Thumbnail Image

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.

Browse

20201
Reset filters
Subject: Processing and Food Engineering × Author: KAU × Author: Nandhu Lal, A M × End date: 2020 × Start date: 2020 ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    Studies on combined technologies of pulsed electric field and microwave assisted process for extraction of pectin from Jackfruit rind and core
    (Department of processing and food engineering, Kelappaji college of Agricultural engineering and Technology, Tavanur, 2020) Nandhu Lal, A M; KAU; Prince, M V
    Value addition of inedible parts of Jackfruit such as rind and core using efficient and environment friendly methods would reduce wastage, and its disposal problem and also fetch additional profit to farmers. Pectin, a secondary food ingredient used as gelling, stabilizing and emulsifying agent in food products is such a valuable by-product having nutritional as well as health benefits. Conventional extraction method includes direct boiling using acidified water, which is time consuming and degrades quality pectin. Application of combined novel technologies might help in conquering the inadequacies of conventional methods. In this study, a pulsed electric field and microwave assisted extraction system for extracting pectin from Jackfruit rind and core was developed. To evaluate the developed system towards pectin extraction, the effect of process parameters influencing pectin yield and energy consumption such as PEF strength (5, 10 and 15 kV/cm); PEF treatment time (2, 4 and 6 min); microwave power density (450, 550 and 650 W/g) and time of exposure (5, 10 and 15 min) were studied. The physicochemical and quality parameters of extracted pectin such as moisture content, ash content, protein content, viscosity, solubility, colour, equivalent weight, methoxyl percentage, galacturonic acid and degree of esterification of the pectin were analyzed and compared with that obtained through conventional extraction. A PEF strength of 11.98 kV/cm, PEF treatment time of 5.46 min, microwave power density of 647.55 W/g and time of exposure of 5 min were found to be the optimized process variables of the combined treatment. High methoxyl pectin of good quality was obtained through the combined process. The moisture content, viscosity, ash content, protein content, equivalent weight, methoxyl percentage, galacturonic acid and degree of esterification of the combined PEF and microwave treated samples were 8.95 %, 39.78 cP, 6.78 %, 3.283 %, 557.473 g/mol, 8.37 %, 69.44 % and 68.43 % respectively with light brown colour whereas that of conventional extracted pectin were respectively 10.04 %, 38.14 cP, 7.27 %, 9.98 % 466.905 g/mol, 9.376 %, 67.85 % and 78.45 % with dark drown colour pectin. Scanning Electron Micrographs of jackfruit powder samples before and after combined treatment and conventional extraction revealed an increase in rupture and severing of parenchymal cells of the combined treated samples indicating better extraction efficiency. It was concluded that combined pulsed electric field and microwave treatment resulted in increased extraction of high quality pectin from Jackfruit rind and core.