Milk is nature's perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies. New technologies have emerged in the processing of milk. This new volume focuses on the processing of milk by novel techniques, emphasizing the conservation of energy and effective methods. This book is divided four parts that cover: applications of novel processing technologies in the dairy industry novel drying techniques in the dairy industry management systems and hurdles in the dairy industry energy conservation and opportunities in the dairy industry This book presents new information on the technology of ohmic heating for milk pasteurization. It goes on to provide an overview of the commercial thermal, non-thermal technologies, and hybrid technologies for milk pasteurization. There are non-thermal technologies such as pulse light, irradiation, ultra violet treatment, etc., that can be used in combination with other technologies for the processing of milk and milk products. This hybrid technology can provide multiple benefits, such extended shelf life, reduced energy costs, reduced heat treatment, and better organoleptic and sensory properties. The book also describes the different aspects of food safety management used in dairy processing. The book also looks at recent advances in microwave-assisted thermal processing of milk and the effects of microwaves on microbiological, physicochemical, and organoleptic properties of processed milk and milk products. Technological advances in value addition and standardization of the products have been reported, but well-established processes for mechanized production are recommended in the book for a uniform quality nutritious product produced under hygienic conditions. This new volume will be of interest to faculty, researchers, postgraduate students, researchers, as well as engineers in the dairy industry.

The current global economic downturn and considerable shifting in industrial and manufacturing activities have disturbed the industrial order. However, human work productivity is still one of the most important components of the industrial economy and a determining factor in global competiveness and influence as well as the potential for technological innovation and advancement. Human Work Productivity: A Global Perspective covers how human productivity affects the industrial economy and competitiveness across the industrial and manufacturing sectors. Many approaches that have worked historically must now be reexamined and new approaches must be developed. Integrating recent concepts related to human work productivity for modern production systems/organizations, this book examines how ergonomic improvements for the human operator and/or redesign and rearrangement of the workplace can boost individual productivity. It also covers the impact of the aging workforce, reports on an investigation of total productive maintenance, and considers the efficacy of workplace design from a maintenance perspective. Discussions of work hours and their effect on productivity, the impact of technology, and productivity in a health care organization complete the coverage. In any organization, all components must be considered as an integrated whole for sustained productivity. This book explores these components as independent factors and examines their impact on productivity. It then discusses models integrating these factors, creating a clear understanding of the whole, and details schemes of optimization for putting that understanding into practice.

The current global economic downturn and considerable shifting in industrial and manufacturing activities have disturbed the industrial order. However, human work productivity is still one of the most important components of the industrial economy and a determining factor in global competiveness and influence as well as the potential for technological innovation and advancement. Human Work Productivity: A Global Perspective covers how human productivity affects the industrial economy and competitiveness across the industrial and manufacturing sectors. Many approaches that have worked historically must now be reexamined and new approaches must be developed. Integrating recent concepts related to human work productivity for modern production systems/organizations, this book examines how ergonomic improvements for the human operator and/or redesign and rearrangement of the workplace can boost individual productivity. It also covers the impact of the aging workforce, reports on an investigation of total productive maintenance, and considers the efficacy of workplace design from a maintenance perspective. Discussions of work hours and their effect on productivity, the impact of technology, and productivity in a health care organization complete the coverage. In any organization, all components must be considered as an integrated whole for sustained productivity. This book explores these components as independent factors and examines their impact on productivity. It then discusses models integrating these factors, creating a clear understanding of the whole, and details schemes of optimization for putting that understanding into practice.

Modern environmental technologies are indeed designed to enhance cost efficiencies and productivity. The current proposal aims to provide a comprehensive view of modern environmental approaches for wastewater treatment, heavy metal removal, pesticide degradation, dye removal, polycyclic aromatic hydrocarbons, solid waste management, biosensor technology and the role of nanobiotechnology in the effective removal of pollutants from the environment. Biomass conservation technologies, biopesticides and microbial transformation of environmental contaminants are some other interesting titles covered in this proposed book. We anticipate that this book will be able to provide a comprehensive, accessible, up-to-date information about recent advancements in environmental biotechniques and the roles of the microbial community in bioremediation, providing instant access to environmentalists, biotechnologists, environmental engineers, and students from diverse streams of biotechnology and environmental engineering.

Milk is nature's perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies. New technologies have emerged in the processing of milk. This new volume focuses on the processing of milk by novel techniques, emphasizing the conservation of energy and effective methods. This book is divided four parts that cover: applications of novel processing technologies in the dairy industry novel drying techniques in the dairy industry management systems and hurdles in the dairy industry energy conservation and opportunities in the dairy industry This book presents new information on the technology of ohmic heating for milk pasteurization. It goes on to provide an overview of the commercial thermal, non-thermal technologies, and hybrid technologies for milk pasteurization. There are non-thermal technologies such as pulse light, irradiation, ultra violet treatment, etc., that can be used in combination with other technologies for the processing of milk and milk products. This hybrid technology can provide multiple benefits, such extended shelf life, reduced energy costs, reduced heat treatment, and better organoleptic and sensory properties. The book also describes the different aspects of food safety management used in dairy processing. The book also looks at recent advances in microwave-assisted thermal processing of milk and the effects of microwaves on microbiological, physicochemical, and organoleptic properties of processed milk and milk products. Technological advances in value addition and standardization of the products have been reported, but well-established processes for mechanized production are recommended in the book for a uniform quality nutritious product produced under hygienic conditions. This new volume will be of interest to faculty, researchers, postgraduate students, researchers, as well as engineers in the dairy industry.

The book will be suitable for Intermediate students and other examinations for equivalent standard. The book covers basic analysis use in Chemistry including Volumetric, Qualitative analysis of Inorganic compounds. Apart from these, practical's based on Physical Chemistry viz. Surface Chemistry, pH, Thermochemistry, Electrochemistry etc. have been proposed. Methods of preparation of few Inorganic and Organic compounds have been discussed with examples.

Different multivariate analyses techniques were used to classify 46 Indian mustard genotypes for 21 quantitative and quality traits and were grouped into seven clusters. The highest inter-cluster distance based on Tocher's method and Euclidean cluster analysis was observed between cluster IV & VII and cluster II & V, whereas intra cluster distance was found in cluster IV. Principal components showed Eigen value more than one were used to plot all the 46 Indian mustard genotypes in 3D plot cumulatively explaining 45.11% variability with highest element value of biological yield per plant, siliqua on main raceme and oil content contributed maximum towards total divergence. A line x tester analysis involving 10 female and 4 male parents, among the parents only four were found to be significantly superior general combiners and six crosses reflected significant desirable sca effects as well as high per se performance for seed yield along with oil quality and component traits. Such type of hybrid might be useful in heterosis breeding and subsequently isolating the desirable segregants in carrying efficient breeding programme for improvement in Indian mustard.