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

20232
Reset filters
Author: RADHIKA, GORLE × End date: 2024 × Start date: 2020 ×
Reset filters

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    ThesisItemOpen Access
    EFFECT OF THERMOSONICATION ON QUALITY OF SWEET ORANGE JUICE
    (ACHARYA NG RANGA AGRICULTURAL UNIVERSITY, 2023-05-19) RADHIKA, GORLE; SOMESWARA RAO, Ch.
    Sweet orange or sweet lime (citrus sinensis (L.) Osbeck) is commonly known as “Mosambi” in Indian sub-continent. It is native to Asia and widely cultivated in India. Sweet orange is enjoyed, most either as a juice or whole fruit which is a rich source of vitamin-C and minerals like calcium, phosphorous, potassium and iron. About 95% of the fruit is essentially sold as fresh due to lack of processing technologies. Thermal processing along with chemical preservatives is widely used for preservation of fruit juices. Thermal processing of juices cause unwanted changes in taste and odour with damage to bio-active components and functional properties. Thermosonication is a good alternative technique to replace the conventional heat treatment process. It is a combined method of applying ultrasound at low temperatures which is an effective non-thermal processing method in inactivating microorganisms and enzymes at less processing time with minimum cost. The thermosonication of sweet orange juice was carried out at temperature (40,50 and 60°C), amplitude (40,70 and 100%) and sonication time (5, 12.5 and 20 min). Response surface methodology following Box- Behnken design was used to optimize the response parameters i.e., pH, TSS, ascorbic acid and titrable acidity. No significant changes were observed in pH and TSS during thermosonication treatments. Ascorbic acid and titrable acidity showed significant change in thermosonication treatments. The optimized conditions for thermosonicated sweet orange juice were observed as temperature of 40°C, 40% amplitude and sonication time of 9.298 min. During the storage period, pH, TSS and total sugars of thermosonicated sweet orange juice processed at optimized conditions, slightly increased from 3.8 to 4.1, 11.0 to 13°Brix and from 10.096 to 11.66% at refrigerated storage. The ascorbic acid and titrable acidity of the treated juice decreased from 49.13 to 38.59 mg/100mL and from 1.12 to 0.84% at refrigerant storage. No change in residual activity of PPO and POD of juice during refrigerated storage was observed. The maximum microbial count of 19 x 104 CFU/mL and the maximum fungal count of 13.5 x 103 CFU/mL were observed in thermosonicated juice sample on 28th day of storage at refrigerated conditions. The shelf life of the thermosonicated sweet orange juice was observed as 24 days at refrigerated storage. Keywords: Microbial inactivation, polyphenol oxidase, peroxidase, shelf life, sweet orange, thermosonication.
  • Thumbnail Image
    ThesisItemOpen Access
    EFFECT OF THERMOSONICATION ON QUALITY OF SWEET ORANGE JUICE
    (ACHARYA NG RANGA AGRICULTURAL UNIVERSITY, 2023-05-18) RADHIKA, GORLE; SOMESWARA RAO, Ch.
    Sweet orange or sweet lime (citrus sinensis (L.) Osbeck) is commonly known as “Mosambi” in Indian sub-continent. It is native to Asia and widely cultivated in India. Sweet orange is enjoyed, most either as a juice or whole fruit which is a rich source of vitamin-C and minerals like calcium, phosphorous, potassium and iron. About 95% of the fruit is essentially sold as fresh due to lack of processing technologies. Thermal processing along with chemical preservatives is widely used for preservation of fruit juices. Thermal processing of juices cause unwanted changes in taste and odour with damage to bio-active components and functional properties. Thermosonication is a good alternative technique to replace the conventional heat treatment process. It is a combined method of applying ultrasound at low temperatures which is an effective non-thermal processing method in inactivating microorganisms and enzymes at less processing time with minimum cost. The thermosonication of sweet orange juice was carried out at temperature (40,50 and 60°C), amplitude (40,70 and 100%) and sonication time (5, 12.5 and 20 min). Response surface methodology following Box- Behnken design was used to optimize the response parameters i.e., pH, TSS, ascorbic acid and titrable acidity. No significant changes were observed in pH and TSS during thermosonication treatments. Ascorbic acid and titrable acidity showed significant change in thermosonication treatments. The optimized conditions for thermosonicated sweet orange juice were observed as temperature of 40°C, 40% amplitude and sonication time of 9.298 min. During the storage period, pH, TSS and total sugars of thermosonicated sweet orange juice processed at optimized conditions, slightly increased from 3.8 to 4.1, 11.0 to 13°Brix and from 10.096 to 11.66% at refrigerated storage. The ascorbic acid and titrable acidity of the treated juice decreased from 49.13 to 38.59 mg/100mL and from 1.12 to 0.84% at refrigerant storage. No change in residual activity of PPO and POD of juice during refrigerated storage was observed. The maximum microbial count of 19 x 104 CFU/mL and the maximum fungal count of 13.5 x 103 CFU/mL were observed in thermosonicated juice sample on 28th day of storage at refrigerated conditions. The shelf life of the thermosonicated sweet orange juice was observed as 24 days at refrigerated storage. Keywords: Microbial inactivation, polyphenol oxidase, peroxidase, shelf life, sweet orange, thermosonication.