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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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Author: ANIL KUMAR, K × End date: 2016 × Start date: 2015 × Thesis Type: M.Tech ×
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    ThesisItemOpen Access
    STUDIES ON PROCESSING AND STORAGE OF TENDER COCONUT WATER
    (Acharya N.G. Ranga Agricultural University, Guntur, 2016) ANIL KUMAR, K; SATYANARAYANA, Ch.V.V.
    Coconut water (Cocos nucifera L.) is an ancient tropical beverage whose original properties have drawn the attention of manufacturers as a natural functional drink. The tender coconut water (TCW) technically the liquid endosperm, is the most nutritious wholesome beverage that the nature has provided for the people of the tropics. TCW is rich in essential minerals such as potassium, sodium and natural nutrients like polyphenols. The water inside the nut is sterile but when it is extracted and exposed to air it becomes vulnerable to oxidation besides microbial contamination. Thermal treatments combined with chemical additives are used by the industry but other technologies such as micro and ultrafiltration are yet to be used on an industrial scale. In thermal and chemical processes, taste, aroma and colour are difficult to control and maintain to achieve fresh like taste in the product. The membrane separation processes such as Microfiltration (MF), Ultrafiltration (UF), Nanofiltration (NF) and Reverse osmosis (RO) are promising novel alternative non-thermal and non-chemical methods that are relatively less energy intensive and retain heat labile components. MF and UF offer excellent potential in food industry for clarification and pasteurization of liquid foods to replace conventional processing techniques. Therefore a study was conducted to develop process technology for bottling TCW using membrane filtration, pasteurization and chemical additive and suggest a suitable method. A continuous cross flow flat sheet membrane module was used in the study to process by MF and UF. Initially the permeate fluxes were established using pure water on 0.2μm pore size and 40 kDa and 500 Da molecular weight cut off (MWCO) membranes at various transmembrane pressures (TMPs). The experiments revealed that permeate flux increases with an increase in TMP and membrane pore size or MWCO. The steady state fluxes were relatively higher with MF in comparison to UF and NF at the given TMP. The permeate flux of microfiltered TCW declined from 189.98 L /m2h and reached a steady flux at 88.51L/m2h at a TMP of 5.06 kg/cm2. The flux also declined from 107.54 to 82.07 L/m2 h in UF. The flux decline during MF and UF is perhaps due to concentration polarization and consequent fouling. Five different treatments were investigated to develop process technology and extend shelf life during storage of TCW. In the first treatment, the coconut water was passed through a microfiltration membrane of 0.2 µm pore size at a pressure of 5.06 kg/cm2 to remove microbes and suspended particles. In the second treatment, coconut water was passed through ultrafiltration membranes of 40 kDa MWCO at pressures about 5.06 kg/cm2 to remove enzymes such as polyphenoloxidase (PPO) and peroxidase (POD). In the third treatment, the coconut water was bottled and pasteurized at 85 oC for 10 min. In the fourth and fifth treatments, the coconut water was filtered through a MF membrane and chemical preservative nisin was added in two concentrations of 5000 I.U. and 2500 I.U. The TCW filtered through muslin cloth was taken as control sample. The control as well as all the treated samples were bottled and stored at 4 °C. The samples were taken at four days interval and their physico-chemical, microbiological and sensory characteristics were determined upto 20 days of storage. The TSS of TCW generally decreased during storage except for pasteurized samples. Pasteurized TCW did not show any change in TSS compared to all other treatments. The pH generally decreased in all the treatments during storage up to 20 days. The percentage reducing sugars increased for all the samples during storage. However, pasteurized samples recorded lower increase in reducing sugars. The turbidity of the TCW increased during storage as indicated by decrease in the light transmittance values. Turbidity was observed to be relatively low for microfiltered and ultrafiltered TCW suggesting that membranes processes are useful for clarification of TCW. E.coli, Fungal and bacterial count were observed to be less in pasteurized samples. Overall based on different quality attributes, pasteurized treatment, MF and UF have been found to give a better quality bottled TCW in that order, the first treatment being the best. It can be concluded that membrane processing of TCW is one of the alternate methods along with thermal processing for producing quality product. Keywords: Membrane processing, Microfiltration, Ultrafiltration, Permeate flux