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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: Processing and Food Engineering × Author: KAU × End date: 2018 × Start date: 2012 × Thesis Type: M.Tech. ×
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    ThesisItemOpen Access
    Development and quality evaluation of thermally processed cassava in retort pouch
    (Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur, 2018) Rasmi Janardhanan; KAU; Rajesh, G K
    Cassava (Manihot esculenta Crantz), popularly known in India as tapioca, is one of the important food crops providing livelihoods and food security for millions of people in the tropical regions. High moisture content of cassava, leads to early deterioration due to microbial attack and also makes it susceptible to desiccation and mechanical injury. Therefore effort has to be put in so that cassava is made available to all the people year-round either in raw, preserved or processed manner. Therefore, an investigation has been taken up to develop and optmise a process protocol, which could contribute to cassava based industries. The study was conducted on two varieties of cassava namely, Sree Jaya and M-4. The physicochemical analysis of both the varieties were conducted and recorded. The blanching time at 100 ̊C was optimized and quality improvement with addition of 0.1 per cent guar gum was conducted. The blanching time for M-4 was optimised as 5 minutes in 0.1 per cent guar gum and for Sree Jaya the blanching time was optmised as 15 minutes in 0.1 per cent guar gum. Calcium chloride brine with 0.4 per cent concentration was selected as the filler solution. Thermal processing was conducted at 100, 110, 121 ̊C with different time combinations. The retort pouch processing parameters were optimised and the shelf life studies of the microbiologically safe samples were conducted for six months at refrigerated condition and three months at ambient conditions. From the storage studies and the sensory analysis it was concluded that Sree Jaya thermally processed at 110 ̊C for 20 minutes with F0 2.1 and M-4 thermally processed at 110 ̊C for 40 minutes with F0 6.1 are the best thermal processing treatments. The quality parameters and the sensory attributes of the processed cassava were best throughout the storage period. The cost of one pouch of 100 g was estimated to be Rs.19.20/- only. The optimised treatment resulted in a product which resembled the fresh sample, available to the consumers in a ready to eat form throughout the year.