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Optimization of process parameters is a critical requirement in food processing and food product industries for the development of highly acceptable product. Quantification of mass transfer kinetics under different processing conditions is essential step for optimizing the osmotic dehydration process. A Box-Behnken Design (BBD), adopted from response surface methodology (RSM) approach was used for evaluating and quantifying the moisture loss and solids gain kinetics of aonla segments in salt solution during the osmotic dehydration process. The independent variables were fixed at three levels (salt concentration- 2, 4, 6%; process temperature - 45, 50, 55 OC and process time - 60, 120, 180 minutes). The process responses were water loss percentage (WL%) and solids gain percentage (SG%). Validation experiments were conducted at optimum conditions to verify predictions and adequacy of the models. The optimum conditions predicted were 5.02% salt concentration, 54.8 OC temperature and 60.64 minutes process time to attain a desired effect of maximum water loss (6.42%) and minimum solid gain (1.09%) in osmotic dehydration of aonla in salt medium.

There is a huge potential for dragon fruits grown in India but insufficient information may hamper its production and postharvest handling. The aim of this study was to investigate the right harvest time and maturity indices for red and white pulp dragon fruit. Growth and developmental studies were undertaken using destructive (total soluble solids (TSS), titratable acidity and TSS: acid ratio) and non-destructive methods (fruit weight, specific gravity, peel colour and heat units). Fruits were collected at seven intervals (7, 14, 21, 26, 31, 36 and 41 days after flowering) to assess the right maturity. All these methods were used to standardize the optimum maturity and right time for the harvest of red and white pulp dragon fruit. Harvesting dragon fruits between 31-36 days after flowering (DAF) was found ideal for optimum maturity and quality. Both red and white pulp fruits harvested at 31 DAF showed better quality in terms of physic-chemical and sensory attributes.

Browning is a major quality deterioration process affecting both visual colour and nutritional value of guava leather. The aim of the study was to determine the role of different sugars viz., sucrose, fructose, glucose and sorbitol in non-enzymatic browning and antioxidant activity of guava fruit leather. The total free amino acids, ascorbic acid and antioxidant activities were at significantly lower levels in glucose and fructose treated guava leather, while the sorbitol added samples had all of above parameters at the highest level; while a reverse trend was observed in browning index and non-enzymatic browning. Among the browning intermediate products, Hydroxymethylfurfural was present at higher concentration (12.80-32.32 ng/g) than furfural (0.29-0.95 ng/g) in guava leather samples. Among the treatments, hydroxymethylfurfural was found lowest in sorbitol (12.8 ng/g) and highest in fructose (32.3 ng/g). In brief, this paper describes a novel effort in bringing the in-vitro studies related to sugars and total free amino acids, influencing the biochemical and nutritional attributes which are responsible for browning in guava fruit leather.

Technological changes and disruptions do transform organizations to look at new alternatives to grow business with the help of Artificial Intelligence (Al). However, this may not be the same in every sector or industry or business. Knowledge creation and organizational well-being are generally the positive effects of Appreciative Intelligence. While Artificial intelligence is pervading routine and repetitive tasks and jobs, prudent HR leaders need to realign strategies to balance between Human resource requirement and investment in newer technologies, Al, ML and BOT investments in an organization for a long term vision and growth of a modem business unit. Strategies of Human resource management with optimization and balance between people and technology is a crux for the success of revenue growth and sustaining in market place. There are several options available to a practising professional to optimize and one has to have a long term view to select a particular strategy. This paper also focuses on greater changes and adaptation occurred during and post COVID time period and future changes expected based on both interviews of corporate leaders and own experiences in the industry. Greater and faster changes are happening in Physical work place. Physical work place, premises are shrinking and there is a blend of online, work from home and a few days office visits are gaining momentum reducing the base cost and establishment cost modem organizations. Future is clearly indicating a Lean but effective workforce ably supported by Bots and technology. [ABSTRACT FROM AUTHOR]