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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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1990 - 199932000 - 20056
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Subject: Processing and Food Engineering × End date: 2009 ×
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Now showing 1 - 9 of 9
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    ThesisItemOpen Access
    Consumer packaging of selected vegetables
    (Department of Processing Technology, College of Horticulture,Vellanikkara, 1994) Sunil Kumar, G; KAU; Raju, V K
    The present study on “Consumer packaging of selected vegetables” was conducted in the Department of Processing Technology, Kerala Agricultural University, Vellanikkara during June 1992 to October 1993. The study on standardization of precooling treatments to improve the postharvest life of the vegetables viz., amaranth, brinjal, chilli, cowpea, okra and tomato revealed that precooling the vegetables immediately after harvest reduced the physiological loss in weight (PLW) and enhanced the marketability both under ambient and refrigerated storage environments. The effect of precooling treatments was more pronounced when precooling was immediately followed by refrigerated storage. Among precooling treatments, contact icing and cold water treatments were found superior to tap water treatment in most of the cases. The study on precooling and packaging treatments on amaranth, brinjal, chilli, cowpea, okra and tomato revealed that precooling followed by immediate packaging of the vegetables in 100 or 200 gauge polyethylene or polypropylene bags reduced the PLW considerably. Moreover, packaged vegetables had better consumer acceptability and has remained marketable for longer periods both under ambient and refrigerated storage conditions. In most of the cases, contact icing and cold water treatments gave better results among precooling treatments. With respect to packaging, under ambient temperature storage, 100 or 200 gauge polyethylene or polypropylene bags with 0.5 per cent ventilation was found to be ideal except in okra where unventilated polybags was the best. In refrigerated storage for brinjal, chilli and tomato, polybags with 0.5 per cent ventilation was found to be ideal. For amaranth, cowpea and okra polybags without ventilation was found to be more efficient. Refrigerated storage enhanced the shelf life of packaged vegetables 3-4 times as compared to packaged vegetables kept under ambient temperature storage. The storage study on precooled portioned vegetables viz., ashgourd, elephant foot yam, oriental pickling melon, pumpkin and snakegourd packaged in polymeric films revealed that portion packaged vegetables had lower PLW and remained marketable for longer periods both under ambient and refrigerated storage environments. Wilting, shrinkage, shriveling, discolouration and microbial rotting were the common types of spoilage in packaged vegetables. Cost- wise, among precooling treatments, tap water treatment was the cheapest followed by cold water and contact icing. Among polybags polypropylene was cheaper compared to polyethylene.
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    ThesisItemOpen Access
    Evaluation of sapota (Manilkara achrar (Mill) Forberg) for postharvest qualities
    (Department of Processing Technology, College of Horticulture,Vellanikkara, 1999) Maya, T; KAU; Jacob John, P
    A study on the screening of post-harvest qualities of five varieties of sapota grown In the college orchard was conducted at the Department of Processing Technology, College of Horticulture, Vellanikkara during 1998-99. On screening varieties like 'Cricket Ball', 'Co-I', 'Co-2', 'PKM l' and 'Oval' for physical, chemical and sensory parameters, 'Co-2', 'PKM l ' and 'Oval' were rated best for table purpose, while 'Co-2' for distant marketing and 'Co-I' for processing qualities. Individually wrapping the fruits with cling film, or packaging fruits with 30 per cent moistened saw dust was evolved as the best storage technique to extend the shelf-life of sapota at ambient temperature. Saw dust being cheap, and less labour intensive can be suggested as an appropriate storage technique at field level without the involvement of any chemical, electricity or civil structure, while cling wrap can be aimed for retail marketing. Osmotic dehydration of sapota slices of thickness 0.5 to 1 cm using dry sugar containing 1500 ppm S02 and 0.3 per cent citric acid in a ratio of 1: 1 for eight hours followed by oven drying took only 16 hours to accomplish the drying unlike the reported 33 hours of osmo-air drying. Thus the technique developed can improve the quality of the product many fold and can reduce the energy consumption considerably.
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    ThesisItemOpen Access
    Scope of banana and plantain pseudostem sheaths for fibre extraction and its utilisation
    (Department of Processing Technology, College of Horticulture,Vellanikkara, 2005) Gopinath, N; KAU; Raju, V K
    Studies were conducted. at College of Horticulture, Department of Processing Technology, Kerala Agricultural University, Vellanikkara from February 2003 to August 2004 to asses the "Scope of banana and plantain pseudo stem sheaths for fibre extraction and its utilization". The fibre extracted under hand method of extraction recorded less wet weight (10.53g), less dry weight (4.24g) and percentage of recovery (0.43per cent). In mechanical extraction comparable values with wet weight (11.02g), dry weight (4.69g), percentage recovery (0.51 per cent) were obtained. The visual quality of fibre was rated as maximum under hand extraction. In retting method of fibre extraction, among different retting agents sodium hydroxide (two per cent) produced maximum wet fibre (12.22g) and dry fibre (6.50g) followed by hydrogen peroxide (two per cent). In regard to wet fibre yield, varieties Red Banana and Palayankodan yielded maximum fibre under both methods of extraction (16.5g and 15.8g and 25.7g and 14.5g respectively). Dry fibre yield was also maximum (6.3g and 13.0g respectively) under both the methods of extraction in Red Banana. The recovery percentage results revealed that Nendran, Red Banana and Palayankodan were showing higher percentage due to increase in sheath weight. Length of fibre was maximum (94.2cm) in Red banana. In visual quality assessment Palayankodan and Poovan (Rasthali) varieties recorded the superiour quality fibres. Palayankodan exhibited maximum value .for fibre wall thickness (4.4J..lm), fibre thickness (47.7 um) and lumen width (38.P9J..lm). Among the varieties, Robusta recorded the maxunum tensile strength (76.8), which was 25 per cent more Clan Nendran, 32 per cent more than I PaJayankodan, 29 per cent more than Red Banana and 10 per cent more than Poovan (Rasthali). The variety Red Banma recorded the maximum elongation (6.38 per cent) followed by Nendran (5.21per cent) and minimum (1.56 per cent) was recorded by Robusta. The density of fibre was directly proportional to elongation and inversely proportional to tensile strength. The density was maximum (2.05g/cm3) for Nendran and minimum (1.78 g/cm ') for Palayankodan. Irrespective of varieties, fibre stored in HDPE cover without vacuum recorded the maximum storage stability for tensile strength and minimum of elongation and density in Robusta. Irrespective of storage method tensile strength, elongation and density of fibre varied significantly over a period of five months in respects of varieties viz., Robusta, Palayankodan, Poovan, Red Banana and Nendran. The stability of tensile strength, elongation and density were maximum during first and second month. The water absorbability in banana fibre plait was maximum ranging from 169.62 per cent to 168.25 per cent, whereas in case of rope the water absorbability was lesser than the plait ranging only from 133.97 per cent to 133.10 per cent. Tensile strength was maximum n the plait of variety Robusta (675.77 cN/tex) and elongation was observed to 1 -e maximum in Kanchikela (23.09 per cent).
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    ThesisItemOpen Access
    Incorporation of fish protein gel from shark meat into fishery products
    (Department of Processing Technology, College of Fisheries,Panangad, 2004) Bisheswar Prasad, KAU; Lizy Behanan
    A study was undertaken for the incorporation of fish protein gel from shark meat into fishery products. Fish sausage was prepared with and without protein gel. Standardization was done based on various combinations of starch, protein gel and ice water and most acceptable combination was selected. Fish meat was mixed with various food additives such as salt, sugar, starch or fish protein gel, monosodium glutamate, colour and water and stuffed into cellulose casings, cooked, cooled, packed using low-density polyethylene of thickness 300 gauge, subjected to freezing and stored at –200C in frozen condition. The various starch: protein gel: ice water proportion used for study were 10: 0: 10, 10: 5: 5, 10: 10: 0 and 5: 15: 0. The effect of protein gel was assessed based on gel strength and sensory evaluation of products. Based on these parameters, the following proportion 10: 10: 0 of starch: protein gel: ice water was selected. Fish sausages were prepared using the standardized method and subjected to storage studies along with a control in frozen condition at temperature of freezing -200C. Quality changes during storage were monitored at appropriate time interval based on various tests, viz., moisture content, peroxide value, total volatile base nitrogen content, pH, gel strength, sensory evaluation, total plate count and fungal count. Both control and test were acceptable with no significant reduction in sensory quality during frozen storage. Products were acceptable throughout storage period. Both products showed some changes in moisture content, pH, gel strength and TVBN content with storage period. Products were remained acceptable up to 60 days of storage. The Gel incorporated product appeared to be slightly the better of the two based on sensory responses eventhough statistically there was no significant difference.
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    ThesisItemOpen Access
    Development of a ready to consume sweetened fish powder for children
    (Department of Processing Technology, College of Fisheries,Panangad, 2004) Varghese John; KAU; Sherief, P M
    A sweetened snack food was developed from a lean and cheap fish (Priacanthus hamrur Forskal, 1775) for children, to meet their increased requirements for protein and energy, corresponding to their higher growth rate and physical activities. The food was planned to be attractive & palatable to children; without any fish flavour and bones; and that could be stored at room temperature. The product was developed from surimi, since the latter was devoid of all the undesirable characteristics of fish flesh but retained its nutritive qualities. Surimi was solubilized with salt, into a protein-sol and sweetened it with sucrose, which also had a protective effect on protein from heat-denaturation. The sol was dried, ground and flavoured with cocoa- powder. The most preferred levels of sucrose and cocoa-powder were standardized by sensory evaluation of samples prepared with different levels of sucrose and cocoa powder. The final product was prepared by the standardized procedure, packed in polyester-LDPE laminated pouches and stored. Children's response to [he product was also tested. A 90day's storage study was conducted and the quality changes during storage were monitored periodically. There were no significant variations in the pH and TVBN values (P>O.05). The moisture and TBARS values showed a statistically significant increase. A decreasing trend was observed in the aerobic plate counts. The sensory quality parameters like odour, texture, taste and overall acceptability, did not decrease significantly. The product was acceptable throughout the storage period.
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    ThesisItemOpen Access
    Standardisation of techniques for cashew apple wine production and development of wine based products
    (Department of Processing Technology, College of Horticulture,Vellanikkara, 2001) Maria Glenda Rose, Carvalho; KAU; Raju, V K
    The present study on the 'Standardization of techniques for cashew apple wine production and development of wine based products' was conducted in the Department of Processing Technology, College of Horticulture, Vellanikkara during 1999-2001. The evaluation of the efficiency of three strains of wine yeast in the preparation of cashew apple wine revealed that strain MICC 180 was superior to the other strains. It produced wine of high alcohol content and low acidity. Jaggery proved to be a better ameliorant than cane sugar in case of all three strains, as the musts resulted in wines of high alcohol and high TSS and total sugar content. Gelatin (1%) was found to be superior to the other clarifying agents, viz., PVP, pectin and rice gruel, as it produced wine of good quality with regard to all the sensory attributes. Rice gruel and PVP (0.4%) also served as good clarifying agents, but due the high cost of PVP, its use may not be economical. The cost of gelatin being considerably low and rice gruel, available in all house-holds of Kerala in plenty, these two could be used for clarification of cashew apple juice to produce good quality wine. The varietal evaluation of cashew apples for wine making revealed that the varieties, Madakkathara-l and Dhana were superior to the other varieties studied. Wine from Madakkathara-I had high alcohol content, good flavour and overall acceptability, while that from Dhana recorded low astringency and possessed a favourable sugar-acid blend. Wines kept for a storage period of six months showed a general improvement in its quality and acceptability over the fresh wines. Plain as well as coloured glass bottles and steel containers were found to be superior to pet jars and china clay jar, for storage of wines. Bamboo containers and clay pots, due to their highly porous nature were not suited for wine storage. Storage of wines in dark, rather than open or refrigerated condition was found superior in terms of quality and acceptablity. Cashew apple wine blended with wines from that of grape, banana and pineapple was found to result in products of better acceptability. Similarly, cashew apple wine mixed with fresh fruit juices like those of orange, pineapple, tomato, grape and cashew apple as well as tender coconut water produced wine coolers of high consumer acceptance. Hence, preparation of these two products from cashew apple wine can be recommended to increase the consumption of the wine. Besides, wine coolers due to its constituents also possess several nutritional as well as medicinal properties and can be popularised as a health drink. These wine based products, viz., blended, wines and wine coolers can bring additional income to farmers through utilization of the otherwise wasted cashew apple.
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    ThesisItemOpen Access
    Post-Harvest handling in Musa (AAB Group) Nendran
    (Department of Processing Technology, College of Agriculture,Vellayani, 2001) Rani Suseel, KAU; Philipose Joshua
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    ThesisItemOpen Access
    Evaluation for processing characteristics and their expression in a bacterial wilt resistant genetic background in tomato
    (Department of Processing Technology, College of Horticulture, Vellanikkara, 1990) Alice Kurian; KAU; Peter, K V
    The present study was undertaken to identify ideal processing types suitable for ketchup and paste making and associated shelf life of ketchup. The prospects of growing these processing types are precarious in Kerala, unless processing trails are coupled with bacterial wilt resistance . The outcome of the investigations on evaluation for processing characteristics in tomato and their expression in a bacterial wilt genetic background are briefed below. The processing tomatoes were distinct from fresh market types with respect in their elongated shape index >I, characterised by fewer locules, high pericarp thickness , increased firmness and resistance to cracking . The firm fruits had comparatively high insoluble solids. Ideal types also indicated high total solids , pulp content , consistency and lycopene.
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    ThesisItemOpen Access
    Value addition in banana (Musa spp.)
    (Department of Processing technology,College of Agriculture, Vellayani, 2005) Jasmin L, Rasheed; KAU; Philipose Joshua
    The present investigation entitled 'Value addition in banana (Musa spp.)' was carried out to explore the possibility of value addition in banana through development of different food products and to evaluate the suitability of three cultivars viz., Nendran, Red Banana and Palayankodan. Five products namely squash, RTS, puree, fig and fruit bar had been prepared and evaluated. The biochemical, organoleptic and microbiological qualities were observed at the time of preparation as well as during storage. TSS of all the four products were found to be increasing except in puree. In puree TSS decreased with increase in storage period. Acidity of the products increased with increase in storage period except in the case of fig. The total sugars, reducing sugars and non reducing sugars increased during storage in squash, puree, fig and fruit bar while in RTS only reducing sugars were increased during storage. Moisture content in products like puree and fig were found increasing and that in fruit bar was found decreasing during storage.' Other biochemical parameters like vitamin C and total carotenoids were always decreased during storage for all the five products. In the case of carotenoid content there was marked difference in the products made from cultivar Nendran with those of other cultivars. Nendran products had very high total carotenoids compared to the products of other two cultivars. Regarding the organoleptic quality, Red Banana' products were more acceptable with regard to taste and flavour in most of the products. The exceptions were puree and RTS which were prepared with Nendran cultivar. Nendran products maintained an appreciable colour for the products especially in puree. The organoleptic qualities decreased during storage. Bacterial and fungal colonies were found during the later stages of storage. Only fruit bar remained intact for the full term of six months of storage. The lowest shelflife was for R TS. From the above study it is concluded that banana can be utilized to make many value added products like squash, RTS, puree, fig and fruit bar'. The suitability of the cultivar for making different products was also found. Red Banana found to be highly acceptable for most of the products prepared. With regard to taste and flavour it stands first but shelf life was less compared to Nendran. Nendran was found very much suitable for puree. It had a very attractive colour. Nendran stands next to Red Banana in case of taste and flavour. But was highest in nutritive quality. Palayankodan was not found good for these products with regard to taste. Both Red Banana and Palayankodan products had shorter shelf life.