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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: Processing and Food Engineering × Author: MADHURA, V. × Start date: 1990 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    DESIGN AND DEVELOPMENT OF NEERA TAPPING AND CHILLING EQUIPMENT
    (2020-12-28) MADHURA, V.; MANJUNATHA, M.
    A farmer could increase his income by 15 times from a coconut tree by neera tapping. Neera is a health drink rich in minerals, antioxidants and vitamins. Naturally sap flows slowly rather in the form of drips from the cut spadix making susceptible to fermentation. Collection of unfermented sap is thus a challenging task. Therefore, the present work was carried out to chill the neera by dripping over the cooling module placed in the insulated container during the tapping process. Spherical module (150 mm in diameter) and collection-cum-chilling tank of 5 L capacity were developed and the cooling performance was evaluated. The sap was collected and cooled for 4 and 5 h duration by dripping over the cooling module. The temperature recorded after 4 and 5 h of tapping and cooling of neera was to be 7.2 and 9.1 °C, respectively, when the corresponding ambient temperatures were 25-27°C and 37-39°C. Quality and shelf-life of control (uncooled) and cooled neera sample were evaluated after 16 h of tapping. Total sugars and alcohol content in control were 5.4 and 0.0152 per cent. Alcohol content was not detected in the cooled sample while total sugars was observed to be 10.6 per cent. The sensory score of cooled neera sample and market sample was slightly over 8 and the sensory score of control was 6.4. The developed device can be used to chill neera without developing fermentation and maintaining its freshness and quality.