AICRP on Post Harvest Engineering Technology, AAU, Khanapara

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AICRP on Post Harvest Engineering Technology, AAU, Khanapara

The AICRP on PHET (the erstwhile AICRP on PHT), Khanapara Centre was established in the year 2004 under the Department of Livestock Products Technology, College of Veterinary Science, Khanapara, Guwahati- 781 022. Initially the sub-centre was attached with the AICRP on PHT, Jorhat Centre; however, on the recommendations of the QRT- 11th Plan, it was upgraded to a full-fledged centre in the year 2013. And since then this centre has been working independently.

Mandate

Ø To develop location and crop/commodity specific post-harvest technologies for minimization of quantitative and qualitative losses to produce of agriculture and allied sectors.

Ø To adapt and develop improved post-harvest processes and equipment for value addition to food grains and other produce at rural threshold for higher income and generation of rural employment.

Ø To develop processes and equipment for economic utilization on bio-wastes and by-products.

Ø To conduct operational research and multi-location trials on developed technologies to identify technical, financial, managerial and social constraints for better market acceptability to technologies.

Ø To establish need based Agro-Processing Centres (APCs) to assure better economic returns to the farmers from their marketable surpluses in the production catchments.

Ø To assess, refine and transfer proven technologies.

Objectives:

Ø To study the prevailing post- harvest practices and identifies unit operations, equipment and their components that need improvement or substitution, adequacy and inadequacy of the prevailing practices.

Ø To develop and adopt farm level cleaners, graders and dryers for cereals, pulses, oilseeds, plantation crops, tubers and other field crops.

Ø To developed simple processes, low cost equipment and pilot plants for farm/ village level processing of food grains, oilseeds and other crops for rural consumption, as well as for selling value added products to semi-urban and urban areas for better economic returns.

Ø To developed simple processes and equipment at farm/ village level for better economic utilization of agricultural wastes and by-products as food/feed/fuel etc. for increasing profitability of the commodity and income of the farmers.

Ø To undertake studies on techno-economic feasibility and economical viability of on farm/ village processing industries.

Ø To field evaluate laboratory proven technologies and carry out operational research trails on the developed technologies for villages to identify technical, managerial and social constraints and take remedial measures before releasing for popularization.

Ø To create post-harvest technology consciousness and transfer of proven technologies in selected villages and monitoring its effect on economic and social development.

Ø To generate income and employment in rural areas through adoption of proven technologies and equipment through establishing agro-processing centres.

# Course No. Course Title Course Credit Syllabus
* courses are compulsory
# Course No. Course Title Course Credit Syllabus
* courses are compulsory
# Course No. Course Title Course Credit Syllabus
* courses are compulsory
Projects
Achivements




  • 1. Developed more than 5 nos. of
    post harvest machineries and more than 10 different products/ process protocols
    has been developed by the centre since its inception.



    2. Three nos. of technologies has
    been transferred to different entrepreneurs.



    3. The scientists of the centre has
    received “Letter of appreciation” by the Honourable Vice- chancellor as
    recognition of their work.



    4. The centre has also published
    more than 25 research articles, presented papers in international and national
    seminars, 10 nos. of leaflets, compendiums etc.



    5. The centre has completed about 15
    no. of subprojects and has 3 ongoing subprojects.

    Technologies
    developed:





































































































    A. Machinery/ Equipment


     

    Sl. No.

    Name of the technology

     

    Application/Use

    1.

    Solar
    dryer for meat and fish (with solar powered battery backup)

    :

    For drying of fresh meat and fish and preparation
    of dried meat and fish products.

    2.

    Development of a Foot Pedal Operated Meat Mincer

    :

    The
    pedal operated meat mincer is a better alternative to the traditional hand
    mincer. It is more efficient, less time consuming and can mince three times
    amount of meat per hour in comparison to hand mincers.

    3.

    Development of a poultry processing cum
    by-products collection unit for butchers

    :

    Door step delivery of hygienic poultry meat in
    eco-friendly mobile unit, effective collection of slaughterhouse byproducts
    for better utilization.

    4.

    Mobile
    Pork Cutting, Display Cum Selling Table to extend the shelf-life and quality
    of fresh Pork in open regular market

    :

    Cutting, display and sale of fresh pork in
    hygienic condition in a mobile eco-friendly unit

    5.

    Low-cost
    Electrically Operated Revolving Barbeque for Meat and Fish Products

    :

    Used for preparation
    of barbequed meat product

    B. Process protocols developed

    1.

    Pork ham with improved sensory
    properties and safety indices

    :

    Value added product with health benefits and
    improved flavor.

    2.

    Emulsion based pork products with
    porcine plasma as fat replacer

    :

    Low fat high protein meat product with improved
    shelf life.  Effective utilization of
    by-product.

    3.

    Dietary fibre enriched pork nuggets
    and sausage

    :

    Value added meat product with functional
    properties as dietary fibre helps in improving the digestibility and has
    health benefits. Further, replacement of meat with dietary fibre reduces the
    cost of the final product.

    4.

    Solar dried meat balls

    :

    Dried shelf stable meat product with shelf life
    of around 6 months at ambient temperature.

    5.

    Egg Albumin Paneer

    :

    Value addition
    of egg



    6.

    High value cheaper pet (Dog) food from
    slaughterhouse byproducts.

    :

    High protein
    diet for pet animals. Generation of wealth from waste.

    7.

    Isolation
    of Bioactive Peptides from Feather Keratin Protein

    :

    Can be used as
    a source of antioxidant in meat and meat products

    8.

    Functional
    pork spread using Probiotic Culture

    :

    Novel value
    added cooked probiotic non-veg spread

    9.

    Chitosan-gelatin
    coating with nano-encapsulated thyme essential oil for improvement of shelf
    life of meat

    :

    Nano-encapsulated
    coating for improvement of shelf life of meat


  • Transfer of Technology of AAU VET Chicken Powder to entrepreneur in presence of Hon'ble Vice Chancellor, AAU, Jorhat on 23rd December, 2022.