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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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20151
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Subject: Food Technology × Author: DHIMAN, AARTI × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF NOVEL PRODUCTS FROM GINGER (Zingiber officinale)
    (2015) DHIMAN, AARTI; KAUSHAL, MANISHA
    ABSTRACT The present investigations entitled, “Development and evaluation of novel products from ginger (Zingiber officinale)” were carried out during 2014-15 in the Department of Food Science and Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Value added products like ginger appetizing flakes and plum ginger leather were developed and standardized from fresh tender ginger rhizome. Among all different peeling methods the use of mechanical peeler cum polisher machine procured from Maharana Partap University of Agriculture and Technology, Udaipur was found optimum in terms of minimum peeling losses, ease in handling and efficiency of operation. The slicing of ginger by addition of 30 per cent water and cooking for 1 hour under pressure (15 lbs) was found optimum for the extraction of homogeneous ginger pulp. The standardized method for preparation of plum ginger leather involves plum ginger pulp in the ratio of 60:40 and 50:50 concentrated to TSS of 25⁰B, followed by 1.0 and 1.5 per cent appetizer mixture respectively and drying in a mechanical dehydrator (55 ± 20 C) to a moisture content of 9.56 and 9.39 per cent respectively. Study indicated that all these dried products can successfully be stored under ambient storage conditions without much change in physico-chemical and sensory characteristics. The data revealed that the standardized method for preparation of ginger appetizing flakes involves 1.0 per cent lime juice or 1.0 per cent citric acid blanching, osmotic dip in 70 per cent sugar syrup for 4 hours, drying in a mechanical dehydrator (55 ± 20 C) upto moisture content of 11.95 to 12.04 per cent followed by rolling in 2.0 % appetizing mixture. Henceforth, it is concluded that the commercial adoption of this technology seems to be a profitable proportion for efficient utilization of fresh ginger rhizome thereby enhancing the income of growers.