Thumbnail Image

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...

News

https://angrau.ac.in/ANGRU/Library_Resources.aspx

Browse

20155
Reset filters
Subject: Processing and Food Engineering × End date: 2018 × Start date: 2015 ×
Reset filters

Search Results

Now showing 1 - 5 of 5
  • Thumbnail Image
    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF POWER OPERATED CLEANER CUM PEARLER FOR FINGER MILLET
    (Acharya N.G. Ranga Agricultural University, Guntur, 2015) Er. V. VENKATA TEJASWINI; Dr. D. BHASKARA RAO
    Finger Millet (Eleusine coracona), popularly known as Ragi, has high yield potential of greater than 10 t/ha under optimum irrigated conditions. Usually millet seeds have four layers namely hull, bran, germ and endosperm. Among these, endosperm is only the edible part of millet. Bran and germ are rich in oil and hence affect the storage quality of millets. So dehulling / pearling of finger millet is necessary to remove the hull, bran and germ to increase the shelf life of the pearled grain and flour. In traditional dehulling, the grain is mixed with water, allowed to stand for 5 minutes and pounded with a wooden pestle for 10-15 minutes. Then grains are subjected to drying and then winnowing operation to remove the bran and other fine material. The pounding and winnowing processes are repeated several times till the good quality millet is obtained. The most rustic equipment for cleaning is the winnower fan, air blowers etc., This operation is time consuming, laborious and uneconomical to the farmers. Therefore, there is a need to develop a suitable small scale cleaner cum pearling unit for finger millet so that the pearling losses can be reduced and it can be useful for farmers with small land holdings. The effect of moisture content of 10, 13 and 16 % (w.b) on physical properties has been evaluated for finger millet of saptagiri variety. The average values of physical properties observed were length : 1.63 to 1.7 mm, width : 1.58 to1.65 mm, thickness : 1.43 to 1.54, geometric mean diameter : 1.54 to1.622mm, sphericity : 0.942 to 0.955, surface area : 7.4 to 8.2 mm2, volume : 1.74 to 2.26 mm3,thousand grain weight : 2.56 to 3.51g, porosity : 40.1 to 45.2, angle of repose : 25.5˚ to 30.5˚, static coefficient of friction for galvanized iron : 0.39 to 0.423, mild steel : 0.43 to 0.456, stainless steel 0.35 to 0.356 and terminal velocity : 2.56 to 3.4 m/s were increased as moisture content increased from 10 to 16 % w.b. Bulk density and true density were decreased from 740.6 to 671.4 kg/m3 and 1289 to 1232 kg/m3 respectively with the increase in moisture content from 10 to 16% w.b. Name of the Author : V. VENKATA TEJASWINI Title of the thesis : “DEVELOPMENT AND EVALUATION OF POWER OPERATED CLEANER CUM PEARLER FOR FINGER MILLET” Degree to which it is submitted : Master of Technology Faculty : Agricultural Engineering Major field of study : PROCESSING AND FOOD ENGINEERING Major Advisor : Dr. D.BHASKARA RAO University : Acharya N.G Ranga Agricultural University Year of Submission : 2016 The developed cleaner cum pearler for finger millet machine consisted of cleaning unit, hopper, and outer cylinder, inner cylinder with 12 cotton felts (10 x 10 x 1 cm) with one end of them bolted on its surface, main frame, aspirator (0.5hp) and electric motor (2.5hp). The cleaning unit consisted of stainless steel plate with circular perforations of 2 mm diameter which works on the principle of vibration through which the cleaned grains goes into pearling unit which consists of inner and outer cylinders. The clearance between cylinders was 2 cm and 1 cm at cotton felts for maximum compression and shearing of grains so that the grains get pearled. Pearled grain enter into closed outlet at the middle of which a pipe from the aspirator was fixed so that the husk and other lighter particles were collected by suction and cleaned, pearled grains were collected at the other end of the outlet. The cleaning efficiency of the machine was 88.2%. The performance of the machine was tested for its pearling efficiency, percentage of broken grain at speeds 1400, 900,500, 300 rpm; moisture contents 10, 13, 16 % (w.b) and at feed rates 90, 120, 150 kg/h for two passes. The optimum value of pearling efficiency was 80.1 % , 4.3 % of broken grain at 10% w.b moisture content, 900 rpm at 150 kg/h feed rate (II pass). The pearling efficiency decreased with increase in moisture content and increased with the increase of cylinder speed and feed rate. The percentage of broken grain decreased with the increase in moisture content and feed rate and increased with increase in cylinder speed. The highest percentage of broken grain was found to be 9.5 % at 10 % w.b moisture content, 1400 rpm at 90kg/h (II pass). The operating cost of the machine per kg was Rs 0.326/-. Key words: Finger millet, physical properties, small scale cleaner cum pearler, moisture content, Screen effectiveness, pearling efficiency, percentage of broken grain.
  • Thumbnail Image
    ThesisItemOpen Access
    SPRAY DRYING OF BITTER GOURD JUICE FOR RTS BEVERAGE
    (Acharya N.G. Ranga Agricultural University, Guntur, 2015) DURGAM SRINIVAS; Er. N. VINODA
    Momordica charantia Linn. (Karela), commonly known as Bitter melon or Bitter gourd, is a tropical and subtropical climber of the family Cucurbitaceae. The total area of this crop during 2012-13 was 83 thousand hectares and the production was about 940 thousand metric tonnes. It has some medicinal properties and is recommended for curing blood diseases, rheumatism, diabetes and asthma. As it is a seasonal vegetable, steps should be taken to preserve them to make them available for consumption in off season as well. This could be achieved by extending the shelf life in fresh form or in the processed form. The spray drying process can produce a good quality final product with low water activity and reduce the weight, resulting in easy storage and transportation. Hence the present study is to be carried out to study the storage period of bitter gourd powder by optimizing the concentrations of carrier agent, inlet air temperatures and feed flow rates and also to determine the correct formulation for RTS beverage from bitter gourd powder. The bittergourd juice for spray drying was prepared by adding different concentrations 8, 10 and 12 w∕v of maltodextrin as carrier agent to the concentrated bitter gourd juice. After adding maltodextrine, the bitter gourd juice was fed into the spray drier under different feed flow rates such as 15, 20 and 25 ml/min and dried at different inlet air temperatures such as 130, 140 and 150  C in a spray drier. The storage period of bitter gourd was determined by measuring physical, chemical and sensory properties of bitter gourd powder for about 45 days. The correct formulation for RTS beverage was determined from three formulations (2 g powder + 5% sugar + 50 ml lemon juice + 2 g salt, 2 g powder + 10% sugar + 50 ml lemon juice + 2 g salt and 2 g powder + 15 % sugar + 50 ml lemon juice + 2 g salt) by sensory evaluation. The results showed that highest yield (12.35%) was obtained for the combination of 10% maltodextrin, 150°C inlet air temperature and 15 ml/min feed flow rate. After spray drying, initially the water activity, water absorption index (WAI), and bulk density were observed to be less. Whereas water soluble index (WSI), pH and reducing sugar Name of the Author : DURGAM SRINIVAS Title of the thesis : “SPRAY DRYING OF BITTER GOURD JUICE FOR RTS BEVERAGE” Degree to which it is submitted : Master of Technology Faculty : Agricultural Engineering Major field of study : PROCESSING AND FOOD ENGINEERING Major Advisor : Er. N. VINODA University : Acharya N.G Ranga Agricultural University Year of Submission : 2015 were found to be more for the combination of higher maltodextrin (12%), higher inlet air temperature (150°C) and higher feed flow rate (25 ml/min). With increasing temperature, the ascorbic acid decreased and observed less at 150°C inlet air temperature. During the storage period of 45 days, an increase in water activity, WAI, reducing sugar, titrable acidity level were observed to be with increase in storage period but this increase was less for combination of 8% maltodextrin, 130°C air inlet temperature and 15 ml/min feed flow rate. The decrease in bulk density, WSI, whiteness index, pH, ascorbic acid, and chlorophyll level was observed with increase in storage period of 45 days but this decrease was less at 8% maltodextrin, 130°C air inlet temperature and 15 ml/min feed flow rate. The texture, aroma, appearance and overall acceptance was good upto 45 days of storage and highest sensory rating was in the observed samples of 8% maltodextrin, 130°C air inlet temperature and 15 ml/min feed flow rate. It was concluded on 45th day of storage period that the quality of bitter gourd powder was good at 8% maltodextrin, 130°C inlet air temperature and 15 ml/min feed flow rate. Ready to serve beverage was prepared from various ratios of bitter gourd powder and sugar. The overall acceptance rating of RTS beverage was highest with B2 (2 g powder +10 % sugar + 50 ml lemon juice + 2 g salt) sample compared to B3 (2 g powder + 15 % sugar + 50 ml lemon juice + 2 g salt ) and B1 (2 g powder + 5 % sugar + 50 ml lemon juice + 2 g salt). The total cost of operation for the preparation of spay dried bitter gourd powder was Rs. 96.4/12.35 g and for the preparation of bitter gourd RTS beverage was Rs. 24.32/litre. Keywords: Bitter gourd, Spray drying of bitter gourd juice, Storage of bitter gourd powder, Sensory analysis of bitter gourd powder, RTS bitter gourd beverage.
  • Thumbnail Image
    ThesisItemOpen Access
    STUDY OF RADIO FREQUENCY DRYING OF PADDY GRAIN
    (Acharya N.G. Ranga Agricultural University, Guntur, 2015) Er. S. SRIKANTH; Dr. D. D. SMITH
    The drying characteristics of a paddy grain (NLR 33 892) were studied using Radio Frequency Dryer (RFD). The drying chamber of the RFD consisted pair of electrodes of size 75 cm X 55 cm and a grain holding cell of 36 L X 25.5 W X 5.5 H, cm3. The cell was filled with grain for three levels of bed thickness (2, 3 and 4 cm) to study the drying and drying rate curves. The weight of the drying grain was recorded at every 1 min interval to calculate the moisture loss. The obtained data was plotted and analyzed for moisture loss and drying rate. It was observed that the drying curve followed the falling rate period for all the bed thickness experiments conducted in Radio Frequency drying. The longest time of drying 9 min was observed in the experiment where the grain bed thickness was 3 cm whereas the shortest time of drying 6 min was observed in the experiment where the grain bed thickness was 4 cm. It was also found that the drying rates were decreased along with the drying bed thickness. The milling and cooking quality characteristics of Radio Frequency dried paddy were studied as affected by the drying bed thickness at four levels (2.00, 3.00 and 4.00 cm). The milling of rice was evaluated using the combined huller cum sheller based on the percentage of milled rice, head rice and broken rice. Similarly, the quality of cooking of rice of RF dried paddy were evaluated in terms of minimum cooking time, viii water uptake ratio, grain elongation ratio and volume expansion ratio in percentage. The milling percentages of RF dried paddy found were 78.89%, 77.06% and 76.32% at 2, 3 and 4 cm thick grain bed in RF drying. The average milled rice quantity of sun dried paddy found was 79.19 g and its milling efficiency was 79.19%. In comparison, the highest milling efficiency found was 79.19% in sun dried and the lowest milling efficiency found was 76.32% at 4 cm thick bed in RF dried. The head rice yield was found to be 35.90, 48.06, 61.17 and 27.79% for the grain dried at 2, 3, 4 cm bed thickness in RF and sun dried paddy, respectively. The broken rice recorded 42.99, 29.00, 15.16 and 51.40% for the grain dried at 2, 3, 4 cm bed thickness in RF and sun dried. The water uptake ratio varied from 3.54, 3.54, 3.54 and 3.38 for the grain dried at 2, 3 and 4 cm bed thickness in RF and sun dried paddy, respectively. The grain elongation ratio was found to be 1.68, 1.67, 1.66 and 1.76 for the grain dried at 2, 3, 4 cm bed thickness in RF and sun dried paddy. The volume expansion results found in Radio Frequency dried were 4.63, 4.76 and 4.89 whereas in sun dried was 4.32. Among all the grain bed thickness investigated, the 2 cm thick bed yielded better results in terms of less brokens and more head rice when compared to 3 and 4 cm thick beds dried under RFD. Key Words: Radio Frequency dying; Drying curve; Drying rate; Paddy; Milling; Cooking.
  • Thumbnail Image
    ThesisItemOpen Access
    SHRINK WRAPPING OF BANANA FOR ENHANCING SHELF LIFE
    (Acharya N.G. Ranga Agricultural University, Guntur, 2015) SUREKHA, B; Dr. L. EDUKONDALU
    Physical properties of banana are necessary to design handling, packaging equipments and for safe transportation. Some physical properties of commercially grown banana cultivars namely Dwarf Cavendish and Chakkerkeli were investigated. The axial dimensions of fingers, volume, peel to pulp weight, coefficient of friction on different surfaces such as galvanized steel, plastic and wood were measured for the above two cultivars. The calculated attributes were geometric mean diameter, sphericity, surface area, true density and bulk density. The mean lengths of the banana cultivars Dwarf Cavendish and Chakkerkeli were 12.72 and 13.91 cm; mean width values were 3.348 and 3.581cm; and mean thickness values were 3.376 and 3.38 cm, respectively. The mean values of individual fruit weight and volume of the two cultivars were 69.9 g, 70.5 cc and 71.9 g, 73.3 cc respectively. The peel and pulp weight for Chakkerkeli were found to be higher than Dwarf Cavendish. The geometric mean diameter of Dwarf Cavendish and Chakkerkeli were 4.43 and 4.65 cm, respectively. The fruit sphericities were 0.348 and 0.33 respectively for the two cultivars. The true density and bulk density of Dwarf Cavendish were 0.99 and 0.53g/cc and for Chakkerkeli the values were 0.98 and 0.49 g/cc respectively. The coefficient of static friction for Dwarf Cavendish on galvanized steel, plastic and wooden surfaces was 0.28, 0.32 and 0.34 respectively; for Chakkerkeli, the values were 0.32, 0.35 and 0.40 respectively. The bananas were pretreated (hot water 50 °C; 10 min) and shrink wrapped in shrink films of polyolefin 15 µ and cryovac 9 µ and stored at ambient storage conditions (Temp = 33°C; RH 72%). Experiment was conducted both for fingers and hands, periodical observation was recorded on % weight loss, firmness, colour, other chemical changes and organoleptic quality of stored bananas was evaluated. The PLW increased gradually in both the cultivars of banana during the storage period. The firmness of the both the cultivars followed a declining trend because of softening of fruits. Hands wrapped with polyolefin 15 µ of the two cultivars retained more firm. Colour of the fruits changed slowly from green to yellow. pH was found low in hands wrapped with polyolefin 15 µ in both the cultivars. Titrable acidity of both the cultivars decreased with ripening. TSS and total sugars was found increasing with storage. Ascorbic acid Name of the Author : DAMMU SUREKHA Title of the thesis : “SHRINK WRAPPING OF BANANA FOR ENHANCING SHELF LIFE” Degree to which it is submitted : Master of Technology Faculty : Agricultural Engineering Major field of study : PROCESSING AND FOOD ENGINEERING Chairperson : Dr. L. EDUKONDALU University : Acharya N.G Ranga Agricultural University Year of Submission : 2015 content increased gradually in Dwarf Cavendish banana with ripening and declined suddenly during senescence, whereas ascorbic acid decreased gradually in case of Chakkerkeli bananas. The percent decay increased with storage and the lowest was found in hands wrapped with polyolefin 15 µ in both the cultivars. Organoleptic quality characteristics with respect to visual appearance, taste, flavor and overall acceptability increased up to certain stage thereafter decreased during the end of storage period. The maximum overall acceptability of 8.51 was noticed in hands wrapped with polyolefin 15µ in both the cultivars. In all the treatments of both the cultivars, hands wrapped with polyolefin 15 µ retained higher values of physico- chemical parameters studied and was found best under ambient storage conditions. However, the hands wrapped with polylefin15 µ in both the cultivars, the shelf life is increased to 18 and 14 days as against 10 and 7 days in unwrapped fruits and wrapped fingers, for Dwarf Cavendish and Chakkerkeli respectively. Keywords: Dwarf Cavendish, Chakkerkeli, physical properties, physico-chemical parameters, shrink wrapping, Polyolefin 15µ and Cryovac 9µ
  • Thumbnail Image
    ThesisItemOpen Access
    READY-TO-EAT ORANGE SEGMENTS BY MODIFIED ATMOSPHERE PACKAGING UNDER REFRIGERATED STORAGE
    (Acharya N.G. Ranga Agricultural University, Guntur, 2015) EEDA GOWTHAMI, Er; Er. K. LAVANYA
    Orange (Citrus sinensis), belonging to Rutaceae family evolved in the South East Asia and has excellent nutritive, medicinal and food values, may prevent and reduce the risk of degenerative and chronic diseases due to antioxidant activity. Readyto-eat/use and/or minimally processed food products have become popular due to their convenience, high value, unique sensory characteristics and health benefits. The change in food consumption patterns from ensuring an adequate supply of calories and nutrients with an increased emphasis on quality and consumer demand are required. Extending the shelf life of orange segments is important for domestic and export market. A study was undertaken to establish the most effective gas composition and packaging material for modified atmospheric packaging to extend the shelf life of orange segments. Fresh and sorted orange fruits were sanitized, dried, peeled and segmented. The citric acid treated and untreated orange segments (150 g) were packed under three different gas compositions i.e., 8% O2 + 15% CO2 + 77% N2 (G1), 5% O2 + 10% CO2 + 85% N2 (G2), 3% O2 + 5% CO2 + 92% N2 (G3) in different packaging materials like low density poly ethylene (LDPE, 60 µm), polypropylene (PP, 32 µm) and poly vinyl chloride (PVC, 20 µm). Physico-chemical, microbial and sensory characteristics were monitored at 50C for 25 days. The results showed that oxygen concentration gradually decreased but the carbon dioxide concentration gradually increased and reached a steady state concentration for both treated and untreated orange segments. The untreated orange segments could reach the steady state concentration at an early storage period compared to treated orange segments. The physiological loss in weight of treated orange segments packed in LDPE covers under G2 gas composition stored at 50C was less. The firmness and pH of treated orange segments packed in LDPE covers under G2 gas composition slightly increased and then decreased. The TSS and titratable acidity of treated orange Name of the Author : E. GOWTHAMI Title of the thesis : “READY-TO-EAT ORANGE SEGMENTS BY MODIFIED ATMOSPHERE PACKAGING UNDER REFRIGERATED STORAGE” Degree to which it is submitted : Master of Technology Faculty : Agricultural Engineering Major field of study : PROCESSING AND FOOD ENGINEERING Major Advisor : Er. K. LAVANYA University : Acharya N.G Ranga Agricultural University Year of Submission : 2015 segments packed in LDPE covers under G2 gas composition was decreased during storage period. The highest retention (reduction in ascorbic acid content was low) of ascorbic acid content was observed in treated orange segments packed in LDPE covers under G2 gas composition. The microbial count was less in treated orange segments packed with LDPE covers under G2 gas composition stored at 50C compared to PP, PVC covers and G1 & G3 gas compositions and control. In sensory evaluation, the LDPE packed, citric acid treated orange segments stored at 50C scored highest rating on hedonic scale by panelists in terms of visual appearance (4.45), aroma (4.47), texture (4.38), sweetness (4.3) and product acceptability (4.58). The shelf life of citric acid treated and untreated orange segments packed with LDPE covers under G2 gas composition can be enhanced up to 25 & 20 days respectively in comparison to only 4 days shelf life of control. However, the quality of LDPE packed treated orange segments under G2 gas composition stored at 50C is more acceptable. Keywords: Orange segments, Pretreatment, Modified atmosphere packaging, Packaging materials, Storage.