eChapters

What so ever work you have done, it will not be recognized in the scientific world unless you publish it hence publishing the search work is of prime importance for a scientist. As it provides you recognition, you must pay greatest attention on quality of your research work which depends on the keenness of your observations. It is must to confirm and re-confirm your observations prior publishing them as once they are published, it will come in public domain with nothing you can do (except of publishing another paper to refute your earlier finding). As publishing the observations will form opinion about your scientific integrity and knowledge among the peers, the paper, if not cared and contained silly technical mistakes, will reflect ignorance of the workers on the subject.

The word PULSATILLA is derived from PULSATUS meaning to beat or to strike as it pulsates from the blowing winds.

The weathercock among remedies. The disposition and mental state are the chief guiding symptoms to the selection of Pulsatilla. It is pre-eminently a female remedy, especially for mild, gentle, yielding disposition. Sad crying readily; weeps when talking; changeable, contradictory. The patient seeks the open air; always feels better there, even though he is chilly. Mucous membranes are all affected. Discharges thick, bland, and yellowish green. Often indicated after abuse of Iron tonics, and after badly- managed measeals. Symptoms ever changing. Thirstless, peevish and chilly. When first serious impairment of health is referred to age of puberty. Great sensitiveness.

Pulsatilla cures chronic colds, fatty dyspepsia, and painful and scanty menstruation. One of the leading indications for the use of Pulsatilla is a thick, bland, yellowish or green discharge from mucous membranes in the body. Such discharges are to be found in nasal catarrh, in expectoration from the ears, the eyes, the lungs, ulcers, leucorrhoea and in gonorrhoea. In most such cases Pulsatilla leads to a cure. In the vagina, however, this discharge is excoriating and not bland.

Pulses are legumes whose grains are consumed as dal. Thus all legumes are not pulses, but all pulses are legumes. Legumes are characterized by presence of nodules in the root systems and papilionaceous form of flowers. Pigeon pea [Cajanus cajan (L.) Millisp.], green gram [Vigna radiata (L.) Wilczec.], black gram [Vigna mungo (L.) Hepper], cowpea [Vigna unguiculata (L.) Walp.], horse gram[Macroyloma uniflorum [(Lam.) Verd.] and moth bean[Vigna acontilifolia (jacq.) Marechal] are the important kharif pulse crops grown in different parts of India. The common rabi pulses are chickpea(Cicer arietinum L.), lentil (Lens culinaris Medik.), pea (Pisum sativum L.), lathyrus (Lathyrus sativus L.) and frenchbean ( Phaseolus vulgaris ). All these have C₃ photosynthetic cycle. All form root nodules in association with symbiotic bacterium Rhizobium. Increase in concentration of green house gases, particularly carbon di-oxide, has led to global warming and climate change. The extreme weather events such as drought, excess moisture, untimely rain, cyclone, excess heat and hailstorm have become common. Crops respond differently to increase in CO₂ concentration. Both abiotic and biotic stresses due to global warming are likely to reduce productivity of pulses/pulse based cropping systems through adverse effects on crop growth and development. Birthalet al. (2014) reported higher decrease in grain yield of pulses(pigeonpea and chickpea) as compared to cereals (rice and wheat) due to rise in the minimum and the maximum temperature.

Abstract

Pulse combustors provide an advantageous superposition of unsteady gas flow and high intensity sound waves. Such a combination does not only accelerate drying rates because of increased heat and mass transfer but also allows processing of liquids, pastes and agglomerated solids in a dispersed state due to aerodynamic impact from the high intensity sound wave. Over last decades, applications of pulse combustion in drying have been exploited continuously and different pulse combustion dryers have been designed and fabricated. In pilot tests and technical reports on these dryers, short drying time, high energy efficiency and product quality are generally reported, which cause that pulse combustion drying is regarded as a technology of the future in convective drying.

This chapter attempt to introduce basic knowledge and state-of the art about this emerging technology and summarizes some recent studies in pulse combustion drying and equipment design. Following a concise description of pulse combustion and pulse combustor, the basic types of pulse-combustion dryers are presented, including spray dryers, fluidized bed dryers, impinging dryers, and dryers of special design. The existing commercial applications and pilot test projects are described and potential applications are identified.

1. Clean and wash the pulses, Mix the pulses with water, soak for 1 hour, 3 hours, 6hours, 9hours and overnight.
2. After soaking drain the water wash thoroughly and add fresh water keep it for boiling/cooking.
3. Study the effect of Acid and effect of Alkali on cooking time of pulses.

Pulses are edible seeds of the family Leguminosae, sub family papilionaceae, and are integral part of Indian diet. Indians consume 30 per cent of the world’s pulses, but domestic production of pulses has not kept pace with population growth. Pulses are called “poor man’s meat” as pulses are rich in protein, which is double the protein content of wheat and three times that of rice. Globally, 190 mha of pulses contributes to 5-7 mt of nitrogen in soils.

Pulse means

P = PEOPLE (major source of dietary protein)

U = UMBRELLA

L = LIVESTOCK (green nutritious fodder and feed)

S = SOIL (builder and restorer of soil fertility through biological nitrogen fixation and green manuring). E = ENERGY.

It is an easy, non-invasive, bed side technique for continuous monitoring the saturation of oxygen bound to hemoglobin (SpO2). The technique was invented by Dr. Takuo Aoyagi in 1974 to measure oxygen saturation in the blood. During recent years it has shown great utility in patient care. The oxygen saturation of hemoglobin provides a measure of cardio-respiratory functioning. Pulse oximeters generally used in humans are not appropriate for the use in dogs and cats as these are designed to apply on fingers and programmed with the oxygen hemoglobin dissociation curve for humans.

Indications

Pulse oximetry is an important standard technique of patient care in cases of heart failure, respiratory failure, multiple organ failure, critical care, emergency, accident and during anesthesia.

Abstract

Consumers increased response to new products with high sensory, organoleptic and nutritional potentials has impelled a search for new substitutes to processing methods. For several years, thermal processing was the main technology for producing safe products with long shelf lives, although in most cases losses of fresh flavors, vitamins, and some physicochemical characteristics were the price of safety and long-term stability. Pulsed electric field (PEF) processing as a non- thermal technique has been proven to inactivate microorganisms with minimal losses of flavor and food quality, possibly making it the answer to present-day consumer demands. In addition, the low processing temperatures used in this non- thermal technology allow the process to be nutrient preserving, energy efficient, which translates into lower costs and fewer environmental impacts. In this chapter, the the configuration of various PEF equipment, their electric configuration and recent application of this technique in processing of foods have been discussed in detail.

6.1 Introduction

Consumer demand, regulatory guidelines and economic power of the consumer as well as ascertained profitability stimulated the need of novel food processing techniques. The concept of “fresh”, “natural”, or “organic” food also led to the development of environmentally sound and resource efficient food processing technologies. Thermal processes have been used for food preservation since a long time. These are not very energy efficient and can change the phase of food from fresh to cooked as well as it can alter the nutritional and sensory qualities. Thus, the quest for energy conservation by the manufacturers to reduce carbon footprint of the processes involved in food processing and preservation as well as to fulfill consumers’ requirement for fresh-like quality food have given rise to the development of innovative non-thermal food processing technologies i.e. ionizing radiation, high-intensity light pulses, high isobaric pressure, electric or oscillating magnetic fields, as well as pulsed electric fields (PEF).

Application of electric energy in food processing started in the early 1900s. In the beginning, electrical pasteurization inactivated microorganisms by increasing the temperature of samples by means of an electrical resistance (ohmic heating). Milk was the first electrically pasteurized product. In the late 1940s, electric fields were used to increase the permeability of fruits to facilitate the subsequent extraction of juices. The PEF technology as a non-thermal process is very effective for inactivation of microorganisms, increasing the pressing efficiency, enhancing the juice extraction, and for intensification of the food dehydration and drying process. The main effect of PEF technology is based on the phenomena that biological membranes are punctured under the influence of external electrical impulses. This process is often referred as non-thermal, since the structural damage to membranes is implemented at very low temperature compared to the conventional heating process. The PEF process is considered to be energy efficient because the electric energy is released in short pulses, thus total energy requirement is much lower than other continuous preservation technologies. The microbial inactivation can be achieved at ambient or moderately elevated temperatures by the application of short-bursts of high intensity electric fields to liquid foods flowing between two electrodes or to semi-solid/ solid food between some specialized electrode and treatment systems. Due to chemical/physical properties and presence of electrical charge, the liquid foods (e.g. milk or fruit juices) had different conductivity, which results in variable flux of electrical current through the food systems.

1. Introduction

Thermal processing treatments are the conventional methods that have been broadly employed in the food industry to guarantee the microbiological safety of food materials at a minimal cost. However, these thermal treatments cause undesirable changes in flavor, nutritive value, texture, or color of the finished product that impact food quality (Pan et al., 2017). Growing the modern consumer’s demand towards the minimally processed and “fresh-like” taste foods has challenged the food industry to develop novel non-thermal preservation techniques as an alternative to thermal processing. 

INTRODUCTION

Pulses are edible fruits or seeds of food bearing plants belonging to the family of the leguminosae. The major pulses which find important place in our diet are redgram dhal, bengal gram dhal, black gram dhal, green gram dhal and masoor dhal. Some are used as whole grams cow pea, rajmah and dry peas also belong to leguminous family.

Legumes not only have dietary values but also play an important role in maintaining or even improving soil fertility through their ability to fix atomospheric nitrogen.

1. Introduction

Conservation agriculture (CA) strategies and practices have been developed and promoted to reduce risk and improve natural resource conditions, as well as address the combination of low yields, production risks and poor natural resource conditions. According to the United Nations Food and Agriculture Organization (FAO), CA is an approach to managing agro-ecosystems for improved and sustained productivity, increased profits and food security while preserving and enhancing the resource base and the environment. It is based on enhancing natural biological and ecological processes above and below ground. Interventions such as mechanical soil tillage are reduced to an absolute minimum, and the use of external inputs such as agrochemicals and nutrients of mineral or organic origin are applied at an optimum level and in a way and quantity that does not interfere with or disrupt biological processes (FAO, 2008). 

The relevance and need for an eco-friendly alternative farming system arose from the ill effects of the chemical farming practicesadopted worldwide during the second half of the last century. The methods of farming evolved and adopted by our forefathers for centuries were less injurious to the environment. People began to think of various alternative farmingsystemsbased on the protection of environment which in turn would increase the welfare of the humankind in various ways like clean and healthy foods, an ecology which is conducive to the survival of all the living and non-living things, low use of the non-renewable energy sources, etc. Many systems of farming evolved as an outcome of the efforts of many experts and laymen. However, organic farming is considered to be the best amongall of them because of its scientific approach and wider acceptance all over the world.

Organic farming means farming in the spirit of organic relationship. In nature, organic relationship is a pervasive phenomenon. Everythingis connectedwith everything else. Hence, organic farmingis not mere non-chemicalism in agriculture. Since, organic farmingmeans placingfarmingonintegral relationship, wehave to know therelationship between soil-water and plant; betweensoilandsoil microbes andwasteproducts;between the plant and animal kingdom of which the apex animal is the human being; between agriculture and forestry; between soil, water and atmosphere etc.It is the totality of the relationship that is the bedrock of organic farming. However, the understanding of this totality of relationship is not sufficient for success in organic farming. Understanding the local specificity in respect of each of these aspects of these multiple relationship is also important (Pal, 2006).

Introduction

Pulses are pivotal and integral component of Indian agriculture and are excellent crops for natural resources management, environment security, crop diversification consequently for viable agriculture. India contributes 25 percent of the global production but has to import pulses to the home to the tune of 3.5mt every year to meet domestic requirement. In spite of largest area for chickpea, pigeon pea, lentil, dry beans & total pulses in the world, India’s’position in average productivity has never been decent i.e.25^th rank in chickpea, 19^th in Pea & 98^th in total pulses. This indicates that except chick pea & pigeon pea, the average productivity of the country is significantly lower than average yield of the world. To make India self sufficient in pulse production, the productivity level has to increase more than1200 kg/ha. by 2020. This gigantic task needs rigorous development & promotional efforts to transfer agro-technology packages in crop improvement and crop management, which are capable of doubling the present level of productivity Nanda et al. (1999) and Nanda

Pulse legumes are considered to be the best choice for intensification of predominant cereal-based systems. The studies conducted in different agro-climatic zones under AICRP on cropping systems have revealed that the productivity of existing cropping-systems can be enhanced by the inclusion of legumes during summer or as catch crop, or in intercropping systems (Gangwar et al., 2009). Further, these food legumes also serve as a feed crop in many farming systems and fetch higher prices compared to cereals and are increasingly being grown to supplement farmers’ incomes (Gouda et al., 1999). Although pulse legumes have many desirable characteristics in terms of increasing system’s productivity, raising nutritional standards and environmental benefits, in most countries of the world they are considered secondary crops. Globally, the harvested area under pulse crops is about one-tenth of the harvested area under all cereal crops. In view of the important and diverse role played by pulses in the farming systems and in the diets of the poor population, this chapter presents the global trade scenario in pulses followed by pulses production and trade opportunities in India. An attempt is also made to highlight the major concerns and to meet the future challenges in production and trade of pulses in India.

In the post-green revolution period, the incessant rice-rice/wheat crop rotation has undoubtedly made the country surplus in cereal production but has marginalized pulses. This has raised serious concern about sustainability of the production system. Recognizing the importance of pulses for meeting dietary requirements of vast vegetarian population on one hand and their role in improving soil health and conserving natural resources on the other, the efforts were made to develop high yielding, short duration and disease resistant varieties of different pulse crops which can help in diversification and intensification of popular cropping systems. As a result, several new cropping systems have been designed, developed and advocated for rainfed and irrigated areas.

Introduction

Foods prepared by fermenting raw ingredients of plant or animal sources naturally or mixing it with the starter culture (s) containing functional micro flora is called fermented foods. The functional micro flora used in starter culture is responsible for biochemical and organoleptic alteration of the substrates into edible yields which are socially and culturally appropriate to consumers (Tamang et al., 2010a, Tamang et al., 2010b). Fermented food has its own characteristic microflora and this group of micro flora increases the nutritional value by increasing the levels of essential amino acids, vitamins, proteins, etc.

Fermented foods play a major role in meeting nutritional requirement and socio economic development of developing countries. They are important components of the diet as staples, adjuncts to staples, condiments and beverages. A wide variety of fermenting substrates are available such as cereals, pulses, soya beans, flowers, milk, fish, meat, etc. A wide majority of plants and their parts are often utilized in the preparation of starter culture (Deori et al., 2007, Deka and Sarma, 2010).

Pumpkin (Cucurbita maxima Duch.) is a well known and widely cultivated vegetable variety of the family Cucurbitaceae. The seed production can be done in summer season (February - March) and in rainy season (April - May). In Tamil Nadu, sowing during July – August is best for seed production.

Pumpkin (Cucurbita moschata) Duch. ex Poir. and summer squash (Cucurbita pepo) under the family Cucurbitaceae (Chromosome No. 2n = 2× = 40) are important tropical vegetable crops grown all around the world. The term “squash” is generally employed to designate the forms of C. pepo for immature fruits, all baking cultivars of C. maxima and the cushaw-type cultivars of C. mixta whose matured fruits are consumed. The term “pumpkin” is normally applied to the edible fruit of Cucurbita moschata, C. maxima and C. argyrosperma utilized when ripe as boiled or cooked vegetable or in pie. However, pumpkin is mostly associated with Cucurbita moschata Duch. ex Poir. Pumpkin cultivars are generally more tolerant to hot, humid weather than cultivars of C. maxima or C. pepo. It is extensively cultivated in India, Africa, Latin America, Southern Asia and United States. Among the five  domesticated cucurbita species, C. moschata, C. pepo and C. maxima are economically most important and among them summer squash, C. pepo is the most important in the world. However, of the different species of Cucurbita, pumpkin (C. moschata) is the most popular and grown throughout India.
Pumpkin fruits are rich in ß carotene, flavonoid, polyphenolic antioxidants such as lutein, xanthin and different minerals viz., calcium, potassium and magnesium. Pumpkins help in keeping the heartbeat regular and blood pressure low. The fibre in pumpkin can also play a part in lowering blood pressure as well as cholesterol. Pumpkin occupies a prominent place among the vegetables owing to its high productivity, nutritive value, good storability, long period of availability and better transport potentialities.