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Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola

Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola was established on 20th October, 1969 with its head-quarter at Akola. This Agricultural University was named after the illustrious son of Vidarbha Dr. Panjabrao (alias Bhausaheb) Deshmukh, who was the Minister for Agriculture,Govt. of India. The jurisdiction of this university is spread over the eleven districts of Vidarbha. According to the University Act 1983 (of the Government of Maharashtra), the University is entrusted with the responsibility of agricultural education, research and extension education alongwith breeder and foundation seed programme. The University has its main campus at Akola. The instructional programmes at main campus are spread over in 5 Colleges namely, College of Agriculture, College of Agricultural Engineering & Technology, College of Forestry, College of Horticulture and Post Graduate Institute. At this campus 4 degree programmes namely B.Sc.(Agri.) B.Sc. (Hort.), B.Sc. (Forestry) and B.Tech. (Ag. Engg.) , two Master’s Degree Programmes viz. M.Sc.(Agri.) and M.Tech. (Agri.Engg.) and Doctoral Degree Programmes in the faculties of Agriculture and Agril. Engineering are offered. The University has its sub-campus at Nagpur with constituent College, College of Agriculture which offers B.Sc.(Agri.) and M.Sc.(Agri.) degree programmes. The Nagpur Campus is accomplished with a garden, surrounded by its natural beauty and a well established Zoo which attract the general public and visitors to the city. A separate botanic Garden is being maintained on 22 hectares with a green house for the benefit of research workers. In addition there are 2 affiliated grant-in-aid colleges and 14 private non-grant-in-aid colleges under the umbrella of this University A Central Research Station is situated at the main Campus which caters to the need of research projects undertaken by Crop Scientists of the principle crops of the region are Cotton, Sorghum, Oilseeds and Pulses.

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2018 - 201911
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Subject: Agricultural Process Engineering × End date: 2019 × Start date: 2018 × Type: Thesis ×
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Now showing 1 - 9 of 11
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    ThesisItemOpen Access
    INTERMITTENT AND STEPWISE DECREMENTAL MICROWAVE POWER DRYING OF GREEN LEAFY VEGETABLES.
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-07-19) SEDANI, SEJAL RASIKLAL.; Pardeshi, Dr. I. L.
    Green Leafy Vegetables (GLVs) are gold mines of micronutrients and most affordable source of nutrients required for healthy and disease free body, but are highly perishable due to high moisture content. There is a need to preserve the nature’s storehouse of nutrients through convenient processing techniques. The energy efficiency of the process and quality of dried products are two key factors in food drying. Hence an investigation was undertaken to study the dehydration of green leafy vegetables like Dill leaves, Coriander, Fenugreek, Curry leaves and Mint leaves using Intermittent and Stepwise Decreasing Microwave Power Drying (ISDMD) to get quality dried food in very short drying time. Intermittent Drying helps in reducing the energy consumption as well as helps in retention of micronutrients due to less exposure to microwave field. The treatment of decreasing power of microwave field was given to reduce heat stroke to leafy vegetables. The dill leaves were optimally dried at decreasing power of microwave field viz., 900W, 720W, 540W, 360W, 180W, respectively with 75 s ON time and 36 s OFF time, at each level of power prescribed. The Coriander, Fenugreek, Curry leaves and Mint leaves were optimally dried at decreasing power of microwave field viz., 900W, 720W, 540W, 360W, 180W, respectively with 108 s ON time and 75 s OFF time, with 105 s ON time and 60 s OFF time, with 70 s ON time and 32 s OFF time and with 70 s ON time and 39 s OFF time for respective vegetables, at each level of power prescribed. The OFF time during drying helps in retention of colour with maximum nutrient. This drying process improves product quality and enables the chemical treatment free drying. The total drying time required for Intermittent and Stepwise Decreasing Microwave Power Drying (ISDMD) of Dill leaves, Coriander, Fenugreek, Curry leaves and Mint leaves were 9.25 min, 15.33 min, 13.75 min, 8.5 min and 9.08 min, respectively. The nutritional components like chlorophyll, protein, calcium, iron, vitamin C and vitamin A were maximally retained to extent up to 90 % even after drying. The dried product could be safely stored at accelerated storage condition of 95 % RH and 42 ±1 °C, while packed in 75 micron HDPE for three weeks, whereas the predicted shelf life at 30°C and 65% RH was estimated to be around two and half months for all selected five dried vegetables.
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    ThesisItemOpen Access
    MODIFICATION AND PERFORMANCE EVALUATION OF MINI OIL MILL.
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-07-30) KHOBRAGADE, ABHIPSA DHANANJAY.; Borkar, Dr. P. A.
    A mini oil mill was modified and evaluated for its performance. The major components of the mini oil mill include the boiler, main frame, feed kettle, oil extraction chamber, oil canals and cake outlet. The performance of the mini oil mill was evaluated for extracting oil from safflower, at three shaft speed 28 rpm, 36 rpm, 44 rpm and length of reverse worm 38.1 mm, 50.8 mm, 63.5 mm and for two worm pitches i.e. high and low respectively. The response parameters investigated were oil recovery, cake recovery, oil extraction efficiency, feed rate and deficit oil yield. Two numeric variables 3 levels and one categoric variable 2 levels, 3 level factorial, reduced cubic model of response surface methodology by using Design Expert Software was used to optimize mini oil mill parameter for better oil recovery, oil extraction efficiency, lower percent cake recovery and feed rate, deficit oil yield in range. The physical properties of safflower oil seeds i.e. size, sphericity, bulk density, true density, porosity, angle of repose and coefficient of static friction were determined. A shaft speed of 36 rpm, length of reverse worm of 50.8 mm and worm pitch P2 was found to favour the oil extraction unit, while a oil recovery, cake recovery, oil extraction unit, feed rate and deficit oil yield was observed. The mini oil mill was therefore observed to perform the best at the optimum shaft speed 36 rpm and length of reverse worm 50.8 mm for worm pitch P2. The physiochemical properties of the oil i.e. saponification value, iodine value, free fatty acid, peroxide value, viscosity, polyunsaturated fatty acid and mono saturated fatty acid were analyzed for both worm pitches i.e high and low. The result of the study shows that the mini oil mill can extract oil from the safflower seeds satisfactorily. Besides, the mini oil mill can be used for other oil seeds eg. groundnut, sunflower, sesame, coconut etc.
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    ThesisItemOpen Access
    INTERMITTENT AND STEPWISE DECREMENTAL MICROWAVE POWER DRYING OF GREEN LEAFY VEGETABLES.
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-07-19) SEDANI, SEJAL RASIKLAL.; Pardeshi, Dr. I. L.
    Green Leafy Vegetables (GLVs) are gold mines of micronutrients and most affordable source of nutrients required for healthy and disease free body, but are highly perishable due to high moisture content. There is a need to preserve the nature’s storehouse of nutrients through convenient processing techniques. The energy efficiency of the process and quality of dried products are two key factors in food drying. Hence an investigation was undertaken to study the dehydration of green leafy vegetables like Dill leaves, Coriander, Fenugreek, Curry leaves and Mint leaves using Intermittent and Stepwise Decreasing Microwave Power Drying (ISDMD) to get quality dried food in very short drying time. Intermittent Drying helps in reducing the energy consumption as well as helps in retention of micronutrients due to less exposure to microwave field. The treatment of decreasing power of microwave field was given to reduce heat stroke to leafy vegetables. The dill leaves were optimally dried at decreasing power of microwave field viz., 900W, 720W, 540W, 360W, 180W, respectively with 75 s ON time and 36 s OFF time, at each level of power prescribed. The Coriander, Fenugreek, Curry leaves and Mint leaves were optimally dried at decreasing power of microwave field viz., 900W, 720W, 540W, 360W, 180W, respectively with 108 s ON time and 75 s OFF time, with 105 s ON time and 60 s OFF time, with 70 s ON time and 32 s OFF time and with 70 s ON time and 39 s OFF time for respective vegetables, at each level of power prescribed. The OFF time during drying helps in retention of colour with maximum nutrient. This drying process improves product quality and enables the chemical treatment free drying. The total drying time required for Intermittent and Stepwise Decreasing Microwave Power Drying (ISDMD) of Dill leaves, Coriander, Fenugreek, Curry leaves and Mint leaves were 9.25 min, 15.33 min, 13.75 min, 8.5 min and 9.08 min, respectively. The nutritional components like chlorophyll, protein, calcium, iron, vitamin C and vitamin A were maximally retained to extent up to 90 % even after drying. The dried product could be safely stored at accelerated storage condition of 95 % RH and 42 ±1 °C, while packed in 75 micron HDPE for three weeks, whereas the predicted shelf life at 30°C and 65% RH was estimated to be around two and half months for all selected five dried vegetables.
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    ThesisItemOpen Access
    FOAM MAT DRYING OF GUAVA PULP (Psidium guajava L.).
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2018-09-12) SAPKAL, ARTI BHIKAJI.; Borkar, Dr. P. A.
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    ThesisItemOpen Access
    STUDIES ON MILLING OF GRASS PEA (Lathyrussativus L.).
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2018-10-29) THAKRE, VAISHALISURESH; Pardeshi, Dr. I. L.
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    ThesisItemOpen Access
    DEVELOPMENT OF WET GREEN GRAM CONTINUOUS DEHULLER.
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2018-09-12) SANGEKAR, VAISHALI DILIP.; Bakane, Dr. P. H.
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    ThesisItemOpen Access
    DEVELOPMENT OF TECHNOLOGY FOR MILLING OF BLACK GRAM AND GREEN GRAM.
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-02-06) ROKADE, HEMANT NAMDEORAO; Borkar, P. A.
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    ThesisItemOpen Access
    DEVELOPMENT OF SPROUTED SOY FORTIFIED MILLET FLOUR BASED READY-TO-EAT SNACK USING MICROWAVE PUFFING TECHNIQUE
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2018-03-23) PAWAR, SAVITA GANGADHARRAO.; Pardeshi, I. L.
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    ThesisItemOpen Access
    FOAM MAT DRYING OF GUAVA PULP (Psidium guajava L.).
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2018-09-12) SAPKAL, ARTI BHIKAJI.; Borkar, P. A.