Altaf Ahmad, Ranveer Kumar and Anil Kumar
This paper aims to identify an inhibitor to protect rebar corrosion in concrete.
Abstract
Purpose
This paper aims to identify an inhibitor to protect rebar corrosion in concrete.
Design/methodology/approach
The authors use the simple method of polarization and calculate the change in open-circuit potential and corrosion current density.
Findings
Sodium molybdate is an efficient inhibitor compared with sodium tungstate for rebar corrosion in concrete.
Research limitations/implications
This paper has limitation of 0.0001 M concentration of inhibitors for 400 days of exposure in 3.5 per cent sodium chloride solution.
Originality/value
The research focused on the concentration of both inhibitors in the range from 0.1 to 0.0001 M, which resulted in greater structural protection from corrosion in adverse conditions, such as coastal areas.
Details
Keywords
Ranveer Singh Rana, Dinesh Kumar and Kanika Prasad
This study aims to reduce carbon emissions and minimize waste in the event of disruptions in a short and fast-food perishable such as fruits, vegetables, packaged food items, etc…
Abstract
Purpose
This study aims to reduce carbon emissions and minimize waste in the event of disruptions in a short and fast-food perishable such as fruits, vegetables, packaged food items, etc. supply chain through optimal investment in green and preservation technologies.
Design/methodology/approach
This study utilized a Hessian matrix approach to optimize decision variables with an objective to maximize the profit function.
Findings
The study demonstrates that investing in both green and preservation technology within a short and fast-food supply chain is highly beneficial for decarbonization and waste reduction and it leads to profit maximization. It has been shown with the help of a numerical experiments with investment in both green and preservation technology that total profit is 3.09% higher than without investment made in either technology.
Practical implications
This study aids the industry in achieving food sustainability by minimizing waste of perishables and also minimizes carbon emissions which is essential for environmental protection. It assists industries in determining the optimal investment in preservation technology to minimize waste and in green technology to reduce emissions, thereby maximizing profits.
Originality/value
The current study formulates an inventory model that helps in decarbonization and waste reduction in food supply chain with the consideration of machine learning, demand disruption, preservation technology investment, screening of purchased items, waste disposal, a double triangular distribution deterioration rate, green technology investment, carbon emissions from various supply chain activities, carbon tax policy and fuel price variation over time for perishable food products in a two-warehouse system.
Details
Keywords
Anshu Sharma, Anju Kumari Dhiman and Surekha Attri
Internal fluffy portion along with fibrous strands of ripe pumpkin is considered as waste in processing industries though it contains sufficient amount of ß-carotene pigment. The…
Abstract
Purpose
Internal fluffy portion along with fibrous strands of ripe pumpkin is considered as waste in processing industries though it contains sufficient amount of ß-carotene pigment. The purpose of this paper is to use the leftover fluffy portion of ripe pumpkin (Cucurbita maxima) after the use of its flesh for the purpose of processing.
Design/methodology/approach
The data were analyzed statistically by following a complete randomized design (CRD). All analysis were performed using the software OPSTAT.
Findings
One hour pre-enzymatic treatment before solvent extraction showed significant improvement in extraction yield in comparison to the isolation of ß-carotene pigment through solvent only. Temperature time combination was optimized as 40°C for 2 h during solvent extraction to obtain maximum yield irrespective of the type of extraction method used.
Practical implications
Extracted carotene pigment can further be used as a natural food colorant in processed food products not only to enhance the color appeal but also it improves the nutritional value of the product as ß-carotene acts as a precursor of vitamin A.
Social implications
Coloring agents of natural origin are becoming famous among society due to their health benefits. Consumers are becoming reluctant to use synthetic colors because of the undesirable allergic reactions caused by them, so carotene bio-pigment produced is a natural coloring compound with wide application in the food sector.
Originality/value
Even though few researchers have worked on the extraction of carotene pigment from pumpkin, but no researcher has reported the use of a waste fluffy portion of C. maxima for extraction of ß-carotene pigment.
Details
Keywords
Deepika Kathuria, Anju K. Dhiman, Surekha Attri and Manish Kumar
Soybean is potentially a rich source of protein and lipids along with isoflavone. However, the use of soybean is limited due to presence of anti-nutritional factors such as…
Abstract
Purpose
Soybean is potentially a rich source of protein and lipids along with isoflavone. However, the use of soybean is limited due to presence of anti-nutritional factors such as trypsin inhibitor, phytic acid, etc. The present study aimed at evaluation of Harit soya seeds of different treatments such as soaking, dehulling, germination, soaking+roasting and roasting in order to enhance its quality.
Design/methodology/approach
Harit soya seeds were utilized were soaked overnight and subjected for dehulling, germination for 3 days as well as roasting followed by drying to obtain fine powder for quality evaluation.
Findings
Dehulling and germination produce significant (p < 0.01) increase in protein, crude fiber, total chlorophyll, ascorbic acid, total phenolics, flavonoids and isoflavones while fat was decreased non-significantly. The highest value of 12.4 mg/100g, 5.3 mgGAE/g and 6.6 mg/g for ascorbic acid, total phenolics and isoflavones was found in germinated seeds. Also, the effect of soaking, roasting and their combination lead to significant decrease in the functional properties of the seeds. Anti-nutritional factors were significantly (p < 0.01) reduced in all forms of treated seeds while pepsin and trysin digestibility was enhanced during soaking, dehulling and germination with maximum value of 72.6 and 25.8%, respectively in germinated seeds.
Originality/value
Improvement in quality of evergreen variety of soybean using cost effective traditional methods
Details
Keywords
This study examines the role of celebrity credibility in fostering loyalty and long-term commitment toward the financial service provider (banking services in this study) through…
Abstract
Purpose
This study examines the role of celebrity credibility in fostering loyalty and long-term commitment toward the financial service provider (banking services in this study) through the development of trust in the service provider. The relationship combines the commitment-trust theory, the source credibility, and the meaning transfer model.
Design/methodology/approach
The proposed model uses online survey data from 855 participants. The data are analyzed using structural equation modeling. The relationship between celebrity credibility, commitment, and loyalty to the service provider is explored, with trust in the service provider acting as a mediator. The profession and gender of celebrities are considered moderators.
Findings
Trust in service providers partially mediates the relationship between celebrity credibility, customer loyalty, and commitment. Moderation results across multiple groups show that male and sports celebrities are more persuasive in expertise, and customers find women and movie stars to be more effective endorsers in the attractiveness dimension.
Research limitations/implications
This study focuses only on banking services with data collected from a single country to examine a celebrity’s role as a spokesperson.
Practical implications
Considering the benefits of having a well-known celebrity as a spokesperson for financial services like banking is intriguing. Given the unique characteristics and significant perceived risk associated with financial services, marketers may consider hiring celebrity endorsers to increase tangibility and reduce risk.
Originality/value
The results of this study may provide a deeper understanding of the combined effect of celebrity credibility and trust in financial service providers, which provides tangibility and helps establish a strong customer relationship.
Details
Keywords
Dipika Agrahar-Murugkar and Preeti Dixit-Bajpai
The purpose of this study is to examine the effect of calcium-rich ingredients such as sesame, skimmed milk powder, moringa leaves, cumin seeds and finger millet on flour, dough…
Abstract
Purpose
The purpose of this study is to examine the effect of calcium-rich ingredients such as sesame, skimmed milk powder, moringa leaves, cumin seeds and finger millet on flour, dough and breads with the objective of developing bread with higher calcium content and to investigate whether it maintains quality traits that guarantee its acceptability by consumers by testing textural, scanning electron microscopy and nutritional and sensorial parameters.
Design/methodology/approach
Refined flour was fortified with skimmed milk powder (SMP), sesame, moringa leaves and cumin (T1), SMP, sesame and malted finger millet (T2) and SMP and sesame (T3). Refined flour dough and breads served as control (C). The physicochemical, textural, scanning electron microscopy, nutritional and sensory parameters of flour, dough and breads were evaluated.
Findings
Significantly (p < 0.01) higher stickiness values of dough were obtained by refined flour dough-C (50.3 N); refined flour dough fortified with SMP and sesame - T3 (42.2 N); Refined flour dough fortified with sesame, SMP and malted finger millet -T2 (38.4 N); and refined flour dough fortified with sesame, SMP, moringa leaves and cumin -T1 (33.5 N). Oven spring in breads was 1.4 in C and decreased significantly (p < 0.01) to T3-1.0, T1-0.9 and T2-0.8. Chewiness values of T3 (4.1) was similar to C bread, whereas T1 and T2 showed significantly (p < 0.01) lower values. Scanning electron microscopy images of bread microstructure showed fortification of bread resulted in intermittent but more prominent gluten structure in test breads than control. The highest calcium content was observed in T1 (268 mg/100 g), followed by T2 (231 mg/100 g) and T3 (211 mg/100 g). The incorporation of dried moringa leaves and cumin seeds enhanced the appearance, aroma, taste and flavor of T1.
Research limitations/implications
The study shows that texturally and sensorially acceptable nutritious breads can be produced through natural fortification. Nutrients from naturally fortified foods are better absorbed and assimilated by the body. Calcium-fortified breads, each with its own distinctive taste and texture, showed high values in the sensory evaluation test.
Originality/value
The incorporation of calcium and protein-rich ingredients such as SMP, moringa leaves, cumin, malted finger millet and sesame would yield calcium enriched breads superior to the commonly consumed plain refined wheat flour bread with respect to textural, nutritional, functional and sensory attributes and have high potential to alleviate calcium deficiency in vulnerable groups.