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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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  • ThesisItemOpen Access
    Modelling of finger millet grinding processes in a hammer mill
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2006-05) Mitra, Jayeeta; Sah, P.C.
    Finger millet (Eleusine coracana) is one of the commonly used millet among the poor people of Uttaranchal due to its cheaoer availability and nutritional value. Grinding is the most important operationfor finger millet (ragi) since ragi mostly used in ground form as composite flour for bread, biscuit weaning food or for making chapati, porridge etc. This study envisaged analysis of grinding behaviour of finger millet in batch, semi-continuous and continuous system in affixed blade type hammer mill under different operational conditions. In case of batch grinding, the effect of grinding speed, batch size (100g and 200g) and time of grinding on power and energy consumption and particle distribution were observed. The speed of operation ranged from 600 rpm to 1800 rpm and time of grinding was considered from 2.5 min to 25 min. size distribution was done by sieve analysis using 10 standard sieves (1.00mm to 0.045mm diameter). Semi-continuous grinding experiment were conducted to study the effect of speed (600 and 1500 rpm) and percentage filling of grinding chamber(10 to 50%) on grinding behaviour of the mill. In case of continuous grinding process the effect of mill speed, ranging from 1200 to 1800 rpm on the power and energy consumption and particle size distribution were measured taking a constant feed rate of 1 kg/hr. The sieve used for semi-continuous and continuous grinding experiment was having hole diameter of 0.50mm. Mathematical modelling of the grinding characteristics was done to predict the behaviour of mill under different operational conditions. Energy modelling were also attempted using three different energy laws namely Rittinger’s Law, Kick’s Law and Bond’s Law. Suitable average particle diameter was defined to be used in energy modelling as final ground particle dimension.
  • ThesisItemOpen Access
    Hazard analysis and critical control points evaluation in the manufacturing process and storage of jaggery
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2006-07) Mishra, Sweta; Omre, P.K.
    Jaggery occupies an important role in rural diet, post harvest cottage industry and agricultural economy of India. Being an eco-friendly sweetener, with additional nutritional value, jaggery holds good export potential. To sustain the market and export potential of jaggery, it is imperative that the jaggery quality is enhanced. Some efficient and cost effective quality control systems like Hazard Analysis and Critical Control Point (HACCP) evaluation is being increasingly adopted in developed industries for quality improvement but it failed to reach the cottage industries. Hence, there is a strong need to develop a cost effective quality control plan using HACCP approach to improve the quality of jaggery. Therefore, this study was undertaken to identify various potential hazards and to decide the critical control points with their control limits among operational steps. A HACCP plan was developed to assess various hazards associated with the process of jaggery manufacture by the application of seven principles and pre-requisite programs of HACCP system. For this purpose six different jaggery units were surveyed. Units were surveyed in three phases from December upto March. Samples drawn during the manufacturing process were further analyzed in laboratory to ensure whether they meet the limits specified for their proximate composition by BIS or not. After this one storage unit for jaggery was surveyed to identify various hazards associated with it. Samples were drawn from its various sections and compared with the samples stored in the laboratory conditions. A controlled sample was manufactured in one of the unit without using any chemicals, under the same process conditions and its results were compared with other samples to know the effects of chemicals. In the hazard analysis conducted various hazards assessed were classified as physical, chemical and biological hazards. Metal pieces, hairs, nails, dust were sources of physical hazards; leakage of lubricants, use of excessive chemicals, residues of detergents were sources of chemical hazards and flies, rodents and ants were sources of biological hazards. The results of proximate analysis of composition of jaggery revealed great variations from the specifications. The critical control points were identified as storage of sugarcanes for long time, storage and late processing of sugarcane juice and exhaustive use of chemicals during preparation of jaggery. The control limits recommended to control these steps are to use sugarcanes within 72 hours of storage, to process the sugarcane juice within 2 hours and to use 35 g of hydros per pan to keep the sulphur dioxide content below 50 ppm (specified limit).