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
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
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