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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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1997 - 199912000 - 20082
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Subject: Agricultural Engineering × End date: 2008 × Type: Thesis × Thesis Type: M.Tech ×
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    ThesisItemOpen Access
    Study of different components of water balance equation for Chaudhary Charan Singh Haryana Agricultural University farm Hisar
    (Department of Soil and Water Engineering Chaudhary Charan Singh Haryana Agricultural University Hisar, 1997) Singh, Kuldeep; Singh, Pratap
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    ThesisItemOpen Access
    Effect of edible coatings and packaging methods on shelf life of button mushroom (Agaricus bisporous)
    (CCSHAU, 2007) Deshmukh, Sipna; Jain, Surjeet
    The 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.
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    ThesisItemOpen Access
    Optimization of process parameters of soymilk and tofu production unit
    (CCSHAU, 2008) Indu; Jain, Surjeet
    Process 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.