Ram Krishna Pandey (29 results)

Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Project Report from the year 2009 in the subject Engineering - General, grade: Bachelor of Technology, , language: English, abstract: In this study an attempt was made to analyse the fruit arrival and price patterns in a wholesale fruit market (Haldwani Mandi) for trend and seasonality in order to develop forecasting models for the fruit arrival process so as to rationalize an important input to fruit mandi system design. Historical time series data on monthly arrivals and average monthly prices was collected from the Haldwani mandi records for the period January, 1990 to April, 2009. Arrivals and prices of five fruits (Mango, Banana, Apple, Peach and Orange) were considered. A program in MATLAB 7.0 was developed for trend and seasonal analysis. For forecasting, these trend models were extended and seasonal index were applied for each month. Forecasting models were developed on the basis of first 204 months (January 1990 to December 2006) data using time series analysis technique. Forecasts were generated for the next 36 months (January 2007 to December 2009). These forecasts were compared with the actual arrivals for January 2007 to April 2009. Results of the present investigation have shown that arrival of Apple was observed in the month of July, Banana arrived maximum in October, whereas Mango, Orange and Peach recorded maximum arrival in the months of July, April and May respectively. Seasonal indices corresponding to these peak arrivals were 626.66, 136.29, 876.06, 371.17 and 439.89 respectively. In the case of Apple, arrivals and prices were inversely correlated; i.e., prices were low during peak arrival. However, in the case of banana, there was very little correlation; one major reason for this seems to be that the prices of Banana did not vary throughout the year. There was a increasing trend in the case of prices. In the trend analysis, it was observed that the arrival of Apple and Orange had a decreasing trend for the years under analysis, whereas Mango and Banana had an increasing trend for this period. The monthly arrival of Peach almost remained the same. Future forecasts were developed for the monthly arrival and average monthly prices of these selected commodities. Maximum error for each forecast was calculated on the basis of peak arrival/ prices in a year and maximum error was obtained as 26.89% in forecasting the arrival of Apple.

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Taschenbuch. Condition: Neu. Fruit Trade in India. Matlab Programming for Prediction of monthly Arrival and Prices of various Fruits | Ram Krishna Pandey (u. a.) | Taschenbuch | 40 S. | Englisch | 2015 | GRIN Verlag | EAN 9783656939047 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.

Taschenbuch. Condition: Neu. Drying Kinetics of Green Bitter Gourd (Momordica charantia L.) Slices in a Fluidized Bed Dryer | Ram Krishna Pandey (u. a.) | Taschenbuch | 84 S. | Englisch | 2015 | GRIN Verlag | EAN 9783668011502 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.

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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Project Report from the year 2009 in the subject Engineering - General, Basics, grade: Bachelor of Technology, , language: English, abstract: In this study an attempt was made to analyse the fruit arrival and price patterns in a wholesale fruit market (Haldwani Mandi) for trend and seasonality in order to develop forecasting models for the fruit arrival process so as to rationalize an important input to fruit mandi system design. Historical time series data on monthly arrivals and average monthly prices was collected from the Haldwani mandi records for the period January, 1990 to April, 2009. Arrivals and prices of five fruits (Mango, Banana, Apple, Peach and Orange) were considered. A program in MATLAB 7.0 was developed for trend and seasonal analysis. For forecasting, these trend models were extended and seasonal index were applied for each month. Forecasting models were developed on the basis of first 204 months (January 1990 to December 2006) data using time series analysis technique. Forecasts were generated for the next 36 months (January 2007 to December 2009). These forecasts were compared with the actual arrivals for January 2007 to April 2009. Results of the present investigation have shown that arrival of Apple was observed in the month of July, Banana arrived maximum in October, whereas Mango, Orange and Peach recorded maximum arrival in the months of July, April and May respectively. Seasonal indices corresponding to these peak arrivals were 626.66, 136.29, 876.06, 371.17 and 439.89 respectively. In the case of Apple, arrivals and prices were inversely correlated; i.e., prices were low during peak arrival. However, in the case of banana, there was very little correlation; one major reason for this seems to be that the prices of Banana did not vary throughout the year. There was a increasing trend in the case of prices. In the trend analysis, it was observed that the arrival of Apple and Orange had a decreasing trend for the years under analysis, whereas Mango and Banana had an increasing trend for this period. The monthly arrival of Peach almost remained the same. Future forecasts were developed for the monthly arrival and average monthly prices of these selected commodities. Maximum error for each forecast was calculated on the basis of peak arrival/ prices in a year and maximum error was obtained as 26.89% in forecasting the arrival of Apple. 40 pp. Englisch.

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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Carrot is one of the important root crops cultivated throughout the world for freshly edible roots. Drying is the most important method for preservation of carrots with an ultimate aim of improving storability by reducing its moisture content. Total drying time considerably reduced with increase in drying temperature from 55 to 75 0C. The constant rate period was found to be absent, only falling rate period was observed in all the experimental conditions. The Page model described the drying behavior of carrot cubes satisfactorily. The rehydration ratio increased with increased drying temperature and decreased with increased air velocity and sample weight. The hardness increased with increased temperature and sample weight whereas decreased as air velocity increased. The optimum values of temperature, air velocity and sample weight for rehydration ratio was 148.83 C, 13.98 m/s and 881.04 g respectively, for hardness 29.33 C, 1.11 m/s and 558.02 respectively, for L value 170.43 C, -8.44m/s and 242.87 g respectively, for a value 23.3 C, 4 m/s and 1457.1 g respectively and for b value the optimum values of independent variables was 23.99 C, 3.18 m/s and 116.27g respectively. 80 pp. Englisch.

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Carrot is one of the important root crops cultivated throughout the world for freshly edible roots. Drying is the most important method for preservation of carrots with an ultimate aim of improving storability by reducing its moisture content. Total drying time considerably reduced with increase in drying temperature from 55 to 75 0C. The constant rate period was found to be absent, only falling rate period was observed in all the experimental conditions. The Page model described the drying behavior of carrot cubes satisfactorily. The rehydration ratio increased with increased drying temperature and decreased with increased air velocity and sample weight. The hardness increased with increased temperature and sample weight whereas decreased as air velocity increased. The optimum values of temperature, air velocity and sample weight for rehydration ratio was 148.83 C, 13.98 m/s and 881.04 g respectively, for hardness 29.33 C, 1.11 m/s and 558.02 respectively, for L value 170.43 C, -8.44m/s and 242.87 g respectively, for a value 23.3 C, 4 m/s and 1457.1 g respectively and for b value the optimum values of independent variables was 23.99 C, 3.18 m/s and 116.27g respectively.

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Pandey Ram KrishnaDr.Ram Krishna Pandey,Ph.D.(Process&Food Engineering),M.Eng.Asian Institute of Technology,Bangkok(Thailand),B.Tech.(Agri.Eng.),B.Sc.(Maths),Adv.UNDP/FAO Training at Michigan State University USA Professor,Process a.

Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Ohmic heating can be suitably used for production of acceptable yellowish coloured ginger paste. Electrical conductivity increases and time of heating decreases with increasing salt level of ginger paste. Temperature of 80 C is sufficient for ohmic heating of ginger paste. Microbial load is negligible in ohmically treated ginger paste for all the combinations of salt levels and voltage gradients. Ohmic heating treatment keeps the pH and TSS of ginger paste well within the acceptable range. Optimization of process parameters indicates that the optimum conditions of voltage gradient, salt level and KMS treatment for pH are 12 v/cm, 0.5% and 0.2 % respectively, for TSS 11.8 v/cm, 1.5% and 0.2 %, for L colour value they are 20.5 v/cm, 0.4%, 0.2 %, for a value 6.96 v/cm, 0.6%, 0 % and for b value the optimum conditions are 8.6 v/cm, 0 % and 1% respectively 108 pp. Englisch.

Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Green chilli (Capsicum annuum L.) is perishable and deteriorates after harvesting; hence there is need to apply an appropriate post harvest technology to prolong the shelf life of the green chilli. The Exponential model described the drying behaviour of green chilli satisfactorily. Drying time, dehydration ratio, carotene, chlorophyll, and color were taken as dependent variables in the study. The moisture of fresh green chilli varied from 523.17 to 871.31 % (d. b.) while moisture content of dried green chilli was in the range of 44.48 to 5.38% (d. b.). Total drying time ranged between 150 to 240 min. The carotene content varied from 0.138 to 0.377 mg/100g. chlorophyll-a and chlorophyll-b varied from 14.22 to 39.83 mg/100gm and 6.18 to27.91 mg/100g respectively. The optimum level of independent variables for drying of green chilli was obtained by using simultaneous optimization of multiple responses viz. drying time, carotene, chlorophyll-a, chlorophyll-b, L ,a and b value were: 600C temperature and 150 g sample size. Thus the optimum conditions recommended for drying of green chilli were 60 degree C temperature and 150 g sample size. 92 pp. Englisch.

Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Enzymatic saccharification and fermentation study was conducted in two steps to produce bio-ethanol from pea hulls and banana peels. In second effect of fermentation on pH, reducing sugar and bio-ethanol estimation was studied. The parameters considered in first step were incubation temperature (40°C) cellulose enzyme concentration (0.06ml/g slurry), time of treatment (48 h) and temperature (40°C). Inoculation level (4, 6, 8, 10 and 12 %), pH (4) and Time (36, and 48h) were used during fermentation. All the independent variables i.e. fermentation time, inoculation level and slurry ratio had significant effect on bio-ethanol yield. The optimum values of independent variables i.e inoculation time, inoculation level and slurry ratio to obtain minimum pH values are 43.6598 hr, 5.2675% and 47.2184% respectively To obtain maximum bio-ethanol yield the optimum values of inoculation time, inoculation level and slurry ratio are -80.892 hr, 10.94% and 633.7211% respectively. The optimum values of independent variables i. e inoculation time, inoculation level and slurry ratio to obtain minimum reducing sugar are 57.6462 hr, 9.9173% and -79.7462% respectively. 92 pp. Englisch.

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Enzymatic saccharification and fermentation study was conducted in two steps to produce bio-ethanol from pea hulls and banana peels. In second effect of fermentation on pH, reducing sugar and bio-ethanol estimation was studied. The parameters considered in first step were incubation temperature (40°C) cellulose enzyme concentration (0.06ml/g slurry), time of treatment (48 h) and temperature (40°C). Inoculation level (4, 6, 8, 10 and 12 %), pH (4) and Time (36, and 48h) were used during fermentation. All the independent variables i.e. fermentation time, inoculation level and slurry ratio had significant effect on bio-ethanol yield. The optimum values of independent variables i.e inoculation time, inoculation level and slurry ratio to obtain minimum pH values are 43.6598 hr, 5.2675% and 47.2184% respectively To obtain maximum bio-ethanol yield the optimum values of inoculation time, inoculation level and slurry ratio are -80.892 hr, 10.94% and 633.7211% respectively. The optimum values of independent variables i. e inoculation time, inoculation level and slurry ratio to obtain minimum reducing sugar are 57.6462 hr, 9.9173% and -79.7462% respectively.

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Green chilli (Capsicum annuum L.) is perishable and deteriorates after harvesting; hence there is need to apply an appropriate post harvest technology to prolong the shelf life of the green chilli. The Exponential model described the drying behaviour of green chilli satisfactorily. Drying time, dehydration ratio, carotene, chlorophyll, and color were taken as dependent variables in the study. The moisture of fresh green chilli varied from 523.17 to 871.31 % (d. b.) while moisture content of dried green chilli was in the range of 44.48 to 5.38% (d. b.). Total drying time ranged between 150 to 240 min. The carotene content varied from 0.138 to 0.377 mg/100g. chlorophyll-a and chlorophyll-b varied from 14.22 to 39.83 mg/100gm and 6.18 to27.91 mg/100g respectively. The optimum level of independent variables for drying of green chilli was obtained by using simultaneous optimization of multiple responses viz. drying time, carotene, chlorophyll-a, chlorophyll-b, L ,a and b value were: 600C temperature and 150 g sample size. Thus the optimum conditions recommended for drying of green chilli were 60 degree C temperature and 150 g sample size.

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Ohmic heating can be suitably used for production of acceptable yellowish coloured ginger paste. Electrical conductivity increases and time of heating decreases with increasing salt level of ginger paste. Temperature of 80 C is sufficient for ohmic heating of ginger paste. Microbial load is negligible in ohmically treated ginger paste for all the combinations of salt levels and voltage gradients. Ohmic heating treatment keeps the pH and TSS of ginger paste well within the acceptable range. Optimization of process parameters indicates that the optimum conditions of voltage gradient, salt level and KMS treatment for pH are 12 v/cm, 0.5% and 0.2 % respectively, for TSS 11.8 v/cm, 1.5% and 0.2 %, for L colour value they are 20.5 v/cm, 0.4%, 0.2 %, for a value 6.96 v/cm, 0.6%, 0 % and for b value the optimum conditions are 8.6 v/cm, 0 % and 1% respectively.

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Pandey Ram KrishnaDr.Ram Krishna Pandey, Ph.D.(Process&Food Engineering), M.Eng. Asian Institute of Technology, Bangkok (Thailand), B.Tech (Agri.Eng.), B.Sc.(Maths), Adv.UNDP/FAO Training at Michigan State University USA Professor, .

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Pandey Ram KrishnaDr.Ram Krishna Pandey,Ph.D.,M.Eng.(Asian Institute of Technology,Bangkok(Thailand),B.Tech.(Agri.Engineering),B.Sc.(Maths),UNDP/FAO Advanced Training at Michigan State University E.Lansing,U.S.A.ProfessorProcess and .

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Pandey Ram KrishnaDr.Ram Krishna Pandey,Ph.D.(Process and Food Engineering),M.Eng.(Asian Institute of Technology),Bangkok(Thailand)),B.Tech.(Agri.Eng.),B.Sc.(Maths),UNDP/FAO Adv.Training at Michigan State University USA,Professor,Pro.

Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Carrot is one of the important root crops cultivated throughout the world for freshly edible roots. Drying is the most important method for preservation of carrots with an ultimate aim of improving storability by reducing its moisture content. Total drying time considerably reduced with increase in drying temperature from 55 to 75 0C. The constant rate period was found to be absent, only falling rate period was observed in all the experimental conditions. The Page model described the drying behavior of carrot cubes satisfactorily. The rehydration ratio increased with increased drying temperature and decreased with increased air velocity and sample weight. The hardness increased with increased temperature and sample weight whereas decreased as air velocity increased. The optimum values of temperature, air velocity and sample weight for rehydration ratio was 148.83 ¿C, 13.98 m/s and 881.04 g respectively, for hardness 29.33 ¿C, 1.11 m/s and 558.02 respectively, for L\* value 170.43 ¿C, -8.44m/s and 242.87 g respectively, for a\* value 23.3 ¿C, 4 m/s and 1457.1 g respectively and for b\* value the optimum values of independent variables was 23.99¿C, 3.18 m/s and 116.27g respectively.Books on Demand GmbH, Überseering 33, 22297 Hamburg 80 pp. Englisch.

Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Enzymatic saccharification and fermentation study was conducted in two steps to produce bio-ethanol from pea hulls and banana peels. In second effect of fermentation on pH, reducing sugar and bio-ethanol estimation was studied. The parameters considered in first step were incubation temperature (40°C) cellulose enzyme concentration (0.06ml/g slurry), time of treatment (48 h) and temperature (40°C). Inoculation level (4, 6, 8, 10 and 12 %), pH (4) and Time (36, and 48h) were used during fermentation. All the independent variables i.e. fermentation time, inoculation level and slurry ratio had significant effect on bio-ethanol yield. The optimum values of independent variables i.e inoculation time, inoculation level and slurry ratio to obtain minimum pH values are 43.6598 hr, 5.2675% and 47.2184% respectively To obtain maximum bio-ethanol yield the optimum values of inoculation time, inoculation level and slurry ratio are -80.892 hr, 10.94% and 633.7211% respectively. The optimum values of independent variables i. e inoculation time, inoculation level and slurry ratio to obtain minimum reducing sugar are 57.6462 hr, 9.9173% and -79.7462% respectively.Books on Demand GmbH, Überseering 33, 22297 Hamburg 92 pp. Englisch.

Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Green chilli (Capsicum annuum L.) is perishable and deteriorates after harvesting; hence there is need to apply an appropriate post harvest technology to prolong the shelf life of the green chilli. The Exponential model described the drying behaviour of green chilli satisfactorily. Drying time, dehydration ratio, carotene, chlorophyll, and color were taken as dependent variables in the study. The moisture of fresh green chilli varied from 523.17 to 871.31 % (d. b.) while moisture content of dried green chilli was in the range of 44.48 to 5.38% (d. b.). Total drying time ranged between 150 to 240 min. The carotene content varied from 0.138 to 0.377 mg/100g. chlorophyll-a and chlorophyll-b varied from 14.22 to 39.83 mg/100gm and 6.18 to27.91 mg/100g respectively. The optimum level of independent variables for drying of green chilli was obtained by using simultaneous optimization of multiple responses viz. drying time, carotene, chlorophyll-a, chlorophyll-b, L\*,a\* and b\* value were: 600C temperature and 150 g sample size. Thus the optimum conditions recommended for drying of green chilli were 60 degree C temperature and 150 g sample size.Books on Demand GmbH, Überseering 33, 22297 Hamburg 92 pp. Englisch.

Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Ohmic heating can be suitably used for production of acceptable yellowish coloured ginger paste. Electrical conductivity increases and time of heating decreases with increasing salt level of ginger paste. Temperature of 80¿C is sufficient for ohmic heating of ginger paste. Microbial load is negligible in ohmically treated ginger paste for all the combinations of salt levels and voltage gradients. Ohmic heating treatment keeps the pH and TSS of ginger paste well within the acceptable range. Optimization of process parameters indicates that the optimum conditions of voltage gradient, salt level and KMS treatment for pH are 12 v/cm, 0.5% and 0.2 % respectively, for TSS 11.8 v/cm, 1.5% and 0.2 %, for L\* colour value they are 20.5 v/cm, 0.4%, 0.2 %, for a\* value 6.96 v/cm, 0.6%, 0 % and for b\* value the optimum conditions are 8.6 v/cm, 0 % and 1% respectivelyBooks on Demand GmbH, Überseering 33, 22297 Hamburg 108 pp. Englisch.

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Condition: New. PRINT ON DEMAND.