Multi-Agent System Interaction in Integrated SCM\ud

Coordination between organizations on strategic, tactical and operation levels leads to more effective and efficient supply chains. Supply chain management is increasing day by day in modern enterprises.. The environment is becoming competitive and many enterprises will find it difficult to survive if they do not make their sourcing, production and distribution more efficient. Multi-agent supply chain management has recognized as an effective methodology for supply chain management. Multi-agent systems (MAS) offer new methods compared to conventional, centrally organized architectures in the scope of supply chain management (SCM). Since necessary data are not available within the whole supply chain, an integrated approach for production planning and control taking into account all the partners involved is not feasible. In this study we show how MAS architecture interacts in the integrated SCM architecture with the help of various intelligent agents to highlight the above problem

Effect of grain processing on nutritional and physico-chemical, functional and pasting properties of amaranth and quinoa flours

500-507Amaranth and quinoa are the ancient crops known for their excellent nutritional profile. Impact of different processing treatments including cooking, germination and roasting of grains on their flour properties was investigated in present study. Flours of raw and treated grains were analyzed for their physicochemical, functional, pasting and anti-nutritional factors. Results revealed that amaranth and quinoa flours are good source of protein and minerals. Mineral content reduced while water and oil absorption capacities of flours increased following the grain treatments. Processing of grains resulted in reduction of saponin and tannin content of grains of both the crops that improved the overall eatable quality of flours. Raw amaranth flour was whiter in color exhibiting higher values of L* and lower values of b* than quinoa flour. Germination caused significant increase in protein and decrease in fat content of flours of amaranth and quinoa. RVA curves showed that peak viscosity, trough viscosity and final viscosity of amaranth and quinoa flours were higher than the raw quinoa flour. Peak viscosity and trough viscosity of amaranth and quinoa flours decreased after processing of grains

Amaranth Starch Isolation, Oxidation, Heat-Moisture Treatment and Application in Edible Film Formation

Starch was isolated from amaranth grains and subjected to modification treatments. Oxidation of isolated starch was done using sodium hypochlorite and heat-moisture treatment was done at 85°C for 6hr keeping the moisture content 30% during treatment. Native and modified starches of amaranth were used for preparation of edible films and different characteristics of films were evaluated. Both the modification treatments increased tensile strength of amaranth starch films. Heat moisture treatment increased water vapour permeability while oxidation had contrary effects on amaranth starch films. Water solubility of films of amaranth starches was reduced by modification treatments of starches. Heat moisture treatments increased yellowness of starch films

Preservation and storage of Lemon (Citrus Limon) Juice

Lemon fruits were sorted and washed before extraction of juice. Extracted juice of lemon fruits was treated with potassium metabisulphite, sodium benzoate and thermal processing. Treated and untreated samples of juice were stored at room and refrigeration temperature for 90 days and analyzed for chemical properties at 15 days of interval during storage. Total sugars, reducing sugars and browning of juice increased during storage. On the contrary, tannin content of juice decreased during storage. Storage at refrigeration temperature was found better effective in preservation and keeping quality of juice showing lesser changes in chemical properties of juice during storage than at room temperature. Results suggested that lemon juice after chemical and pasteurisation treatments can be stored safely at room and refrigeration temperature for 90 days

Effect of grain processing on nutritional and physico-chemical, functional and pasting properties of amaranth and quinoa flours

Amaranth and quinoa are the ancient crops known for their excellent nutritional profile. Impact of different processing treatments including cooking, germination and roasting of grains on their flour properties was investigated in present study. Flours of raw and treated grains were analyzed for their physicochemical, functional, pasting and anti-nutritional factors. Results revealed that amaranth and quinoa flours are good source of protein and minerals. Mineral content reduced while water and oil absorption capacities of flours increased following the grain treatments. Processing of grains resulted in reduction of saponin and tannin content of grains of both the crops that improved the overall eatable quality of flours. Raw amaranth flour was whiter in color exhibiting higher values of L* and lower values of b* than quinoa flour. Germination caused significant increase in protein and decrease in fat content of flours of amaranth and quinoa. RVA curves showed that peak viscosity, trough viscosity and final viscosity of amaranth and quinoa flours were higher than the raw quinoa flour. Peak viscosity and trough viscosity of amaranth and quinoa flours decreased after processing of grains

Determining the Social Network Worth: Analysis, Quantitative Approach, and Application

Abstract: Social networks are growing day by day. Users of the social networks are generating values for these networks. All the users can't be considered equal as they have different social network impact value. In this paper we analyze the social impact of a user and propose a method to estimate an individual's worth to a social network in terms of impact. The mathematical evaluations show the effectiveness of our method. Based on the proposed method many applications can be built taking into consideration the impact any individual's social profile has. We have tried to make various social data attributes more valuable and meaningful

Study of TORA FOR Mobile Ad-hoc NetworK

communication between various mobiles hosts which themselves act as routers and help in transmitting packets to the destination through intermediate nodes which lie within the radio transmission range of each other. Due to high level of dynamism, reliable, fast and energy efficient routing of data packets from the source to the destination is an area of great concern for researches. Science it is an infrastructure network, one cannot rely on use of access points or other infrastructure for routing, thus leaving only one option of building multi-hop routes from source to destination, where intermediate nodes act as routers. Routing in MANETs involves designing a protocol which helps using routing data packets from source to destination with minimum possible hops and minimum battery power consumption of nodes. The main purpose of this paper is to design and implement tora for manet.In this paper, results show that TORA’s inability to handle rapid increases in traffic volumes. TORA performs well in networks where the volume of traffic increases gradually

Propagation of Waves at an Interface between a Liquid Half-Space and an Orthotropic Micropolar Solid Half-Space

An inviscid liquid half-space is considered in welded contact with a orthotropic micropolar solid half-space. Appropriate plane harmonic solutions of equations governing a liquid half-space and an orthotropic solid half-space are obtained. These solutions satisfy the required boundary conditions at the interface to obtain a system of four nonhomogeneous equations in amplitude ratios for incident quasi-longitudinal displacement wave. The amplitude ratios of various reflected and refracted waves are computed numerically for a particular example of the present model. The effect of anisotropy upon these amplitude ratios is shown graphically for a particular range of the angle of incidence

Rayleigh Waves in a Rotating Orthotropic Micropolar Elastic Solid Half-Space

A problem on Rayleigh wave in a rotating half-space of an orthotropic micropolar material is considered. The governing equations are solved for surface wave solutions in the half space of the material. These solutions satisfy the boundary conditions at free surface of the half-space to obtain the frequency equation of the Rayleigh wave. For numerical purpose, the frequency equation is approximated. The nondimensional speed of Rayleigh wave is computed and shown graphically versus nondimensional frequency and rotation-frequency ratio for both orthotropic micropolar elastic and isotropic micropolar elastic cases. The numerical results show the effects of rotation, orthotropy, and nondimensional frequency on the nondimensional speed of the Rayleigh wave