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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: Processing and Food Engineering × Author: Arjoo × End date: 2012 × Start date: 2012 ×
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    ThesisItemOpen Access
    Performance evaluation of solar tunnel dryer for round the year use
    (CCSHAU, 2012) Arjoo; Yadvika
    A study was conducted to evaluate performance evaluation of solar tunnel dryer for round the year use. In the present study, performance of solar tunnel dryer was evaluated at no load and at full load conditions. Full loading was done with garlic, chilli, fenugreek and aonla candy according to their seasonal availabilit y in Hisar. At no load performance was evaluated during three seasonsi.e summer, winter and autumn. At full load conditions moisture content versus time and drying rate versus moisture content relationships were determined. The drier reduces the moisture content of garlic from 63% to 70% (w.b.) to the required moisture level of 9% to 10 % (w.b.) in 8 t o 10 days and average thermal efficiency of drier was estimated to be 14.53%. Treatments were given to garlic and their effect on drying days were studied and results show that there were no significant difference in time of drying. During drying of chilli it was found that the chilli can be dried from an initial moisture content of 77% to 79% (w.b.) to the final moisture level of 7% (w.b.) in 6 to 7 days and average thermal efficiency was estimated to be 14.33%. In case of drying of fenugreek, during the month of January it was found that the fenugreek can be dried from an initial moisture content of 86% (w.b.) to 7.2% ( w.b.) in 5 days and average thermal efficiency of drier was estimated to be 17.63%. Similarly during drying of aonla candy, it was found that the aonla candy can be dried from aninitial moisture content of 44% (w.b.) to the required moisture level of 16% (w.b.) in 4 d ays and average thermal efficiency of drier was estimated to be 8.89%.Products dried were hygienic and their organolaptic evaluation showed that they were of good quality and highly acceptable. Economic evaluation was done and the money pay back period of STD was calculated as 1 yr 4 months.