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Dr. Y. S. Parmar University of Horticulture & Forestry, Solan

Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, was established on 1st December, 1985 with the objective to promote education, research and extension education in the fields of Horticulture, Forestry and allied disciplines. Late Dr. Yashwant Singh Parmar, the first Chief Minister and the architect of Himachal Pradesh perceived the importance of Horticulture and Forestry to develop and improve the State economy which led to the establishment of this University. Its history lies in erstwhile Himachal Agricultural College, Solan, established in 1962 and affiliated to the Panjab University. It became one of the campuses of Agriculture Complex of Himachal Pradesh University on its formation in 1970. Consequent upon the establishment of Himachal Pradesh Krishi Vishvavidyalaya in 1978, this campus became its Horticulture Complex and finally in 1985, assumed the status of a State University, being the only University in the country engaged exclusively in teaching, research and extension in Horticulture and Forestry. The University is located at Nauni in Solan District of Himachal Pradesh, 13 km from Solan on Solan-Rajgarh Road, at an elevation of 1300 metres above mean sea level. Solan town is situated on national highway (NH-22) and is well connected by train and bus services. The University has four constituent colleges, out of which, two are located at the main campus Nauni, one for horticulture and the other for forestry, having 9 and 7 departments, respectively. The third College i.e., College of Horticulture & Forestry is located at Neri in Hamirpur District on Nadaun-Hamirpur state highway, about 6 Km from Hamirpur town and is well connected with bus service. The college offers three Undergraduate Degree Programmes i.e. BSc (Hons.) Horticulture, BSc (Hons.) Forestry and B. Tech. Biotechnology and MSc degree programme in a few subjects. The fourth college i.e. College of Horticulture and Forestry, Thunag (Mandi) is located at Thunag District Mandi. This college offer BSc (Hons.) Horticulture and BSc (Hons.) Forestry degree programme. In addition, there are five Regional Research Stations, 12 Satellite Stations and five Krishi Vigyan Kendras (KVKs) situated in different zones of the State.

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20132
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Subject: Food Science and Technology × End date: 2013 × Start date: 2013 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    STANDARDIZATION OF METHOD FOR SEPARATION OF SEEDS FROM APPLE FOR RAISING APPLE ROOTSTOCKS
    (UHF,NAUNI, 2013) SATISH, KUMAR; SHARMA, P.C.
    ABSTRACT Process protocol for mechanical removal of fruit core from apple fruits and separation of seeds from fruit core for raising apple rootstocks was standardized. Fruit maturity characters viz.TSS, firmness, specific gravity etc. were analyzedto ensure use of fruits of seven different cultivars of apple of optimum maturity with good seed health. Fruit dimensions viz. horizontal and vertical fruit diameter, core length as well as core diameter were evaluated for characterizing mechanical device for coring of apple fruits. On the basis of fruit and core dimensions, mechanical corer consisting of coring tube internal diameter 22.1 mm, fruit holding cup and plunger device for moving the coring tube was developed. The coring efficiency of the mechanical apple corer (73.4 kg/h) was found about 5.12 times higher as compared to manual coring method (14.3 kg/h). For softening of fruit core prior to seed separation the suitability of enzymatic pre treatment of pectinase and amylase enzymes was evaluated. Mean core diameter after pectinase enzyme treatment was reduced from 22.1 mm to 17.9- 8.5 mm within a concentration range of 0.1- 1.0 per cent within 24-72 hours indicating good coresoftening. Use of amylase enzyme treatment on the other hand caused only 31.7 per cent reduction in core diameter of apple core. Thus, pre treatment of fruit core by using pectinase (1 %) enzyme for 24 hours was optimized. The softened fruit core was found suitable for passing through the mechanical tomato seed separator for separation of seeds. Various parameters of the mechanical seed separator viz.feed rate of the core, seed damage, seed loss and seed extraction efficiency were analyzed. The average seed extraction rate in mechanical seed separator (311.53 g/h) was found 18 times higher as compared to manual seed separation method (17.28 g/h) with negligible seed damage. The germination potential of the seeds separated through mechanical seed separator was found to be 89.9 % as compared to only 65.3 % germination recorded in seeds separated from apple pomace left after juice extraction. Thus, method of separation of apple seeds canbe adopted by the orchardists as well as fruit processing units to serve the apple industry for raising rootstocks.
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    ThesisItemOpen Access
    REFINEMENT OF TECHNOLOGY FOR EXTRACTION AND UTILIZATION OF APRICOT KERNEL OIL AND PRESS CAKE
    (2013) SHARMA, HIMANSHU; SHARMA, P.C.
    ABSTRACT Technology for mechanical separation of apricot kernels, improvement in oil extraction and utilization of volatile oil from press cake for control of plant pathogens was evaluated and refined. Out of different rolling surfaces, the use of 22.5o inclination angle on rubberized belt was found optimum for separation of kernels in mechanical separator. The size parameters of apricot kernels after soaking increased. Geometric dimensions such as length (12.0 mm), breadth (9.0 mm), thickness (6.0 mm), geometric mean diameter (8.6 mm) and sphericity (72.0 %) of apricot kernels was recorded to increase to 12.6 mm, 9.4 mm, 7.0 mm, 9.4 mm and 74.6 per cent respectively after soaking treatment. Besides, soaking of stones or decorticated stone mass brought about significant improvement in separation of kernels through mechanical separator with 78.6 per cent separation efficiency. Steaming of kernels at 5 psi for 15 min after addition of 10 % water brought about significant improvement in oil yield extracted through Table oil expeller. Further, the quality characteristics of oil from steamed kernels ranging between 2.27-2.77 mg KOH/g acid value; 100.21-100.63 g I2/100g iodine value; 5.12-5.27 meq/kg peroxide value and saponification value 189.67191.73mg KOH/g oil, were found within the specification as laid under Food Safety and Standard Act for almond oil. Besides, steaming of kernels caused complete removal of residual HCN from extracted oil and left over press cake. The oil also contained 272.0-277.0 µg/g vitamin E, which is regarded as natural antioxidant and make the oil suitable for cosmetic and pharmaceutical purpose. The oil was found rich in unsaturated fatty acid containing oleic (61.93-64.16 % w/w) and linoleic (25.66-27.71 % w/w) as the major fatty acid, fractions with only 8.61 to 8.87 per cent saturated fatty acids. The press cake left after oil extraction was found suitable for the extraction of volatile oil for various purposes. For extraction of volatile oil, the method consisting of maceration of press cake in water (1:10) at 50 oC for 12 hrs followed by extraction of 1 % distillate and re-distillation of distillate in 3 % each of CaO and FeSO4 followed by collection of 50 % of volatile oil with 29.8 % benzaldehyde was optimized. The volatile oil possessed good anti-fungal properties against some plant pathogenic fungi like Fusarium sp, Sclerotium sp and Macrophomina sp. At 15 % volatile oil concentration, 100 % mycelial growth inhibition was recorded in all the three fungi. Therefore, anti-fungal property of volatile oil of apricot kernel press cake could be a potential source of new natural anti-fungal agent against plant diseases caused by Fusarium sp, Sclerotium sp and Macrophomina sp. Thus, complete technology for mechanical separation of kernels, steaming of kernels for oil extraction and hydro-distillation of volatile oil from press cake can be adopted at commercial scale for utilization of apricot stones by the entrepreneurs.