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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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    ThesisItemOpen Access
    PERFORMANCE EVALUATION OF FLAKING MACHINE FOR RAGI
    (guntur, 2022-11-09) NETHRA, VULAVALA; SOMESWARA RAO, Ch.
    Ragi (Eleusinecoracana L.) also called finger millet is widely cultivated in tropical and sub-tropical regions of India and Africa. India is the major producer of various kinds of millets. Millet flaking would be a new avenue for wide spread utilization. Flaking of millets has been successfully attempted by adapting the normal cereal flaking methods using roller flaker with minor modifications. Finger Millet (Ragi) of ‘Vakula- PPR2700’ variety procured from Agricultural College farm, Bapatla was selected for conducting the experiments. Physical properties of finger millet grains were determined. To study the effect of soaking and roasting; steaming and roasting of finger millet on quality of flakes, experiments were conducted at different soaking times (9,10.5 and 12 h), steam pressures ( 1 and 1.5 kg cm-2) , roasting temperatures ( 120, 160 and 200 ° C) and roller speeds (60 and 80 rpm). Fixed gap of 0.1 mm between the rollers was maintained for all the experiments. Experiments were formulated using CCD design in design expert at different levels of independent variables. Optimization of process parameters for maximization of flake yield and minimization of broken content was carried out using design expert. The quality characteristics of finger millet flakes obtained at optimized conditions were also determined for both soaking and roasting; steaming and roasting treatments separately. Optimized conditions for production of finger millet flakes by soaking and roasting treatment were observed at soaking time of 12h, roasting temperature of 120 ̊ C for 20 min and processed at roller speed of 80 rpm with fixed roller gap of 0.1 mm. The flake yield, broken yield and moisture content of finger millet flakes obtained at optimized soaking and roasting conditions are 88.146 %, 28.12 %, 8.162%, respectively. Similarly, experimental values at optimized soaking and roasting conditions were observed as flake yield (83.67%), broken yield (29.12%) and moisture content (7.456%).The water absorption capacity, bulk density and flake thickness of finger millet flakes obtained for soaking and roasting treatment are observed as 82.190 g/100g, 447 kg/m3, 0.5683 mm, respectively. Optimized conditions for production of finger millet flakes by steaming and roasting treatment were observed at steam pressure of 1.5 kg cm-2 for 20 min duration, roasting temperature of 120 ̊ C for 20 min and processed at roller speed of 80 rpm with fixed roller gap of 0.1 mm. The flake yield, broken yield and moisture content of finger millet flakes obtained at optimized steaming and roasting conditions are 77.528 %, 23.45%, 7.978%, respectively. Similarly, experimental values at optimized steaming and roasting conditions were observed as flake yield (72.75%), broken yield (24.12%) and moisture content (7.779%).The water absorption capacity, bulk density and flake thickness of finger millet flakes obtained for steaming and roasting treatment are observed as 51.395 g/100g, 524 kg/m3, 0.7857 mm, respectively. Keywords: Finger millet flakes, Soaking, Steaming, Roasting, Flake yield, Water absorption capacity, Bulk density, Flake thickness.
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    ThesisItemOpen Access
    DEVELOPMENT OF PROCESS TECHNOLOGY FOR PREPARATION OF MILK FROM BROKEN RICE AND CHARACTERIZATION
    (Acharya N G Ranga Agricultural University, 2021-09-07) PADMA, M; JAGANNADHA RAO, P. V. K.
    Rice (Oryza sativa L.) is an important staple food for most of the population in the world. The production area of rice in India is about 43.78 million ha, while the annual production is about 117.47 million tonnes and yield is 3,848 kg/ha (FAO, 2019). Asian region contributes approximately 90% of the total rice production in the world out of which China and India contribute 28.7% and 19.5% share of total production, respectively. The states which are producing rice as a major crop in India are West Bengal, Uttar Pradesh, Andhra Pradesh, Punjab, Bihar, Orissa, Chhattisgarh, Assam, Tamil Nadu and Haryana. The amount of broken rice produced in the rice industry is about 0.97 million tonnes. Broken rice has the nutritional benefits equal to raw rice and it can be processed into various value added products. In this study, the broken rice was used to prepare rice milk with the optimized process parameters and added with probiotic cultures. The storage studies were conducted by filling the probiotic rice milk in glass, HDPE and LDPE packaging under ambient conditions. The viable count of the L. casei, B. longum, L. bulgaricus, S. thermophilus, L. acidophilus during the ambient storage at a temperature of 25±5 °C in three types of packaging materials was observed for the storage period of 4 days. The viable counts of the L. casei, B. longum, L. bulgaricus S. thermophilus and L. acidophilus were 9.66, 9.75, 8.77, 7.71 and 9.77 log cfu/mL at the beginning of the storage and decreased to (7.57, 3.21 and 2.34 log cfu/mL), (8.5, 6.3 and 2.67 log cfu/mL), (6.99, 6.12 and 2.12 log cfu/ml), (5.23, 4.32 and 2.01 log cfu/mL) and (2.63, 8.78 and 8.89 log cfu/mL) on the last day of the storage in glass bottles, HDPE and LDPE, respectively. The rice milk prepared at optimized process parameters was supplimented with calcium carbonate. The chemical compositions of plain and fortified rice beverages filled in glass, HDPE and LDPE were analysed during storage at ambient and refrigerated condition. After the fortification the protein content decreased from 1.12 to 1.05% and ash content, TSS, pH increased from 0.1 to 0.4%, 10.2 to 12 oBrix, and 6.21 to 6.53, respectively. It was noted that the total plate count generally increased on storage for all the treatments but high total plate count values were observed in the T2P3, followed by T2P2 and T2P1. The similar trend was observed for the control milk in this study during the 15 days storage period under refrigerated condition and for 2 days under ambient condition. Rice milk was spray dried to enhance its shelf life at different inlet drying air temperatures and feed flow rates. Temperature and feed flow rate were optimized with desirability function which satisfied all the responses with required values to obtain optimum conditions for spray drying. The predicted optimum conditions were;T= 138 °C, and Q= 35 mL/min. Under these conditions, the response values for bulk density, moisture content, water activity, water solubility index and water absorption index were 0.51 g/mL, 3.8%, 0.30, 72.8% and 21.7%, respectively. The spray dried rice milk powder was stored for 180 days under refrigerated conditions. The plate count increased on storage for all the treatments but high plate count values were observed in the T1P2 (3.7×106 cfu/ 10 mL) followed by T1P1 (3×106 cfu/ 10 mL). The spray dried rice milk powder was stored for 90 days under ambient conditions.The plate count increased on storage for all the treatments but high plate values were observed in the T1P2 (4×106 cfu/ 10 mL) followed by T1P1 (3.3×106 cfu/ 10 mL). Value added products were prepared with rice milk and spray dried powder. Flavour was rated highest for PRM (Probiotic Rice Milk) (8.15 ± 0.16) followed by SRMP (Spray Dried Rice Milk Powder) (7.80 ± 0.24), CFRM (Calcium Fortified Rice Milk) (7.35 ± 0.24) and CRM (8.05 ± 0.17). Texture of the PRM (Probiotic Rice Milk) (8.05 ± 0.17) was highly rated among all the products followed by CFRM (7.70 ± 0.37). Taste was rated high for PRM (8.85±0.27) among all the developed products. The results of the overall acceptability was found to be high for PRM (8.95 ± 0.21) and least score was found for CFRM (7.45 ± 0.17). From the above results, it was concluded that the milk which is prepared from broken rice gives nutritional benefits to the consumers. The fat content of the rice milk was negligible and carbohydrate content was more which helps to the consumers opt for the beverages based on the health requirements. This kind of study can facilitate the development of new, non-dairy, nutritionallywell-balanced food products with unique physical properties. Shelf-life study revealed that during 21 days storageat 4°C, pH and acidity of rice beverageremained above 4 and lower than 1%, respectively, while viable count of L. casei, B. longum, L. bulgaricus S. thermophilus and L. acidophilus remained above 5 log cfu mL-1. This study shows a new possibility to make an acceptablefermented product based mainly on rice brokens which are suitable substrates that can support high cell viability during cold storage for 21 days for different probioticstrains.
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    ThesisItemOpen Access
    DEVELOPMENT OF PROCESS TECHNOLOGY FOR PREPARATION OF MILK FROM BROKEN RICE AND CHARACTERIZATION
    (2021-09-07) PADMA, M; JAGANNADHA RAO, P. V. K.
    Rice (Oryza sativa L.) is an important staple food for most of the population in the world. The production area of rice in India is about 43.78 million ha, while the annual production is about 117.47 million tonnes and yield is 3,848 kg/ha (FAO, 2019). Asian region contributes approximately 90% of the total rice production in the world out of which China and India contribute 28.7% and 19.5% share of total production, respectively. The states which are producing rice as a major crop in India are West Bengal, Uttar Pradesh, Andhra Pradesh, Punjab, Bihar, Orissa, Chhattisgarh, Assam, Tamil Nadu and Haryana. The amount of broken rice produced in the rice industry is about 0.97 million tonnes. Broken rice has the nutritional benefits equal to raw rice and it can be processed into various value added products. In this study, the broken rice was used to prepare rice milk with the optimized process parameters and added with probiotic cultures. The storage studies were conducted by filling the probiotic rice milk in glass, HDPE and LDPE packaging under ambient conditions. The viable count of the L. casei, B. longum, L. bulgaricus, S. thermophilus, L. acidophilus during the ambient storage at a temperature of 25±5 °C in three types of packaging materials was observed for the storage period of 4 days. The viable counts of the L. casei, B. longum, L. bulgaricus S. thermophilus and L. acidophilus were 9.66, 9.75, 8.77, 7.71 and 9.77 log cfu/mL at the beginning of the storage and decreased to (7.57, 3.21 and 2.34 log cfu/mL), (8.5, 6.3 and 2.67 log cfu/mL), (6.99, 6.12 and 2.12 log cfu/ml), (5.23, 4.32 and 2.01 log cfu/mL) and (2.63, 8.78 and 8.89 log cfu/mL) on the last day of the storage in glass bottles, HDPE and LDPE, respectively. xiii The rice milk prepared at optimized process parameters was supplimented with calcium carbonate. The chemical compositions of plain and fortified rice beverages filled in glass, HDPE and LDPE were analysed during storage at ambient and refrigerated condition. After the fortification the protein content decreased from 1.12 to 1.05% and ash content, TSS, pH increased from 0.1 to 0.4%, 10.2 to 12 oBrix, and 6.21 to 6.53, respectively. It was noted that the total plate count generally increased on storage for all the treatments but high total plate count values were observed in the T2P3, followed by T2P2 and T2P1. The similar trend was observed for the control milk in this study during the 15 days storage period under refrigerated condition and for 2 days under ambient condition. Rice milk was spray dried to enhance its shelf life at different inlet drying air temperatures and feed flow rates. Temperature and feed flow rate were optimized with desirability function which satisfied all the responses with required values to obtain optimum conditions for spray drying. The predicted optimum conditions were;T= 138 °C, and Q= 35 mL/min. Under these conditions, the response values for bulk density, moisture content, water activity, water solubility index and water absorption index were 0.51 g/mL, 3.8%, 0.30, 72.8% and 21.7%, respectively. The spray dried rice milk powder was stored for 180 days under refrigerated conditions. The plate count increased on storage for all the treatments but high plate count values were observed in the T1P2 (3.7×106 cfu/ 10 mL) followed by T1P1 (3×106 cfu/ 10 mL). The spray dried rice milk powder was stored for 90 days under ambient conditions.The plate count increased on storage for all the treatments but high plate values were observed in the T1P2 (4×106 cfu/ 10 mL) followed by T1P1 (3.3×106 cfu/ 10 mL). Value added products were prepared with rice milk and spray dried powder. Flavour was rated highest for PRM (Probiotic Rice Milk) (8.15 ± 0.16) followed by SRMP (Spray Dried Rice Milk Powder) (7.80 ± 0.24), CFRM (Calcium Fortified Rice Milk) (7.35 ± 0.24) and CRM (8.05 ± 0.17). Texture of the PRM (Probiotic Rice Milk) (8.05 ± 0.17) was highly rated among all the products followed by CFRM (7.70 ± 0.37). Taste was rated high for PRM (8.85±0.27) among all the developed products. The results of the overall acceptability was found to be high for PRM (8.95 ± 0.21) and least score was found for CFRM (7.45 ± 0.17). From the above results, it was concluded that the milk which is prepared from broken rice gives nutritional benefits to the consumers. The fat content of the rice milk was negligible and carbohydrate content was more which helps to the consumers opt for the beverages based on the health requirements. This kind of study can facilitate the development of new, non-dairy, nutritionallywell-balanced food products with unique xiv physical properties. Shelf-life study revealed that during 21 days storageat 4°C, pH and acidity of rice beverageremained above 4 and lower than 1%, respectively, while viable count of L. casei, B. longum, L. bulgaricus S. thermophilus and L. acidophilus remained above 5 log cfu mL-1. This study shows a new possibility to make an acceptablefermented product based mainly on rice brokens which are suitable substrates that can support high cell viability during cold storage for 21 days for different probioticstrains. Keywords: Broken rice, rice milk, probiotic rice milk, calcium fortified rice milk, spray drying, storage studies, value added products, probiotic bacteria.
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    ThesisItemOpen Access
    PROCESSING OF TURMERIC LEAVES FOR PRODUCTION OF EXTRUDED FILMS
    (2021-09-07) KALPANA, D.; EDUKONDALU, L.
    Turmeric (Curcuma longa L.) is a perennial crop native of tropical South Asia belongs to ginger family Zingiberaceae. In India, turmeric crop is cultivated in 1,86,500 ha. After the turmeric rhizomes are harvested, burning out the crop residue or disposal of them is the general practice. An efficient utilization of such agricultural wastes is of great importance not only for minimizing the environmental impact, but also for obtaining higher profit. Huge biomass left in the form of leaves after the turmeric is harvested can be used as a raw material for preparation of biodegradable packaging films using the protein extracted from turmeric leaves. Hence, an investigation was carried out to develop process to isolate and characterize turmeric leaf protein, fibre and to develop a process for extrusion of biodegradable films and optimize the process parameters. Two types of process technologies developed for isolation of turmeric leaf compositional fractions were, screw press and heat fractionation (SPHF) method for wet leaves and pressurized heat and homogenized fractionation (PHHF) method for both wet and dry leaves. In the first method, the white protein, green protein and fibre were recovered (13.33, 20.22 and 70 g kg-1, respectively). Green protein recovery in both dry and wet turmeric leaves was 26.57 and 31.96 g kg-1, respectively. Fibre extracted from dry and wet leaves was 60 and 70 g kg-1, respectively. Turmeric leaf protein was characterized by studying amino acid profile (concentration of 0.057 mg g-1) and SDS-PAGE gel electrophoresis (7-23 kDa). Thermal properties of protein were also studied using DSC. The protein was thermo-stable in a temperature range of 30 to 150 °C with an enthalpy range of 13.1 to 43.5 mJ mg-1. Fibre was also characterized by its Kappa number (15.13), Water retention value (258.34% (db)) and deformation enthalpy (1180 mJ mg-1). Green protein powder was produced using spray drying (63.30%) and extracted oleoresin (0.398%). Extruded films were produced at four factor, four level (protein 2%, 2.5%, 3.0%, 3.5% w/w; fibre 15%, 20%, 25%, 30% w/w; glycerol 25%, 30%, 35%, 40% w/w and temperature 60, 70, 80, 90 oC). The extrudates mass flow rate was 0.63 to 0.83 g min-1, bulk density 0.8 g cm-3, specific length 25.16 to 26.97 cm g-1, yellowness index 36.1, whiteness index 60.31, opacity 77.81% and water vapour permeability 0.387 g h-1 m-2 kPa-1. Using RSM analyzed responses, developed regression equations and optimized process variables for production of biodegradable films with Min. thickness, Max. tensile strength and elongation at break. At 90 °C temperature, extrudates produced with a 26.67% fibre, 2% protein and 25% glycerol were of desired quality i.e. film thickness was 1.06 mm, tensile strength 0.86 MPa and elongation at break 1.75 %. Keywords: Proximate analysis, Protein, Fibre, SPHF, PHHF, SDS-PAGE, DSC, HPCL, Tensile strength, RSM.
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    ThesisItemOpen Access
    EVALUATION OF PEANUT VARIETIES FOR BUTTER PRODUCTION
    (2021-09-07) SRAVANI, M; SREENIVASULA REDDY, B.
    Four popular peanut varieties namely TAG24, Kadiri-6 (K6), Kadiri-9 (K9), and Kadiri-Harithandra (KH) were chosen to evaluate for their suitability in order to produce quality peanut butter. The triplicated samples of each peanut variety were collected from source immediately after harvesting. The samples were dried to the safe storage moisture content and used in the experiments as and when needed. The physical properties such as size, shape, bulk density, true density, and 100 pods/kernels mass were determined following the standard procedures. The average GMD values of peanut pods ranged from 14.91 mm (K9) to 16.61 (KH).The average sphericity values of peanut pods in this study ranged from 0.56 to 0.63. The K6 variety has the minimum sphericity value of 0.56, whereas the K9 & KH have the maximum value of 0.63.The average 100 pods weight ranged from 98.42 g (K9) to 112.76 g (K6). The 100 pods mass of whole pods for four different varieties are significantly different. The bulk density of peanut pods ranged from 232.7 kg/m3 (K9) to 289.0 kg/m3 (K6). The bulk density values of peanut pods are different for different varieties. The porosity values for peanut pods varied from 37.89% (KH) to 47.32% (TAG 24). Whereas for kernels, the highest GMD value of 10.57 mm was recorded for the KH variety and the lowest GMD value of 9.3 mm was found for the K6 variety. Peanut kernels of K9 variety has higher sphericity value of 0.78 and K6 has the lower sphericity value of 0.71 among all the four peanut varieties. The average 100 kernels mass ranged from 46.23 g (TAG 24) to 56.34 g (K9).The bulk density of peanut kernels ranged from 583.4 kg/m3(K9) to 611.9 kg/m3 (K6). However, the bulk density values of peanut kernels are not significantly different for different varieties. The true density values of peanut kernels ranged from 1020.4 kg/m3 (K6) to 1052.0 kg/m3 (TAG 24). The porosity values for peanut kernels are ranged from 40.06% (K6) to 43.64% (TAG 24), however they are not significantly different. xiii Proximate composition namely moisture content, ash content, protein content, and oil content of peanut kernels of four chosen varieties was determined. The maximum initial moisture contents of peanut pods that were used in the experimentation was 8.08% d.b. Among all the varieties, KH variety had the lowest ash content of 2.18 followed by K9, TAG 24, and K6 varieties. The protein content of kernels of peanut varieties varied between 15.54% for KH and 22.57% for TAG 24. The oil content of selected peanut varieties was varied between 45.36% (K9) to 48.22% (KH). Mass of kernel’s skins and colour values of kernels before and after roasting were determined. Peanut skins mass per kg of kernels ranged from 28.22 g (K6) to 34.37 g (KH) for the studied peanut varieties. The total difference in the colour (ΔE) with reference to the unroasted kernels and after roasting was calculated, whose value ranged from 3.18 (K9) to 10.54 (TAG 24). The peanut butter was produced following the standard preparation method. The quality of the peanut butter was evaluated through instrumental and sensory methods. Instrumental parameters such as colour, viscosity, and textural parameters (adhesiveness and firmness) for four peanut butter during storage from zeroth day to 28th day were measured. KH has the highest viscosity values and the K9 has the lowest. TAG 24 and K6 have the similar viscosity values. The viscosity values of peanut butter of all the varieties did not change during the storage from zeroth day to the 28thday. Viscosity values of peanut butter were found to be dependent on the peanut variety, but no change in the values during the storage period. The force of adhesiveness was significantly different for the peanut butters prepared from the selected varieties of groundnut. The butter prepared from TAG 24 variety of groundnut recorded the lowest adhesive force required for cone penetration and withdrawal when compared with the butter prepared from K6, K9 and KH varieties of groundnut. Darkening of peanut butter was observed as a function of day with significant decreases in L-values (lightness) being observed after 28 days. Among all the varieties, K9 exhibited the highest L* value, followed by TAG 24, KH, and K6. Among the four selected peanut varieties, TAG 24 and KH scored almost equal considering all the scores from zeroth day to 28th day of testing, followed by K6 and K9. The sensory scores were in accordance with the measured instrumental parameters. From the above results, it can be derived that the TAG 24 and KH are the better performers among the four studied varieties with respective to their suitability for peanut butter production. Between the TAG 24 and KH, KH has exhibited the highest viscosity values than that of the TAG 24 which is not desirable. Hence, the best out of the best in terms of suitability for peanut butter production from the present study is TAG 24. Keywords: Peanuts, Physical properties, Proximate composition, Peanut butter, Quality parameters, Sensory evaluation and storage studies.
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    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.
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    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.
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    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.
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    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