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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 Nitrogen fertigation requirement for chilli crop using marginally saline water with different frequency of drip irrigation(CCSHAU, 2018) Ashwani; Sanjay KumarThis experiment was conducted to examine nitrogen fertigation requirement for chilli crop using marginally saline water with different frequency of drip irrigation. Experiment was carried out in micro plots (2m x 2m) constructed in lab area of Department of Soil and Water Engineering, COEA&T, CCSHAU, Hisar, Haryana, India. Irrigation of marginal quality (EC ~ 2.5 dS m-1) water was scheduled on the basis of daily (I1) and alternate day (I2) with combination of three fertigation levels (F1: 75% RDN, F2: 100% RDN and F3: 125% RDN) and surface irrigation (Si) with 100% RDN as control with three replication. The highest yield (10.69 t ha-1) was obtained under daily drip irrigation with 125% RDN (I1F3), followed by 100% RDN (I1F2) having 10.23 t ha-1 yield. In daily irrigation, 28.2% and 34.0% more yield was obtained in I1F2 and I1F3 in comparison to I1F1. Among the drip irrigation, I1F3 treatment has obtained the highest water use efficiency (4.17 kg m-3) and its lowest value 3.19 kg m-3 was obtained in I2F1 treatment. The highest NUE (172.2 kg of chilli per kg of Nitrogen) was obtained under daily drip irrigation with 75% RDN (I1F1), followed by 100% RDN (165.6 kg of chilli per kg of Nitrogen). The highest nitrogen uptake (64.99 kg ha-1) was obtained under daily drip irrigation with 125% RDN (I1F3), followed by 100% RDN (I1F2) having 61.68 kg ha-1. With respect to irrigation frequencies as well as different RDN levels, nitrogen uptake was found significantly different. In daily drip irrigation, among fertigation level at 85 DAT, 23.4 and 27.2% higher CFL was recorded in I1F2 and I1F3, respectively in comparison to I1F1 treatment. Similar observations were also recorded in NDVI. From all the observation, it was concluded that salinity can be lowered by increasing the irrigation frequency and got better result in crop production under saline water through drip system. N- fertigation level supply beyond 100% RDN had no significant effect on yield.ThesisItem Open Access Development of an Integrated Energy System for a Goshala omplex(College of Agriculture Chaudhary Charan Singh Haryana Agricultural University Hisar, 2002) Kumar, Anil; Jain, SurjeetThesisItem Open Access Design and development of knowledge base seed storage information system(College of Agriculture Chaudhary Charan Singh Haryana Agricultural University Hisar, 1999) Mann, Sandeep; Garg, M. KThesisItem Open Access Study of milling factors on Basmati paddy (Taraori Basmati and Basmoti-370) for head rice recovery(College of Agricultural Engineering and Technology Chaudhary Charan Singh Haryana Agricultural University Hisar, 1999) Gupta, Ravi; Kashyap, S.ThesisItem Open 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, PratapThesisItem Open Access Performance Stutftes on Manually operated fertilizer broadcaster for broadcasting wheat seed(I.C College Of Home Science Chaudhary Charan Singh Haryana Agricultural University Hisar, 1994) Pal, Rajeev; Aggarwal, SudamaThesisItem 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 Design and development of pedal operated maize sheller(CCSHAU, 2016) Vinay; Singh, V.K.In India, Maize (Zea mays) is an important crop after the rice and wheat. Many farmers grow maize but could not afford the cost of acquiring some of the imported threshing machines because of their cost. Such people resort to manual means of threshing which results into low efficiency, high level of wastage and exerting of much labor. This machine was constructed to shell maize and separate the cob from the grains. It was constructed from locally available materials and its cost is low and affordable. The operating speed of pedal operated maize sheller was optimized for its operation at higher operating speeds in pedaling mode. Effect of operational parameters of pedal operated maize sheller i.e. shelling disc r.p.m. (80, 130, 150, 230 and 280) and moisture content (7, 9, 11, 13 and 15%) of maize on machine capacity (kg/h), unshelled grain (%), mechanically damaged grain (%), shelling efficiency (%) and cleaned outlet grain (%) were studied. The capacity of machine was maximum 56.71 kg/h with maximum shelling efficiency and cleaned outlet grain i.e. 99.25 (%) and 98.45 (%) respectively and minimum mechanically damaged i.e. 3.88 % at shelling disc r.p.m (180 r.p.m) and moisture content of maize was 9 %. After the optimization of operational parameters of the machine using RSM, the results were found that capacity of machine and shelling efficiency were maximum i.e. 65.92 and 99.60 % respectively and mechanically damage was minimum i.e. 4.77 % at 216.4 shelling disc r.p.m and 8.17 % moisture content of maize.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.