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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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Author: Indu × End date: 2008 × Type: Thesis × Thesis Type: M.Tech ×
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    ThesisItemOpen Access
    Optimization of process parameters of soymilk and tofu production unit
    (CCSHAU, 2008) Indu; Jain, Surjeet
    Process parameters were optimized to manufacture soymilk and tofu in commercial production unit. The quantity and quality attributes of soymilk and tofu prepared by using different combinations of bean to water ratios (1:5; 1:6 and 1:7 w/v) and different steam pressures/temperature (0.75, 1.1 and 1.4 kg/cm2) at the time of cooking slurry in grinder cooker were accessed. Soy milk yield was maximum 6.8 litre per kg of beans in 1:7 bean to water ratio and at steam pressure of 1.4 kg/cm2 milk yield reduced when bean to water ratio decreased. Protein per cent in soymilk increased with decrease in bean to water ratio. It was maximum 4.4 per cent at 1:5 bean to water ratio and at 0.75 kg/cm2 cooking steam pressure. Fat percent was maximum 2.27 at 1:5 bean to water ratio and steam pressure of 1.4 kg/cm2. Tofu prepared using citric acid as coagulant yielded good textured and white coloured tofu with maximum yield of 240 gm per liter of soymilk. Protein and fat per cent in tofu depends on fat and protein present in soy milk. Shelf life of soymilk and tofu in ambient conditions was observed to be one day while these can be stored for 12-13 days under refrigerated conditions.