Graph Based Semi-supervised Learning with Convolution Neural Networks to Classify Crisis Related Tweets

During time-critical situations such as natural disasters, rapid classification of data posted on social networks by affected people is useful for humanitarian organizations to gain situational awareness and to plan response efforts. However, the scarcity of labeled data in the early hours of a crisis hinders machine learning tasks thus delays crisis response. In this work, we propose to use an inductive semi-supervised technique to utilize unlabeled data, which is often abundant at the onset of a crisis event, along with fewer labeled data. Specif- ically, we adopt a graph-based deep learning framework to learn an inductive semi-supervised model. We use two real-world crisis datasets from Twitter to evaluate the proposed approach. Our results show significant improvements using unlabeled data as compared to only using labeled data.Comment: 5 pages. arXiv admin note: substantial text overlap with arXiv:1805.0515

Modeling of thin layer drying kinetics of grape juice concentrate and quality assessment of developed grape leather

Abstract: Studies on modeling of thin layer drying kinetics of grape juice concentrate were conducted using pilot scale convective dryer.  Experiments were conducted in temperature range of 55-750C and drying bed thickness of 3-7 mm, to attain desired moisture content (14±1% db).  Different thin layer drying models like newton, page, logarithmic, two term, two term exponential and midilli models were fitted to the experimental data of convective dehydration and their adequacy of fit was investigated.  All the samples witnessed falling rate period drying irrespective of the selected temperature and thickness.  The effective moisture diffusivity and activation energy were found in range of 7.18-2.56 m2/sec and 26.07-21.59 kJ/mole respectively for 3-7 mm drying bed thickness.  Among the various models investigated, two term exponential model was found to be best fitted model for depicting the drying kinetics of grape juice concentrate.  The quality properties such as total sugars, non enzymatic browning (NEB), protein, titrable acidity, texture (cutting force), color change, water activity and overall acceptability of dried grape leather were determined and data were analyzed as per ANOVA.  The grape leather developed at 550C drying temperature witnessed maximum acceptability irrespective of the drying bed thickness.   Keywords: convective drying, drying kinetics, drying models, grapes, quality parameter

Formulation and optimization of foam mat dried grape bar

 A five level four factors central composite rotatable design under response surface methodology was used to optimize process conditions of the foam mat drying process i.e. egg albumen (0-12%), methyl cellulose (0.1-0.5%), drying bed thickness (3-7mm) and drying temperature (55-750C) to develop grape bar with final moisture content of 14±1 % (db). Contour and response graphs were generated and the effect of foaming parameters on the quality parameters namely drying time, color change, texture, non-enzymatic browning, total sugars (%), titrable acidity (%), protein (%) and overall acceptability (%) were studied. Significant regression models were established with the coefficient of determination, R2 (≥0.90). Optimization of process for grape bar was performed to result minimum drying time, color change, cutting force, non enzymatic browning and maximum overall acceptability and optimized process conditions were 5.51 % egg albumen, 0.31% methyl cellulose, 4 mm drying bed thickness and 600C drying temperature with desirability 0.74

Production of Biomaterials from Solid Biomass Wastes for the Mining Industry

Newfoundland and Labrador has very rich mineral resources. The mining industry in this province produces more than a dozen different mineral commodities. On the other hand, this province is producing huge amounts of solid biomass wastes everyday. Some of them are re-used, but mostly they are land-filled. With innovative, applied research these biomass wastes can be turned into more value added products for the mining industry. For example, wood wastes/saw dust, waste paper and waste cotton are some solid wastes that can easily be converted into high-tech biomaterials (bioadsorbents) for gold recovery from a dilute solution. Those solid wastes are cellulosic, they have a strong affinity to gold when converted to its functional group in a very simple and cheap process. In this project, we have carried out some innovative applied research to produce bioadsorbents derived from solid biomass wastes, such as waste paper, waste cotton and waste wood/saw dust, which are abundantly available in this province and need proper management to increase their life-cycle. Every day tons of waste paper and cardboard are being generated. Sources of waste cotton are old cloths, waste medical bandages, etc. Wood waste is also very abundant in this province. When compared with the ever increasing gold prices (currently ~$1700/oz), the face value of these solid wastes will jump from garbage to hi-tech market value. Proper management and effective use of such solid biomass wastes as valuable bioadsorbents will not only reduce the volume of wastes being generated every day, but will also have a high end value to the gold mining industry as this cheap bioadsorbent will have superior performance over the traditionally used activated carbon. Both the mining and waste management companies in this province will benefit from this research

Air drying kinetics and quality characteristics of oyster mushroom (Pleurotus ostreatus) influenced by osmotic dehydration

The study on osmotic pretreatment of oyster mushrooms was carried out in order to remove the moisture prior to further mechanical drying.  Three salt concentration level (10, 15 and 20 g/100 g), two temperature levels of osmotic solution (30 and 45°C) and constant solution to mushroom ratio of 10 (w/v) were selected and the observations on water loss and solid gain were taken at an interval of 30 min up to 300 min.  The osmotically pretreated samples were further dried up to its equilibrium moisture content in a tray drier at 60°C and experimental data were fitted successfully using Page and Henderson & Pabis model.  The osmo-convective dehydrated samples were evaluated for its quality parameters i.e. color (L, a, b, ∆E, C* and h°), rehydration ratio and sensory attributes (flavor, appearance, texture and overall acceptability).  The water loss from and solid gain by the mushroom sample increased non-linearly with the duration of osmosis at all concentrations and both were higher in the initial period of osmosis than the later period.  Further, both increased with increasing salt concentration and osmosis solution temperature.  Samples pretreated in salt of 20 g/100 g at solution temperature of 45°C showed lower drying rate due to deposition of salt molecules on outer surface of mushroom tissues.  The analysis of variance (ANOVA) revealed that among the osmosis pretreatment variables, the concentration has the most significant effect on all the selected quality parameters whereas the interaction of solution temperature and salt concentration witnessed maximum effect on color and rehydration ratio.Keywords: oyster mushrooms, osmotic dehydration, water loss, solid gain, drying, qualit

Influence of Shape, Pre-treatment and Drying Air Temperatureon Quality of Dried Aonla

Experiments were conducted to assess the effect of aonla shape, pre-treatment and drying air temperature on quality attributes of dried product. The aonla fruit was subjected to mechanical treatment to form three shapes i.e. spherical (whole pricked), cylindrical (15x35mm) and sheet (2 mm thickness) and were exposed to different pre-treatments i.e. untreated (UT), water blanching (WB), steam blanching (SB), blanching and sulphiting (B+S), sugar osmosis and salt osmosis prior to convective drying at temperature of 50, 60 and 70°C. The dried aonla (nearly 10% w.b) were analyzed for different quality attributes such as re-constitutional properties, vitamin C, colour and overall acceptability. The data indicated that re-constitutional properties, colour (L, a and b values), vitamin C and overall acceptability of dried aonla samples were significantly affected by the sample shape, pre-treatments and drying air temperature. The L, a and b values of sheet shaped aonla were close to the fresh sample resulting in minimum (6.43) colour change. The blanching + sulphiting pre-treatment samples witnessed minimum colour change and were at par to the salt osmosed samples. In comparison to untreated samples all the treated samples witnessed higher retention of vitamin C and overall acceptability. The maximum (74.49%) vitamin C was retained by the blanching + sulphiting pretreated cylindrical shaped sample dried at 50°C temperature whereas, the maximum consumer acceptance (98.15%) was recorded for sugar osmossed sheet shaped sample dried at 50°C

Enzymatic clarification of carrot juice by using response surface methodology

 Carrot juice was treated with pectinase at various enzyme concentrations (0.01% to 0.1%), process temperatures (350C to 550C) and incubation time (40 to 120 min).  The effect of these enzyme treatments on filterability, clarity, turbidity and viscosity of the juice were studied by employing a second order central composite design.  The coefficient of determination (R2) values for filterability, clarity, turbidity and viscosity were greater than 0.85.  Statistical analysis showed that filterability, clarity, viscosity and turbidity were significantly correlated to enzyme concentration, incubation temperature and incubation time.  Enzyme concentration was the most important factor affecting the characteristics of the carrot juice as it exerted a highly significant influence on all the dependent variables.  An increase in process time and/or concentration of enzyme treatment was associated with an increase in filterability and clarity, and decrease in turbidity and viscosity.  Based on response surface and contour plots, the optimum conditions for clarifying carrot juice were 0.092% enzyme concentration, incubation temperature of 54.20C and incubation time of 119 min. Keywords: carrot juice, enzyme clarification, response surface methodology  

Quality of dried carrot pomace powder as affected by pretreatments and methods of drying

In order to develop dried carrot pomace of high quality, experiments were conducted in completely randomized design (CRD).  The carrot pomace was subjected to various blanching pretreatments i.e. water blanching (WB), steam blanching (SB), citric acid blanching (CB) and potassium metabisulphate (KMS) dipping after blanching (WBS).  A control sample (untreated, UT) was kept for comparison.  The samples were further dried by various drying methods i.e. convective drying (55°C and 65°C), sun drying and solar drying.  The 65°C convective dried samples witnessed minimum drying time with higher fiber, total carotenoids, β-carotene content and minimum change in color parameters.  Among the blanching pretreatments, the CB pretreatment showed better efficacy in retaining the quality attributes.  Overall, the CB pretreatment followed by convective drying at 65°C was found to be the best drying combination for retaining the quality attributes of carrot pomace.   Keywords: Carrot pomace, pretreatments, blanching, drying, physicochemical propertie