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

2013 - 20196
Reset filters
Subject: Processing and Food Engineering × End date: 2019 × Type: Thesis ×
Reset filters

Search Results

Now showing 1 - 7 of 7
  • Thumbnail Image
    ThesisItemOpen Access
    DESIGN, DEVELOPMENT AND PERFORMANCE EVALUATION OF SOLID STATE COOLING MODULE FOR RAW MILK COOLING
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2019-09-03) MALLIKARJUNA; Ramachandra, C.T.
    Milk is the perfect growing medium for micro-organisms. At 4 °C microorganisms cannot duplicate and thus spoilage can be avoided. The global increasing demand for refrigeration in field of cooling and storage led to usage of more electricity and consequently release of CO2, CFC and HCF carbons over the world, contributing factor of global warming. Thermoelectric cooling is the new alternative technique used for producing cooling and heating effect. The developed solid state cooling module consist of three Peltier modules, hot and cold side heat sinks, exhaust fans and one SMPS. The solid state cooling module was developed with interior cooling volume of 4.5 and 5 L for water and milk, respectively. The dimensions of developed solid state cooling module were 460 H×330 D×20 T mm. The heat sinks were used to improve the rate of heat transfer between both sides of the module and SMPS were used to convert the alternate current of 110/ 220 V to direct current of 12 V and 10 amps. The performance evaluation of solid state cooling module was carried out with water and raw milk, the achieved temperature was 30 to 9 °C in 3 h and 37 to 17 °C in 1 min and 50 s, respectively. The COP, cooling load and power consumption of developed cooling module was 0.036, 146.188 kJ and 1.125 kWh, respectively. The developed cooling module was easy to operate, economical, green technology and eco-friendly. The B-C ratio of developed module was 1:1.18.
  • Thumbnail Image
    ThesisItemOpen Access
    DEVELOPMENT OF PROCESS TECHNOLOGY FOR PRODUCTION OF PUPAE PELLETS AS ANIMAL FEED
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2019-08-23) KATHYAYINI, H. S; Dronachari, Manvi
    Silkworm pupae is an interesting by-product obtained after reeling off the silk threads. It contains 51% protein, 29% fat, 3% fiber and 5% mineral matter etc. Physical and biochemical properties of raw pupae were evaluated. Selected a suitable drying technology for drying of pupae. Sun, tray, solar tunnel, vacuum and freeze drying methods taken 23 hours at 30.85ºC, 6 hours at 65ºC, 8 hours at 64ºC, 7.5 hours at 55ºC, 12 hours at -46ºC drying times and drying temperatures respectively. Physical and biochemical properties of different dried pupae were evaluated. Freeze drying is the best method for drying of silkworm pupae compared to other four drying methods because freeze dried pupae retained all physical and biochemical parameters similar to raw pupae. Freeze dried pupae were grinded into powder but in order to balance the nutrient requirements of animal feed and to reduce the methionine content in silkworm pupae powder. Mixed the pupae powder with correct proportion of maize flour, bajra flours, vitamin and mineral mixture along with gram flour binding agent. Finally, the blended mixture was added to the pelletizer for the development of pupae pellets. Physical properties of developed pupae pellets were evaluated. Biochemical parameters of blended pupae pellets carried under 9 different treatments. T1 is the best treatment among 9 treatments because it retained higher percentage of protein 21.43% and fat 11.41% with minimum percentage of moisture content 4.30%. Developed process technology for pupae pellet can feed as protein supplement to poultry, livestock and fish at lower costs.
  • Thumbnail Image
    ThesisItemOpen Access
    DEVELOPMENT OF READY-TO-EAT HOT EXTRUDED PRODUCTS FROM FOXTAIL MILLET
    (University of Agricultural Sciences GKVK, Bangalore, 2013-07-12) AMRUTH KUMAR, M. A.; Palanimuthu, V.
    Small millets though contain more fibre and many bioactive compounds, their utilization as food is confined to traditional consumers mainly due to non-availability of consumer friendly products. Hence, a study was conducted to develop ready-to-eat hot extruded kurkure products using different small millets with foxtail millet as base and a laboratory twin screw extruder was employed. As a prelude, nutritional composition (moisture, protein, fat, fibre, ash and carbohydrates) including micronutrients (iron, copper, sodium, zinc, magnesium, manganese) of five millets (foxtail, little, barnyard, proso and kodo) and Bengal gram were analyzed. Among 20 foxtail millet based kurkure ^ n ^ U!no/°I!not/ ? ted^ f° Ur formulations namely, Foxtail:Bengalgram:Proso ( /0.IO/0.IO/0), Foxtail:Bengalgram: Little (80%: 10%: 1 0 %)- Foxtail: Ben galgram: Barny ar d (60%: 10%:30%); and Foxtail:Bengalgram:Kodo (80%: 10%: 10%) were found to be veiy good and the first formulation was adjudged to be best based on sensory evaluation. 7 Trials were conducted to optimize process and extruder operating parameters. Based on physical parameters of extrudates (expansion ratio, water solubility index, water absorption index, bulk & true densities, tri-stimulus colour and texture), millet grit size (1201-592 jim) formulation moisture content (14-18%), extruder barrel temperature (110 C) and screw speed (350 rpm) were found to be optimum. Among two packages tested for storage of millet kurkure, with and without nitrogen flushing, Polyethylene Coated Aluminium film package flushed with nitrogen was found to be better compared to LDPE film and kurkure could be stored for over two months at ambient conditions without any quality deterioration. The Cost:Benefit Ratio for manufacturing foxtail millet based kurkure was 1:1.72 and therefore, can be recommended for commercial exploitation.
  • Thumbnail Image
    ThesisItemOpen Access
    POST HARVEST MANAGEMENT OF ROSE APPLE (Syzyzium jambos Alston) FRUIT
    (University of Agricultural Sciences, Bengaluru, 2014-08-12) MOHAN, B. P.; Ranganna, B.
    Rose apple (Syzyzium jambos Alston) is one of the valuable minor fruits due to its nutritional and economic importance. The marketability of the fruit is poor due to faster aging, and spoilage after harvesting. For storage studies, matured (ripened) and unripened (two days prior to maturity) rose apple fruits were selected. The physical, engineering and biochemical properties of the fruits were determined and analysed. The present study was focused on standardizing storage temperatures (Refrigerated storage at 20C and ambient temperature 280C) and packaging materials (polyethylene and polypropylene each of 300 gauge with 0 and 0.1 per cent ventilation) with a view to extend the shelf life of rose apple. With regards to sensory evaluation and quality analysis, polypropylene with 0% ventilation treatment was found to be performing best for the matured and un-ripened rose apple fruits for a storage period 20 days at 20C. Also, fruits stored in diffusion channel systems (diffusion channel: 3mm diameter and 5cm length, 5mm diameter and 7.5cm length, 7mm diameter and 10cm length) at different temperatures indicated that the diffusion channel system of 5mm dia. and 7.5cm length was found to store fruits without microbial infestation (visual observation) for 3 days at ambient temperature and 13 days at 2oC temperature. The cost: benefit ratio for storage and packaging of rose apple fruits was worked to be 1.00 : 1.67.
  • Thumbnail Image
    ThesisItemOpen Access
    DEVELOPMENT OF A HAND OPERATED DECORTICATOR FOR SIMAROUBA (simarouba glauca L.) NUTLETS
    (University of Agricultural Sciences, Bengaluru, 2014-08-15) MADHUSUDAN, NAYAK .C; Ramachandra, M.
    Simarouba (Simarouba glauca L.) belonging to the family simarubaceae, is one of the promising bio-fuel trees which has a potential to become a new source of bio-oil. Simarouba nutlets have a hard cover which is difficult to separate from the kernels. The conventional method of decortication is a laborious slow process. Hence, a hand operated decorticator for simarouba nutlets was developed and evaluated. The physical properties of the nutlets and kernels were determined. The decorticator consists of a rocking type threshing bar with a concave. Two types of threshing bars namely peg tooth and raspbar were tried for decortication. Three threshing bars were fixed at the bottom of the handle and the clearance between the threshing bars and concave can be varied by an adjustment provided in the handle. The concave has 156 oblong holes of size 43 X 7 mm. The concave sheet is semicircular in shape fixed to the frame. Decortication trials were conducted for three moisture levels (8, 6 and 4 % m.c.) of simarouba nutlets for three clearances of 6, 7 and 8 mm and for the two types of threshing bars. The results indicated that the nutlets of 4 % m.c. with the peg tooth type of threshing bar having a clearance of 7 mm, provided a higher decortication efficiency of 93.8 % and had a capacity of 6.6 Kg/h with a better whole kernel recovery. The developed decorticator is easy to operate and economical. The cost benefit ratio is 1:3 compared to hand shelling.
  • Thumbnail Image
    ThesisItemOpen Access
    STUDIES ON JACKFRUIT (Artocarpus heterophyllus L.) CHIPS PRODUCTION AND ITS STORAGE
    (University of Agricultural Sciences, Bengaluru, 2014-10-23) SATISHKUMAR; Palanimuthu, V.
    Jackfruit (Artocarpus heterophyllus L.) bulbs are rich in energy, dietary fibre, minerals and vitamins. The physical properties such as size, flake thickness, colour, texture and biochemical properties like moisture content, acidity, dry matter content, starch, TSS, total sugars and reducing sugars of jackfruit bulbs were studied for five genotypes namely, HV-1, HV-2, Tane Varikka, Muttom Varikka and Swarnahalasu. The jackfruit bulbs had moisture content of (55.98 to 70.88%), TSS (3.8 to 6.1°Brix), dry matter content (29.69 to 46.94%), total sugars (15.27 to 24.07%), reducing sugars (2.38 to 3.20%), acidity (1.4 to 2.22%) and starch content of 1.03 to 1.59%. Jackfruit chips were produced from deseeded bulbs of selected genotypes by deep fat frying at different frying temperatures (160, 180 and 200°C) and frying times (6, 7 and 8 min). Among genotypes tested, Tane Varikka and Muttom Varikka were found to be suitable and frying temperature of 180ºC and frying time of 7 minutes was found to be optimum for jackfruit chips production. Among three packages - polyethylene, polypropylene and aluminium laminate pouches tested for storing jackfruit chips at ambient conditions for two months, aluminium laminate was found to be best since the chips in this package had least moisture content, free fatty acids, peroxide value and thiobarbutiric acids value. The stored jackfruit chips recorded better organoleptic scores for colour (4.05), crispiness (3.85), flavour (4.15), taste (3.35) and overall acceptability (4.05) indicating that the product was acceptable as snack food. The Cost:Benefit Ratio of processing jackfruit chips was estimated to be Rs 1.00:1.63.
  • Thumbnail Image
    ThesisItemOpen Access
    STUDY AND OPTIMIZATION OF OPERATIONAL PARAMETERS OF AUTOMATIC CASHEW SHELLER FOR IMPROVED SHELLING
    (University of Agricultural Sciences GKVK, Bangalore, 11-08-12) ARUN KUMAR, H S; RAMACHANDRA, M
    Cashew (Anacardium occidentale L.) is a tropical tree which provides a kidney shaped nut called as “cashew nut” that is consumed all over the world. Cashew nuts are nutritious and tasty. The shelling of nuts is a laborious process mostly done in rural areas of Kerala, Maharashatra and Karnataka. The manual shelling process is tedious, time consuming and labour intensive. To address this, different pretreatments were conducted on raw cashew nuts and the performance of an automatic cashew nut sheller was evaluated. Studies were conducted to determine the physical properties and the effect of pre-treatments on the shelling of the cashew nuts. The nuts were graded as small, medium and ungraded. The pre-treatments consisted of steaming the nuts at different pressures (0.0, 1.0, 1.5, 2.0 and 2.5 kg/cm2) for different durations (15, 20, 25, 30 and 35 min). The results indicated that lower cutting force is required for shelling the pre-treated nuts compared to the raw nuts. The shelling efficiency was found to be highest (80.66%) in ungraded nuts for a pre-treatment of 1.5 kg/cm2 pressure for 30 minutes. The whole kernel recovery was highest (96.21%) in medium nuts for a pre-treatment of 0.0 kg/cm2 pressure for 25 minutes. The Cost-benefit ratio was found to be 1:1.57 for the Automatic Cashew Sheller.