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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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Subject: Food Science and Technology × Author: Divya, S L × Author: KAU × End date: 2016 × Start date: 2016 × Type: Thesis ×
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    ThesisItemOpen Access
    Development, packaging and storage of intermediate moisture jackfruit (Artocarpus heterophyllus L.)
    (Department of Processing Technology, College of Horticulture, Vellanikkara, 2016) Divya, S L; KAU; Saji Gomez
    Jackfruit, a tropical composite fruit with delicious, succulent bulbs, is rich in carbohydrates, protein, potassium, calcium, iron, vitamin A, B, and C. The huge size and high perishability are major bottlenecks in its post harvest handling. As a result of the recognition that jackfruit is under-utilised but has considerable potential for alleviating malnutrition and income generation, appropriate methods for post harvest handling, processing and product diversification are to be developed. In this circumstance, a study on “Development, packaging and storage of intermediate moisture jackfruit (Artocarpus heterophyllus L.) was conducted in the Department of Processing Technology, College of Horticulture, Vellanikkara. Intermediate Moisture (IM) foods are semi moist foods having ideal water activity between 0.65-0.90 and some of their water is bound by glycerol, sorbitol, salt or certain organic acids, thus preventing the growth of many micro organisms. As the intermediate moisture products are characterized by semi moist consistency, these foods have enough moisture content to permit easy chewing but low enough water to prevent spoilage. Firm, ripe bulbs of variety Muttam Varikka were subjected to additive infusion by steeping in a solution containing a binding agent (2%) in combination with a humectant (sucrose-60%), an antioxidant (ascorbic acid-0.2%) and a preservative (potassium metabisulphite-0.2%), for 12 hours. The binding agents used were calcium lactate, sodium alginate, corn starch and cassava starch. After additive infusion, the bulbs were dehydrated in a drier developed by the NIST, Thiruvananthapuram at three different temperatures viz 40±5, 50±5 and 60±5°C. Moisture content and water activity were found to be in the range of 16.20 to 22.54 per cent and 0.76 to 0.80, respectively. Moisture content, water activity, pH, vitamin C, total carotenoids, total flavanoids and microbial count showed a declining trend with increase in dehydration temperature. TSS, titratable acidity and sugar content increased with increase in dehydration temperature. Observations on physico chemical characteristics revealed significant differences only in pH and vitamin C content of the product. Therefore, the treatment possessing maximum organoleptic quality and minimum microbial load was selected as the best one. Thus intermediate moisture jackfruit containing corn starch as the matrix binding agent in combiantion with other additives was selected for storage studies The intermediate moisture jackfruit thus developed was enclosed in seven types of packaging materials (LDPE 200 gauge, plastic trays over wrapped with cling film, high impact polystyrene boxes (HIPS), laminated aluminium foil pouches, rigid plastic boxes and glass containers) followed by storage under two conditions (ambient and low temperature). Samples stored under ambient conditions became unmarketable after two months of storage, whereas the ones stored under refrigerated condition was marketable upto six months. LDPE pouches (100 gauge) and glass containers showed minimum changes in physico-chemical characteristics of the product as compared to other packaging materials. A declining trend in moisture, water activity, pH, non reducing sugar, vitamin C, total carotenoids and total flavanoids was observed during storage, whereas TSS, acidity, total ash, reducing sugar, total sugar and non enzymatic browning showed an increasing trend. Organoleptic quality declined gradually during storage, but the scores were within the acceptable range in refrigerated samples.