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Kumar, Devendra
- Assessment of Morphometric Parameters of Khulgad Watershed Using Geographical Information System and Remote Sensing
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Affiliations
1 Department of Soil and Water Conservation Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar (Uttarakhand), IN
2 Department of Agricultural Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar (Uttarakhand), IN
1 Department of Soil and Water Conservation Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar (Uttarakhand), IN
2 Department of Agricultural Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar (Uttarakhand), IN
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International Journal of Agricultural Engineering, Vol 10, No 1 (2017), Pagination: 133-140Abstract
Khulgad watershed is the constituent of the Kosi river basin and is located to the west of the Almora town in the Hawalbagh Development Block of Almora district in the Uttarakhand. The watershed is bounded within 79°32'20.71" to 79°37'11.19" E longitude and 29°34'30.20" to 29°38'48.03"N latitude, covering an area of 32.57 km2 and having cool temperature climate with an annual average temperature of 20°C. To achieve the Morphometric analysis, toposheet No. 63 C/2 Survey of India (SOI) in 1:50000 scales are procured and the boundary line is extracted by joining the ridge points. This will serve as area of interest for preparing base map and thematic maps. The drainage map is prepared with the help of geographical information system tool and morphometric parameters such as linear, aerial and relief aspects of the watershed have been determined. These dimensionless and dimensional parametric values are interpreted to understand the watershed characteristics. From the drainage map of the study area dendritic drainage pattern is identified. Strahler (1964) stream ordering method is used for stream ordering of the watershed. The mean bifurcation ratio of the watershed is 3.49.Keywords
Khulgad Watershed, GIS, Remote Sensing, Morphometric Parameters (Linear, Areal, Relief).
References
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- Modeling Suspended Sediment Concentration Using Multilayer Feedforward Artificial Neural Network at the Outlet of the Watershed
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Authors
Affiliations
1 Department of Soil and Water Conservation Engineering, College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand), IN
1 Department of Soil and Water Conservation Engineering, College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand), IN
Source
International Journal of Agricultural Engineering, Vol 10, No 2 (2017), Pagination: 302-313Abstract
Eight multilayer feedforward artificial neural network based models were developed to predict daily suspended sediment concentration for the Baitarani river at Anandpur gauging station using daily discharge and daily suspended sediment concentration. The 30 years data (June 1977 to September 2006) used in this study was divided into two sets viz. a training set (1977-1996) and a testing set (1997-2006). Artificial neural networks (ANN) models were calibrated by using multilayer feedforward back propagation neural networks with sigmoid activation function and Levenberg-Marquardt (L-M) learning algorithm. The performance of the developed models was evaluated qualitatively and quantitatively. In qualitative evaluation of models, the observed and the computed suspended sediment concentration were compared using sediment hydrographs and scatter plots during testing period. Akaike’s information criterion (AIC), correlation co-efficient (r), mean square error (MSE), ischolar_main mean square error (RMSE), minimum description length (MDL), co-efficient of efficiency (CE) and normalized mean square error (NMSE) indices were used for quantitative performance evaluation of the models. Results on the basis of qualitative and quantitative evaluation indicate that M-6 model with (7-5-5-1) network architecture is better than all models at Anandpur station and it was also found that artificial neural network based model is better than physics based models such as sediment rating curve and multiple linear regression.Keywords
Multilayer Feedforward Artificial Neural Networks, Levenberg-Marquardt (L-M) Learning Algorithm, Sigmoid Activation Function, Suspended Sediment Concentration Modeling, Sediment Rating Curve, Multiple Linear Regression.References
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- Evaluation of Qualitative Attributes of Papaya Leather
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Authors
Affiliations
1 B.S. Dr. B.R.A. College of Agricultural Engineering and Technology (C.S.A.U.A.T.), Etawah (U.P.), IN
2 Sam Higginbottom University of Agriculture Technology and Sciences, Allahabad (U.P.), IN
1 B.S. Dr. B.R.A. College of Agricultural Engineering and Technology (C.S.A.U.A.T.), Etawah (U.P.), IN
2 Sam Higginbottom University of Agriculture Technology and Sciences, Allahabad (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No 1 (2018), Pagination: 84-89Abstract
India is major producer of papaya after Brazil and Indonesia. Papaya contains the digestive enzyme papain and valuable for aiding digestion. The antioxidant nutrients found in papaya including vitamin-C, vitamin-E and beta carotene. Papaya is easily digestible and prevents constipation. Fruit leather is ready to eat, semi-moist food with soft gel like texture obtained by dehydration of fruit purees into leathery sheets. Study of quality attributes like physio-chemical, sensory and microbiological properties of fruit leather resulted better and acceptable products. Experiments were conducted to investigate the effect of various sweeteners and packaging materials on physico-chemical, microbiological properties and sensory characteristics of fresh as well as stored papaya leather. The citric acid levels of 0.5 per cent, 0.75 per cent and 1.0 per cent were used for sweeteners as sugar, sugar75+jaggery25, sugar50+jaggery50, sugar25+jaggery75 and jaggery. After preparation of papaya leather, the finished products were packed in two packaging material viz., LDPE and HDPE and stored at room temperature for quality evaluation at 15 days interval upto 90 days. The study revealed that the moisture content increased with citric acid levels in case of all different sweeteners. The values of moisture content were found to have decrease after 15, 30, 45, 60 and 90 days of storage. The data showed that the samples packed in LDPE more decreases as compared to HDPE. The TSS was found to be higher for fresh samples prepared by sugar as sweeteners at all levels of citric acid. TSS of samples packed in HDPE were found to be higher than LDPE at the same level of citric acid. pH of samples after 90 days of storage periods prepared by sugar as a sweeteners were found to be lower than that of sugar75+jaggery25, sugar50+jaggery50, sugar25+jaggery75 and jaggery at all levels of citric acid. Data obtained for browning index after 15, 30, 45, 60, 75 and 90 days of storage indicated that in case of all samples, the values increased for all different sweeteners. The study revealed that vitamin-C content of fresh papaya leather sample decreased with increase in citric acid levels in case of all sweeteners. In microbiological studies, the yeast and mold count and total plate count were found safe for consumption after 90 days of storage. Samples prepared by sugar as a sweeteners exhibited the highest overall sensory scores 7.64 and 7.60 for samples packed in HDPE and LDPE, respectively after 90 days of storage periods at the level of 0.75 per cent citric acid. It concluded that sugar as sweeteners gave better products after 90 days of storage followed by others at the level of 0.75 per cent citric acid. The HDPE was found suitable packaging material for storage of papaya leather.Keywords
Papaya, Sweetener, Physico-Chemical, Microbiological, Sensory.References
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- Evaluation of Physico-Chemical Characteristics of Cauliflower Slices at Different Pre-Treatment and Drying Condition
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Authors
Affiliations
1 Baba Saheb Dr. Bhim Rao Ambedkar College of Agricultural Engineering and Technology, Etawah (U.P.), IN
1 Baba Saheb Dr. Bhim Rao Ambedkar College of Agricultural Engineering and Technology, Etawah (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 12, No 2 (2019), Pagination: 243-250Abstract
Experimental study was conducted to evaluate cauliflower slices using tray drying and microwave drying techniques. Pretreatment of cauliflower slices as unblanched, blanched and blanched with KMS and dried in tray dryer at different temperature (45, 55 and 65oC) and in microwave at different power level (20W, 40W and 60W). The physico-chemical qualities (moisture content, drying rate, rehydration ratio and retention of vitamin C) were evaluated just offer preparation of cauliflower slices. The moisture content decreased continuously with drying time and increasing the drying temperature. Moisture loss increased from cauliflower with increased in power of microwave and time of drying. The drying rate of cauliflower slices under tray drying decreased as the drying time progressed and finally attained zero drying rate. The pretreated samples were taken shorter drying time. Statistical analysis indicated that drying time was dependent on initial size of cauliflower, drying air temperature and velocity, but rehydration ratio was significantly affected by the combined effect of temperature and airflow velocity. Vitamin C content of the dried cauliflower samples browning was function of temperature, airflow velocity and combined effect of temperature and airflow velocity. The ascorbic acid retention of microwave and tray dried samples had the highest ascorbic acid retention for KMS blanched samples. KMS blanched samples had highest rehydration ratio in tray dryer while as rehydration ratio of KMS blanched cauliflower was highest at every power level of microwave dryer. The rehydration ratio was acceptable 40W power level. Microwave power drying was found most suitable for KMS blanched cauliflower slices at low power level.Keywords
Cauliflower Slices, Tray Dryer,microwave, Moisture Content, Drying Rate, Vitamin C, Rehydration Ratio.References
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