eChapters

‘Cucurbits’ is a term coined by Liberty Hyde Bailey for cultivated species of the family Cucurbitacae (Robinson and Decker-Walters, 2004). Presently, the term has been used not only for cultivated forms, but also for any species of the family Cucurbitacae. Among vegetables, the cucurbits form one of the largest groups with their wide adaptation from arid climates to the humid tropics. The family consists of about 118 genera and 825 species. In Asia, about 23 edible major and minor cucurbits are grown as vegetable. They are grown in summer and rainy seasons in India and even in winter in some parts of southern and western India as both annual and perennial crops. 

Pulses are high in protein, fibre, and various vitamins, provide amino acids, and are hearty crops. They are most popular in developing countries, but are increasingly becoming recognized as an excellent part of a healthy diet throughout the world. Pulse crops are one of the most sustainable crops a farmer can grow. It takes just 163 litres of water to produce 0.45 kg (1 pound) of pulses, compared with 818 litres for soybeans. They also contribute to soil fertility by fixing nitrogen in the soil.

M    :    Milli (10^-3l).

M    :    Molar (mol/L).

M    :    Microorganisms - small organisms which require a microscope to be seen. M represents the SS in the mixed liquor and is part of the F/M ratio. 

Sugarcane, (Saccharum officinarum), perennial grass crop of the family Poaceae, primarily cultivated for its juice from which sugar is processed. Most of the world’s sugarcane is grown in subtropical and tropical areas. The plant is also grown for biofuel production, especially in Brazil, as the canes can be used directly to produce ethyl alcohol (ethanol). The by-products from cane sugar processing, namely the straw and bagasse (cane fibres), can be used to produce cellulosic ethanol, a second-generation biofuel. Other sugarcane products include molasses, rum, and cachaça (a Brazilian alcohol), and the plant itself can be used as thatch and as livestock fodder.

‘Insect pest control’ includes all measures adopted to make the life of insects hard and ultimately to destroy them or to prevent their multiplication and spread. Such measures can be taken up before the appearance of the pests or after occurrence of the pests. To achieve this purpose , it is quite necessary to know the factors, which favor the occurrence of the pests and acquire enough knowledge about the nature and life cycle of the pests, the vulnerable growth stage at which they can be effectively destroyed and appropriate measures of control to destroy them Control measures may be either preventive or direct.

Need for pest control

Control measures for the control of pests have to be taken up as soon as the infestation reaches the economic threshold level. Failure to control the pests at this stage will result in further increase in the pest population and consequent loss in yield and economic loss.

The need for pest control is of two kinds :

i) For yield maximization. The only objective of pest control in this method is to maximize the yield. The cost incurred for pest control is most often more than the income accrued as a result of pest control. The method is adopted only with the object of increasing the yield as much as possible so that the country and the people may be benefited. In this method, pest control operations are taken up before the actual occurrence of the pest or before the pest infestation reaches the economic threshold level. Such treatments taken up to control the pests before their occurrence are known as ‘prophylactic treatments’

1.1 Introduction and Background

In present scenario, the word “extrusion” refers to a process by which dry or semi-moist ingredients with varying in-barrel moisture are forced through varying barrel temperature, screw speed and screw configuration through a die opening of the desired cross section. In other words, extrusion is predominantly a thermo-mechanical processing operation that combines several unit operations, including mixing, coating, kneading, venting, shearing, heating, forming, partial drying or puffing, depending on the material and equipment used.

The origins of extrusion are in the metallurgical industry, where in 1797 Joseph Bramah patented the first extrusion process, wherein a piston driven device was used for making seamless lead pipes. The present understanding of extrusion technology and the developments or improvements in machine design are largely due to research carried out by the plastics industry. In food industry, this technology is in use since 1930 and its popularity is increasing continuously due to its efficiency, continuity and sustainability. In beginning, sausage extruders were developed in the nineteenth century as simple forming machines. One of the original developments which laid the foundation of the food extrusion was the use of pasta press termed as “cold extruder” in mid 1930s. Furthermore, in the late 1930s, General Mills, Incorporation., Minneapolis, MN, USA, first used a single screw extruder in the manufacture of ready-to-eat (RTE) cereals. Later in 1970s, twin screw extruders were used for the manufacture of moist pet-foods. Twin screw extruders were also adapted from polymer industry, as rising food quality and limitations of single screw extruders were demanding a more versatile process for the newer and higher quality products. After 1970s, the extrusion processing with simultaneous use of heat was popularized as a versatile and highly energy efficient with negligible wastage process. In all these years, number of changes has been noted in the extruder design such as changes in screw design, barrel design and also material used for the manufacture of these materials. Barrel liners availability along with already available segmented screws could further add more economics to the process and increased equipment lifetime. For better wearing characteristics, a number of screw elements of different materials are being used in addition to standard nitrided steel for customized processing needs, such as corrosion and wear resistant surface coated steels, stainless steel, satellite welded and bimetallic HIP (Hot Isostatic Press). JBL Feedscrews Limited, a UK based company recently introduced tungsten carbide coated screw in conjunction with a compatible bimetallic barrel. Likewise, a number of options for barrel metallurgy are available to withstand the higher internal pressure and temperature. Barrels lined with hard cobalt based alloy, typically Xaloy, to give abrasion and chemical resistance are also in use, although, the most common material is carbon steel with a nitride interior. Similarly, steam heated or jacketed barrels were used earlier for cooking purpose which gradually replaced by the electric induction heating elements. These HTST cooking extruders are versatile, highly productive and energy efficient processing machines. They can use a wide variety of raw materials and formulations to produce products with increased shelf-life and convenience.

Nematoda, a diverse animal phylum that comprises an estimated million species, inhabit very broad ranges of ecological niches throughout earth. These animals, ranging from microscopic to a meter in size, are extremely successful in adapting different environments and have different lifestyles as free-living or parasitic to plants, animals and humans. As a result, nematodes have evolved to communicate with a wide variety of organisms that they live and interact with, including microbes, plants, insects, other animals, and nematodes of the same and different species. These communications play a key role in the mutualism, parasitism, predatory and prey, host and pathogen relationships between nematodes and other organisms and are critical to the ecological fitness of nematodes (Hsueh et al., 2014)

Our understanding of plant–nematode interactions has increased significantly. The f irst genome sequences of two root-knot nematodes species, M? incognita and M? hapla, have been described, which were significantly different from genome of the free-living nematode, Caenorhabditis elegans. Both M? incognita and M? hapla have definite set of proteins that determine the virulence in plant species. The secretomes (set of secreted proteins through the stylets) of different phytonematodes have demonstrated a number of effector proteins that are involved in compatible plant nematode interactions (Ali et?al., 2017). In response to infection of various nematodes, plant’s transcriptome resulted in increased metabolic activity in the feeding cells and suppression of defense mechanisms of the plants in most of the cases. Most of these studies revealed considerable progress toward an understanding of plant–nematode interactions under natural conditions.

4H: An agricultural club for children that features hands-on learning

Abiota: The nonliving component of an ecosystem, including the soil, water,

and air.

Aborigines: The original or native inhabitants of a country or region.

Absorption Losses: Loss of water from a canal or a reservoir by capillary

action and percolation and in case of canal during the process of delivery.

Absorptive capacity: The maximum amount of waste that can be absorbed

by the environment.

Acclimation: Adaptation to changing or new conditions.

Acid precipitation: Rain, snow, fog, or dew containing sulfuric and nitric acids

produced by fossil fuel combustion.

Acid soil: A soil which is deficient in available bases, particularly Ca and which

give an acid reaction when tested by a standard method.

Acre foot water: The amount of water that would cover an area of land to a

depth of one foot assuming no seepage evaporation and run off.

Acre inch day: Term used principally in irrigated section of united state for

measuring quantity of flow of water. It is equal to a flow which will cover

one acre to a depth of one inch in a 24 hours period or 0.042 cubic feet per

second.

Acre inch: It is a measure of quantity of flow of water and is equal to the flow

which will cover one acre to a depth of one inch.

Acre: (43560 sq. ft) an area of land about 220 feet long and 198 feet wide.

Active solar heating: The use of solar panels to collect and concentrate the

sun’s energy for heating.

Adaptation: Biological modification that allows species to better exist in a

specific environment.

Additives: Chemicals added to food, often con- sidered to represent a threat

to human health.

Computational intelligence is central to the development of proactive, personalized and connected healthcare systems. This chapter examines artificial intelligence, machine learning, expert systems, medical-image analysis, IoT, big-data analytics, cloud computing and blockchain as key enabling technologies. It presents intelligent architectures for diagnosis, monitoring, treatment support and secure health-data management. Privacy, cybersecurity, explainability, bias, fairness, scalability and deployment challenges are discussed in relation to practical healthcare implementation. The chapter proposes a research roadmap involving trustworthy AI, advanced privacy-preserving mechanisms, edge-cloud intelligence, digital twins, multi-omics integration and personalized health models. It also emphasizes accessible computational-intelligence solutions for rural and resource-constrained healthcare environments

10.1 Different practices for different purposes

There are so many different practices used in erosion control that to describe them needs some form of grouping. For a long time mechanical protection was used to describe all the methods which involved earth moving, such as digging drains, building banks, levelling sloping land, and so on. Anything else was lumped together under biological methods for want of a better title.

This is appropriate for large mechanized farms where the approach is to use machines to do the earth-moving and follow up with improved farming methods. But this division does not suit the concept of erosion control through better land husbandry supported by mechanical protection, and the division is artificial when we start talking about progressive terracing using grass strips or live hedges.

An approach more suited to today’s thinking is to group methods and techniques according to their main objective. All have an element of saving soil loss, but an important difference is the handling of surface runoff. This chapter identifies three kinds of water management objective and two types of soil management on sloping land.

The present study was envisaged to develop kodo millet incorporated chicken meat nuggets and to explore the effect of kodo millet flour on the shelf life of chicken meat nuggets. The chicken meat nuggets were developed by using kodo millet flour (KMF) at three different levels (T1-6%, T2-8% and T3-10%) by replacing lean meat. Appearance/colour and flavour score, juiciness and overall palatability were found significantly higher (P < 0.05) for T1. On the basis of sensory scores, control and T1 were selected for further comparison and storage studies in refrigerated temperature for 28 days and assessed for microbial analysis at regular interval of 7 days. Thiobarbituric acid (TBA) and standard plate count (SPC) values increased significantly (P < 0.05) in both variants during storage. These values were found lower in treatment. Results of sensory evaluation studies during storage also revealed decrease in sensory scores in almost all occasions. T1 (treatment containing 6 % KMF) was rated higher for flavour, texture, juiciness and overall palatability throughout the storage period. It was concluded that functional chicken nuggets could be developed by replacing the chicken meat in standardized formulation at the level of 6 % kodo millet flour. The developed product maintains better physiochemical, microbiological and sensory qualities during refrigerated storage and was acceptable up to 14 days of storage.

VAM fungi are of worldwide distribution. They are present in the soil in form of chlamydospores, zygospores and azygospores and have been recovered from the soils of a variety of habitats e.g. agricultural fields, nutrient deficient soils, sand dunes and deserts, industrial wastes, sodic soils, polluted sites, sewage, eroded sites and others like forests, open woodlands, scrub, savana, heaths, grasslands, anthracite and bituminous coal wastes. There are several reports of VAM fungi from diverse habitats from India.

VA-mycorrhizal associations occur widely throughout the plant kingdom. They have  been reported to be present in Bryophytes, Pteridophytes, Gymnosperms and Angiosperms in nearly all the geographical regions of the world. Most of the agricultural and horticultural crops belonging to diverse families have been shown to form VA-mycorrhizae. Many species of plants of economically important families have been reported to be mycorrhizal. Likewise, many of the plantation crops like coffee, tea, citrus, timber trees, many of the fruit trees and medicinal plants have been shown to form VA-mycorrhiza.

2.1. The Story of Fermentation

Human progress depends on man’s tact to tame the forces of nature. It calls for knowledge. Prior to Age of Science, our fund of such knowledge was gained by a process of trial, error and accidental discovery. Progress was due not so much to man’s understanding as it was to his unquenchable spirit, miraculous ingenuity and indomitable persistence.

At last, in the utmost urgency of struggle for a longer, healthier and more satisfying existence, humanity taught itself the scientific method, which has changed the world, and will change it more in the coming years. This chapter deals with one of the most momentous and far reaching of all scientific achievements: the ability to harness microscopic living creatures in the service of mankind. Thanks to the wonders of fermentation technology and biochemical engineering developed by scientists and skilled technicians in industrial, governmental and university laboratories around the world, billions of microbes are now at work in industry, producing substances that give us better food $#x0026; drink, better clothing $#x0026; shelter and better medicines. Thus, the human race has entered a new era of health, comfort and longevity.

In the Beginning Art without Science: The cave man discovered that meat allowed to stand a few days was more pleasing to the taste than meat eaten soon after the kill. The cave man’s earliest descendants learned that intoxicating drinks could be made from grains and fruits.

Vegetables are the largest important constituent of our daily diet as well as high value cash crops for small, marginal and large scale growers. These are rich in proteins, vitamins, minerals and dietary fibre which are essential for our normal body functions, prevention of malnutrition and deficiency diseases. Vegetables also play key role in neutralizing the acids produced during digestion of fatty foods and also provide valuable roughages which help in movement of food in intestine.

Theory

  The term ‘Management’ derived from word ‘manage’ derived from French word menage means ‘housekeeping’.

 According to Knootz and Weihrich 1988, ‘Management as the process of designing and maintaining an environment in which individuals, working together in groups, efficiently accomplish selected aims’. 

According to Louis E.Boone and David L.Kurtz ‘management as the use of people and other resources to accomplish objectives’.

POSDCORB is an acronym widely used in the field of Management and Public Administration., it first appeared in a 1937 staff paper by Luther Gulick and Lyndall Urwick. The acronym stands for steps in the administrative process: Planning, Organizing, Staffing, Directing, Coordinating, Reporting and Budgeting.

15.1 Introduction

Color of food is the most sensitive part of any commodity as it is the one of the organoleptic characteristic to be noticed and one of the main ways of visually assessing a food before it is consumed. The people associate certain colors with certain flavors and the color of food can influence the perceived flavor in anything from confectionary to beverages. For this reason, food manufacturers add dyes to their products. Sometimes the aim is to simulate a color that is perceived by the consumer as natural, such as adding red coloring to glace cherries, but sometimes it is for effect, like the green ketchup that was launched by Heinz in 2000. If the flavor of a food product is inconsistent with the color, the flavor can often be perceived incorrectly, for example an orange flavored drink colored green could be perceived to taste of lime. In addition, the color of a food substance is important indicator of its freshness. While all of us are aware that food with bright or unnatural colors likely contains food coloring but only few people know that natural foods such as oranges and salmon are sometimes also dyed to mask natural variations in color. The color variation in foods throughout the seasons and the effects of processing and storage often make color addition commercially advantageous to maintain the color expected or preferred by the consumer. Some of the primary reasons include:

Biological diagnostic methods rely on the transmission and amplification of the pathogen in indicator hosts that develop symptoms. These methods test the biological properties of pathogens and early successes in the control of intracellular pathogens were largely due to the diagnosis of the causal agents by biological tests. The sensitivity of biological/serological tests is usually determined by the minimum number of pathogen propagules required to initiate infection. Inoculation with fewer particles could lead to false negative results. Biological techniques for disease diagnosis and pathogen detection are usually highly accurate but too slow and not amenable to large-scale application. 

9.1 General

This chapter provides a comprehensive overview of the Life Cycle Assessment (LCA) of biochar production, focusing on the environmental impacts of its production and utilization. LCA is a systematic approach used to evaluate the environmental burdens and benefits of a product or process throughout its entire life cycle. Biochar, a carbon-rich material derived from the pyrolysis or gasification of biomass such as agricultural crop residue, forest waste, unusual wood waste, etc., has gained significant attention as a potential sustainable solid waste management, carbon sequestration, greenhouse gas mitigation, and soil amendment solution. However, understanding the environmental implications of biochar production is crucial for its sustainable implementation. The LCA approach is employed to evaluate biochar production’s different system boundaries and environmental performance, encompassing various stages such as biomass feedstock cultivation, the biochar production process, transportation, application, and end-of-life scenarios. This chapter explores the key elements of LCA, examines the methodologies employed in biochar LCA studies, and critically analyzes the environmental impacts associated with different biochar production pathways.