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University of Agricultural Sciences, Dharwad

The University of Agricultural Sciences, Dharwad was established on October 1, 1986. The University has 5 Colleges, 27 Research Stations, 6 Agriculture Extension Education Centers, 6 Krishi Vigyan Kendras and ATIC. The University has its jurisdiction over 7 districts namely Bagalkot, Belgaum, Bijapur, Dharwad, Gadag, Haveri, and Uttar Kannada in northern Karnataka. Greater diversity exists in soil types, climate, topography cropping and farming situations. The jurisdiction includes dry-farming to heavy rainfall and irrigated area. Important crops of the region include sorghum, cotton, rice, pulses, chilli, sugarcane, groundnut, sunflower, wheat, safflower etc. The region is also known for many horticultural crops. Considerable progress has been registered in the field of education, research and extension from this University.

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Subject: Post Harvest Technology × Author: Hiremath ×
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    ThesisItemOpen Access
    STUDIES ON DEHYDRATION OF VEGETABLES
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, DHARWAD, 2004) Hiremath; Viresh Rokhade, A K
    "The studies on dehydration of vegetabels, viz., bitter gourd, bhendi, curry leaf and palak to standardise the pre-treatments and drying methods was conducted in the Department of Post-harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi during the year 2003-2004. The bitter gourd slices treated with three per cent salt + 0.1 per cent KMS for one hour and dried in electric drier had maximum recovery of 12.133 per cent with rehydration ratio of 6.223, total chlorophyll content of 19.241 mg per 100 g and non-enzymatic browning (OD value) of 0.350. The organoleptic scores (out of 5.0) for fried bitter gourd slices were 4.25 for colour and appearance, texture and overall acceptability and 4.30 for taste. Good quality dehydrated bhendi were obtained by blanching in water containing NaHCOa (0.5%) for two minutes and drying in electric drier or under shade. The recovery of dehydrated slices was 8.233 per cent with rehydration ratio of 6.133 and OD value of 0.243 for nonen2ymatic browning. The organoleptic evaluation of rehydrated bhendi slices scored 4.25 for colour and appearance, 4.00 for texture and 4.25 for overall acceptability. Dehydrated curry leaf was obtained by pre-treatment with six per cent brine containing 0.1 per cent KMS for one hour and dr>'ing in an electric drier with recovery of 11.367 per cent, rehydration ratio of 4.750 and with chlorophyll retention of 131.16 mg per 100 g. The organoleptic scores for curry leaf powder were 4.067 for colour and appearance, 4.253 for texture, 4.250 for flavour and 4.167 for overall acceptability. The palak leaves treated with six per cent brine containing 0.1 per cent KMS and dried in electric drier was found superior with highest recovery of 9.317 per cent, chlorophyll content of 544.37 mg per 100 g. The organoleptic scores obtained were 4.250 for colour and appearance, 4.330 for texture and 4.416 for overall acceptability."