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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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20111
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Subject: Horticulture × Author: Pawan Kumar × Start date: 2010 × Type: Thesis ×
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    ThesisItemOpen Access
    Studies on the effect of drying methods and packing material on the shelf life of aonla powder (Emblica officinalis G.)
    (CCSHAU, 2011) Pawan Kumar; Surinder Kumar
    The present investigation was carried out in the Fruit Processing Laboratory of Department of Horticulture, CCS, Haryana Agricultural University, Hisar. Powder of aonla fruits was prepared by blanching of aonla fruits in boiling water (98±2˚C) with five different concentration of KMS viz. 0ppm, 250ppm, 500ppm, 750ppm and 1000ppm KMS. After blanching the seeds were removed from the fruits and fruit pulp was dried in oven tray drier at (60˚C) and in solar tunnel drier. After dehydration, product was grinded into powder and packed in aluminium laminated bags and in polythene bags. Packed samples of powder were stored at ambient temperature with objective to study the effect of drying methods and packing material on quality of aonla powder during storage. During studies of drying of aonla pulp it was observed that the rate of moisture loss was fast in oven tray drier as compared to solar tunnel drier at each interval of time period. Moisture content of dehydrated product was recorded (9.04%) in solar tunnel dried and (8.21%) moisture content in oven tray dried fruit pulp. Maximum recovery percentage (10.37%) of aonla powder was recorded from fruits treated with 1000ppm KMS as compared to minimum (10.12%) recovery percentage from fruits treated with 0ppm KMS irrespective of drying methods. Loss of ascorbic acid content and acidity content was observed during blanching and drying. Maximum retention of ascorbic acid content (514.00 mg/100g) was recorded from fruits blanched with 1000ppm KMS. Maximum reduction in acidity content was recorded from 2.11% to 1.46% in fruits blanched with 0ppm KMS. During storage of aonla powder ascorbic acid, acidity, total sugars and reducing sugars content were decreased with increase in storage period whereas non-enzymatic browning and non reducing sugars increased with increase in storage period. During present investigation, it was also observed that fruits treated with 1000ppm KMS had retained maximum ascorbic acid and acidity content and recorded minimum non-enzymatic browning in both drying methods during storage, whereas fruits treated with 0ppm KMS had retained minimum ascorbic acid and acidity content and had maximum browning during storage. Sugars content were at par with each other with increase in concentration of KMS in both the drying methods. Maximum total sugars, reducing sugars and nonreducing sugars content were recorded in oven tray dried aonla powder during storage.