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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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2010 - 20167
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Subject: Agricultural Engineering × End date: 2017 × Start date: 2010 × Thesis Type: M.Tech. ×
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Now showing 1 - 7 of 7
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    ThesisItemOpen Access
    DESIGN AND DEVELOPMENT OF A MOTORIZED ONION DE-TOPPER CUM GRADER
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2016-10-23) CHITTAPPA, B.; Carolin, Rathinakumari
    Onion (Allium cepa, L.) is one of the important commercially cultivated vegetable crop grown throughout India. It is widely grown in different parts of the country mainly by all category of farmers and also consumed worldwide. Onion is one of the most important vegetable crop not only for internal consumption but also as highest foreign exchange earner among the fruits and vegetables (APEDA, 2016). China, India, United States, Russia and Spain are the leading producers of onions in the world. India is the second largest onion growing country in the world with the production of 203.33 lakh MT (2015-16) under the area of 11.78 lakh ha(Anon,2016). India has exported 12,01,245 MT of fresh onion worth of Rs. 2,74,741 lakhs (2015-16) Maharashtra ranks first in onion production (4905.0 thousand tons) with a share of 28 percent followed by Karnataka (2592.2 thousand tons), Gujarat (1514.1 thousand tons.), Bihar (1082.0 thousand tons.), Madhya Pradesh (1021.5 thousand tons.) and Andhra Pradesh 812.6 thousand tons (APEDA, 2016).
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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.
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    ThesisItemOpen Access
    DEVELOPMENT OF EXTRUDED PRODUCT USING JACKFRUIT BULBS AND SEED FLOURS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-09-15) MALATHI DEVI, T; RANGANNA, B
    Jackfruit (Artocarpus heterophylus L.) is an important underutilized fruit crop of the tropics. A study was conducted to develop jackfruit based pasta products. The nutritional composition of developed Pasta products was analyzed. The results of moisture content, protein, fat, fibre, ash and carbohydrates were found to be in the range of 6.51-8.24 per cent, 10.06-16.95 per cent, 2.39-2.86 per cent, 1.61-1.89 per cent, 3.54-4.50 per cent, respectively. The micronutrients present in various Pasta products were estimated as Fe 341.5-2314.6 ppm, Cu 242.6- 280.6 ppm, Na 6.6-8.98 per cent, Zn 664.8-946.0 ppm, Mg 502.0 -703.2 ppm, Ca 3.08- 8.09 per cent and K 6.46-8.84 per cent. The sensory scores of Pasta products were recorded between 7 and 8 indicating good acceptability of the developed products. The cooking characteristics, namely, cooking time, swelling power and solid loss of jackfruit pasta products varied from 6.03- 10.90 min., 2.06 -5.33 (g/g) and 5.20-9.40 per cent, respectively. The mean sensory scores of the Pasta products progressively declined marginally during storage in both the packages. There was no-significant microbial growth observed in pasta products during two months of storage. The developed jackfruit pasta products were found safe for storage up to two months at ambient conditions. Among the packages, PE package was found to be the best. The cost economics was worked out taking into account the fixed and variable costs. The processing costs and cost benefit ratios of pasta products were Rs. 41.68 /kg and 2.21:1.00 (Jackfruit seed flour); Rs. 41.33 /kg and 2.41:1.00 (Jackfruit bulb flour); Rs. 39.68 /kg and 2.52:1.00 (Jackfruit seed + bulb flour); and Rs. 34.18 /kg and 2.92:1.00 (Jackfruit seed + bulb + cassava).
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    ThesisItemOpen Access
    DEVELOPMENT OF MILLET SEPARATOR-GRADER FOR EFFECTIVE SEPARATION OF UNHULLED GRAINS FROM DEHULLED SMALL MILLET RICE GRAINS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-08-20) SHRUTHI, P. A.; Palanimuthu, V
    Physical and engineering properties like moisture content, size, weight of thousand grains, bulk and true densities, porosity, specific gravity and frictional properties like angle of repose and static coefficient of friction were determined for unhulled and dehulled grains of four small millets namely, proso, kodo, foxtail and little millets. Separation-cum-grading performance of three existing cleaning equipments namely, destoner, air screen cleaner and specific gravity separator was evaluated to find their suitability for the selected small millets. A Small millet separator-grader was developed and tested for its separation-cum-grading performance for the above four small millet rice grains. The effects of four screen set combinations (S1, S2, S3 and S4) and five feed mixes (M1, M2, M3, M4 and M5) on cleaning efficiency, screen effectiveness, cleaning index and performance index of the developed equipment was studied. The cleaning efficiency was in the range of 97.05-98.20 per cent, screen effectiveness was 0.795-0.882, cleaning index was 0.817-0.895 and performance index was 0.77-0.867. For tested small millet rice grains, the performance of separator-grader was optimum when screen set combination S1 (Rd Φ2.0-Rd Φ1.5-Rd Φ1.0) and feed mix upto (90:10) were used. The cost of separation-cum-grading was in the range of ` 47.20-61.37 per quintal and the Cost : Benefit ratio was worked to be in the range of 1:1.62 – 1:2.11. The developed prototype was found to be suitable for effective separation of unhulled millet grains from dehulled small millet rice.
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    ThesisItemOpen Access
    DESIGN AND DEVELOPMENT OF TUNNEL TYPE SOLAR DRYER FOR DEHYDRATION OF ONION AND AMLA
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-08-12) PRIYANKA, U.; A. Carolin, Rathinakumari
    Solar tunnel dryer of 6x3x2.7 m (LxWxH) with galvanized frame structure was constructed and covered with 200 micron UV-stabilized LDPE sheet. Two fresh air inlets of 0.6 x 0.3 m size and two exhaust fans each of 9 inches dia and 50 watt capacity were installed at the rear side and front side of the dryer, respectively. The amla pretreated with 2 per cent sodium chloride and 0.1 per cent potassium meta-bi-sulphite and onion pretreated with 0.25 per cent potassium meta-bi-sulphite were subjected for drying. In solar tunnel dryer, the drying required 12-15 h and 13-14 h for various pretreated amla segments and onion slices to reduce from moisture content of 422.32- 521.46 per cent (d.b.) to a safe moisture content of 17.01-17.39 per cent (d.b) and from moisture content of 572.92 -797.29 per cent (d.b.) to attain a safe moisture content of 6.08-6.24 per cent (d.b), for amla and onion, respectively. Chemical analysis indicates that the quality of solar tunnel dried products are superior to open sun dried products .The vitamin-C retention was found to be highest (125.68 mg/100g) in untreated amla samples dried in solar tunnel dryer. The highest total phenolics, FRAP was found to be 325.09 (μg/g) and 1617.09 (μg/g), respectively in 0.25 per cent KMS pre-treated onion dried in solar tunnel dryer. The payback period for amla is 6 months and for onion it is 9 months. The results showed that the rehydrated products could be well utilized for substituting the fresh product in off season.
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    ThesisItemOpen Access
    DEVELOPMENT OF POMEGRANATE ARIL REMOVER
    (University of Agricultural Sciences, Bangalore, 2010-07-15) YOGITHA, S. H.; Senthil Kumaran, G.
    Manual processing of pomegranates consists of cutting the fruit by knife into pieces and then separation of arils by hand tends to be highly labour intensive, time consuming and unhygienic. The present investigation was undertaken to develop pomegranate aril remover. The physical and engineering properties of pomegranate fruit and aril were determined for design of various parts of aril remover. The hand operated and power operated operated pomegranate aril remover were designed, tested and were found suitable for aril removal. The hand operated pomegranate aril remover consisted of a operating handle, spring loaded reciprocating arms, semi circular solid hitting discs or heads, movable fruit holding platform, aril collecting chutes, aril collecting tray and frame. The hand operated pomegranate aril remover was modified into power operated pomegranate aril remover by using a power operated reciprocating mechanism. The arrangement was made for the semi circular solid hitting head to move in reciprocating motion to hit the inverted halved fruit and remove the arils. The hand operated pomegranate aril remover was evaluated at hitting height (0 to 2 cm) and power operated pomegranate aril remover was evaluated at hitting height (0 to 2 cm) and speed (72 to 120 strokes/min). Both hand operated and power operated pomegranate aril remover were compared with manual aril removal method. At the hitting height (2 cm) the hand operated pomegranate aril remover has throughput capacity of 14 kg/h, higher efficiency (95.46%) with lower aril loss (1.57%). Power operated pomegranate aril remover has throughput capacity of 19.67 kg/h, higher efficiency (93.17%) with lower aril loss (2.06%) at the hitting height (2 cm) and speed (72 strokes/min). Power operated pomegranate aril remover performed better than hand operated pomegranate aril remover and manual removal of arils. The arils removed by different methods performed better for all the tested sensory attributes like colour, flavor, crispness, taste and overall acceptability. The cost of aril removal was lower in case of power operated pomegranate aril remover (Rs. 0.66/kg) compared to hand operated pomegranate aril remover (Rs. 0.74/kg) and manual removal of arils (Rs. 2.36/kg).
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    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).