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Dr. Rajendra Prasad Central Agricultural University, Pusa

In the imperial Gazetteer of India 1878, Pusa was recorded as a government estate of about 1350 acres in Darbhanba. It was acquired by East India Company for running a stud farm to supply better breed of horses mainly for the army. Frequent incidence of glanders disease (swelling of glands), mostly affecting the valuable imported bloodstock made the civil veterinary department to shift the entire stock out of Pusa. A British tobacco concern Beg Sutherland & co. got the estate on lease but it also left in 1897 abandoning the government estate of Pusa. Lord Mayo, The Viceroy and Governor General, had been repeatedly trying to get through his proposal for setting up a directorate general of Agriculture that would take care of the soil and its productivity, formulate newer techniques of cultivation, improve the quality of seeds and livestock and also arrange for imparting agricultural education. The government of India had invited a British expert. Dr. J. A. Voelcker who had submitted as report on the development of Indian agriculture. As a follow-up action, three experts in different fields were appointed for the first time during 1885 to 1895 namely, agricultural chemist (Dr. J. W. Leafer), cryptogamic botanist (Dr. R. A. Butler) and entomologist (Dr. H. Maxwell Lefroy) with headquarters at Dehradun (U.P.) in the forest Research Institute complex. Surprisingly, until now Pusa, which was destined to become the centre of agricultural revolution in the country, was lying as before an abandoned government estate. In 1898. Lord Curzon took over as the viceroy. A widely traveled person and an administrator, he salvaged out the earlier proposal and got London’s approval for the appointment of the inspector General of Agriculture to which the first incumbent Mr. J. Mollison (Dy. Director of Agriculture, Bombay) joined in 1901 with headquarters at Nagpur The then government of Bengal had mooted in 1902 a proposal to the centre for setting up a model cattle farm for improving the dilapidated condition of the livestock at Pusa estate where plenty of land, water and feed would be available, and with Mr. Mollison’s support this was accepted in principle. Around Pusa, there were many British planters and also an indigo research centre Dalsing Sarai (near Pusa). Mr. Mollison’s visits to this mini British kingdom and his strong recommendations. In favour of Pusa as the most ideal place for the Bengal government project obviously caught the attention for the viceroy.

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2014 - 20173
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Subject: Processing and Food Engineering × End date: 2017 × Type: Thesis ×
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    ThesisItemOpen Access
    Storage behaviour of Green Gram (Vigna radiata) in Hermetic and other types of Storage Bags.
    (Dr. Rajendra Prasad Central Agricultural University, Pusa (Samastipur), 2017) Kumari, Asha; Shrivastava, M.
    Green gram (Vigna radiate) grains were procured from local market, cleaned and graded by two screen cleaner-cum-grader. Large sized grains were divided in three sub-lots of 70 kg each to prepare experimental lots of three different initial moisture contents (12.32, 14.04, 16.04 % w.b.). Storage study was conducted by storing 10 kg green gram grains in 4 types of bags (jute, plastic, polythene, hermetic) with and without treatment (aluminium phosphide tablets) at 3 different initial moisture contents. Total 21 such bags were kept in laboratory for 33 weeks duration during September, 2016 to April, 2017. Daily observation of ambient temperature and relative humidity was taken throughout the study period. Weekly observations of five dependent quality parameters - water activity, 1000 grain weight, moisture content, germination and grain damage were recorded for 27(jute bags) to 33 weeks (hermetic bags). All standard methods/instruments were used to measure/determine dependent parameters. It was observed that water activity, moisture content, and grain damage goes on increasing with increasing storage duration, while 1000 grain weight and germination decreased with advancement of storage duration across all 21 experimental combinations. The overall variation range for water activity was 0.551 - 0.989, for 1000 grain weight was 49.04 - 33.20 g, for moisture content was 12.32 – 25.67 % w.b., for germination was 81.7 to 1.3 %, and for grain damage was 2.33 to 78.67 %. Variation was more in case of untreated samples as compared to treated samples. Hermetic bags stored green gram was found better in all quality parameters even after 33 weeks of storage duration. On the contrary, green gram stored in jute bags got damaged with heavy infestation of pulse beetle in 27 weeks of storage duration. Statistical analysis through UNIANOVA revealed that initial moisture content emerged as most significant independent variable to affect 1000 grain weight, moisture content, germination and grain damage with exception of water activity which was affected by treatment the most. The interaction of bags*imc affected 1000 grain weight, germination and grain damage, while the interaction of bags*trt and trt*imc affected water activity and moisture content respectively. Hence the hermetic bag could be recommended safely for storing green gram for longer duration without affecting its quality.
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    ThesisItemOpen Access
    Design, Development and Evaluation of Continuous type Ohmic Heating Unit for Liquid Foods
    (Dr. Rajendra Prasad Central Agricultural University, Pusa (Samastipur), 2016) Kumar, Chandan; Kumar, Vishal
    The concept of ohmic heating obeys Ohm’s law (V = IR). The passage of electric current through an electrically conductive food material results in heat generation due to the electrical resistance of the foods on basis of joule’s law [H= I2Rt = .A continuous type ohmic heating unit was designed for volumetric/processing capacity of 10±5 l/s and which can be able to elevate the temperature up to 25±5 0C. Concentric tubes (2 Nos) with inner tube diameter 5 cm; outer pipe 7.5 cm and length 1.25 m was selected based on preliminary trials (Joule’s law and Ohms law) for considering various piping combinations to get the desired capacity and elevated temperature. The selected pipe sizing provided a 1.25 cm gap between the pipes for the liquid flow. The thickness of the two stainless steel pipes were calculated using Lame’s stress analysis and it was found that pipe thickness of 1.15 mm is sufficient against the pressure exerted by liquid food. The velocity head loss was determined using Darcy-Weisbach equation and Bernoulli’s law. The support frame was designed considering the various loads at the different section in the frame, shear force acting and the bending moments. All the sections of the frame including the legs were fabricated using angle iron plates 37.5 mm width and 2.25 mm thickness. The designed and fabricated ohmic heating section was tested for its performance in batch mode and continuous mode at different potential difference (25, 30 and 35 V). The experiments were done in triplicate. The unit was tested for three liquid foods i.e. sugarcane juices, milk and watermelon juice at a voltages 25, 30 and 35 V and temperature increase was measured at every three minute interval at 3, 6 and 9 minutes using the thermocouples. The ohmic heating was evaluated for its performance in continuous mode on sugarcane juice, milk and watermelon juice at frequency (A) of alternating current at 40, 45 and 60 Hz; applied voltage (B) at 25, 30 and 35 Volts and volumetric flows rate (C) at 12, 18 and 24 l/h. Experiments were performed for each liquid food as per the experimental combination of Behnken design. All the observed data from 17 combinations of Box Behnken design were used to calculate the effect of different dependent parameters for ohmic heating of liquid foods by developing multiple regression polynomial equations.. For ohmic heating of sugarcane juice in continuous mode, the optimized process conditions emerged out as frequency (A) – 45 Hz, applied voltage (B) – 31.1 V and flow rate (C) – 12 l/h in order to obtain optimized yield as temperature (T) – 19.840C; and system performance coefficient (SPC)-67.12 % with desirability of 0.699. For ohmic heating of milk juice in continuous mode, the optimized process conditions emerged out frequency (A) – 38.75 Hz, applied voltage (B) – 30 V and flow rate (C) – 24 l/h in order to obtain optimized yield as temperature (T) – 25.160C; ; and system performance coefficient (SPC)-89.16 % with desirability of 0.967. For ohmic heating of watermelon juice in continuous mode, the optimized process conditions emerged out as frequency (A) – 42 hertz, applied voltage (B) – 30 V and flow rate (C) –24 l/h in order to obtain optimized yield as temperature (T) – 31.540C; ; and system performance coefficient (SPC)- 76.84 % with desirability of 0.825.
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    ThesisItemOpen Access
    Development of Process Technology for Preparation of Maize- Finger millet-Bengal gram Extrudates
    (Rajendra Agricultural University, Pusa (Samastipur), 2014) Raman, Akanksha; Sharma, P. D.
    Extrusion cooking process is a high temperature and short time process in which moist, soft food material is fed to the extruder for desired temperature, pressure, and residence time. Finger millet being a “nutria-cereal” was used to develop Ready-To-Eat (RTE) snack food through extrusion cooking. Composite mixes were prepared using Maize flour, finger millet flour and Bengal gram flour in varying proportions. Extrusion cooking was carried out using a Twin Screw Extruder. Extrusion cooking experiments were conducted employing CCRD for four independent variables with five level each (feed proportion – 60:10:30, 60:12.5:27.5, 60:15:25, 60:17.5:22.5, 60:20:20; feed rate – 9, 10, 11, 19, 13 kg/h; screw speed- 250, 275, 300, 325. 350 rpm; Barrel temperature 100, 110, 120, 130, 140oC ). A total 30 combinations of these independent variables were formed to see the effect on different dependent variable like Expansion ratio. Bulk density (kg/h), Water activity (Aw), Water absorption index, Total colour index, Hardness (N) and Overall acceptability. During experiments the best combination was generated on the basis of optimization by response surface methodology (Liang et al., 2012). Second order multiple regression equations were developed for all the dependent variables which were optimized using response surface methodology. The best product was prepared at optimum solution such as feed proportion- 60:20:20 (60% maize, 20% finger millet, 20% Bengal gram), Feed rate - 9 kg/h, Screw speed - 250 rpm and Barrel temperature - 120o C , produced the most acceptable extrudates.. The prepared optimized extrudates also have well balanced acceptable range of the nutrition (total carbohydrate-72.62%, Protein- 11.90%, fat- 8.28%, fibre- 3.12% and ash- 1.23% ).The optimized extrudates can be stored for three months in ziploc polyethene ( 0.02µm gauge size ) without any deterioration in the organoleptic characteristics.