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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
    Design, development and performance evaluation of hand operated coating machine for horticultural produce
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-08) Sumit Kumar; Khan Chand
    Edible coating is a preservation technique that increases the shelf life of horticultural produce and also maintain its quality characteristics during storage. This technique of horticultural produce preservation has been in use since long back in post harvest processing industries. Application of coating solution on horticultural produce is doing using dipping, spraying, panning and fluidized bed coating methods. In industries spraying coating machine is available for coating of horticultural produce. Coating machines are not available in market for commercial horticultural produce producers. Therefore, it has become essential to develop hand operated coating machine for commercial use of producers. Large amount of fruits and vegetables produces in whole world every year and around 40-45 % of it gets wastage due to improper post harvest management. Therefore, this research work was undertaken to develop hand operated coating machine for horticultural produce which is round in shape that aimed to shelf life enhancement. Hand operated coating machine working on the principle of reciprocating motion of perforated plate upward and downward was designed and fabricated. The cost of hand operated coating machine was Rs. 20540. The hand operated coating machine was designed by studying the physical and mechanical properties of apple fruit and was fabricated in the department of Post Harvest Process and Food Engineering, G. B. Pant university of agriculture and technology, Pantnagar. The physical and mechanical properties of apple fruit was calculated at the initial moisture content of 80 % (w.b) and average value of length, width and thickness of apples were 64.35±1.20 mm, 62.71±2.1 mm and 59.30±0.8 mm respectively. The geometric mean diameter, bulk density and angle of repose were found to be 7.9-8.5 mm, 460-170 kg/m3 and 19-200. Machine coating efficiency, change in colour and coating machine capacity were determined in range of 71-93 %, 14.58-32.35 and 30 kg/hr, respectively. A best performance of coating machine for maximum machine coating efficiency were found to 0 m/s dryer air velocity and 6 s dipping time and model was found to be significant.
  • ThesisItemOpen Access
    Development of an organic coating powder and process standardization for coating of button mushroom (Agaricus bisporus) to enhance the shelf life
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-06) Thakur, Rajeev Ranjan; Shahi, N.C.
    Edible coating is a preservation technique which, not only increases the shelf life of perishable food commodity but also, maintains its quality characteristics during storage. This technique of preservation has been in use from many years back in the post harvest processing industry. However, it has some limitations such as, selection of different coating materials, use of chemicals and other non-food grade compounds in the coating process. Therefore, it has become essential to replace non-food grade material by a natural food grade material in the coating process. Additionally, large amount of apple peel waste is generated from apple processing industry every year. It contains high amount of phenolic compounds which needs to be utilized in a sustainable manner. It could be practically possible by incorporating the phenolic compounds of apple peel along with other essential compounds in the preparation of coating powder for perishable food commodity. Therefore, this research work was undertaken to develop an organic coating powder using naturally extracted compounds followed by the study of efficacy of coating powder and process standardization for coating of button mushroom. The compounds used for development of coating powder were apple peel powder (APP), carboxy methyl cellulose (CMC), tartaric acid and glycerol monostearate (GMS). Further, the study of efficacy of organic coating powder to enhance the shelf life of button mushroom was conducted. For the edible coating of button mushroom, independent parameters chosen were apple peel powder (APP) concentration (% w/v), CMC concentration (% w/v) and dipping time (s) in coating solution. The responses studied were weight loss (%), shrinkage ratio, water activity, color variation (_E*), microbial load {log (CFU/g)}, % FRSA and shelf life (days). Experiments were conducted using Box Behnken design. The experimental data was then analysed using Design expert 10.0.1 and the response functions were developed using multiple regression analysis and second order model was fitted for each response. Optimum conditions obtained for coating of button mushroom were 1.17 %w/v of apple peel powder (APP) concentration, 1.8 %w/v of CMC concentration and 75 s for dipping time and experimental values of responses at this condition were 9.47% of weight loss, 0.016 of shrinkage ratio, 0.97 of water activity, 3.88 color variation (_E*), 6.37 log (CFU/g) microbial load, 9.28 % FRSA and 5 days of shelf life. The composition of apple peel powder, carboxy methyl cellulose, tartaric acid and glycerol monostearate are 2.69g, 4.14g, 0.86g and 2.30g, respectively in 10g of coating powder. The model was found significant and the edible coated button mushroom remained safe to eat for almost 5 days at ambient condition. Also, it was found that the quality parameters of button mushroom coated with developed organic coating powder was maintained throughout its shelf life.
  • ThesisItemOpen Access
    Process development and shelf life enhancement of ginger-garlic-onion paste using microwave heating
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-01) Doutaniya, Kailash Chand; Omre, P.K.
    The present work has been undertaken with the objectives of optimization of process parameter ginger, garlic and onion paste, application of microwave heating on prepared ginger garlic onion paste and to study the physico-chemical properties of developed ginger, garlic and onion paste during storage.The study started with the development of the ginger-garlic paste. After the development of the paste, microwave was used for heating treatment. To study the effects of these treatments, the analysis of quality characteristics (i.e. TSS, pH, colour, TPC), microbial load and sensory were carried out. Standardization of process parameters (i.e. microwave power, time, onionginger-garlic ratio) based on quality attributes of ginger garlic onion paste were also investigated.Three levels of microwave power (160, 320 and 480 W), three levels of time (1, 2 and 3 mins) and three levels of onion-ginger-garlic ratio(70:12.5:7.5, 75:10:05 and 75:10:05) were taken as independent parameters. Response surface methodology was used for design of the experiments and to select optimum levels of sample, microwave power and time. User-Defined design with three replications was chosen to determine the levels of each experiment. The study showed that the pH of the paste varied from 4.54 to 4.77. A minimum total soluble solid of the paste was about 24.15 and it increased up-to 26.30. Total phenolic content varied from 110.10 mgGAE/g to 129.90 mgGAE/g. Colour difference varied from 5.86 to 28.04. The scores of sensory parameters were colour5.90 to 8.43, flavour7.18 to 8.35, taste 5.80 to 7.90, appearance 5.50 to 7.65 and overall acceptability 5.62to 7.50.The study showed that all the independent parameters had significant effect on the responses. The optimum conditions of microwave power, time, onion-ginger-garlic ratio as computed by Response Surface Methodology were 160 W, 3mins and 70:12.5:7.5.