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B.R. Chaturvedi ¹, Pavan Kumar Gautam ¹, Rama Shankar Saroj ¹, Sunil ²

Affiliations
1 Department of Chemistry, University of Allahabad, Allahabad-211002
2 Department of Chemistry, M.G.C.G. University, Chitrakoot, M.P.

Abstract

Surface tension of two binary (N<SUB>2</SUB>+Ar and Ar+CH<SUB>4</SUB>) cryogenic liquid mixtures has been estimated using two theoretical models. A comparative study of calculated surface tension values, obtained from Flory theory and Brock&amp;Bird empirical relation, has been made. The results are discussed on the basis of intermolecular interactions between the components of the mixtures. Flory's statistical theory has been found to be the most superior.

Keywords

Surface Tension, Cryogenic Liquid Mixtures, Brock-bird Relation, Flory Theory

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Sunil ¹, Poonam ¹

Affiliations
1 Research Scholars, Singhania University, Rajasthan, IN

Abstract

A multi-hop wireless network is a network of computers and devices (nodes) which are connected by wireless communication links. The links are most often implemented with digital packet radios. Because each radio link has a limited communications range, many pairs of nodes cannot communicate directly, and must forward data to each other via one or more cooperating intermediate nodes. We will often use ‘hop-count metric’ to mean the minimum hop-count metric. The PTC of a route is the total number of packet transmissions and retransmissions required to send a packet across the route, assuming that each link in the route retransmits the packet until it is successfully received across the link. PTC is designed for links with link-layer acknowledgments (ACKs) and retransmissions, as provided by IEEE 802.11 radios. The PTC metric for a route is calculated using measurements of the lossless of each link in the route. Routing protocols select routes with the minimum PTC. For short routes (up to and including 3-hop routes), the minimum- PTC route is the maximum-throughput route; for longer routes, the minimum- PTC route is still a high-throughput route. The design of the PTC metric does not depend on a particular routing protocol; PTC improves the throughput of both Dynamic Source Routing (DSR), an on-demand source routing protocol, and Destination-Sequenced Distance-Vector (DSDV) routing, a proactive table-driven distance-vector routing protocol. We also present a set of design changes and implementation techniques that allow DSR and DSDV to work well with PTC.

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Sunil ¹

Affiliations
1 Department of Commerce, College of Vocational Studies, University of Delhi, New Delhi, IN

Abstract

Tourism sector has a significant role in the economic development of our country. Tourism sector has contributed 6.88 percent to the GDP and has 12.36 percent share in employment (direct and indirect) in the year 2014. It has also a significant share in foreign exchange earnings. The benefit of tourism mostly goes to the local community (Sonya&Jacqueline, Mansour E. Zaei&Mahin E. Zaei, 2013). In this paper, an attempt has been made to assess how the tourism industry has created an opportunity for the economic, political, social and cultural development of the local community at Manali in Himachal Pradesh (India) and also tried to study the problems that are associated with the tourism in the region. The study found that the tourism industry has been extending its contribution for the development of local community at Manali. It has been providing employment, business and investment opportunities, revenue generation for the government, encouraging the community to promote and preserve its art, culture and heritage, raising the demand of agriculture products, provided opportunities for local people to run and work in the transport business and by promoting MSMEs in the region. Besides the opportunities, the tourism industry has also added many problems to the local community. Traffic congestion, increase in water and air pollution, solid waste generation, degradation of the cultural heritage, ecological imbalances, rise in cost of living, increase in crime, noise and environment pollution, migration of people to the region, negative impact on local culture, and extra pressure on civic services during the tourists season, are the problems associated with the tourism. The study suggest that effective management of natural resources, dissemination of environment protection information, involvement of local community in decision making, professionalization in the working of local administration, extending the support of government in sponsoring the events, infrastructure development, tracking records of migrants with the help of local community to curb the crime rate, promotion and preservation of art, culture and heritage, involvement of NGOs, compliance of the rules can make tourism more beneficial in the development of local community.

Keywords

Local Community, Culture, Development, Adventure Sports, Migrants, MSMEs.

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Sunil ¹, S. S. Asadi ¹, S. R. K. Reddy ²

Affiliations
1 KL University, Vaddeswaram - 522502, Andhra Pradesh, IN
2 Gudlavalleru Engineering College, Gudlavalleru, Krishna Dist - 521356, Andhra Pradesh, IN

Abstract

Earthquake is a spasm of ground shaking caused due to sudden release of energy in the earth’s crust and bulk of destruction takes place within a short duration of time. Past history records reveal that rate of occurrence of earthquakes is an increasing phenomena. Bitter experiences on failure/collapse of structures, particularly in urban regions, warn the people on importance of constructing earthquake resistant buildings. Local soil conditions and interaction between soil /rock media and the structure indeed affect the response of the structure during an earthquake. In the present investigation, the western region of Hyderabad, part of the capital of Telangana, is chosen as the study area which consists of different soil/rock profiles at different locations. Free vibration analysis of a multi-storeyed building is carried out when the foundation of similar structure rests on different soil/rock media. Frequencies and time periods are worked out for comparison when the same structure is assumed to be fixed at the base. From the results, it is observed that the variation in time period of the structure increases with decrease of soil stiffness. It is also noticed that soil-structure interaction effect on time period of the structure, particularly in loose soils, is of more significant compared to the variation in structure stiffness.

Keywords

Free vibration, Geomorphology, Shear wave velocity, Soil-structure-interaction, Spring constant, Time period.

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Reeta Devi ¹, Sunil ²

Affiliations
1 Department of Mathematics, Govt. Degree College, Sarkaghat, District. Mandi, HP - 175024, IN
2 Department of Mathematics, National Institute of Technology, Hamirpur, HP - 177005, IN

Abstract

Stability analysis is performed for a rotating couple-stress fluid heated from below saturating a porous medium with temperaturepressure dependent viscosity for free-free, rigid-free and rigid-rigid conducting boundary systems. Here, the non-linear stability threshold for convection is exactly the same as the linear instability boundary. This optimal result is important because it shows that linearized instability theory has captured completely the physics of the onset of convection. The eigenvalue problems for different conducting boundary systems are solved by using Galerkin method. The effects of couple-stress parameter F, Darcy- Brinkman number ˜D a , variable dependent viscosity T and Taylor number T_A on the onset of convection are also analyzed. Couple- stresses, rotations and medium permeability promote stabilization whereas the variable viscosity destabilizes the system.

Keywords

Couple-Stress Fluid, Porous Medium, Stability Analysis, Temperature-Pressure Dependent Viscosity, Different Conducting Boundaries (Free-Free, Rigid-Free, Rigid-Rigid).

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Sunil ¹, Reeta Devi ¹, Divya Sharma ²

Affiliations
1 Department of Mathematics, National Institute of Technology, Hamirpur, H.P., IN
2 Department of Mathematics, Govt. College Sujanpur, Distt. Hamirpur, H.P., IN

Abstract

We show that the global nonlinear stability threshold for convection in a couple stress fluid with a thermal nonequilibrium model is exactly the same as the linear instability boundary. This optimal result is important because it shows that linearized instability theory has captured completely the physics of the onset of convection. It is also found that the couple stress fluid is more stable than the ordinary viscous fluid and then the effects of couple stress parameter, interface heat transfer coefficient, Darcy-Brinkman number and porosity modified conductivity ratio on the onset of convection have been investigated. Asymptotic analysis for both small and large values of interface heat transfer coefficient is also presented. An excellent agreement is found between the exact solutions and asymptotic solutions.

Keywords

Couple-Stress Fluid, Porous Medium, Global Stability, Thermal Non-Equilibrium Model.

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Sunil ¹

Affiliations
1 Department of Mathematics, National Institute of Technology, Hamirpur, (H.P.)177 005, IN

Abstract

We show that the global nonlinear stability threshold for convection in a rotating couple-stress fluid is exactly the same as the linear instability boundary. This optimal result is important because it shows that linearized instability theory has captured completely the physics of the onset of convection. It is also found that the couple stress fluid is more stable than the ordinary viscous fluid and then the effect of couple stress parameter F1 and Taylor number on the onset of convection is also analyzed.

Keywords

Couple-Stress Fluid, Global Stability, Rotation.

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Sunil ¹, Shalu Choudhary ¹

Affiliations
1 Department of Mathematics, National Institute of Technology, Hamirpur, H.P., IN

Abstract

We show that the global nonlinear stability threshold for rotating in a couple-stress fluid heated from below saturating a porous medium is exactly the same as the linear instability boundary. The optimal result is important because it shows that linearized instability theory has captured completely the physics of the onset of convection. It is also found that couple-stress fluid saturating a porous medium is thermally more stable than the ordinary viscous fluid and the effect of couple-stress parameter, medium permeability, rotation, and Darcy number on the onset of convection is also analyzed.

Keywords

Couple-Stress Fluid, Global Stability, Porous Medium, Rotation.

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J. D. Pandey ¹, Vinay Sanguri ¹, Sunil ², Surendra Kumar ²

Affiliations
1 Department of Chemistry, University of Allahabad, Allahabad-211002, IN
2 Department of Chemistry, Mahatma Gandhi Chitrakoot Gramodaya Vishvavidyalaya Chitrakoot, Satna-485334, IN

Abstract

For the first time ultrasonic velocity- density correlations have applied to ionic and isotopic liquids. Familiar Auerbach relation, Altenburg relation and temperature dependent correlation were employed to calculate surface tension of N-octyl-3-methyl pyridiniumtetraflouoroborate[o3mpy][BF₄] and five pairs of isotopic liquids named, H₂O-D₂O,C₆H₆-C₆D₆,C₆H₁₂-C₆D₁₂, CH₃OH-CH₃OD and C₂H₅OH-C₂H₅OD. All the correlations yield excellent results except Auerbach relation. For the applicability of this relation we have modified it. The modified Auerbach relation also gives good agreement with the experimental values of surface tension.

Keywords

Surface Tension, Ionic Liquid, Isotopic Liquid, Ultrasonic Velocity.

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J. D. Pandey ¹, Vandana Pathak ², Sunil ², S. K. Vishvakarma ²

Affiliations
1 Department of Chemistry, University of Allahabad, Allahabad-211002, IN
2 Department of Physical Sciences, MGCG Vishvavidyalaya, Chitrakoot, Satna-485334, IN

Abstract

A correlation between thermal conductivity (λ) and ultrasonic velocity (u) of liquid has been made. Using the density (ρ) and ultrasonic velocity data for liquids Ar and Kr, the values of λ have been calculated at different temperatures. It is interesting to note that the excellent agreement between experimental and theoretical values is found for both the liquids.

Keywords

Ultrasonic Velocity, Thermal Conductivity, Density.

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Vipul Chaudhary ¹, Vivak Kumar ¹, Sunil ¹, Ravi Kumar ¹, Vikrant Kumar ¹, Balwant Singh ¹

Affiliations
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN

Abstract

Drying is an essential process in the preservation of agricultural products. Various drying methods are employed to dry different agricultural products. Each method has its own advantages and limitations. Choosing the right drying system is thus important in the process of drying agricultural products. Care must be taken in choosing the drying system. Study comparing traditional drying and other drying methods for the reduction of the drying time and to a significant improvement of the product quality in terms of color texture and taste. Drying reduces the possibilities of the contamination by insects and micro-organisms so that product is prevented. An experimental study was performed to determine the drying characteristics of pineapple slices subjected to drying in cabinet tray dryer at 50°C, 60°C and 70°C with osmotic treatment indicated that T₀ (Control), T₁(50°Brix) and T₂ (60°Brix). The entire drying process took place in the falling rate period. Drying curves were constructed using non-dimensional moisture ratio (MR) and time. Drying is the most widely used and a primary method for preservation. The result indicated that the cabinet tray dryer at 70°C was found better drying and rehydration characteristics compare to other drying temperatures.

Keywords

Pineapple Slices, Osmotic Dehydration, Tray Drying, Rehydration, Moisture Ratio.

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Vikrant Kumar ¹, Jaivir Singh ¹, Ratnesh Kumar ¹, Sunil ¹, Vipul Chaudhary ¹, Balwant Singh ¹

Affiliations
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN

Abstract

Papaya slices were treated with different pre-treatments namely control, T₁ = Control, T₂ = Potassium metabisulphate, T₃ = Sodium bisulphate and T₄ = Blanching at 95°C for 4 minute. The treated sample were osmosed in syrup solution of 55° Brix and 65° Brix for period of 180 minutes, than wiped and dried in tray dryer and hot air oven dryer at 60°C. It was revealed from the results that, drying of papaya slices in a hot air oven dryer takes only 600 minutes for drying from an initial weight of sample to final weight of sample. The rehydration ratio was recorded of 65 oBrix that 4.95, 2.61, 3.05 and 2.89 for T₁, T₂, T₃ and T₄ samples after 90 days. Drying of papaya slices in a Tray dryer takes only 660 minutes. The dehydration ratio was recorded of 65° Brix that 8.40, 3.52, 4.13 and 3.10 for T₁, T₂, T₃ and T₄ samples.

Keywords

Dehydration Ratio, Rehydration Ratio, Co-Efficient, Osmo-Dried Papaya Slice.

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Sunil ¹, Neelesh Chauhan ², Vipul Chaudhary ², Vikrant Kumar ², Ratnesh Kumar ²

Affiliations
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram Meerut (U.P.), IN
2 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram, Meerut (U.P.), IN

Abstract

Experiments were conducted to development, quality evaluation and storage stability of multi- flour noodles made from wheat flour, soya bean flour, carrot powder, mushroom flour and apple pomace powder. The noodles were formulated by taking different proportion of multi-flours in the ratio of (T₁₀₀) 100:0:0:0:0, (T₉₀) 90:2.5:2.5:2.5:2.5, (T₈₀) 80:5.0:5.0:5.0:5.0, (T₇₀) 70:7.5:7.5:7.5:7.5, (T₆₀) 60:10:10:10:10 and (T₅₀) 50:12.5:12.5:12.5:12.5 respectively. Wheat flour of the ratio of 100:0:0:0:0 was considered as control. All the samples were packed in high density polyethylene (HDPE) and stored at room temperature from 0 to 60 days for quality evaluation. After preparation of noodles various physico-chemical properties were determined, i.e., moisture content, ash content, protein content and fat content.

Keywords

Multi- Flour, Noodles, High Density Polyethylene.

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Ratnesh Kumar ¹, Suresh Chandra ¹, Samsher ¹, Vikrant Kumar ¹, Sunil ¹, Vipul Chaudhary ¹

Affiliations
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN

Abstract

Edible oil, being obtained from vegetable sources, is primarily composed of fatty acids and used for cooking, medicinal and cosmetic purposes. It is estimated that about 90 per cent of vegetable oils are used for edible purposes. The sunflower oil used as based oil for replacement. The sunflower oil was replaced by (40-85), mustard, soybean and groundnut are each (5-20%). During the storage of individual and blended oil, pH, density and specific gravity value was decreased with increasing the storage period and types of storage condition. During the storage of individual and blended oil, free fatty acid was increase with increasing the storage period and types of storage condition. During the storage of individual and blended oil, iodine value was decrease with decreasing the storage period and types of storage condition. Peroxide value was increased with increasing the storage period and types of storage condition. Edible oils processing poses challenges due to its high content of polyunsaturated fatty acids and bioactive compounds. The oils refining objective is to remove completely all the minor compounds which are present in the crude oil: free fatty acids, peroxides, phospholipides, pigments, water, heavy metals and all the insoluble impurities which affect both the commercial quality and the shelf-life.

Keywords

Edible Oil, Free Fatty Acid, Peroxide Value, Iodine Value, PH.

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Balwant Singh ¹, Suresh Chandra ², Ratnesh Kumar ², Vipul Chaudhary ², Vikrant Kumar ², Sunil ², Rahul ²

Affiliations
1 Department of Agriculture Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN

Abstract

Energy is critical component of dairy industry. Dairy industry depends on fossil fuels for energy supply. Energy conservation in dairy plant means to develop a methodology to achieve energy saving to reduce energy costs in processing system. The aim of experiment was to investigate average quantity of milk, electricity consumption in per day. The data was analyzed of November 2016, December 2016 and January 2017 for old alfa pasteurizer in Parag dairy Meerut. The highest average quantity of milk, electricity consumption and thermal energy in shift B of November was 520.17 kg, 17.36 (KW) and 144.08(KJ×10³), respectively. The lowest average quantity of milk, electricity consumption and thermal energy in shift A of November was 14 kg, 0.47 (KW) and 3.88 (KJ×10³). Followed by The highest average quantity of milk, electricity and thermal energy consumption in December was 224.80 kg, 7.50 (KW) and 62.0 (KJ×10³) in shift B and the lowest collection of milk 14.04 kg, electricity consumption average 0.47 (KW) and thermal energy consumption 3.78 (KJ×10³) in shift A of old alfa pasteurizer. Old alfa pasteurizer’s highest average quantity of milk in January (2017), 111.78 kg, electricity consumption average was 3.73 (KW) and thermal energy consumption 31.07 (KJ×10³) in shift B while lowest average collection of milk, electricity and thermal energy consumption was 42.26 kg, 1.41 (KW) and 11.79 (KJ×10³) in shift C, respectively.

Keywords

Energy Audit, Dairy Plant, Electrical Energy, Thermal Energy.

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