An experiment was conducted at Hi-Tech Unit, Department of Horticulture, Rajasthan College of Agriculture, MPUAT, Udaipur during the year 2017-18 to evaluate the yield and quality traits of tomato hybrids under polyhouse condition. The experiment was laid out in completely random...
Open access
Research Article10.9734/cjast/2019/v38i630452
Unlike manual rolling, mechanical systems are more susceptible to systematic geometric errors arising from roller misalignment, feed mechanisms, and process parameters. Therefore, understanding the effect of controlled variations in eccentricity on chapati quality is essential fo...
Open access
Research Article10.9734/air/2026/v27i21620
The demand for healthy snacks are growing in which Ready-To-Eat (RTE) are common and in RTE puffed grains have grown in demand due to customer preferences in consumption of nutritious low fat food, this review provides basic puffing method for grains such as sand puffing, gun puf...
Open access
Research Article10.9734/jsrr/2025/v31i123815
This study was conducted to take the pre-milling parameters in an optimum way in order to improve milling efficiency and dal recovery in pigeon pea (Cajanus cajan). Experiments were conducted using CFTRI dal mill to determine the influence of four important variables, namely pitt...
Open access
Research Article10.9734/jsrr/2025/v31i103640
Pigeon pea (Cajanus cajan) is a crucial pulse crop cultivated across tropical and subtropical countries, with India being the largest producer. It plays an important role in food security, soil enrichment through nitrogen fixation, and adaptation to marginal environments. This st...
Open access
Research Article10.9734/jabb/2025/v28i62450
Extrusion cooking is a high temperature short time multivariable unit operation. In this study, response surface methodology (RSM) was used to evaluate the effect of feed parameters i.e., feed moisture (8-16%), blend ratio of sorghum:barley:bengal gram, (70:15:15 to 50:35:15) and...
Open access
Research Article10.9734/cjast/2021/v40i2831530
The technique for parboiling of paddy through ohmic heating was one of the best and fastest technique, which takes minimum time for complete a process due to high voltage of electric current. The aim of this study was to define the time & temperature combination of ohmic heat...
Open access
Research Article10.9734/cjast/2019/v33i630109
Ohmic heating is an alternative and fast technology for processing of food products, which takes its name from Ohm’s law. The basic principle of this technique is the conversion of electrical energy into heat, resulting in internal heat generation within the food products e.g. -...
Open access
Research Article10.9734/CJAST/2018/42367
A set-up was developed for testing of creep test of viscoelastic materials like vegetables, fruits etc. creep test was provided under in uniaxial compressive loading. If a constant load is applied to biological materials and if stresses are relatively large, the material will co...
Open access
Research Article10.9734/CJAST/2018/42055
Ohmic heating is a novel technology for food processing. This review paper summarizes the research progress and application in ohmic heating technology used in food processing. Ohmic heating is an electrical resistance heating method for the heat treatment of food products. When...
Open access
Research Article10.9734/CJAST/2018/40664
The separation of dried and decorticated water chestnut kernels and peels is a critical step in post-harvest processing, as manual cleaning methods are labour-intensive, time-consuming and inefficient. To address this challenge, an air classifier was designed and developed; it co...
Open access
Research Article10.9734/ejnfs/2025/v17i121927
The present investigation was carried out at Hi-Tech Unit, Department of Horticulture, Rajasthan College of Agriculture, MPUAT, Udaipur. The twelve treatments comprising of various combinations of 4 levels of boron, i.e., B 0 - 0, B 1 - 100, B 2 - 150 and B 3 - 200 ppm and three...
Open access
Research Article10.9734/ijpss/2021/v33i2330736
A study was conducted at Hi-Tech Unit, Department of Horticulture, Rajasthan College of Agriculture, MPUAT, Udaipur during 2017 and 2018 to evaluate the effects of different nutrient sources on post harvest soil fertility status in cucumber under Naturally Ventilated Polyhouse. T...
Open access
Research Article10.9734/cjast/2021/v40i4431622
A study was conducted at Hi-Tech Unit, Department of Horticulture, Rajasthan College of Agriculture, MPUAT, Udaipur to evaluate the effect of different nutrient sources in tomato under Naturally Ventilated Polyhouse. The study comprises eight treatment combinations with four repl...
Open access
Research Article10.9734/cjast/2021/v40i4431621