Thumbnail Image

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.

Browse

20101
Reset filters
Subject: Agricultural Engineering × Author: SADVATHA, R. H. × End date: 2017 × Start date: 2010 × Thesis Type: M.Tech. ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    DRYING, STORAGE AND VALUE ADDITION OF STEVIA (Stevia rebaudiana Bertoni) LEAVES
    (University of Agricultural Sciences, Bangalore, 2010-07-15) SADVATHA, R. H.; Eshwarappa, H.
    Stevia rebaudiana is a herbaceous perennial plant and a natural calorie free bio-sweetener which can be a substitute for sugar in various food preparations, particularly for diabetic patients. Stevia has important role in medical research for treating diabetes, obesity, high blood pressure, tooth cavity and skin problems. The leaves are highly perishable and need to be dried for short term storage. Therefore, a study was undertaken using different drying methods in order to find a faster and safer method of preserving the most labile phytochemicals. Four different drying methods were studied for reducing the moisture content to 3.95 % (db) from 419.74 % (db) namely shade drying which took 26h, sun drying took 6-7h, tray drying at 400C, 500C and 600C took 5h 45min, 4hrs 30 min and 3h 45min, respectively, whereas the microwave oven drying at power levels of 5, 4 and 3 took 10 min, 12 min and 16 min, respectively. Good quality dried stevia leaves in terms of biochemical properties and sensory parameters were obtained in the microwave drying at power level 4 and tray drying at 500C. The dried stevia samples were packed in three different HDPE packages (200, 400 and 600G) and stored for 2 months. The shelf-life of dried stevia leaves packed in 400 and 600 gauges was superior in all quality parameters but economically 400 gauge package was preferred. Value added product (dip-in bag) developed was on par with regular tea bag which is commercially marketed. The benefit-cost ratio for processing stevia leaves in tray drier (2) was higher than microwave oven drier (1.3).