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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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ThesisItem Open Access Modeling and optimization of process parameters for hot air drying of banana (Musa paradisiaca L.) slices(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2009-08) Dinkar, Vairat Amita; Pandey, R.K.The Banana (Musa paradisiacal L.) is a crop of tropical climate and is grown for its fruit, fiber or foliage. Green banana is perishable and deteriorates after harvesting. Drying prolongs the shelf life of banana. The hot air drying characteristics of green banana slices were studied at drying temperature (40-800C), air velocity (1.5-5.5 m/s) and slice thickness (2-6 mm) in the laboratory scale hot air dryer. Drying was found to occur in the falling rate period only. Higher drying rate were observed with the higher temperature level and minimum level of slice thickness. Drying rate increases with increase in air velocity upto 3.5 m/s after that there was no profound effect on drying rate. The drying behavior of the banana slices was mathematically analyzed using models namely page’s, exponential and logarithmic model. The experimental validity of models were done on the basis of maximum R2 and minimum SEE, and RMSE. The page’s model described the drying behaviour of banana slices better as compared to exponential and logarithmic model. The results reveled that, the temperature, air velocity, slice thickness had significant effect on various quality parameters of dried banana slices viz. rehydration ratio, hardness, shrinkage, ascorbic acid and color whereas carbohydrate and ash content had non-significant effect. The optimum level of independent variables for banana drying obtained by using numerical optimization of multiple responses viz. drying time, rehydration ratio, shrinkage, hardness, ascorbic acid and L and b value were temperature-600C, air velocity- 3.5 m/s and slice thickness- 2mm. These optimum values are recommended for hot air drying of banana.ThesisItem Open Access Drying characteristics and process optimization of spinach (Spinacia oleracea L.) using response surface methodology(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2009-07) Asaram, Padvi Chandrarekha; Pandey, J.P.ThesisItem Open 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.ThesisItem Open 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).ThesisItem Open Access Studies on moisture sorption behaviour, thin layer drying and storage characteristics of horse gram under selected conditions(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-07) Gupta, Rajeew Kumar; Sah, P.C.This study envisaged observation of sorption behaviour of horse gram in temperature (50°-700) and water activity (0.09 to 0.95) and thin layer drying behavior in temperature ranged 40-70°C and in air velocity 15 to 45 m/min, drying experiments were also conducted in an oven under natural convection heat transfer. Additionally the storage behavior of the horse gram was also studied for a period of 180 days in three different types of storage bags. Six two parameter (BET, Henderson, Iglesias and Chirife, Mizrahi, Oswin and Smith model) and two three parameter (GAB and Hailwood and Horrobin) EMC models were tested for their suitability to describe the sorption behaviour. Among all the models tested, Hailwood and Horrobin equation gave the best fit with minimum value of average mean percentage deviation (p) and error at 90 percent data point (E90) and maximum value of R2. Out of four drying models (Exponential, Page, Thomson and Lcg model) fitted, Page model described the drying data more precisely in comparison to other three. As it gave the best fit with minimum value of p and E90 and maximum value of R2 Under storage studies, the horse gram was stored in three different types of storage bags namely Jute bag, Polyethylene bag and Polyethylene Lined Jute bag for 180 days under ambient temperature and relative humidity condition prevailing in the laboratory. The stored product quality parameters for the study included measurement of moisture content, thousand-kernel weight, dry matter loss, infestation, germination and protein content and change in the values over the storage period.ThesisItem Open Access Studies on physico-chemical, milling and cooking properties of barnyard millet (Echinochloa frumentacea)(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-07) Lohani, Umesh Chandra; Pandey, J.P.Barnyard millet (Echinochloa frumentacea), commonly known as sanwa, madira, banti, jhangora in hilly area of Uttaranchal, is one of the important coarse cereals and the fastest growing crop among the commonly grown minor millets. Experiments were conducted to study the physico-chemical, milling and cooking properties of barnyard millet (VL-172) at four moisture levels (8, 10, 12 and 14%, db). The moisture content was optimized for milling, cooking and chemical properties. The size characteristics, i.e. length, width, thickness, length-width ratio, width-thickness ratio, grain mean diameter and spherecity of barnyard millet varied in the range of 2.43-2.57 mm, 1.94-2.01 mm and 1.26-1.30 mm, 1.26-1.28, 1.54-1.56, 1.81-1.89 mm and 0.73-0.74 respectively within the experimental moisture levels. The gravimetric properties, i.e. 1000-kernel weight, 1000-kernel volume, bulk density, true density, porosity, angle of repose, coefficient of friction and hardness ranged from 3.48-3.73 g and 3.00-3.27 ml, 0.7489-0.7828 g/ml, 1.2134 to 1.2639 g/ml, 0.3249-0.4074, 19.19 to 22.71°, 0.2339 to 0.2561 and 3.2 to 4.3 kgf respectively within 8 to 14 percent moisture levels. Barnyard millet is small sized grains, containing large proportion of husk and bran, require processing prior to consumption. Processing of barnyard millet involves de-husking, de-branning / decortication and milling. In traditional method, de-husking and decortication requires the laborious manual beating of the grain in mortar with pestle. Mechanization of millet processing is necessary to cope with large market demands for a clean dehuskaed product to reduce the severity of human labour involved in manual dehusking and also to secure other advantages inherent in a controlled mechanized process. Milling and cooking properties of barnyard millet have direct and great influence on its commercial value. The milling quality is judged by high head millet yield and minimum brokens. Shelling Index, describing the shelling phenomena, was maximum at 10 percent (0.7077) followed by 12 (0.6632), 14 (0.6154) and 8 (0.6039) percent moisture levels. The effect of degree of polish on milling characteristics, cooking quality and proximate compositions of milled barnyard millet in relation to time of milling upto 6 min (corresponding to 20 ± 1.0% degree of polish) were also experimentally studied. For the entire range of extended milling (0-6 min of milling), at 10 percent moisture content, there was higher head yield (52.97%) compared to that of other moisture levels. Cooking quality of millet is mainly judged by certain basic characteristics of cooked grain such as hydration capacity, swelling capacity, water uptake, cooking time etc. The hydration capacity (0.37-0.53 mg/kernel) and swelling capacity (0.30-0.44 μl/kernel) of milled barnyard millet increased linearly, while the cooking time of millet decreased with the increase in milling time at each experimental moisture levels. The increase in hydration capacity and swelling capacity was more at 14 percent moisture content. The cooking time of milled barnyard millet decreased from 8 to 5 min at 8 and 10 percent moisture levels and from 7 to 5 min at 12 and 14 percent moisture levels respectively with the increase in degree of polish. Barnyard millet is highly nutritious grain. The crude protein, crude fat, total ash, crude fibre and carbohydrates of unshelled grain of barnyard millet varied from 11.25-11.85% (128.01mg/g), 4.30-4.53% (48.94 mg/g), 3.21-3.38% (36.52 mg/g), 8.46-8.92% (96.32 mg/g) and 60.65-63.92% (690.71mg/g) respectively among the experimental moisture levels. The extended milling time caused the maximum loss in protein, fat, ash and fibre at 14 percent moisture content followed by 12, 10 and 8 percent moisture levels.ThesisItem Open Access Selection of level of ingredients in jaggery chocolate using response surface methodology(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-08) Kedari, Sandeep Ramesh; Omre, P.K.Chocolate confectionary has been a novelty food item over the years. Therefore, to remain competitive in this growing industry, confectioners are faced with the challenge of creating innovative product with unique shapes, texture and flavors. Careful choice of their functionality, ingredients provide just one aspect of the complex task of developing new products. Ingredient selection is critical, as it can prevent or invite potential problems in the finished confection. Therefore, experiments were conducted to develop chocolate based on jaggery with the objective to standardization of chocolate manufacturing process, to study the influence of levels of ingredients on its composition characteristics and sensory characteristics and to optimize the process conditions. The experimental design was based on Response Surface Methodology using Central Composite Rotatable Design in 4 variables. The cocoa powder, skim milk powder (SMP), butter and defatted soyflour in per cent were taken at 5 levels. The levels of ingredients were cocoa powder 7, 10, 13, 16 and 19%; SMP 10, 15, 20, 25 and 30%; butter 0, 5, 10, 15 and 20 and soyflour 10, 15, 20, 25 and 30% by weight. Sucrose, reducing sugar, optical density (OD) and sensory evaluation score were taken as dependent variables representing the product quality. For the storage study sucrose, reducing sugar, OD and sensory evaluation score were determined after every 15 days interval for two months. Sensory evaluation of the product was conducted using 10 member panel using 9 point hedonic scale based on color, appearance, taste, texture, flavor and overall acceptability. The experimental results were analyzed to develop second order response surface model for responses using multiple regression. Models obtained for all the responses. The value of R2 for all the models ranges between 0.86-0.99. The physico-chemical and sensory characteristics were found to be statistically significant at 1% probability level for evaluating the quality. The sensory score was taken as the average of scores ten judges. The model was further used to optimize the process conditions. Chocolate prepared in this study had the overall sensory rating ranging from 4.7-8.8 indicating that it lies from ‘Neither like nor dislike to like extremely’. The storage study data indicated that on increasing the level of ingredients and storage period there was a decrease in overall acceptability. Using the models developed for overall acceptability at optimum conditions is predicted as 8.1 with all individual ratings between 7.4-8.1 indicating a chocolate which is liked ‘moderately to very much’. The recommended optimum process conditions for making jaggery chocolate are cocoa powder 9.15%; SMP 23.87%; butter 4.30%; soyflour 26.47%, 3 minute mixing time and 80 rpm mixing speed.ThesisItem Open Access Dehydration studies of sweet pepper (Capsicum annum. L)(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2004-07) Pulavarti, China Vengaiah; Pandey, J.P.Sweet Pepper (Capsicum annum. L, grossum group) is a non pungent variety of pepper (capsicum sp) locally known as simla mirch. It is also famous as bell pepper is vegetable in India. It is globally so popular because of its anti cancerous and antioxidant qualities. Sweet peeper is also good source vitamin C and vitamin E. Due to high moisture content at the time harvesting it is very difficult to store the sweet pepper. The experiments were conducted to develop dehydrated Sweet pepper. In the present investigation Sweet pepper slices were blanched with hot water at 95oC for 5 min. Pretreatment was carried out by dipping in 1% NaOH solution with 0.25% MgCO3 for 15 min at room temperature. The ratio of sweet pepper to pretreatment mixture was 1:5 and exposed to single thin layer drying with constant air velocity 1.5 m/s and temperature from 40 to 70oC with an increment of 50C. Experiments also conducted to study the effect of drying on quality, colour, chlorophyll, ascorbic acid, Rehydration and shrinkage characteristics. The selected drying models were attempted on experimental data to describe the phenomena of drying process using linearzed regression technique. Moisture content of the fresh sweet pepper was an average of 92 % w b and seed to flesh ratio of sweet pepper is 1.56. Drying of sweet pepper takes place in falling rate period. Drying rate linearly increases with temperature and effect of blanching was predominant. The drying curves could be mathematically described by the logarithmic model. The rehydration ratio increases with drying air temperature up to 600C; than it was found that decreasing with increase in temperature and effect of blanching on rehydration ratio was significant. Colour of the samples decreases as increase in temperature as blanched samples showed significantly in retaining colour. Chlorophyll content and ascorbic acid of the samples decreases as increase in temperature. Blanched samples showed significantly in retaining in Chlorophyll content and ascorbic acid. Shrinkage ratio increase with temperature as shrinkage reduces with temperature. Sweet pepper should not be dried more than 600C temperature, because of high temperature significant reduction in colour, chlorophyll and ascorbic acid was very high. Medium temperature (50-600) should be used for dehydration where as blanching will improve the quality of the sweet pepper.ThesisItem Open Access Optimization of hot air drying and storage parameters of aonla (Emblica officinalis Gaertn)(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2004-07) Ram Bhajan; Pandey, R.K.