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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: PREM SANTHI, Y × End date: 2017 × Start date: 2012 × Type: Thesis × Thesis Type: M.Tech. ×
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    ThesisItemOpen Access
    DEVELOPMENT OF A PROCESS FOR ACCELERATED AGEING OF RICE (Oryza sativa L.)
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2016-07-07) PREM SANTHI, Y; PALANIMUTHU, V
    Naturally aged rice is generally preferred in Indian subcontinent since, it swells better during cooking, cooked kernels are less sticky with more linear elongation and produces thin gruel. Natural ageing is done by storing harvested paddy for at least 4-6 months before milling. Accelerated ageing is an artificial technique that induces ageing effect in rice within a short period of time. In this study, four such techniques were employed for accelerated ageing of paddy. Using convectional tray dryer, paddy at 24, 27 and 30% initial moisture contents was given dry heat treatment at different temperature–time combinations (110°C for 15 min, 130°C for 10 min and 150°C for 5 min) and then tempered for 30, 60, 90 and 120 min. Under microwave heat treatment, paddy at 14, 16 and 18% moisture content was exposed at different power levels (540 720 and 900 W) for 30, 60, 90 and 120 s. Under hydrothermal treatments, dry (@ 14% moisture) and wetted (soaked in water @ room temperature for 2 min) paddy samples were steamed at three pressures (0.0, 0.5 and 1.0 kg/cm2 gauge) for 5, 10 and 15 min. The treated paddy samples were milled to study milling, physico-chemical and cooking characteristics of rice. Among all the treatments studied, paddy @ 18% initial moisture, exposed to microwave power of 720 W for 60 s was found to be best for accelerated ageing of rice. The cost of treatment was Rs. 6.05 per kg of paddy and the Benefit: Cost Ratio was 1.50:1.