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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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Now showing 1 - 9 of 13
  • ThesisItemOpen Access
    CANAL BASED IRRIGATION SCHEDULING AND CONJUNCTIVE WATER USE PLANNING FOR OPTIMAL CROPPING PATTERN IN SELECTED PANAM CANAL COMMAND IN PANCHMAHAL DISTRICT, GUJARAT
    (COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY ANAND AGRICULTURAL UNIVERSITY, GODHRA, 2017-06) DEEPAK KUMAR; Dr. M. K. Tiwari
    Agriculture is the centre to all strategies for planned socio-economic development of our country. In India 91.6% of the water is used for irrigation purpose as compared to 84% in overall Asia & 71% in the world . In spite of these significant gains, the agriculture sector faces increasing criticism for a perceived lack of performance, unsustainable practices, and excessive adverse environmental impact. Improvement in the water use efficiency through proper management strategies as well as further increase in irrigation potential is crucial to avoid the envisaged water crisis and to meet the future food demand. The irrigation scheduling needs to be carried out with the objectives of improving the system operation
  • ThesisItemOpen Access
    DEVELOPMENT OF PRODUCTION TECHNOLOGY FOR CARROT BASED BLENDED JUICE
    (COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIOENERGY ANAND AGRICULTURAL UNIVERSITY, ANAND, 2017) PARTH S. KURALKAR; Dr. R. R. Gajera
    Horticultural crops make up a major portion of the diet of humans in many parts of the world and play a significant role in human nutrition, especially as sources of phytonutraceuticals: vitamins (A, C, B1, B6, B9 and E), minerals, dietary fiber and phytochemicals. Carrots contain vitamins such as vitamin C and K, thiamin (B1), riboflavin (B2), pyridoxine (B6) and folates (B9), necessary for metabolism of carbohydrates, proteins and healthy growth. Carotenoids and anthocyanins are the major antioxidant pigments found in carrots. Tomato is a major source of antioxidants, vitamin A, lycopene, folate, vitamin E. Limes are acidic in nature and serve as rich source of vitamin C, citric acid, sugar, certain minerals like calcium and phosphorus. Mint are used for their flavouring and medicinal properties.
  • ThesisItemOpen Access
    DEVELOPMENT OF PUSH TYPE BATTERY POWERED REAPER
    (AAU, Anand, 2016) NIKHLESH KUMAR VERMA; Dr. Pankaj Gupta
    Harvesting 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.
  • ThesisItemOpen 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. Sharma
    Traditional 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.
  • ThesisItemOpen Access
    DEVELOPMENT OF TECHNOLOGY FOR MANUFACTURE OF KHEER UTILIZING MORAIYO (Panicum miliare)
    (Anand Agricultural University, Anand, 2016) Chetana K. Mor; Dr. J. P. Prajapati
    nutritional 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.
  • ThesisItemOpen Access
    DEVELOPMENT OF TECHNOLOGY FOR MANUFACTURE OF GULABJAMUN UTILIZING MORAIYO (Panicum miliare
    (Anand Agricultural University, Anand, 2016) Chetana B. Chaudhari; Dr. J. P. Prajapati
    Gulabjamun 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.
  • ThesisItemOpen Access
    CRYOGENIC GRINDING FOR PRODUCTION OF SUPERIOR QUALITY CARDAMOM SEED POWDER
    (Anand Agricultural University, Anand, 2016) Archa Nimeshkumar Shah; Dr. D. C. Joshi
    Cardamom 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.
  • ThesisItemOpen 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. Sutar
    Tomato (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%.
  • ThesisItemOpen 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. Akbari
    Peanut (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 conscious