at 30 mg/100 g concentration, 6 h of incubation at 40oC temperature. The clarification process of wood apple juice was analyzed in response to its total soluble solid, viscosity and color. Preheating of the juice up to 60oC prior to centrifugation followed by mixing of 2g/l bentonite from 10% suspension was optimized for clarification of wood apple juice. Clarified wood apple juice containing 1.75% stevia extract was found the best in the sensory evaluation.
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    ThesisItemOpen Access
    EFFECT OF POST-HARVEST TREATMENTS ON PROLONGING SHELF-LIFE AND QUALITY OF LIME FRUITS
    (COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIOENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) MADAN ADITYA SUNILKUMAR; Dr. D. C. Joshi
    The present investigation entitled “Effect of post-harvest treatments on prolonging shelf-life and quality of lime fruits” was conducted with broader aim of using safer alternatives to harmful chemicals for retention of quality parameters and shelf-life extension of Kagzi lime fruits. In order to address the issue of post-harvest losses of lime fruits, various post-harvest treatments such as hot water dipping, surface coating, perforated polyethylene packaging, gamma irradiation and different conditions of storage were investigated.