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Kerala Agricultural University, Thrissur

The history of agricultural education in Kerala can be traced back to the year 1896 when a scheme was evolved in the erstwhile Travancore State to train a few young men in scientific agriculture at the Demonstration Farm, Karamana, Thiruvananthapuram, presently, the Cropping Systems Research Centre under Kerala Agricultural University. Agriculture was introduced as an optional subject in the middle school classes in the State in 1922 when an Agricultural Middle School was started at Aluva, Ernakulam District. The popularity and usefulness of this school led to the starting of similar institutions at Kottarakkara and Konni in 1928 and 1931 respectively. Agriculture was later introduced as an optional subject for Intermediate Course in 1953. In 1955, the erstwhile Government of Travancore-Cochin started the Agricultural College and Research Institute at Vellayani, Thiruvananthapuram and the College of Veterinary and Animal Sciences at Mannuthy, Thrissur for imparting higher education in agricultural and veterinary sciences, respectively. These institutions were brought under the direct administrative control of the Department of Agriculture and the Department of Animal Husbandry, respectively. With the formation of Kerala State in 1956, these two colleges were affiliated to the University of Kerala. The post-graduate programmes leading to M.Sc. (Ag), M.V.Sc. and Ph.D. degrees were started in 1961, 1962 and 1965 respectively. On the recommendation of the Second National Education Commission (1964-66) headed by Dr. D.S. Kothari, the then Chairman of the University Grants Commission, one Agricultural University in each State was established. The State Agricultural Universities (SAUs) were established in India as an integral part of the National Agricultural Research System to give the much needed impetus to Agriculture Education and Research in the Country. As a result the Kerala Agricultural University (KAU) was established on 24th February 1971 by virtue of the Act 33 of 1971 and started functioning on 1st February 1972. The Kerala Agricultural University is the 15th in the series of the SAUs. In accordance with the provisions of KAU Act of 1971, the Agricultural College and Research Institute at Vellayani, and the College of Veterinary and Animal Sciences, Mannuthy, were brought under the Kerala Agricultural University. In addition, twenty one agricultural and animal husbandry research stations were also transferred to the KAU for taking up research and extension programmes on various crops, animals, birds, etc. During 2011, Kerala Agricultural University was trifurcated into Kerala Veterinary and Animal Sciences University (KVASU), Kerala University of Fisheries and Ocean Studies (KUFOS) and Kerala Agricultural University (KAU). Now the University has seven colleges (four Agriculture, one Agricultural Engineering, one Forestry, one Co-operation Banking & Management), six RARSs, seven KVKs, 15 Research Stations and 16 Research and Extension Units under the faculties of Agriculture, Agricultural Engineering and Forestry. In addition, one Academy on Climate Change Adaptation and one Institute of Agricultural Technology offering M.Sc. (Integrated) Climate Change Adaptation and Diploma in Agricultural Sciences respectively are also functioning in Kerala Agricultural University.

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20211
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Subject: Agricultural Engineering × Author: Babu, P × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Development and evaluation of process protocol for vacuum fried carrot chips (Daucus Carota L)
    (Department of Processing and Food Engineering, KCAET, Tavanur, 2021) Babu, P; KAU; Rajesh, G K
    Carrots are highly nutritious vegetable, which can be consumed in raw and processed form throughout the world. Carrot plays a vital role in the development and protection of human body. Carrot contains vitamins viz., B1(Thiamine), B2(Riboflavin), B6(Niacin) and B12 (Cobalamin) besides rich in source of βcarotene and dietary fibre which are helpful to prevent cancer and other dreadful diseases occur in human body. In Kerala state, carrot production is very limited, but its consumption is more. The postharvest losses of carrot were estimated as 18- 20%. The development of value-added products from carrot was an idealistic solution to reduce the postharvest losses by adopting new processing technologies. At present, due to consumer’s awareness, there is a lot of demand for healthy and tasty snack products with less oil content which provide good health. In this context, investigation on processing technologies focus on producing high quality fried products with less oil content and good textural property. The technology of vacuum frying is a best option for the production of novel snacks which fulfil the consumers demand and meet nutritious requirements. Vacuum frying is a novel technology, in which the food is heated under lower temperature and pressure(<6kPa). Vacuum frying lowers the water activity, oil content, retains the color and preserve nutrients in the fried product. The batch type vacuum frying system consists of two chambers viz., frying chamber (3kg capacity) and oil storage chamber (30-35L capacity). The refined palm oil was used for vacuum frying and de-oiling was done at 1000 rpm for 10 min. After every batch of vacuum frying, the oil was collected for quality analysis. Prior to the research, the physico-chemical properties of raw carrot (Ooty-1) was determined. The pre-treatments viz., blanching, blanching cum drying, blanching cum freezing, freezing and gum coating were optimized based on the quality of vacuum fried carrot chips. The freezing pre-treatment obtained the best results among other pre-treatments in terms of less oil content (14.48 %), water activity (0.214), moisture content (2.67%), hardness (1.282 N) and red color retention of a* value (22.85). The standardization of process parameters were done using RSM (CCRD) based on the quality characteristics of VF-carrot chips. The process parameters seected in this study were frying temperature (100,110 and 1200C), frying pressure (11,13 and 15 kPa) and frying time (16,18 and 20 min). The optimum operating conditions of vacuum frying viz., frying temperature, vacuum pressure and frying time were found to be 100°C, 11 kPa and 16 min respectively. At optimum operating conditions of 100°C, 11 kPa and 16 min, the quality parameters were oil content (11.31%), bulk density(0.873 g/cm3 ), true density(1.714 g/cm3 ), moisture content(3.28%), water activity (0.384), hardness (1.31 N),thickness expansion (60.42%), L*(43.48), a*( 14.36) b*(28.12) and energy content(1021 KJ/100g). Packaging and storage studies were conducted for the treatments which had high sensory score. The laminated aluminium flexible pouch with N2 gas filling was found to be the best packaging technique to enhance the shelf life of VF carrot chips to a storage period of 4 months. The oil quality parameters viz., total polar compounds (TPC), viscosity, peroxide, free fatty acids (FFA) etc were within the allowable limits even after 40 batches of vacuum frying. The total production cost of 1kg of vacuum fried carrot chips was found to be Rs. 355/-.