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University of Agricultural Sciences, Bengaluru

University of Agricultural Sciences Bangalore, a premier institution of agricultural education and research in the country, began as a small agricultural research farm in 1899 on 30 acres of land donated by Her Excellency Maharani Kempa Nanjammanni Vani Vilasa Sannidhiyavaru, the Regent of Mysore and appointed Dr. Lehmann, German Scientist to initiate research on soil crop response with a Laboratory in the Directorate of Agriculture. Later under the initiative of the Dewan of Mysore Sir M. Vishweshwaraiah, the Mysore Agriculture Residential School was established in 1913 at Hebbal which offered Licentiate in Agriculture and later offered a diploma programme in agriculture during 1920. The School was upgraded to Agriculture Collegein 1946 which offered four year degree programs in Agriculture. The Government of Mysore headed by Sri. S. Nijalingappa, the then Chief Minister, established the University of Agricultural Sciences on the pattern of Land Grant College system of USA and the University of Agricultural Sciences Act No. 22 was passed in Legislative Assembly in 1963. Dr. Zakir Hussain, the Vice President of India inaugurated the University on 21st August 1964.

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Subject: Agricultural Engineering × Author: ABHILASHA, K. R. × Start date: 1961 × Type: Thesis ×
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    ThesisItemOpen Access
    OPTIMIZATION OF PROCESS PARAMETERS OF SPRAY DRYING FOR PRODUCTION OF PINEAPPLE JUICE POWDER
    (University of Agricultural Sciences, Bengaluru, 2018-08-23) ABHILASHA, K. R.; Ramachandra, M.
    A study was conducted to produce spray dried pineapple juice powder using two types of carrier materials (Maltodextrin and Gum Arabic) at four concentrations (10, 15, 20 and 25%) and inlet air temperatures (140, 150, 160 and 170°C). The effect of these different process parameters on the physico-chemical properties of the powder namely moisture content, pH, loose bulk density, tapped bulk density, Carr’s Index, Hausner Ratio, solubility index and colour were studied. The results showed that the variations in the processing parameters had a significant effect (p<0.05) on the properties of the powder. Optimization was determined using numerical analysis (Experimental Design 7.7.0 software). The results indicated that the optimum quality powder was obtained for the juice with Maltodextrin at 10 per cent and dried at 170°C.The properties of the optimum quality powder were: moisture content, 3.16 per cent; pH, 3.60; loose bulk density, 0.47 g/cc; tapped bulk density, 0.61 g/cc; Hausner ratio, 1.30; Carr’s index, 23.10 per cent; solubility, 91.62 per cent; and colour, 91.03 (L*), 1.35 (a*), 22.24 (b*), respectively. Storage studies were conducted by storing the powder in Polyethylene Terephthalate, Metalized polyester pouch and Glass Jar, under ambient conditions. Physico-chemical properties and microbial analysis were conducted for every 15 days to determine the storability of the powder. It was observed that the quality of the powder had not deteriorated during the storage period of 60 days. The production cost of one kg powder was Rs. 397/- (market price Rs. 800/kg), and hence a cost benefit ratio of 1: 2.01.