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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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Author: Ahmad, Iqrar × End date: 2009 × Start date: 2004 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Optimization of enzymic extraction process for guava juice and to study its storage stability
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2008-01) Ahmad, Iqrar; Jha, Yogesh Kumar
    Guava fruits (cv. Pant prabhat) as used in present study had 131.0g average fruit weight, 5.8 cm polar diameter and 6.3 cm transverse diameter, 87.24 % flesh and 3.34 % seed and its flesh contained 84.57% moisture, 10.67 (°B) TSS and 0.72% total mineral, 3.73% reducing sugars, 2.50% non reducing sugars and 6.37% total sugars, 0.33% acidity (as citric acid), 4.43 pH and 175.96 mg/100g ascorbic acid. Pectin, cellulose and Hemicellulose content of guava flesh were found to be 1.27% (as calcium pectate), 2.26% and 3.67%, respectively. Hot pulping process with 10 minutes of heating time was selected to obtain the pulp for further processing into juice. Guava pulp treated with enzyme pectinase 0.1 to 0.3% (w/w), cellulase 0.05 to 0.25% (w/w) and hemicellulase 0.05 to 0.25% (w/w) was incubated at 50°C for 6-10 hours. A 4-factor, 5-level central composite rotatable design with 7 experiments at central point was chosen to carry out the studies. The independent variables were the concentration of pectinase (X1), cellulase (X2), hemicellulase (X3) and time of incubation (X4). The response functions were juice yield, TSS, juice clarity, viscosity, acidity, ascorbic acid and Overall acceptability. The models used to predict the effect of variables (Pectinase, cellulase, hemicellulase and time of incubation) on all the responses were found to be adequate. It showed that treatment of pulp with 0.245 per cent pectinase, 0.135 per cent cellulase, and 0.130 per cent hemicellulase for 9.25 hours at 50°C were the optimum conditions for the production of clear guava juice. Guava pulp when treated under these conditions yielded 85.25% juice of 9.57 °Brix TSS, 93.96% clarity, 1.458 relative viscosity, 0.426% acidity, 61.73 mg/100g ascorbic acid and 7.4 overall acceptability. The predicted values corresponding to the optimized conditions were: juice yield 85.25%, TSS 9.57 °Brix, juice clarity 93.96%, relative viscosity 1.458, acidity 0.426%, ascorbic acid 61.73 mg/100g and overall acceptability 7.42. Yield, clarity and viscosity of juice obtained by conventional process were 19.7-22.2%, 20.6-33.3% and 2.470-1.923, respectively. The optimized conditions yielded a juice of better sensory score for colour (8.0), taste (7.5), aroma (7.5), body/viscosity (7.3) and higher overall acceptability (7.6) as compared to the corresponding values of 7.2, 7.3, 7.4, 7.6 and 7.8 for unclarified juice. No significant changes in sensory attributes were observed throughout the entire period of 60 days at both the temperatures. TSS content of guava juice remains unchanged upto 60 days of storage at 25 and 45 0C whereas, a non significant increase in acidity and decrease in pH of the guava juice (3.95-3.78) was recorded at both the temperatures. The effect of storage period on the ascorbic acid content and non-enzymatic browning was found to be significant (P≤0.01). There was significant (P≤0.1) decrease in juice clarity at both the temperatures of storage. Viscosity of the guava juice was decreased non significantly (P≤0.01). After 30 days of storage a significant (P≤0.01) increase in Total plate and Yeast and mold count was reported at both the temperatures of storage. Coliforms were, not detected at all in any of the stored samples during the 60 days of storage.