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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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2014 - 20177
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End date: 2017 × Start date: 2014 × Type: Thesis × Thesis Type: M.Tech ×
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Now showing 1 - 7 of 7
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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
    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).
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    ThesisItemOpen Access
    STORAGE STUDIES ON GREEN, YELLOW AND RED BELL PEPPER (Capsicum annuum L.)
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2016-08-17) TEJASHWINI, L.; Venkatachalapathy, K
    Bell pepper (Capsicum annuum L.) is one of the most important vegetable crops in the world. The Bell peppers are grown all over the world for fresh market consumption. Due to the perishable nature, it is susceptible to faster quality changes and spoilage (through shriveling, wilting, pathogenic disorders, water loss, etc.) under improper post-harvest management. The objective of the present study was to investigate the effect of different pre-treatment and storage conditions (1 % CaCl2, 4 % CaCl2 and 1 % CaCl2 + 1 % ZnCl2 in polyethylene bags of 1 %, 2 % and 5 % ventilation) on the shelf life and quality attributes of three types of bell peppers namely Green, Yellow and Red Bell peppers and hence to evaluate the best storage condition to store different types of Bell peppers. During the study various physical and bio-chemical properties of different coloured Bell peppers were found to determine the best suitable pre-treatment and storage condition for their storage by retaining the maximum quality attributes associated with them. The results revealed that the Green and Yellow Bell peppers pre-treated with 1 % CaCl2 + 1 % ZnCl2 and stored in polyethylene packages with 2 % ventilation, under refrigerated condition was the best with their respective storage period of 25 and 21 days. Whereas, Red Bell peppers treated with 1 % CaCl2 and stored in polyethylene packages with 1 % ventilation, under refrigerated condition were found to give the best results for 21 days.
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    ThesisItemOpen Access
    DESIGN AND DEVELOPMENT OF KITCHEN WASTE SHREDDER FOR COMPOST PRODUCTION
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-10-03) GURUDATTA, KHANDKE; Venkatachalapathy, K
    Kitchen waste is the food which is discarded or lost uneaten. Wastage occurs in all stages of food supply chain. House hold wastes are organic in nature and are mostly composted. The process of shredding includes reducing the particle size of kitchen waste which is done manually and used in waste management. To address this, manually operated kitchen waste shredder was developed and its performance was evaluated. The developed shredder was tested using different parameters such as rotational speed and feeding rate. Among the different cylinder liners used, the small iron bar with specified dimension was selected for the final fabrication of the shredder. Resulting in maximum shredding efficiency (96.24 %), capacity (46.8 kg/h) & size reduction efficiency (96.86 %) for vegetable waste. For fruit waste it was observed to be 94.70 %, 40.8 kg/h and 97.47 %, respectively and for mixed waste it was 92.86 %, 44.4 kg/h and 96.34 %, respectively. Shredded kitchen waste was composted. N, P, K values were estimated for 1st, 15th, 30th and 45th day. Nitrogen (N) content (percent) was found to be 0.227 (1st day), 0.306 (15th day), 0.340 (30th day) and 0.770 (45th day). Phosphorus (P) content (percent) was found to be on 0.116 (1st day), 0.119(15th day), 0.159 (30th day) and 0.175 (45th day). For Potassium (P) it was, 0.09 (1st day), 0.132 (15th day), 0.188 (30th day) and 0.378 (45th day). The estimated cost of the shredder was 5190 /– and the cost ratio was found to be 1:1.69.
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    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.
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    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.
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    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.