Artificial Intelligence is occupying an extensive position in every field of study. In the Food and Agriculture it emerging topic which gaining lot attention. Such techniques are much smarter compared to traditional techniques. So has successfully emerged into this domain Inspired by its potentiality, work attempt apply deep transfer learning a sub category artificial intelligence. Here used classify tomatoes their maturity classes. Three approaches viz. VGG, Inception ResNet implemented...

ABSTRACT Instant controlled pressure drop (ICPD) treatment is a novel approach for the quality improvement of milled rice. In this investigation, temperature and moisture profiling bulk‐level ICPD paddy its effect on gelatinization kinetics rice were studied using machine learning approaches, namely, artificial neural network (ANN), adaptive neuro‐fuzzy interface system (ANFIS), computational fluid dynamics (CFD). For CFD‐based profiles, coefficient determination ( R 2 ) values ranged from...

Gender equality is a basic requirement of economic development country. Though India has become one the fastest growing major economies in world but still gender inequality serious concern for policy makers. Employment along with education key tool to improve condition women our society. Empowering through providing equal opportunities labour market enable them live better quality life and thereby ensuring inclusive growth economy. This paper an attempt study gap access employment India. By...

Purpose - This paper is an attempt to study the gender gap in access education and employment India. By collecting data on various indicators from NSS reports Periodic Labourforce Survey data. Design/methodology/approach The based secondary collected sources including- Labouforce data, Ministry of Statistics Programme Implementation, Govt. India, UNDP, NSSO, Reports Education, published journal articles, books etc. Findings Discussion found that there exists a huge opportunities also. It...

Abstract The recent development of three‐dimensional (3D) food printing technology is having an important impact on the processing sector. This cutting‐edge method permits manufacturing foods with outstanding customization in terms both look and nutritional profile. Several methods have been applied to demonstrate how 3D can be adopted These include selective laser sintering, hot‐melt extrusion, inkjet printing. In contrast, high‐temperature techniques are not appropriate for constructing...

The present study aimed to apply artificial neural networking for quantification of quality attributes agricultural commodity based on color and size. Three feed forward network models (NN) were developed: first conversion RGB L*, a* b* values (NN1), second identification ripening stages tomato third correlating projection area/size with weight. Results showed that NN1 was able convert accuracy percentage 99%. best results excellent abilities at 30 hidden units R2 0.9980 mean squared error...

Abstract Effects of treatment pressure (TP) and time (TT) on the degree gelatinization (DG) its impact quality attributes instant controlled drop (ICPD) treated parboiled rice were investigated. Water diffusion kinetics established for controlling rice. Fick's second law was implemented evaluation water kinetics. DG fitted with first order reaction kinetics, which showed a rising trend rate constant from 0.03 to 0.05 s −1 variation TP. Simulation temperature front effect modeled by applying...

ABSTRACT BACKGROUND Rice is a staple diet for many people, however, it not good source of micronutrients. The process parboiling induces several desirable changes in rice: improves the retention available micronutrients, and case low‐amylose varieties eases cooking requirement. During brown rice, when soaking conducted micronutrient‐rich solutions, affects fortification. This study aimed at examining suitability method zinc fortification by rice rice. RESULTS Application increased content...

The study aimed to determine the effects of instant controlled decompression steam pressure, termed as ICPD (instant pressure drop) on fresh tea leaves, when combined with refractance window drying (RWD) rolled green teas during manufacturing. treatment (TP; 0.1-0.3 MPa), time (TT; 10-20 s) and temperature (RWDT; 70-90 °C) were used processing parameters for manufacturing tea.

Hot air drying kinetics of paddy grains during instant controlled pressure drop (ICPD) assisted parboiling process and its impact on the quality micro-structural properties milled rice were investigated. Among five mathematical models, Midilli model showed best fitted outcomes for prediction adequate behavior. For mapping moisture ratio (MR) as a function treatment (TP), decompressed state duration (DD) time (DT), artificial neural network (ANN) adaptive neuro-fuzzy interface system (ANFIS)...

The flavour network-based analysis of food pairing was applied to the sub-cuisines from Northeast India examine behaviour in terms co-occurrence ingredients with shared flavouring compounds recipes. method based on an existing procedure computational gastronomy, wherein preference for positive is attributed dairy-based and negative primarily spice ingredients. Recipe data subjected backbone extraction, projection recipe-ingredient-compound tri-partite network, prevalence authenticity...

During the process of parboiling, steamed rice goes through a drying till suitable moisture content for storage. This work is based on classifying less than 13% Further, this classification used estimating end point images taken out at different time intervals. The basic food technologists and involves mathematical modeling to determine parameters. Optimal calculation achieve desired use modeling. There are two ways calculating point. One using already existing models, e.g., Page, Newton,...