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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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20171
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Subject: Agricultural Processing and Food Engineering × Author: KAU × End date: 2020 × Start date: 2010 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Optimisation of process parameters for preparation of flavoured instant green tea
    (Department of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur, 2017) Sankalpa, K B; KAU; Santhi Mary, Mathew
    Tea is the second most popular drink in the world after water. Tea can be classified into three major categories: unfermented green tea, partially fermented oolong tea, and fermented black tea. Green tea contains more catechins, than black tea and oolong tea. So it is included in the group of beverages with functional properties. Green tea consumption helps in preventing cardiovascular diseases, cancer, diabetes and obesity. Nowadays, demand is increasing for instant tea, decaffeinated tea and flavoured tea. The use of instant tea powder will reduce the preparation time to a large extent and saves energy as well. Due to these reasons efforts were under taken for optimisation of process parameters for preparation of flavoured instant green tea. Production of flavoured instant green tea mainly includes three steps, extraction, flavour addition and drying. Extraction was performed and optimised conditions were 1:47 leaf-water ratio, 30 min extraction time and 52°C extraction temperature. Extract obtained with optimised condition was subjected to spray drying and optimised condition were 174°C inlet temperature, 2.7% MD and 671 ml.h-1 feed rate to produce instant green tea. Further flavouring was carried out with two spices (ginger and cardamom) and one herb (tulsi) of different concentration and spray dried at optimised spray drying condition. The best combination selected after sensory evaluation are G2 (4% ginger extract), C6 (3 g of cardamom with 30 min of soaking) and H3 (3:10 tulsi to green tea ratio, 30 min extraction time). The best samples were packed in PET, ALF and LDPE and kept for storage studies at room temperature. Predicted shelf-life period of instant flavoured green tea powder packaged in ALF, PET and LDPE based on moisture gain was found to be 210, 152 and 92 days, respectively. Among the six tested sorption models, the GAB model described the best fit to the experimental data with higher R2 value and lowest SSE and RMSE. The HPLC analysis for catechin fraction of instant flavoured green tea indicates that, flavour addition will not affect the green tea catechins. The heat utilization efficiency of spray dryer for spray drying of green tea extract under non adiabatic condition was 18.18% and under adiabatic condition was 89.4%. The total cost of production for 310 1 kg of instant green tea was Rs. 3590/-, ginger flavoured instant green tea was Rs. 3683/-, cardamom flavoured instant green tea was 4025/- and tulsi flavoured instant green tea was Rs. 3631/- and benefit cost ratio was 1.40:1, 1.63:1, 1.49:1 and 1.65:1, respectively.