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Chaudhary Charan Singh Haryana Agricultural University, Hisar
Chaudhary Charan Singh Haryana Agricultural University popularly known as HAU, is one of Asia's biggest agricultural universities, located at Hisar in the Indian state of Haryana. It is named after India's seventh Prime Minister, Chaudhary Charan Singh. It is a leader in agricultural research in India and contributed significantly to Green Revolution and White Revolution in India in the 1960s and 70s. It has a very large campus and has several research centres throughout the state. It won the Indian Council of Agricultural Research's Award for the Best Institute in 1997. HAU was initially a campus of Punjab Agricultural University, Ludhiana. After the formation of Haryana in 1966, it became an autonomous institution on February 2, 1970 through a Presidential Ordinance, later ratified as Haryana and Punjab Agricultural Universities Act, 1970, passed by the Lok Sabha on March 29, 1970. A. L. Fletcher, the first Vice-Chancellor of the university, was instrumental in its initial growth.
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ThesisItem Open Access Comparative evaluation of different drying methods for drying of Kasuri Fenugreek leaves (Methi)(CCSHAU, 2004) Balwan Singh; Kashyap, M.C.(An abstract of the thesis presented in partial fulfillment of the requirement for the degree of M.Tech. (Agricultural Engineering) in Agricultural Processing and Food Engineering of the CCS Haryana Agricultural University, Hisar). The green leafy vegetable plant of fenugreek (Triogenella-Foenumgraecum L.) selected for study are important green leafy vegetable plants grown in Haryana and provide vegetable to market. Fenugreek leaves have a very high moisture content i.e. (80-92% wb.) at the time of harvest. They should be immediately dried after harvest for proper storage, easy transportation and handling to avoid any spoilage. Since, mostly sun drying is followed for drying of these fenugreek leaves by the farmers, it -93- affects the quality of the product. There is a need to suggest drying system that gives good quality of the produce and suitable for farmers to dry the product at field level and fetch good price. In the present research work was carried out for different drying methods were studies i.e. sun drying, shade drying, fluidized bed drying 40, 50, 60ºC and tray drying at 40, 50, 60ºC. To bring the moisture content of fenugreek leaves was brought to storable condition i.e. (6-12% db.). Tray drying at 60ºC took minimum time 4 hrs followed by Fluidized bed drying at 60ºC took minimum time of 6 hrs, and open sun drying took 8 hrs followed by and shade drying 12 hrs of blanched treatment sample while in pyramidal treatment sample of tray drying at 60ºC took minimum time of 3 hrs followed by fluidized bed drying at 60ºC took minimum time 5 hrs, and open sun drying took 7 hrs followed by shade drying took 10 hrs. Henderson and Pabis model was tested for prediction of drying behaviour of Fenugreek leaves empirically. The values of model constants for different drying method were also determined. In the different methods of drying were compared for drying of fenugreek leaves. The drying methods were tray drying 40, 50, 60ºC, fluidized bed drying 40, 50, 60ºC, shade drying and open sun drying. The dehydrated product were stored for 60 days and the effect of storage was also studied. The total chlorophyll content ascorbic acid of the fenugreek leaves were significantly affected by drying methods as well as storage time. But there was non- significantly effect on drying methods and storage time on the calcium and iron content. There was no effect of drying methods on the rehydration ratio.ThesisItem Open Access Effect of edible coatings and packaging methods on shelf life of button mushroom (Agaricus bisporous)(CCSHAU, 2007) Deshmukh, Sipna; Jain, SurjeetThe present investigation was carried out on "Effect of edible coatings and packaging method on shelf life of button mushroom (Agarius bisporus)". Three edible coating of three concentrations each were selected. Whey protein of 5, 10 and 15 per cent concentration levels; carboxy mehyl cellulose 1, 1.5 and 2 per cent concentration level and guar gum of 0.5, 1 and 1.5 per cent concentration levels. Coating was applied on mushrooms by dipping method for I min. then all coated and uncoated mushrooms were packed in four packaging methods open polyethylene bag; polyethylene bag sealed; vacuum packaging; nitrogen filled packaging under ambient condition. The quality of mushroom fruits was observed in terms of Physiological weight loss, firmness, Total Soluble Solids, acidity and decay loss. Mushrooms coated with whey protein of 5% concentration and stored in vacuum packaging and polyethylene bag stored in better condition upto second day. Physiological weight loss, firmness, TSS, acidity - 115 - and decay loss were respectively (3.77%, 9.87kg/CM2, 7.2oBrix, 0.49%, 38.33%) upto second day of storage. Mushrooms coated with CMC of 1% concentration and packed in vacuum packaging and polyethylene bag performed better upto third day. Physiological weight loss, firmness, TSS, acidity and decay loss were respectively (3.53%, 7.23kg/cm2, 6.00 ºBrix, 0.59% , 46.19%) upto third day of storage. Guar gum coated mushroom spoiled after first day of storage. Fresh mushrooms i.e. without any coating stored better in vacuum and polyethylene bag upto third day. Physiological weight loss, firmness, TSS, acidity and decay loss were respectively (4.41%, 7.76kg/cm2, 7.17ºBrix, 0.54%, 38.33%) upto second day of storage. Edible coating tested in the experiment enhanced browning of mushrooms during storage under ambient conditions.ThesisItem Open Access Optimization of process parameters of soymilk and tofu production unit(CCSHAU, 2008) Indu; Jain, SurjeetProcess parameters were optimized to manufacture soymilk and tofu in commercial production unit. The quantity and quality attributes of soymilk and tofu prepared by using different combinations of bean to water ratios (1:5; 1:6 and 1:7 w/v) and different steam pressures/temperature (0.75, 1.1 and 1.4 kg/cm2) at the time of cooking slurry in grinder cooker were accessed. Soy milk yield was maximum 6.8 litre per kg of beans in 1:7 bean to water ratio and at steam pressure of 1.4 kg/cm2 milk yield reduced when bean to water ratio decreased. Protein per cent in soymilk increased with decrease in bean to water ratio. It was maximum 4.4 per cent at 1:5 bean to water ratio and at 0.75 kg/cm2 cooking steam pressure. Fat percent was maximum 2.27 at 1:5 bean to water ratio and steam pressure of 1.4 kg/cm2. Tofu prepared using citric acid as coagulant yielded good textured and white coloured tofu with maximum yield of 240 gm per liter of soymilk. Protein and fat per cent in tofu depends on fat and protein present in soy milk. Shelf life of soymilk and tofu in ambient conditions was observed to be one day while these can be stored for 12-13 days under refrigerated conditions.ThesisItem Open Access Performance Evaluation of Furrow Irrigated Bed System For Wheat Crop in Vertisols(Department of Soil and Water Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology: Udaipur, 2007) Gautam, Krishna Murari; Virendra KumarThesisItem Open Access Development of engineered prototype of functionally successful solar tunnel dryer for agro-industrial application(Department Of Renewable Energy Sources C.T.E. : Udaipur, 2008) Seveda, Mahendra Singh; Kurchania, A.K.ThesisItem Open Access Biomethanation Parameters and Kinetic Evaluation of Pilot Biogas Plants Designed For Solid State Fermentation Of Dairy Cattle Waste(Department of Renewable Energy Sources C.T.E. Udaipur, 2007) Vani, Dharmendra Kumar; Kurchania, A. K.ThesisItem Open Access Thermal Modeling and Performance Evaluation of Solar Greenhouse for Nursery Raising(Department of Renewable Energy Sources C.T.E. : Udaipur, 2007) Sengar, Sandip H.; Kothari, SurendraThesisItem Open Access Studies on Osmotic and Air Drying of Papaya(Department of Processing and Food Engineering C.T.A.E. : Udaipur, 2007) Jain, Sanjay Kumar; Verma, R. C.ThesisItem Open Access Drought characterisation and its management under rainfed agro-ecosystem of Bhilwara district of Rajasthan(Department Of Soil And Water Engineering C.T.A.E. : Udaipur, 2007) Kothari, Anil Kumar; Kumar, Virendra