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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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Subject: Agricultural Processing and Food Engineering × Author: Bhatt, Kailash Chander × End date: 2009 × Start date: 2009 ×
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    ThesisItemOpen Access
    Development of a steam blancher for vegetables
    (CCSHAU, 2009) Bhatt, Kailash Chander; Garg, M.K.
    The present investigation was carried out on "Development of steam blancher for vegetables". Three pressure and time combinations were selected. Trials were done on each combination with three replications. Pressure of 240 kPa and time 4minutes duration gave zero enzymatic activity. Samples were dried and further tested for yield and color quality. A steam blancher has been designed and developed for 10 kg cut cauliflower florets on the basis of trials. Fresh Cauliflower is used for hot water (95°C, 5min.) and steam blanching (240 kPa, 4 min.). Product was cooled immediately by cold water at ambient temperature after blanching. Test was done for catalase and peroxidase activity which were founded nil. Then samples were dried in tray drier at 60°C temperature. The dehydrated samples were subjected to the yield, solid loss, color sensory, dehydration and rehydration tests. Yield of steam blanched sample was higher (9.7%) than hot water blanched samples (8.24%). Color and flavor retention in steam blanching was better. Solids loss (7.6%) in hot water blanching were found to be higher than steam blanched samples (5.4%). There was not any significant difference in drying rate by both methods. Rehydration ratio of steam blanched cauliflower was more. Dehydration ratios of steam blanched sample were less than hot water blanched. Organoleptic quality of steam blanched samples was better in both rehydrated and dehydrated samples. Energy consumption for steam blanching (300.9 kJ/kg product) is less than hot water blanching.