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Acharya N G Ranga Agricultural University, Guntur

The Andhra Pradesh Agricultural University (APAU) was established on 12th June 1964 at Hyderabad. The University was formally inaugurated on 20th March 1965 by Late Shri. Lal Bahadur Shastri, the then Hon`ble Prime Minister of India. Another significant milestone was the inauguration of the building programme of the university by Late Smt. Indira Gandhi,the then Hon`ble Prime Minister of India on 23rd June 1966. The University was renamed as Acharya N. G. Ranga Agricultural University on 7th November 1996 in honour and memory of an outstanding parliamentarian Acharya Nayukulu Gogineni Ranga, who rendered remarkable selfless service for the cause of farmers and is regarded as an outstanding educationist, kisan leader and freedom fighter. HISTORICAL MILESTONE Acharya N. G. Ranga Agricultural University (ANGRAU) was established under the name of Andhra Pradesh Agricultural University (APAU) on the 12th of June 1964 through the APAU Act 1963. Later, it was renamed as Acharya N. G. Ranga Agricultural University on the 7th of November, 1996 in honour and memory of the noted Parliamentarian and Kisan Leader, Acharya N. G. Ranga. At the verge of completion of Golden Jubilee Year of the ANGRAU, it has given birth to a new State Agricultural University namely Prof. Jayashankar Telangana State Agricultural University with the bifurcation of the state of Andhra Pradesh as per the Andhra Pradesh Reorganization Act 2014. The ANGRAU at LAM, Guntur is serving the students and the farmers of 13 districts of new State of Andhra Pradesh with renewed interest and dedication. Genesis of ANGRAU in service of the farmers 1926: The Royal Commission emphasized the need for a strong research base for agricultural development in the country... 1949: The Radhakrishnan Commission (1949) on University Education led to the establishment of Rural Universities for the overall development of agriculture and rural life in the country... 1955: First Joint Indo-American Team studied the status and future needs of agricultural education in the country... 1960: Second Joint Indo-American Team (1960) headed by Dr. M. S. Randhawa, the then Vice-President of Indian Council of Agricultural Research recommended specifically the establishment of Farm Universities and spelt out the basic objectives of these Universities as Institutional Autonomy, inclusion of Agriculture, Veterinary / Animal Husbandry and Home Science, Integration of Teaching, Research and Extension... 1963: The Andhra Pradesh Agricultural University (APAU) Act enacted... June 12th 1964: Andhra Pradesh Agricultural University (APAU) was established at Hyderabad with Shri. O. Pulla Reddi, I.C.S. (Retired) was the first founder Vice-Chancellor of the University... June 1964: Re-affilitation of Colleges of Agriculture and Veterinary Science, Hyderabad (estt. in 1961, affiliated to Osmania University), Agricultural College, Bapatla (estt. in 1945, affiliated to Andhra University), Sri Venkateswara Agricultural College, Tirupati and Andhra Veterinary College, Tirupati (estt. in 1961, affiliated to Sri Venkateswara University)... 20th March 1965: Formal inauguration of APAU by Late Shri. Lal Bahadur Shastri, the then Hon`ble Prime Minister of India... 1964-66: The report of the Second National Education Commission headed by Dr. D.S. Kothari, Chairman of the University Grants Commission stressed the need for establishing at least one Agricultural University in each Indian State... 23, June 1966: Inauguration of the Administrative building of the university by Late Smt. Indira Gandhi, the then Hon`ble Prime Minister of India... July, 1966: Transfer of 41 Agricultural Research Stations, functioning under the Department of Agriculture... May, 1967: Transfer of Four Research Stations of the Animal Husbandry Department... 7th November 1996: Renaming of University as Acharya N. G. Ranga Agricultural University in honour and memory of an outstanding parliamentarian Acharya Nayukulu Gogineni Ranga... 15th July 2005: Establishment of Sri Venkateswara Veterinary University (SVVU) bifurcating ANGRAU by Act 18 of 2005... 26th June 2007: Establishment of Andhra Pradesh Horticultural University (APHU) bifurcating ANGRAU by the Act 30 of 2007... 2nd June 2014 As per the Andhra Pradesh Reorganization Act 2014, ANGRAU is now... serving the students and the farmers of 13 districts of new State of Andhra Pradesh with renewed interest and dedication...

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Subject: Agricultural Engineering × Author: BRAHMINI, B × Start date: 2016 × Type: Thesis × Thesis Type: M.Tech. ×
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    ThesisItemOpen Access
    FREEZE DRYING CHARACTERISTICS OF MUSHROOMS
    (Acharya N.G. Ranga Agricultural University, 2018) BRAHMINI, B; EDUKONDALU, L
    Mushroom is a macro-fungus with a distinctive fruiting body, which can be hypogeous or epigeous, large enough to be seen with the naked eye and to be picked by hand. Mushroom has been valued throughout the world as both food and medicine for thousands of years. Button mushroom (Agaricus bisporus L.) is the most widely cultivated and consumed mushroom in the world. It contributes about 90 per cent of total country’s production as against its global share of about 40 per cent. Button mushrooms are highly perishable due to their high moisture content. Once the fruiting body matures, degradation process starts and it becomes inconsumable after some time. Due to its short shelf-life, mushroom is usually dehydrated for preservation. Drying of mushrooms by conventional methods is generally practiced to reduce water activity, but, results in nutritional losses, characteristic colour deterioration and structure deformation. To overcome these problems, freeze-drying of mushroom slices was investigated. White button mushrooms after cleaning were vertically cut into 2, 4, 6 and 8 mm thick slices. Sliced mushrooms were frozen at −20 °C and then subjected to the freeze drying at various heating plate temperatures of 10, 20, 30 and 40 °C. Weight reduction values were recorded during the drying to determine the drying characteristics such as moisture content (% d.b.), moisture ratio and drying rate (% d.b. min-1). The experimental moisture ratio data were fitted to the five thin layer drying models. Three statistical parameters, namely coefficient of determination (R2), reduced-χ2and root mean square error (RMSE), were used to test the mathematical models. Freeze dried mushroom slices were rehydrated in water at 20, 40 and 60 °C. The effect of slice thickness and heating plate temperature on physicochemical properties like bulk density, porosity, firmness, shrinkage, water activity, colour, ascorbic acid, protein, dietary fiber and microbial properties like total bacterial, yeast and mould were evaluated immediately after freeze drying and during the storage. Moisture content of the fresh slices was found to be in the range of 1547 to 1427% (d.b.) and it was reduced to less than 5.41% (d.b.) after the freeze drying at various heating plate temperatures. Freeze drying of mushroom slices took place entirely in falling rate period. Moisture content, moisture ratio and drying rate decreased continuously with an increase in the heating plate temperature and decrease in the slice thickness. All the models gave the best fitting results, however, the Page model showed lower RMSE (0.0016), reduced- χ2 (3.52x10-4) and highest R2 (1.000) value. Samples with lower thickness and dried at higher plate temperature exhibited higher rehydration ratio (RR). All the samples rehydrated at 20 °C exhibited the highest RR values. Increase in slice thickness resulted in higher bulk density (0.1524 g cm-3), firmness (8.98 N), water activity (0.311), shrinkage (5.32%), ascorbic acid (25.95 mg/100 g) and protein content (31.02%), but, lower porosity (79.85%) and rehydration ratio (2.89). The increase in heating plate temperature resulted in increase in rehydration ratio (6.3067), porosity (89.31%), firmness (8.98 N) and colour change, but, decrease in shrinkage (1.8%), bulk density (0.07 g cm-3), ascorbic acid (16.18 mg/100 g), protein (24.58%) and dietary fibre content (16.23%). No microbial growth was observed in freeze dried mushroom slices. Firmness, rehydration ratio, porosity, ascorbic acid and protein content of all the samples decreased during the storage, whereas, the water activity increased with the storage period. This may be due to the absorption of moisture during the storage. Microbial analysis indicated by yeast count, mould count and total plate count was not detectable during the first three weeks of storage, whereas in the fourth week negligible growth was observed. This may be due to the low water activity of stored samples. Keywords: Slice thickness; Plate temperature; Modeling; Rehydration; Physicochemical properties