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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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2010 - 20115
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Subject: Agricultural Processing and Food Engineering × End date: 2018 × Start date: 2010 × Type: Thesis × Thesis Type: M.Tech ×
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Now showing 1 - 5 of 5
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    ThesisItemOpen Access
    Comparative performance of evaporative cool chambers using alternative materials for storage of fruits and vegetables
    (CCSHAU, 2010) Yogender Singh; Yadav, Y.K.
    The investigations were carried out to study the comparative performance of evaporative cool chambers using alternative materials for storage of fruits and vegetables. Two evaporative cool chambers were constructed with the help of baked bricks. One of the evaporative cool chamber was filled with river bed sand whereas the other with rice husk ash. Temperature and relative humidty were recorded inside and outside the evaporative cool chambers for round the year use. It was found that for round the year average dry bulb temperature was 8.6ºC and 10.7ºC lower than ambient in evaporative cool chamber with river bed sand and in rice husk ash, respectively and the average relative humidty was by 53% and 57%, respectively higher than ambient. Low density polyethylene bags of thickenss 100 gauge (25 micron) with 1% perforation were also used in combination with these conditions for the storage studies. A comparative study was made for the storage of different fruits and vegetables inside the evaporative cool chambers and the ambient conditions and their physico-chemical parameters were observed at regular interval of time. The average cooling efficiency for round the year for evaporative cool chamber with rice husk was 14% higher than the evaporative cool chamber with river bed sand. Thus, the shelf life of the fruits and vegetables kept in these chambers increased substantially. The evaporative cool chambers extended the shelf life of fruits and vegetables by 2-3 times as compared to ambient. The evpaoriative cool chamber with rice husk ash was found more effective to retain the quality of fruits and vegetables. The evaporative cool chamber does not require mechanical or electrical energy input and can be constructed with locally available materials with unskilled labour, so the fruits and vegetables growers can use evaporative cool chamber with rice husk ash for short duration storage of horticultural produce.
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    ThesisItemOpen Access
    Effect of moisture content on physical properties of coarse grain
    (CCSHAU, 2011) Pati, Rajeswari; Jain, Surjeet
    Physical properties often required for designing the equipments for planting, harvesting and post harvest operations. Now-a-days, all developed and developing countries are boosting the production of coarse grain as its importance as a staple food in a diet. Some selected varieties of coarse grains viz. sorghum, pearl millet and maize developed in HAU were procured. Physical properties such as Sphericity, crushing load, thousand grain mass, bulk density, particle density, porosity, angle of repose, coefficient of internal friction and coefficient of external friction on three surfaces (Plywood, G.I. sheet, Concrete) and colour were measured for three moisture contents namely 10%, 14% and 18% d.b. The physical properties of sorghum with four varieties Cv. HC-308, HC-171, HC-260 and HJ-513; pearl millet with five varieties Cv. HHB-117, HHB-94, HHB-223, HHB-197 and HHB-67 and maize with four varieties Cv. 139x1011, 1040x1011, HM-7 and 3-4-8-6ER were determined and the results were written in the text. The regression analysis was done and prediction equations are given. The properties like Sphericity, crushing load, bulk density, particle density linearly decreased and the properties like thousand grain mass, porosity, angle of repose, coefficient of internal friction and coefficient of external friction linearly increased with increase in moisture content for all the varieties.
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    ThesisItemOpen Access
    Development of paddle operated Petha (ash gourd) pricking machine
    (CCSHAU, 2011) Shukla, Abhishek; Sharma, D.K.
    A study of optimization of a number of process variables namely needle diameter (1, 3 and 5 mm) sugar solutions of 50-70oB temperature range of 60-80oC and FTSR of 1:3 to 1:12 for the Petha (ash gourd) sweet manufacture was attempted. Response surface methodology was adopted for optimization of process variables. The effect of process variables were studied on solute gain, water loss, colour (L* value) and sensory scores. The needle with 3 mm diameter proved to be the best thickness needle. The optimum conditions generated by RSM were: temperature as 69.65oC, concentration as 50.0oB and FTSR as 1:4.10. The kinetics study was done on the optimum conditions and it revealed that moisture content decreased from 92.5 to 23.8% following a polynomial trend. TSS increased from 4.2 to 74% following a polynomial trend, total sugars increased from 3.6 to 73.9% following a polynomial trend, reducing sugars increased from 3.4 to 3.6% following a linear trend, non-reducing sugar increased from 0.2 to 70.3% following a polynomial trend, colour value decreased from 30.08 to 12.81 following a linear trend and sensory scores increased from 1.03 to 7.86 following a linear trend. A paddle operated Petha (ash gourd) pricking machine was designed, developed and tested. The designing criteria kept in mind were, the optimum diameter of pricking needles, ergonomic height of workstation for average height of both Indian men and women and the force considerations. The machine was successful in pricking 35 kilograms of ash gourd per hour with no damage to the fruit slices. The machine pricked Petha (ash gourd) sweet was excellent in sensory scores (7.86) and quality parameters (74% TSS, 73.9% total sugars, 70.3% non-reducing sugar, 3.6% reducing sugars and L*=12.81 as colour value). The economic analysis revealed 4 years of payback period and 0.477 as breakeven point.
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    ThesisItemOpen Access
    Optimization of biogas slurry use for digestion of an admixture of kitchen waste and cattle dung
    (CCSHAU, 2011) Sunil Kumar; Yadav, Y. K.
    Anaerobic digestion of kitchen waste and cattle dung was carried out in laboratory scale batch mode reactors in two phases. In the first phase, anaerobic digestion with different mixture of kitchen waste (KW) and cattle dung (CD) with 20% inoculum was carried out whereas in the second phase, anaerobic digestion of mixture of KW and CD with different concentration of inoculum was carried out. Five feedstock of which were made by mixing kitchen waste and cattle dung at different mixing ratios of 0:1 (P1R1), 1:3 (P1R2), 1:1 (P1R3), 3:1 (P1R4) and 1:0 (P1R5) were tested. The result showed that reactor P1R3 (50% KW + 50% CD) with kitchen waste and cattle dung ratio of 1:1 gave the maximum (21.3 l/kg of solid substrate) biogas with volumetric biogas production of 0.37 l/kg/d and methane yield of 0.092 m3/kg VS added with solid conversion efficiency of 142 ml/g TS and 162 ml/g VS added. After completion of first phase, the best mixture obtained was 50% KW + 50% CD (P1R3). In the second phase, this mixture was digested with different concentrations of inoculums viz. 10%, 15%, 20% and 25%. The maximum biogas yield was of (27.6 l/kg of solid substrate) observed in reactor P2R4 (50% KW + 50% CD with 25% inoculum) with volumetric biogas production of (0.48 l/kg/d) and methane yield of 0.085 m3/kg VS added with solid conversion efficiency of 127 ml/g TS and 145 ml/g VS added. Therefore, mixing ratio of 1:1 of kitchen waste and cattle dung was optimal for biogas yield, methane yield and solid conversion efficiency with 25% inoculum.
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    ThesisItemOpen Access
    Development of a dehumidified air dryer
    (CCSHAU, 2011) Pandhari, Sandeep Chavan; Garg, M.K.
    The present investigation entitled “Development of a dehumidified air dryer” was carried out with the objectives to development of a dehumidified air dryer and to test the performance of the dehumidified air dryer for drying of cauliflower. The development of dryer was based to maintain the low relative humidity in the drying chamber at the range of 35-450C temperature. The drying performances of heat pump dryer were compared with tray dryer. The temperature and relative humidity were recorded inside and outside of the dryer. The relative humidity were observed lower than ambient air in heat pump dryer as compared to relative humidity of the tray dryer. The rehydration ratio, nutritional characteristics, reconstitutional quality and their physic-chemical parameters of the dehydrated cauliflower were better in the heat pump dryer as compared to tray dryer. Drying in heat pump dryer at 400C took less time compared to tray dryer at 500C and 550C. The energy consumption of heat pump dryer for 24 hours of operation was found less (6, 7.5 kWh) than tray dryer (7.25, 7.8kWh) and cost of drying was found to be more in tray dryer at 50 and 550C as compared to 400C in heat pump dryer. All the analysis justifies that dehumidified air dryer did improve the quality of dried food. By using it, the products owned less browning colour, better texture, retention of nutrients and increased overall acceptability, So the dehumidified air dryer is best alternative in food industries for drying fruits and vegetables.