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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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20201
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Subject: Processing and Food Engineering × Author: DIVYASHREE, H. R. × Start date: 2013 × Type: Thesis ×
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    ThesisItemOpen Access
    DESIGN AND DEVELOPMENT OF PHASE CHANGE MATERIAL (PCM) BASED MODULE FOR COOLING OF BEVERAGES AND LIQUID FOODS
    (2020-12-27) DIVYASHREE, H. R.; MANJUNATHA, M.
    People prefer to drink beverages and liquid foods in chilled state using ice cubes. Ice cubes, prepared using un-hygiene and non-potable water, used for chilling liquids foods pose health risks and reduce taste. Therefore, the present investigation was taken to develop phase change material (PCM) based module for cooling of beverages and liquid foods to replace ice cubes. The module measuring 49 mm in diameter was developed using stainless steel 316 material and cooling performance of the module filled with PCMs (DW, PW, DW+PW, DW+2% salt, DW+4 % salt, DW+2% sugar) was evaluated. Temperature profile of PCM inside spherical module and the sample was monitored during their freezing and cooling. Distilled water attained -19 °C in 195 min and cooled the water by 17 °C during cooling followed by DW+2% (-19 °C in 235 min with temperature drop of 16.4 °C). Performance of the module filled with the DW and DW+2% salt was evaluated for cooling lassi, buttermilk, flavoured milk, orange juice, apple juice, soft drink beer and whisky. The module containing distilled water cooled soft drink with highest temperature drop of about 16.9 o C within five minutes, followed by DW+2% salt (14.9 o C). Chillness of the samples cooled using the module was well above the acceptable sensory score. The developed cooling module is durable, easy to handle and sterilize, simple in design, hygiene and safe to use as compared to ice cubes for cooling beverages and liquids.