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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 × End date: 2017 × Start date: 2017 × Type: Thesis ×
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    ThesisItemOpen Access
    VACUUM FRYING OF JACKFRUIT BULBS FOR PRODUCTION OF LOW FAT JACK CHIPS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2017-08-30) NAGARATHNA, S. B; Palanimuthu, V.
    Low fat jackfruit chips were produced from fully matured un-ripened deseeded jack bulbs using commercial vacuum fryer. Frying was done under two different vacuum levels (640 and 400 mm Hg) and three different frying temperatures (80, 90 and 100 °C) and frying times of (15, 20 and 25 min) were tried. Among the vacuum frying treatment combinations, the jackfruit chips fried under 400 mm Hg vacuum at 90 °C frying temperature for 20 minutes was adjudged to be best based on physical, biochemical and sensory quality parameters. For various frying combinations, it was observed that the vacuum fried chips absorbed relatively lesser frying oil (23.62 to 29.28%) when compared to conventional atmospheric deep fat fried chips (>40%). Vacuum fried jackfruit chips obtained high sensory scores with respect to colour (8.30), texture (8.35), flavour (8.22), taste (8.65) and overall acceptability (8.65). The chips out-turn under vacuum frying was about 50%. Among three packaging material LDPE, polypropylene and metalized multilayer polyethylene (MMP) tested for storage of vacuum fried jackfruit chips with and without nitrogen flushing, the MMP package with nitrogen flushing was found to be best. The FFA content and peroxide value of stored jackfruit chips increased rapidly with storage especially after 15 days and the rate of increase of above compounds were relatively less when packed with nitrogen flushing. The Cost: Benefit Ratio of production of vacuum fried jackfruit chips was estimated to be 1:1.58.
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    ThesisItemOpen Access
    DEVELOPMENT OF POWER OPERATED DEHULLER FOR SUNFLOWER SEEDS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2017-08-14) BASAVARAJ S., GADIGEPPAGOL; Palanimuthu, V.
    Engineering properties of sunflower seeds and kernels were measured at moisture contents of 3, 5 and 7% (w.b.); values of all measured properties except bulk density increased with increase in moisture content. A prototype power operated (0.5 hp motor) Sunflower seed dehuller of 18 kg/h capacity was developed mainly for the use of confectionary industry. The dehuller consisted of feed hopper, cylinder-concave dehulling assembly, husk separation unit and V-belt pulley power transmission system. Dehulling trials were conducted in developed dehuller as per Box-Behenken Design under response surface methodology by varying feed rates (15, 18 and 21 kg/h) and cylinder speeds (250, 350 and 450 rpm) using sunflower seeds of three moisture contents (3, 5 and 7%). Best dehulling performance i.e., dehulling efficiency (93.8%), whole kernel recovery (85.1%) and kernel damage (4%) was observed at 18 kg/h feed rate with 350 rpm cylinder speed when sunflower seed moisture was 5%. Optimization of dehuller operating parameters was attempted using Design Expert software based on desirability function and the theoretically predicted optimum conditions were practically verified. Pre-treatments such as sun drying, dry and wet heat treatments were applied to sunflower seeds to improve dehulling characteristics and the dry heat pretreatment @70 ı for 20 min was found to be best. Storage study of dehulled kernels was conducted for two months by packing kernels in different packages (metallic tin, LDPE and HDPE) and storing at 4 and 30 °C temperatures. Biochemical analysis of kernels indicated that metallic tin was best for kernel storage.
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    ThesisItemOpen Access
    EVALUATION OF DIFFERENT DEHULLING MACHINES FOR EFFICIENT PROCESSING OF BROWNTOP MILLET (Urochloa ramosa) AND STORAGE STUDIES OF MILLED MILLET RICE
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2017-08) NAGARAJU, M.; Ramachandra, M.
    Millets are small-grained grasses which are cultivated around the world as cereal crops or grains for fodder and human consumption. The millets like proso millet, foxtail millet, Japanese barnyard millet, finger millet, kodo millet and browntop millet are called as small millets. In India small millets are popularly grown with an area of 4.0 million hectares with an annual production of 3.6 million tonnes. Finger millet is popularly grown in the states of Andhra Pradesh, Tamilnadu, Orissa, Maharashtra, Bihar and Uttar Pradesh. Foxtail millet is popular in Karnataka, Andhra Pradesh and Tamilnadu. Little millet is cultivated in Madya Pradesh, Tamilnadu, Andhra Pradesh and many parts of Karnataka. Kodo millet is rare crop which is cultivated in Rajasthan, Northern part of Uttar Pradesh, Southern part of Tamilnadu, eastern part of West Bengal and in few areas of Madhya Pradesh, Andhra Pradesh and Karnataka. Barnyard millet is mainly cultivated in Uttar Pradesh and Himalayan ranges (Yenagi., 2007) and browntop milet is grown in parts of Karnataka Andhra Pradesh and Maharashtra.
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    ThesisItemOpen Access
    DEVELOPMENT OF SOLAR TUNNEL DRYER FOR DRYING OF SILKWORM PUPAE
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2017-07-14) SHRIRAMULU; Venkatachalapathy, K
    A forced convection solar tunnel dryer of 60 kg capacity for drying of silkworm pupae having size 6.5 1.8 1.1 m (L W H) with MS square tube frame structure was developed and covered with 5 mm thickness toughened glass. The solar tunnel dryer consisted of solar collector section and drying section. In drying section four trays with mesh bottom of size 1.2 0.9 0.08 m were used to facilitate the loading and unloading of the products. A closed thermo pore was used as insulation material to reduce the heat loss from the dryer. In solar tunnel dryer, the drying required 6.5-9 hours and in open sun drying it was 18-22 hours for different treatments of silkworm pupae drying from moisture content of 103.32-145.45 per cent (d.b) to attain safe moisture content of 9.97- 8.72 per cent (d.b). The results showed that the drying rate of silkworm pupae under solar tunnel dryer was found to be very high during initial phase of drying due to higher moisture diffusion. Chemical analysis indicated that the quality parameters of solar tunnel dried silkworm pupae were superior compare to open sun dried silkworm pupae. The thermal efficiency of solar tunnel dryer for drying of silkworm pupae was found to be 35.36 per cent. The pupae samples dried in solar tunnel dryer were completely protected from insects, dogs, crows, monkeys, vultures, dust and also the quality was superior. The payback period for drying of silkworm pupae under solar tunnel dryer was found to be 26 months.
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    ThesisItemOpen Access
    STUDIES ON CURING OF ONION (Allium cepa L.) BULBS IN MODULAR POLYHOUSE DRYER
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2017-07-10) PRASHANTAKUMAR; Eshwarappa, H.
    Onion (Allium cepa L.) is by far the most important of the bulbs across vegetable crops. It is popularly used both in immature and mature bulb stages as a vegetable (Homer and Williams, 1957). Onion originates from the region comprising of North West India, Afghanistan, Tajik and Uzbek. In India, onion is grown from very ancient time, as it is mentioned in Charaka-Samihita a famous early medical treatise. It has got a Sanskrit name ‘Palanduhu’ (Krishnamurthy et al., 1987). Onion grown for bulbs belongs to the family alliaceae and comes under genus Allium (Warade and Kadam, 1998). The outstanding characteristic of onion is its pungent alliaceous odour, owing to a volatile oil known as Allyl-propyl-disulphide (Saini, 1997). This character accounts in large part for its use as a food, a spice in cooking, a salad vegetable and certainly is the basis for their century old repute in medicines (Balasubramanyam et al., 1999).