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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 × End date: 2009 × Start date: 2003 ×
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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.
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    ThesisItemOpen Access
    Development and testing of packages for transportation of guava (Psidium guajava L.)
    (CCSHAU, 2009) Alam, Md. Mahfooz; Garg, M.K.
    The study on development and testing of packages for transportation of guava fruits was undertaken to evaluate the effect of different types of packages and vibration level during transportation on the shelf life of guava fruits under ambient storage environment. Guava fruits were packed in CFB box, plastic crate, wooden box and bamboo basket each. CFB box with cushioning material was also used. Fruits packed in respective boxes were tested for the simulation vibration at two levels of, 150 rpm and 200 rpm each for two level and of time period of 3 hours and 6 hours each. The quality of guava fruits was observed in terms of physiological loss in weight, firmness, total soluble solids, ascorbic acid and acidity. In all the treatments given, physiological loss in weight increased with storage duration and intensity and duration of vibration, where as fruit firmness and ascorbic acid decreased with increasing storage period. Total soluble solids increase steadily during storage. Based upon above parameters, among four types of packages CFB box was found to be the best package maintaining the fruits more fresh and healthy during the simulated vibration treatments and at ambient storage conditions with the minimum losses. The CFB box was most suitable package in all respect. Cushioning material as paper cuttings had positive correlation with the quality parameters. Fruits packed in CFB box was found to result in reduction of losses and keeping the guava fruits more healthy as compared to other three types of packages. The CFB box of most suitable size and dimension for both short distance and long distance transportation was also calculated.
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    ThesisItemOpen Access
    Development and testing of packages for transportation of guava (Psidium guajava L.)
    (CCSHAU, 2009) Md. Mahfooz Alam; Garg, M.K.
    The study on development and testing of packages for transportation of guava fruits was undertaken to evaluate the effect of different types of packages and vibration level during transportation on the shelf life of guava fruits under ambient storage environment. Guava fruits were packed in CFB box, plastic crate, wooden box and bamboo basket each. CFB box with cushioning material was also used. Fruits packed in respective boxes were tested for the simulation vibration at two levels of, 150 rpm and 200 rpm each for two level and of time period of 3 hours and 6 hours each. The quality of guava fruits was observed in terms of physiological loss in weight, firmness, total soluble solids, ascorbic acid and acidity. In all the treatments given, physiological loss in weight increased with storage duration and intensity and duration of vibration, where as fruit firmness and ascorbic acid decreased with increasing storage period. Total soluble solids increase steadily during storage. Based upon above parameters, among four types of packages CFB box was found to be the best package maintaining the fruits more fresh and healthy during the simulated vibration treatments and at ambient storage conditions with the minimum losses. The CFB box was most suitable package in all respect. Cushioning material as paper cuttings had positive correlation with the quality parameters. Fruits packed in CFB box was found to result in reduction of losses and keeping the guava fruits more healthy as compared to other three types of packages. The CFB box of most suitable size and dimension for both short distance and long distance transportation was also calculated.
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    ThesisItemOpen Access
    Methods of extraction of anthocyanins from red rose (Rosa chinensis L.)
    (CCSHAU, 2009) Bankar, Yogita Dilip; Jain, Surjeet
    Colour is vital constituent of the foods. Colour is the first characteristics perceived by the senses and helps in determining acceptability, judging quality and increase basic aesthetic value of food. Increasing consumer awareness for natural products with no chemical additives and certified dyes has necessitated the need to exploit food colourants of natural origin. The present investigation was carried out on “Methods of extraction of anthocyanins from red rose (Rosa chinensis L.)” Two solvents aqueous and ethanol + 0.1% HCl, with three extraction temperature and stirring times each were selected. Extraction temperatures as boiling point, 3/4th boiling point and ½ boiling points with 10, 15 and 20 minutes stirring times were selected. Pigments were extracted by macerating the rose petals and extraction temperatures and stirring times were applied by putting the macerated petals in water concentrated on water bath to semisolid state and samples were stored in white transparent and amber coloured bottles each for two months under ambient temperature conditions. The extract samples were tested for total anthocyanins content, colour intensity, red units, yellow units and chroma value. Pigment extract samples extracted by alcohol at boiling point temperature and 20 min stirring time were gave higher results in pigment recovery and colour parameters. Total anthocyanins content colour intensity, red units, yellow units and chroma value were respectively 308.77 mg/100gm, 12.35, 8.55, 38.15 and 39.10 for alcohol extraction and 255.09 mg/100gm, 12.59, 7.69, 34.93 and 35.77 for aqueous extraction. Rose crude extract samples packed in amber coloured bottles performed better for storage of two months. Total anthocyanins content, colour intensity, red units, yellow units and chroma value were respectively 256.86 mg/100gm, 22.42, 5.86, 18.65 and 19.55 for liquid extract and 222.81 mg/100gm, 9.83, 3.36, 27.85 and 28.06 for dry extract in alcohol extracted samples at 6oth day of storage. For rose extract stored in transparent bottles total anthocyanins content, colour intensity, red units, yellow units and chroma value were respectively 198.26 mg/100gm, 10.25, 3.17, 25.86 26.05 for liquid and 156.42 mg/100gm, 7.73,1.82, 23.83, and 23.90 for dry extract.