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Govind Ballabh Pant University of Agriculture and Technology, Pantnagar

After independence, development of the rural sector was considered the primary concern of the Government of India. In 1949, with the appointment of the Radhakrishnan University Education Commission, imparting of agricultural education through the setting up of rural universities became the focal point. Later, in 1954 an Indo-American team led by Dr. K.R. Damle, the Vice-President of ICAR, was constituted that arrived at the idea of establishing a Rural University on the land-grant pattern of USA. As a consequence a contract between the Government of India, the Technical Cooperation Mission and some land-grant universities of USA, was signed to promote agricultural education in the country. The US universities included the universities of Tennessee, the Ohio State University, the Kansas State University, The University of Illinois, the Pennsylvania State University and the University of Missouri. The task of assisting Uttar Pradesh in establishing an agricultural university was assigned to the University of Illinois which signed a contract in 1959 to establish an agricultural University in the State. Dean, H.W. Hannah, of the University of Illinois prepared a blueprint for a Rural University to be set up at the Tarai State Farm in the district Nainital, UP. In the initial stage the University of Illinois also offered the services of its scientists and teachers. Thus, in 1960, the first agricultural university of India, UP Agricultural University, came into being by an Act of legislation, UP Act XI-V of 1958. The Act was later amended under UP Universities Re-enactment and Amendment Act 1972 and the University was rechristened as Govind Ballabh Pant University of Agriculture and Technology keeping in view the contributions of Pt. Govind Ballabh Pant, the then Chief Minister of UP. The University was dedicated to the Nation by the first Prime Minister of India Pt Jawaharlal Nehru on 17 November 1960. The G.B. Pant University is a symbol of successful partnership between India and the United States. The establishment of this university brought about a revolution in agricultural education, research and extension. It paved the way for setting up of 31 other agricultural universities in the country.

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Subject: Post Harvest Technology × Start date: 2017 × Type: Thesis ×
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Now showing 1 - 5 of 5
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    ThesisItemOpen Access
    Interaction of milling parameters with the quality of wheat flour using stone grinder
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-10) Pandey, Suman; Omre, P.K.
    Wheat is among the most important food crop and an affluent source of carbohydrates and contains valuable components such as protein, fat, minerals and vitamins. But during wheat processing, components like vitamins and minerals are lost. The major reason is the removal of bran and wheat processing parameters like speed and clearance between the grinding stones which affects the components of wheat. These are destroyed by the heat produced due to frictional forces between the grinding stone. The effect of the frictional force can be reduced by performing the milling operation at comparatively lower speed. Therefore, research was undertaken to study the effect of these process parameters i.e., grinding speed, feed rate and clearance and subsequently optimize the parameters on the basis of flour recovery and quality attributes. Experiments were conducted using general factorial design with three independent variables at three levels. Variables selected for the experiment were speed (100, 350 and 600 rpm), feed rate (6, 8 and 10 kg/h) and clearance (0.2, 0.3 and 0.4 mm). Responses selected were flour yield (g/100g), machine yield (g/100g), average particle size (mm), protein (g/100g), fat (g/100g), moisture loss (%), ash (g/100g), calcium (mg/100g) and iron (mg/100g). The data from the experiments were analyzed using Design Expert 10.0.1 and the response function were developed using multiple regression analysis and second order model was fitted for each response. It was found that speed, feed rate and clearance had highly significant effect on flour yield, fat, moisture, iron, calcium, ash and average particle size whereas the protein was affected only by speed. The results obtained were optimized using general factorial methodology. Optimum levels of variables were grinding speed 100.001 rpm, feed rate 6 kg/h and clearance between the stones 0.23 mm and with responses value 93.6 g/100g machine yield, 83.2 g/100g flour yield, 12.9 g/100g protein, 1.21 g/100g ash, 16.2 % moisture loss, 2.67 g/100g fat, 23.9 mg/100g calcium, 3.80 mg/100g iron and 0.29 mm average particle size. It was found that traditionally milled flour has 9.4 g/100g protein which is comparatively less than the protein value obtained at 100 rpm grinding speed. Also decreased ash content was obtained i.e. 1.21 g/100 g in comparison to the traditionally milled flour. Overall, better flour quality was obtained when wheat was ground at 100 rpm grinding speed with 6 kg/h feed rate and 0.23 mm clearance.
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    ThesisItemOpen Access
    Shelf life enhancement of pomegranate arils using edible coating with its peel based phenolics
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-08) Joshi, Reetika; Lohani, U.C.
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    ThesisItemOpen Access
    Performance evaluation of animal drawn bay leaf grinder
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-08) Joshi, Raja; Omre, P.K.
    Bay leaves are an important spices which is mainly used for flavoring food of Indian cookery and widely used in pharmaceutical preparation because of therapeutic against various disease and disorder due to presence of different phytochemical. Therefore, present study was taken with the aim to grinding of bay leaf with the help of cyclone type hammer mill and power was extracted by utilization of animal. For the grinding of bay leaf experiment were conducted software (Design expert 10.0.1) with three independent variables at three levels. Data analysis and optimization was done using Multilevel Categoric Design (Design Expert Software version 10). Variables selected for the experiment were speed (300, 600 and 900 rpm), time of grinding (5, 10 and 15 min) and sample weight (150, 200 and 250g). Responses selected were efficiency of the grinder, average particle size, hygroscopicity, flowability and colour of the ground sample. The results shows that the efficiency of the grinder varied from 28.82% to 54.12%, average particle size varied from 0.143 to 0.227 mm, hygroscopicity varied from 3.650% to 4.402%, flowability varied from 6.35 sec to 10.22sec. It was found that the speed, time and sample weight had significant effect on efficiency, average particle size hygroscopicity and flowability whereas colour of ground bay leaf sample was not being effected due to any independent parameters taken for the consideration for this study. The results were optimized using software (Design expert 10.0.1). The optimum level of variables for grinding speed (629 rpm), time (5 min) and sample weight (186.26 g).
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    ThesisItemOpen Access
    Development of microwave assisted leaching based integrated oil and protein extraction technology and its kinetics for black soybean (Glycine max L.)
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-02) Eknath, Kate Adinath; Singh, Anupama
    The exploration of the new plant based sources of the edible oil and their commercial utilization is one of the prominent step to meet the peculiar demand of edible oil in the country. There are hundreds of the oil bearing underutilized crops in Indian origin, but their low oil content is the major barrier to fit in to ongoing oil production technology. Microwave assisted extraction (MAE) is an important emerging ecofriendly oil extraction technology having potential to overcome the limitations of conventional methods. The present investigation aims to develop an efficient and cost effective, bio-solvent based MAE technology for low oil content crops like black soybean by standardizing the unit operations involved in the extraction process. The bio based solvent was selected by understanding the dielectric behavior in microwave environment. To understand the insight in to the MAE phenomenon mathematical modelling of extraction kinetics was also studied. The present research has been undertaken to standardize and optimize the microwave assisted oil extraction technology for black soybean. Through the preliminary experiments, the solvent (isopropanol), particle size (< 1mm) and soaking time (20 min) were standardized and taken as constant parameters in final experiments. Four independent variables having five levels of each i.e microwave power (160, 320, 480, 640 and 800 % W), exposure time (60,120,180,240 and 300 s), solvent: material ratio (1:1, 2:1, 3:1, 4:1 and 5:1) and pH (2, 3, 4, 5 and 6) were selected as independent parameters. Optimization of the independent variables was done based on oil yield, Refractive index, specific gravity, FFA, saponification value and peroxide value. Multiple response optimization of independent parameters was done using Design Expert 9.0.3. The comparative studies of standardized MAE with conventional methods was also carried out based on oil yield, physico-chemical properties, phenolics and antioxidant properties of the extracted oil. The mass transfer kinetics of extraction process was analyzed through modified Fick’s law and assumption based two stage mass transfer model. Studied revealed that there was decrease in dielectric constants of the solvents with increase in microwave power as well as exposure time. The optimized combination of independent variables was found to be 480 W Microwave power, 170 s exposure time, 2.16:1 Solvent: material ratio and pH 5. At optimized condition, MAE of black soybean flour gave the maximum oil yield of 93.56 % with maximum retention of oil quality like 0.755 mg KOH/g of FFA, 189.25 mg KOH/g of saponification value, 0.89 meq O2/kg of peroxide value, 107.70 meq I/g and light yellow in colour (62.32). The crude oil yield obtained with optimum condition of MAE (93.56%) was higher than the conventional mechanical extraction (56.50%) and n-hexane based solvent extraction (92.00%) with significant reduction in extraction time up 5 min. The oil extracted at optimized MAE conditions was rich with phenolic compounds (Total phenolic content (5.023 mg GAE/g oil) and proanthocyanidins Content (2.92 mg CE/g oil)), antioxidant activity i.e ABTS (28.88 mg TE/g oil) and DPPH (85.19 mg TE/g oil) than conventional mechanical expression, n-hexane solvent extraction and soxhlet extraction. The properties of the crude oil extracted from black soybean at optimized condition of MAE highly resembled to the properties of yellow soybean oil and also met the standards suggested by “FSSAI standards, 2009”. Both the selected mass transfer models should the high goodness of fit (R2>0.98) to the MAE extraction yield. Among the washing and diffusion, washing was the predominant stage in case of microwave assisted extraction and rate of mass transfer was very high (few hundred times than diffusion stage) for this stage. Significant effect of all the independent parameters was observed on the all responses except refractive index (RI) at its linear level while no any significant effect was found at interactive level as counter acting effect of solvent: material ration and pH than that of microwave power and exposure time.
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    ThesisItemOpen Access
    Optimization of process parameters and artificial neural network modelling for high velocity hot air drying of chicken meat and quality evaluation of dried meat product
    (G.B. Pant University of Agriculture and Technology, Pantnagar (Uttarakhand), 2017-01) Akhtar, Javeed; Omre, P.K.
    Chicken meat is a good source of high quality protein with all essential amino acids and low in cholesterol and it is also wonderful supply of minerals, tocopherol, fat-soluble vitamins, thiamine, and nicotinic acid. It is an important provider of essential polyunsaturated fatty acids, especially the omega (n)-3 fatty acids. The amounts of these important fatty acids can be increased more easily in chicken meat than in other livestock meats. Drying characteristics of chicken meat were studied in high velocity hot air dryer The experiments work was conducted under three different sizes (1 ,1.5 and 2 cm3), five different temperatures (45, 55, 65, 75, and 85ºC), five different air velocities (2.5, 3.5, 4.5, 5.5 and 6.5 m/s). The five empirical models namely page’s, Logarithmic, Exponential, two term exponential and Henderson and Pabis were fitted to experimental moisture ratio data. Performance of five drying models was evaluated on the basis of coefficient of determination (R2), standard error estimation (SEE) and root mean square error (RMSE). Page’s model gave better prediction for moisture ratio. Artificial neural network model was fitted in drying experimental data and ANN modelling was performed using two hidden layers (1 and 2) and ten neurons (2, 4, 6, 8 and 10). The best architectures of ANN were found to be two hidden layers with eight neurons in first hidden layer and ten neurons in second hidden layer(4-8-10-1) for moisture content, two hidden layers with four neurons in first hidden layer and four neurons in second hidden layer (4-4-4-1) for drying rate, and two hidden layers with eight neurons in first hidden layer and eight neurons in second hidden layer(4-8-8-1) for moisture ratio. Both protein and fat content decreased with increasing temperature and samples size. Harness increased with increasing temperature and it decreased with increasing sample size. On the basis of quality characteristics, the optimum drying conditions suggested for dehydration of chicken meat were 55ºC drying air temperature and 5.5 m/s air velocity and sample size 1 cm3. Throughout storage period, vacuum packaging showed superior quality of chicken meat samples as compared to conventional packaging method.