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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: Processing and Food Engineering × Author: Anjaly, M G × Start date: 1988 × Type: Thesis ×
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    ThesisItemOpen Access
    Effect of combined treatments of ultrasound and ultraviolet radiation for preservation of pineapple juice
    (Department of Processing and Food Engineering, KCAET, Tavanur, 2021) Anjaly, M G; KAU; Prince, M V
    Ultraviolet (UV) treatment is an alternative tool for food preservation. UV radiation inactivates microorganisms by DNA denaturation and is widely used for disinfect water and liquid food products. The application of UV radiation is limited due to its low penetration depth. Ultrasound (US) is another promising technique which can be employed for preservation of fruit food products. The microbial inactivation in US is mainly due to cavitation. Cavitation leads to destruction of cells, production of free radicals, formation of shock waves and denaturation of enzymes.US preserve the organoleptic and nutritional qualities of food products. Even though UV radiation and US treatment has their own potential as a preservative method, but application of any single treatment would not be competent enough to kill all microorganism. Therefore, a new concept has been extensively evaluated to combine ultraviolet and ultrasound. This combined treatment would optimize the strength of each individual treatment and reduce each of their individual weaknesses. This present study envisages development of US assisted UV radiation treatment system for pineapple juice and evaluation of developed system in retaining the quality characteristics and microbial safety. The system consists of ultrasonic bath with chiller (Sonicator), storage tank, ultraviolet treatment system and recirculation system. The treatments were carried out with three different US time intervals 10 min, 20 min and 30 min and three different UV dosages 1000 mJ/cm2 , 1300 mJ/cm2 , and 1600 mJ/cm2 . Combined US and UV treatments with US exposure 20 min and UV dosage 1600 mJcm-2 were found to be superior based on physicochemical, microbiological and organoleptical characteristics.