| News Details |
| SHS&T Kargil Inaugurates Infrared Dehydration Technology for Drying Fruits and Vegetables | |
Kargil, October 30 (Scoop News)-The School of Horticulture Science and Technology (SHS&T), Kargil Campus, University of Ladakh, inaugurated an Infrared Dehydration Technology (IRHS™) system for drying fruits and vegetables at Purig Guest House, Kargil. The technology has been provided by Smart City Solutions India Pvt. Ltd. to facilitate research, demonstration and promotion of modern food-processing techniques in the region.
The programme was graced by Mr. Ghulam Mohd, Additional Deputy Commissioner, Kargil, as the Chief Guest, in the presence of Prof. Faizan Ahmad, Dean, SHS&T, Kargil. Mr. Brijendra Singh, Founder of Smart City Solutions India Pvt. Ltd. and innovator and patent holder of IRHS™ Technology, attended as the resource person.
During the programme, Prof. Faizan Ahmad highlighted the importance of technological innovation, scientific research and industry-academia collaboration in strengthening horticulture under the challenging agro-climatic conditions of Ladakh. He emphasised the need for suitable post-harvest technologies to reduce losses and enhance the value of locally available agricultural produce.
Mr. Brijendra Singh explained the working principles and applications of Infrared Dehydration Technology. He discussed its potential for processing fruits, vegetables and herbs, improving product quality, extending shelf life and creating opportunities for value addition and entrepreneurship.
An important outcome of the programme was the proposed collaborative research initiative between SHS&T, University of Ladakh, and Smart City Solutions India Pvt. Ltd. Under this initiative, the School will undertake systematic research on the dehydration of locally available fruits and vegetables, particularly apricot, apple and sea buckthorn. The research will identify suitable drying temperatures, processing durations and commodity-specific dehydration protocols. A scientific and technical report will also be prepared to guide farmers, entrepreneurs, food processors and buyers in adopting appropriate dehydration practices.
Addressing the gathering, Chief Guest Mr. Ghulam Mohd appreciated the initiative and highlighted the importance of modern food-processing technologies in reducing post-harvest losses, improving farmers' income and promoting rural entrepreneurship.
The programme concluded with a vote of thanks to the Chief Guest, Dean, resource person and participants for their valuable contributions.
Through this initiative, the School of Horticulture Science and Technology, University of Ladakh, reaffirmed its commitment to promoting scientific research, technology transfer, value addition and sustainable horticultural development in Ladakh.
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