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The purpose of this paper is to develop FT‐NIR technique for determination of moisture content in bael pulp.

Calibration and validation sets were designed for the conception and evaluation of the method adequacy in the range of moisture content 70 to 95 per cent (wb). The prediction models based on partial least squares (PLS) regression, were developed in the near‐infrared region (4,000‐2,500cm^‐1). Conventional criteria such as the R², the root mean square errors of cross validation (RMSECV), root mean square errors of estimation (RMSEE) as well as the number of PLS factors were considered for the selection of three pre‐processing (vector normalization, minimum‐maximum normalization and multiplicative scatter correction) methods.

The best calibration model was developed with min‐max normalization (MMN) spectral pre‐processing (R²=99.3). The MMN pre‐processing method was found most suitable and the maximum coefficient of determination (R²) value of 0.993 was obtained for the calibration model developed. The developed results indicated that FTNIR spectroscopy could be used for rapid detection of moisture content in bael pulp samples without any sample destruction.

The research in this paper is useful for the quick detection of moisture content of bael fruit pulp during processing.

This study aims to systematically review the current academic literature on the role of technologies in low-carbon supply chain management (SCM), identify and analyse critical themes and propose an integrated conceptual model.

A systematic literature review of 48 papers published between 2010 and 2022 was conducted. A conceptual model was advanced.

Based on the analysis and synthesis of the reviewed papers, this review provides an initial attempt to integrate technology adoption and low-carbon SCM by developing a diffusion of innovation model of technology-enabled low-carbon SCM within the technology–organisation–environment (TOE) framework, in which drivers, enablers and barriers to technology adoption practices are identified. The environmental, economic and social outcomes of adoption practices are also identified.

This study provides a novel and comprehensive roadmap for future research on technology-enabled low-carbon SCM. Furthermore, policy, as well as managerial implications, is presented for policymakers and managers.

In order to find an appropriate method to synthesize a new high-efficiency flame retardant for epoxy resin.

In this work, a flame retardant with heterocyclic groups, HOMP, was acquired after removing the obstacle from triazines which was not readily soluble. The molecular structure, thermal and flame retardant properties were fully characterized and analyzed. Also, the mechanism was researched through multi-methodologies. As well, the authors evaluated the effects of HOMP on mechanical properties.

The results suggested that HOMP helped extinguish the combustion of specimens and could reach an LOI value of 29.2% and the V0 level in the UL-94 test with a phosphorus content of only 0.6wt%. With respect to the mechanism, HOMP was a gas-phase flame retardant and helped generate a thicker carbon protective coating. However, for the mechanical properties, the addition of HOMP enhanced the compressibility, while the tensile strength decreased significantly.

The approach not only simplified the operations but also obtained HOMP with excellent flame retardant properties.

Currently, there is a great demand for those food products that are easy to prepare or ready for direct consumption. Making pear fruit/juice available round the year is desirous owing to pears' high-nutritional value and specific pleasant taste. Pear is, however, a seasonal fruit and under ambient conditions has a limited shelf life rendering it available as fresh fruit for a specific period.

The study aimed to optimize the spray drying process parameters using response surface methodology for the development of pear juice powder. The process variables included the inlet air temperature of 140–210°C, maltodextrin levels of 4–25%, atomization speed of 11,400–28,000 rpm, feed flow rate of 180–630 mL/hr, and feed total soluble solids (TSS) of 13–30°Brix. The dependent responses were powder yield, solubility, antioxidant activity {% 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity}, dispersibility, hygroscopicity and particle density.

Among independent variables, inlet air temperature showed a predominant effect. The optimum processing conditions for the development of pear juice powder with optimum quality were 163.02°C inlet air temperature, 13.50% maltodextrin, 28,000 rpm atomization speed, 390.94 mL/h feed flow rate, and 25.5°Brix feed TSS. Under these optimum conditions, pear powder with desirable properties could be produced. The experimental and predicted values were found to be in agreement, indicating the suitability of the model in predicting optimizing responses of pear powder. Glass transition temperature of pear powder was found to be 36.60 ± 0.40°C, which is much higher than that of ambient temperature, suggesting better shelf stability.

The processing of pear fruit has resulted in the increased demand for pear juice powder in both domestic and international markets as a primer of new food products. The optimum conditions obtained in the current study could provide a new insight to the food industry in developing spray-dried pear powder of optimum quality. This can open up a new horizon in the field of food industry for the common masses of Jammu and Kashmir, India.

The purpose of this paper is to optimize the environmental growth factors for maximum yield of biomass and protein content of Spirulina platensis var lonor.

Central composite design with four independent variables (namely, Temperature (°C), Light intensity (μmol m⁻² s⁻¹), incubation period (days) and inoculum concentration (per cent)) and two dependent variables (namely, Biomass yield (g/L) and Protein content (per cent)) were used for designing the experiment. The quadratic model was selected for analysis of data using analysis of variance and optimization was performed using response surface methodology (RSM). Central Food Technological Research Institute (CFTRI) medium was used for growing the organisms.

The predicted values of optimization showed that the maximum yield of dried biomass (1.13 g/L) and protein (57.45 per cent) were obtained at temperature of 33.6°C, light intensity of 67.50 μmol m⁻² s⁻¹, incubation period of 16 days and inoculum concentration of 20 per cent. The actual values of biomass (1.23 g/L) and protein (58.46 per cent) yield were almost similar to the predicted responses.

The data obtained with this optimization method help Spirulina researchers/producers to cultivate the S. platensis var lonor strain with maximum biomass and protein content using the CFTRI medium.

Earlier works on optimization of growth conditions for Spirulina biomass, revealed that maximum of two factors were employed at a time using factorial design. But unlike other studies here in this study, optimization of multi factors using at a time using RSM on better biomass and protein yield was employed.

The purpose of this paper is to evaluate safety of the enzymatic treatment (garlic peroxidase) for removing aflatoxin B₁ (AFB₁) from foods.

An in vivo study was carried out on male wistar rats for three weeks. Since AFB₁ is a hepatotoxic; the effect of AFB₁ and the enzymatic detoxification of AFB₁ on the liver function was studied by determining the serum activities of various hepatic enzymes in different groups of experimental rats.

The peroxidase (POD) isolated from garlic possess AFB₁ degrading properties and the overall detoxification is safe to be used in various foods/feeds as the reaction products produced no toxicity in the adult male wistar rats. Rats fed with aflatoxin contaminated diet possessed increased activities of all the hepatic enzymes investigated; showing symptoms of liver damage compared to rats fed with enzyme treated diet.

The results of this study can be utilized for commercialization of the garlic POD mediated AFB₁ detoxification from feeds/foods.

The aflatoxin detoxyfying abilities of garlic POD and its in vivo safety studies have not been reported so far.

Yoghurt is most popular and more acceptable throughout the world because of its general positive image among consumers because of its diverse nutritional and therapeutic properties and can be the most suitable probiotic carrier. Key factors for consumer’s inclination towards functional foods are increased awareness for healthy foods because of health deterioration resulting from busy lifestyles, growing healthcare cost and the aspiration for an improved quality life in later years. Yoghurt is still not consumed in certain parts of the world because of a lack of a cultural tradition of consuming yogurt and further people are not aware of the health benefits associated with yogurt consumption. In this study an attempt has been to project probiotic yoghurt as a functional food in the current era of self-care and complementary medicine.

Attempt has been made to review the literature on the biochemical activities of yoghurt cultures and their behavior in association with diverse probiotic cultures. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures in association with probiotics and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, etc.

Functional properties of yoghurt can be further enhanced with fortification of minerals and vitamins or inclusion of probiotic cultures. Diversity in biochemical behavior yoghurt cultures in association with different probiotic cultures has been reported. Conjugated application of probiotics with yoghurt cultures would result in a product with enhanced functional properties to extend health benefits.

Inclusion of probiotic cultures in yoghurt is suggested to extend the functional properties of normal yoghurt, thus providing necessary nutrients, improving health and preventing or reducing nutrition-related diseases. Regular intake of probiotic yoghurt is suggested for healthy lifestyles, as it will help in retaining their health and reduce the potentially long-term risk of disease. Food industries can have profit-driven business by projecting the probiotic yoghurt as a functional food.

The objective of the study is to identify and analyse drivers of smart manufacturing using integrated grey-based approaches. The analysis facilitates industry practitioners in the identification of preference of drivers through which smart manufacturing can be implemented. These drivers are explored based on existing literature and expert opinion.

Modern manufacturing firms have been adopting smart manufacturing concepts to sustain in the global competitive landscape. Smart manufacturing incorporates integrated technologies with a flexible workforce to interlink the cyber and physical world. In order to facilitate the effective deployment of smart manufacturing, key drivers need to be analysed. This article presents a study in which 25 drivers of smart manufacturing and 8 criteria are analysed. Integrated grey Technique for Order Preference by Similarity to Ideal Solution (grey TOPSIS) is applied to rank the drivers. The derived ranking is validated using “Complex Proportional Assessment – Grey” (COPRAS-G) approach.

In total, 25 drivers with 8 criteria are being considered and an integrated grey TOPSIS approach is applied. The ranking order of drivers is obtained and further sensitivity analysis is also done.

In the present study, 25 drivers of smart manufacturing are analysed. In the future, additional drivers could be considered.

The study presented has been done with inputs from industry experts, and hence the inferences have practical relevance. Industry practitioners need to focus on these drivers in order to implement smart manufacturing in industry.

The analysis of drivers of smart manufacturing is the original contribution of the authors.

This study aims to design a controller which can improve the end-effector low-frequency chattering resulting from the measurement noise and the time delay in the on-orbit tasks. The rendezvous point will move along the rendezvous ring owing to the error of the camera, and the manipulators’ collision need be avoided. In addition, owing to the dynamics coupling, the manipulators’ motion will disturb the spacecraft, and the low tracking accuracy of the end-effector needs to be improved.

This paper proposes a minimum disturbance controller based on the synchronous and adaptive acceleration planning to improve the tracking error and the disturbance energy. The synchronous and adaptive acceleration planning method plans the optimal rendezvous point and designs synchronous approaching method and provides an estimation method of the rendezvous point acceleration. A minimum disturbance controller is designed based on the energy conservation to optimize the disturbance resulting from the manipulator’s motion.

The acceleration planning method avoids the collision of two end-effectors and reduces the error caused by the low-frequency chattering. The minimum disturbance controller minimizes the disturbance energy of the manipulators’ motion transferred to the spacecraft. Experiment results show that the proposed method improves the low-frequency chattering, and the average position tracking error reduces by 30%, and disturbance energy reduces by 30% at least. In addition, it has good performances in the synchronous motion and adaptive tracking.

Given the immeasurability of the target satellite acceleration in space, this paper proposes an estimation method of the acceleration. This paper proposes a synchronous and adaptive acceleration planning method. In addition, the rendezvous points are optimized to avoid the two end-effectors collisions. By the energy conservation, the minimum disturbance controller is designed to ensure a satisfying tracking error and reduce the disturbance energy resulting from the manipulators’ motion.