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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
    Process standardization for the development of finger millet mix jaggery chocolate
    (G.B. Pant University of Agriculture and Technology, Pantnagar, District Udham Singh Nagar, Uttarakhand. PIN - 263145, 2022-10) Choubey, Diksha; Shahi, N. C.
    Chocolates in general are found to be poor in protein and high in fat, and excessive intake of chocolate leads to a variety of health problems due to excessive amount of refined sugar. Furthermore, chocolate does not have much nutritive value due to which it cannot be used as a supplement of nutritions. Therefore, sugar and milk powder were replaced by jaggery and finger millet flour respectively for improving the dietary contents. Jaggery is an unrefined sugar and is regarded as the healthiest sugar in the world since it has all of the minerals and vitamins found in sugarcane juice. Finger millet is a nutritionally rich nutri-cereal that is underutilized. Processing and value addition of such minor millet may help to fulfil the nutritional requirements of humans, as it is gluten-free and calcium-rich, which is advisable for stomach patients. Both jaggery and finger millet flour contain high nutritional value and are rich in fibres and minerals, so their incorporation into chocolate not only increases the nutritional value of chocolate but also improves textural properties. The present research work was, therefore, undertaken for the development of sprouted finger millet flour mixed jaggery chocolate, optimization of process parameter for quality chocolate and study of nutritional and textural characteristics of the developed chocolate. The independent variables selected were cocoa butter replaced with coconut oil (20, 25, 30 % w/w), conching time (120, 150, 180 min) and replacement of milk powder with sprouted finger millet flour (20, 30, 40% w/w). The moisture content (%), ash content (%), crude fat (%), crude protein (%), textural profile analysis (hardness, adhesiveness, cohesiveness and chewiness) and sensory characteristics were analyzed. The data from all 17 experiments were analyzed using Design Expert version 11.1.0.1 and the response functions were developed using multiple regression analysis. The optimum values of variables for maximum desirability of sprouted finger millet flour mixed jaggery chocolate were 22% cocoa butter replacement with coconut oil, 150 minutes conching time and 39 % replacement of milk powder with sprouted finger millet flour. The optimum values for responses were 5.16 % moisture, 2.66 % ash, 23.6 % crude fat, 9.87 % crude protein, , 8.12 mouthfeel, 305.6 N hardness, 2.14 N.s adhesiveness, 0.101 cohesivenesss, 4.07 N chewiness and 7.8 overall acceptability. Out of all process parameters, sprouted finger millet flour had highly significant (p<0.05) effect followed by conching time and cocoa butter replacement with coconut oil in all responses of development of sprouted finger millet flour mixed jaggery chocolate. On validation of the model for responses of developed chocolate, it was found that the developed model was accurate as an insignificant difference was observed between experimental and predicted values.
  • ThesisItemOpen Access
    Classification of potatoes into edible and non-edible by using deep learning technique
    (G.B. Pant University of Agriculture and Technology, Pantnagar, District Udham Singh Nagar, Uttarakhand. PIN - 263145, 2022-08) Singh, Nikhil Kumar; Sachin Kumar
    Potato, one of starchy vegetables, needs to be classified before entering industry for assuring the product quality. However, it is time-consuming, tedious, labor-intensive, inaccurate and expensive to assess qualitatively and classified manually. In this study, we propose an efficient and effective machine vision system based on the state-of-the-art deep learning techniques and stacking ensemble technique to offer a non-destructive and cost-effective solution for classification of ‘potatoes’ freshness and appearance. It has been trained and tested the performance of various deep learning models including ResNet, MobileNet, InceptionV3 and VGG16 to find the best model for the classification of potatoes into edible and non-edible categories. The system was trained and tested on potatoes data sets which were collected at constant distance of 20 cm for image capturing. The accuracy of used models is found to be 89 %, 68%, 95%, and 99% respectively and the precision and recall of the proposed model was best for MobileNet with uniform internet speed for each model. The experimental results show that the accuracy, precision and recall achieves with limited sample easily which tells the overall performance of the proposed model. The proposed technique for classification has less parameters and lower computation complexity than popular networks. The result proves that it can be extended to other tasks about classification.
  • ThesisItemOpen Access
    Optimization of a microwave assisted process for improving shelf-life of onion-ginger-garlic paste
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-10) Sanjana, Goli; Omre, P. K.
    The present work has been undertaken with the objectives of standardization of process parameter onion, ginger, and garlic paste using microwave heating based on quality characteristics and to study the shelf-life of the optimized paste. The study started with the development of the onion-ginger-garlic paste using salt and sunflower oil. After the development of the paste, microwave was used for heating treatment. Based on the temperature attained by the samples and quality characteristics, the three levels of independent parameters onion % in onion-ginger-garlic ratio (55%, 65% and 75%), sunflower oil concentration (40, 50 and 60ml/100g), microwave power (160, 320 and 480W) and processing time (1, 2 and 3min) were selected. Response surface methodology was used for designing the experiments and to select optimum levels of onionginger- garlic ratio, sunflower oil concentration, microwave power and processing time. Box- Behnken design with three replications was chosen to determine the levels of each experiment. Standardization of process parameters (i.e. onion % in onion-ginger-garlic ratio, sunflower oil concentration, microwave power and processing time) was carried out based on quality attributes (i.e. moisture content, total soluble solids, pH, total phenolic content, total flavanoid content, antioxidant activity, colour difference). The study showed that the moisture content ranged from 63.73 to 74.83%, A minimum total soluble solid of the paste was about 21.25 to 27.48ºBrix, pH from 4.406 to 4.804, total phenolic content from 110.88 to 117.56 mg GAE/100g, total flavanoid content from 277.3 to 292.275 mg CE/100g, Antioxidant Activity from 80.82 to 87.62 % and colour difference from 10.648 to 13.171. The study showed that all the independent parameters had significant effect on the responses. The optimum conditions of onion-ginger-garlic ratio, sunflower oil concentration, microwave power and processing time as computed by response surface methodology were 75:10:10, 60 ml/100g, 480W and 1.5min. After getting the optimized sample ratio with microwave treatment and control as untreated sample, shelf-life studies were carried out by storing the sample in air tight glass containers at ambient temperature (27 ± 2°C) and relative humidity (57±2%) for 60 days at 15 days interval. From the study it was observed that microwave treated sample got deteriorated from 58 days while the control sample from 27 days of storage. Colour difference in case of untreated sample was more compared to the treated sample.
  • ThesisItemOpen Access
    Optimization of process parameters for ultrasound assisted osmotically dehydrated papaya cubes followed by air-drying
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-08) Reddy, Nalla Bhanu Prakash; Shahi, N.C.
    Papaya (Carica Papaya. L) a tropical fruit having commercial importance due to its high medicinal and nutritive value. It is in general, called as a common man’s fruit as it is low priced with better nourishing capability and several health benefits. Post-harvest losses of papaya fruits happen along the whole value chain, moisture content is major contributing factor for the same. Drying or dehydration could be one of the techniques for reduction of water activity. Also, intermediate moisture foods (IMF) have become more common in recent years when compared to completely dehydrated ones. The problems that may occur during the osmotic dehydration process are undesirable effects like more sugar content in final product, shrinkage as a part of acceleration of water removal. Ultrasonication is one of the non-thermal and emerging technology which could accelerate the mass transfer rates during and after osmotic dehydration process and reduces the limitations faced in coonventional osmotic dehydration. Present study aims to produce product with a specific objective called more nutrition and health per gram. Experiments were conducted using central composite rotatable design (CCRD) with three independent variables at five levels. Independent variables selected for the experiment were osmotic solution concentration (43.2, 50, 60, 70 and 76.8 oBx), ultrasonication time (8.2, 15, 25, 35 and 41.8 min) and osmotic process time (83.2, 90, 100, 110 and 116.8 min). Responses selected were water loss (%), solid gain (%), colour difference (ΔE), ascorbic acid retention (%) and shrinkage ratio. The data from the experiments were analyzed using Design Expert software and the response function were developed using multiple regression analysis for each response. The optimum level of independent variables for development of dehydrated papaya cubes were 61.6 oBx of osmotic solution concentration, 17.7 minutes of ultrasonication time and 100.1 minutes of osmotic process time. The response values at optimum condition of independent variables obtained as 31.34% of water loss, 8.86% of solid gain, 24.82 of colour difference (ΔE), 63.78% of ascorbic acid retention and shrinkage ratio of 0.73.
  • ThesisItemOpen Access
    Process optimization of ultrasound assisted extraction of pectin from sweet lime (Citrus limetta) peel
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-06) Siddiqui, Arshi; Khan Chand
    Extraction of various valuable products like bioactive compounds, essential oils, pectin, fibers etc. from agro industrial waste is an effective solution for the management of waste materials. But in terms of economy, energy and longer time requirements, the current extraction techniques have several inadequacies. Sweet lime (Citrus limetta) is a citrus fruit which is abundantly found and mainly used for juice extraction in India. After juice processing from sweet lime, huge quantity of sweet lime peel waste rich in various value added components such as pectin, bioactive compounds and essential oils is generated. Therefore, an effective, non-toxic and profitable extraction strategy is needed that could significantly promote the valorization of sweet lime peel and provide high quality extracted products with increased profits. The present research work was therefore undertaken for process optimization of ultrasound assisted extraction of pectin from sweet lime (Citrus limetta) peel. The experiments were conducted to study the effect of the process parameters on extraction efficiency and quality of pectin extracted from sweet lime peels. The independent parameters selected were solidsolvent ratio (1:18, 1:24 and 1:30 g/ml), ultrasound power intensity (48, 64 and 80 W/cm2) and sonication time (15, 25 and 35 min). Pectin yield (g/100g), equivalent weight (mg), methoxyl content (%), anhydrouronic acid content (%) and degree of esterification (%) were analyzed. The data from all 17 experiments were analyzed using Design Expert 10.0.1 and the response functions were developed using multiple regression analysis. The optimum levels of variables for maximum desirability of extracted pectin were 1:24.3 g/ml solid-solvent ratio, 80 W/cm2 ultrasound power intensity and 18.4 min sonication time. The optimum values of responses were 36.4 g/100 g pectin yield, 740.3 mg equivalent weight, 7.1% methoxyl content, 64% nhydrouronic acid content and 62.9% degree of esterification. Significant (p<0.05) effect of process parameters were found in all responses of pectin extracted from sweet lime peel. This research has therefore proved that ultrasound assisted extraction of pectin from sweet lime peel is an efficient approach towards waste valorization.
  • ThesisItemOpen Access
    Optimiztion of process parameters for production of red wine from burans (Rhododendron arboreum) and its quality evaluation during storage
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-06) Yadav, Dhiraj Kumar; Khan Chand
    Burans (Rhododendron arboreum) flowers are widely grown in Uttarakhand and other hilly areas of India. The flowers of burans exhibit many therapeutic, nutritional and aromatic properties and have a number of uses in folk medicine. It is an evergreen tree which bears flowers with colour ranging from bright red to pink color. Burans flowers having antioxidant, anti-inflammatory, and anti- diabetic properties and is reported to inhibits the growth of cancer cells. As it contains natural red colour and various medicinal properties, the present study was undertaken to minimize waste and increase the shelf life of burans by processing it into fermented product (burans red wine). The experiments were conducted to study the effect of fermenting parameters on quality of red wine produced from Burans (Rhododendron arboreum) using yeast strain. The independent parameters selected were fermentation time (5, 8 and 11 days), temperature (30, 32 and 34°C), pH (3.5, 4.0 and 4.50) and total soluble solid (22, 24 and 26ºBx) to optimize them for production of burans red wine. Responses analyzed were alcohol by volume (%, v/v), titratable acidity (%), pH, total soluble solid (ºBx), reducing sugar (%), total sugar (%), antioxidant activity (%), total phenolic content (mg GAE/L) and total flavonoid content (mg QE/L). The data from all 29 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. The optimum value of variables for maximum desirability of the prepared burans red wine were fermentation time 11 days, temperature 32.4°C, pH 3.85 and total soluble solid 23ºBx. The optimum value of responses were 12.27% of alcohol by volume, 0.578% of titratable acidity, 3.67 of pH, 8.49 ºBx of total soluble solid, 9.99% of reducing sugar, 13.25% of total sugar, 68.19% of antioxidant activity, 89.959 mgGAE/L of total phenolic content and 1091.205 mgQE/L of total flavonoid content. Significant (p<0.05) effect of process parameters were found in all responses. The prepared burans red wine were stored for 45 days and analyzed for all responses. During storage, alcohol by volume, pH, antioxidant activity, total phenolic content and total flavonoid content were increased however, titratable acidity, total soluble solid, reducing sugar and total sugar were decreased. This research has therefore proved that production of red wine from burans flower is an efficient and new approach towards improving processing efficiency, improving shelf life and improving economy.
  • ThesisItemOpen 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.
  • ThesisItemOpen 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.
  • 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.