Suresh Chandra – författare

The book will provide a fundamental understanding of engineering properties of agricultural produce and the knowledge of engineering properties are combined with agriculture. Each chapter in the book will be helpful for the students to understand the relationship between engineering properties of raw, semi-finished and processed food to obtain products with desired shelf-life and quality. This book discusses basic definitions, principles of engineering properties and their measurement methods with research findings. It will be helpful to the students for their self-study and to gain information how to analyze experimental data to generate practical information. It will also be helpful for students who deal with engineering properties in their research. Methods to measure these properties are also explained in details.Note: T& F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with New India Publishing Agency.

This book is designed to serve as a textbook for courses offered to upper-undergraduate students enrolled in physics and explains the broad spectrum of optics in a student-friendly way.

This book is designed to serve as a textbook for courses offered to upper-undergraduate students enrolled in physics and explains the broad spectrum of optics in a student-friendly way. The textbook covers the entire syllabi of the undergraduate courses being taught at both national and international universities including adequate details of mathematical expressions to help students understand the subject matter. The topics covered in this book are reflection, refraction, cardinal points, interference, Fresnel diffraction, Fraunhofer diffraction, lasers and holography, fiber optics, etc.This book explains each topic in a simple and lucid language with the help of solved problems. Exercises with multiple choice questions have been given at the end of each chapter for self-assessment. The detailed coverage and pedagogical tools make this an ideal textbook for students and researchers enrolled in senior undergraduate and beginning postgraduate physics students.

This book provides a systematic and focused study of the various aspects of twin support vector machines (TWSVM) and related developments for classification and regression. In addition to presenting most of the basic models of TWSVM and twin support vector regression (TWSVR) available in the literature, it also discusses the important and challenging applications of this new machine learning methodology. A chapter on “Additional Topics” has been included to discuss kernel optimization and support tensor machine topics, which are comparatively new but have great potential in applications. It is primarily written for graduate students and researchers in the area of machine learning and related topics in computer science, mathematics, electrical engineering, management science and finance.

This book provides a systematic and focused study of the various aspects of twin support vector machines (TWSVM) and related developments for classification and regression.

This book presents a systematic and focused study of the application of fuzzy sets to two basic areas of decision theory, namely Mathematical Programming and Matrix Game Theory. Apart from presenting most of the basic results available in the literature on these topics, the emphasis is on understanding their natural relationship in a fuzzy environment. The study of duality theory for fuzzy mathematical programming problems plays a key role in understanding this interrelationship. For this, a theoretical framework of duality in fuzzy mathematical programming and conceptualization of the solution of a fuzzy game is created on the lines of their crisp counterparts. Most of the theoretical results and associated algorithms are illustrated through small numerical examples from actual applications.

This book presents a systematic and focused study of the application of fuzzy sets to two basic areas of decision theory, namely Mathematical Programming and Matrix Game Theory. Apart from presenting most of the basic results available in the literature on these topics, the emphasis is on understanding their natural relationship in a fuzzy environment. The study of duality theory for fuzzy mathematical programming problems plays a key role in understanding this interrelationship. For this, a theoretical framework of duality in fuzzy mathematical programming and conceptualization of the solution of a fuzzy game is created on the lines of their crisp counterparts. Most of the theoretical results and associated algorithms are illustrated through small numerical examples from actual applications.

This monograph presents a comprehensive study of portfolio optimization, an important area of quantitative finance. Considering that the information available in financial markets is incomplete and that the markets are affected by vagueness and ambiguity, the monograph deals with fuzzy portfolio optimization models. At first, the book makes the reader familiar with basic concepts, including the classical mean–variance portfolio analysis. Then, it introduces advanced optimization techniques and applies them for the development of various multi-criteria portfolio optimization models in an uncertain environment. The models are developed considering both the financial and non-financial criteria of investment decision making, and the inputs from the investment experts. The utility of these models in practice is then demonstrated using numerical illustrations based on real-world data, which were collected from one of the premier stock exchanges in India. The book addresses both academics and professionals pursuing advanced research and/or engaged in practical issues in the rapidly evolving field of portfolio optimization.

This monograph presents a comprehensive study of portfolio optimization, an important area of quantitative finance. Considering that the information available in financial markets is incomplete and that the markets are affected by vagueness and ambiguity, the monograph deals with fuzzy portfolio optimization models. At first, the book makes the reader familiar with basic concepts, including the classical mean–variance portfolio analysis. Then, it introduces advanced optimization techniques and applies them for the development of various multi-criteria portfolio optimization models in an uncertain environment. The models are developed considering both the financial and non-financial criteria of investment decision making, and the inputs from the investment experts. The utility of these models in practice is then demonstrated using numerical illustrations based on real-world data, which were collected from one of the premier stock exchanges in India. The book addresses both academics and professionals pursuing advanced research and/or engaged in practical issues in the rapidly evolving field of portfolio optimization.

In any agricultural nation, a multitude of agricultural products are cultivated in large quantities, and to manage such quantities during harvest, post-harvest processing, and transportation, various types of equipment are necessary.When designing specific equipment or determining the behavior of products for their handling, physical properties such as size, form, surface area, volume, and density are of utmost importance. The design of cleaning, grading, and separation equipment, for example, is based on the physical properties of seeds such as size, shape, and specific gravity.This book provides a comprehensive understanding of the engineering properties of agricultural produce and combines engineering knowledge with such properties. Each chapter of the book is designed to help students understand the relationship between engineering properties of raw, semi-finished, and processed food products and their desired shelf life and quality.The book discusses fundamental definitions, principles of engineering properties, and their measurement methods, along with recent research findings. It is an excellent resource for self-study and understanding how to analyze experimental data to generate practical information. It is also useful for students who conduct research on engineering properties. The book provides detailed information on methods to measure these properties.

Food Safety Officers (FSOs) areresponsible for analyzing food samples gathered from different places for examination. These professionals examine if there is any suspicious or hazardous material in the ingredients or the food product ensuring the safety of consumers.Many organizations/institutions conduct entrance examination for admission in various disciplines related to food science, dairy science and technology, postharvest technology, food processing technology, agricultural process and food engineering. There are also some competitive examinations such as ICAR-NET/ARS, CSIR-NET, SRF/JRF, GATE and Food Safety Officer by State Public Service Commissions. Hence there is a great need of terminological books covering a lot of important technical words related to Food Science.Every effort has been made to ensure that the information compiles from various sources such as publications and internet sites are accurate and up to date. However, the readers are strictly advised to confirm the data in case of doubt. Mistakes and omissions if any are inadvertent and will be corrected when pointed out by the readers. We request all readers to send their valuable suggestions with regard to the improvement of this book.

Post Harvest Processing Technology provides a practical framework for skill development in agriculture, food processing, and integrated farming systems. It emphasizes hands-on training through instructional farms, model plants, and engineering workshops, enabling learners to master advanced methodologies for producing crops, fruits, vegetables, and other agricultural commodities.The book delves into integrated farming systems, combining fishery, poultry, and livestock production with value-added processing. Internships with private industries and participation in rural development programs enhance practical exposure. Students also gain expertise in project feasibility, record maintenance, inventory management, and enterprise administration.In the food processing sector, the book underscores the significance of quality assurance, safety, and nutrition, emphasizing total quality management to meet health standards. Designed for students and professionals, this resource equips readers with the tools to sustain agricultural productivity, foster rural development, and address the challenges of modern food systems.

In any agricultural country, a large quantity of various types of agricultural commodities are produced, and to handle such quantities during harvest, post-harvest processing, and transportation, various types of equipment are required.In designing specific equipment or determining the behavior of the product during its handling, physical properties such as size, shape, surface area, volume, and density, as well as porosity, play a crucial role. Based on the physical properties of seeds, such as size, shape, and specific gravity, various types of cleaning, grading, and separation equipment are designed.This book aims to provide a fundamental understanding of the engineering properties of agricultural produce and combines engineering knowledge with such properties. Each chapter in the book will assist students in understanding the relationship between engineering properties of raw, semi-finished, and processed food and obtaining products with the desired shelf-life and quality.The book discusses basic definitions, principles of engineering properties, and their measurement methods, along with research findings. It will serve as a valuable resource for students self-study and to gain information on how to analyze experimental data to generate practical information. Additionally, it will benefit students who deal with engineering properties in their research, as it explains in detail the methods to measure these properties.

Section I (Value addition) has seven Ch. (1 to 7) containing value addition and processing aspects of Ber (Zuzuba), Cape goose berry, Chicory, Ginger, edible mushrooms, tamarind and medicinal and aromatic plant. Section II (Food Preservation) covers about eleven chapters. In this section, Ch. 8 covers status and scope of Indian food industry. Ch. 9 contains the impact of antioxidants in processed food products. Ch. 10 has a utilization of pectin in semi solids or intermediate food products. Ch.11 may have applications of Ionizing radiation in food processing and other related activities. Ch.12 ranges Rice milling system from the home-scale to the large, complex modern rice-processing installations. Ch.13 covers antifungal agents or antimicrobial food additives need to utilize at extreme concentration or levels in a food to be effective when used alone for inhibiting microbial load of foods and extent their shelf-life for longer period. Ch.14 explains anti-nutritional factors present in food, including their contents of enzyme inhibitors, lectins, flatulence factors, tannins, phytic acid and saponins. Ch.15 covered artificial sweeteners are added to processed foods and beverages to impart taste without adding calories. Ch.16 contain up to date about extrusion cooking which is an emerging technology having advantages of low production cost, capable of producing end products in various shapes and sizes, from a variety of food materials with easy digestibility, maintaining hygiene and high product quality and leaving no effluents or hazardous materials. In Ch.17 the potentially useful, but so far little used process of fruit jelly is discussed. Ch.18 elaborates about the Zero energy cool chamber. Section III (Food quality) divided in eight chapters. Ch.19 covers the food spoilage and its control by different food processing methods. Ch.20 has the reason of Quality losses in fruits and vegetables after harvesting. It discussed the pre-cooling methods to remove field heat of fruits and vegetables. In Ch.21, the primary effect of chilling and freezing injury in fruit and vegetables and its symptoms on quality of foods. Ch.22 deals types of packaging materials suitable for foods. Ch.23 showed in about quality standard for food security at globally. Ch.24 deals about the development, implementation and maintenance of HACCP systems outlined. Ch.25 & Ch.26 covers need of functional foods in daily life and nutrients losses by food processing.

The primary aim of the book Food Technology: Objective Food Chemistry and Nutrition is to offer a comprehensive and simplified understanding of the fundamental concepts of Food Chemistry & Nutrition to students studying Food Technology. It comprises 09 chapters, each containing concise notes and multiple-choice questions on various topics such as Carbohydrates, dietary fiber, starch, proteins, lipids, pigments, food flavors, enzymes, nutrition, balanced diets, essential amino acids and essential fatty acids, protein efficiency ratio, water-soluble and fat-soluble vitamins, minerals role in nutrition, co-factors, anti-nutrients, nutraceuticals, and nutrient deficiency diseases. Additionally, it covers chemical and biochemical changes that occur in food during various processing methods.This book is particularly beneficial for students preparing for higher studies or appearing in competitive examinations, such as GATE/NET/ARS/FSSAI, among others. It is also useful for students pursuing Food Processing, Dairy and Food Engineering, Food Science and Technology, Process and Food Engineering, Food Technology, Dairy Science and Technology, Post-Harvest Engineering and Technology, Agricultural Structure and Process Engineering, Horticulture (specialized in Post-Harvest Technology), and Home Science (Food and Nutrition), among other fields. Furthermore, it is helpful for those preparing for competitive examinations, such as ICAR/CSIR/UGC fellowships, NET, ARS, SRF, JRF, and for written exams and interviews for RA/SRF/SMS/Assistant Professor, Food Safety officers, Food inspectors, Public analysts, and national and multinational food process industries, among others.

The primary goal of Objective Food Technology: Food Microbiology is to offer a comprehensive and accessible understanding of the fundamental concepts of food microbiology to students pursuing a degree in food technology. This book encompasses six chapters that cover essential topics on the syllabus, such as the characteristics of microorganisms, microbial growth kinetics, serial dilution technique, food spoilage, and toxins from microbes, including Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and Aspergillus genera. Additionally, the book provides valuable information on fermented foods and beverages, making it an ideal resource for students preparing for competitive examinations such as GATE, NET, ARS, and FSSAI. This book is also beneficial for students pursuing higher studies or those preparing for competitive examinations such as ICAR, CSIR, UGC fellowships, NET, ARS, SRF, JRF, RA, SRF, SMS, Assistant Professor, Food Safety officers, Food inspectors, Public analysts, and national and multinational food process industries.

This book provides the latest information on trans-Himalayan Hindu Kush Region (HKR) fisheries including the Indian Himalayan Region (IHR) as well as the historical context of its sustainable development for improving livelihood and nutritional security.