Abstract: State of the art mechanisms for edible food coating design have the disadvantage that they fail to accommodate various factors such as type of compounds, chemical composition, and processing parameters such as pH, drying rate, temperature affect the nano-microstructure of the film. The disclosure herein generally relates to edible food coating, and, more particularly, to a method and system for developing and characterizing edible films using molecular dynamic simulations. The molecular dynamic simulations help design the edible food coatings, which maybe further used for practical applications.

Abstract: Most techniques to estimate the service life of coatings are experimental in nature. Experimental testing of coatings is expensive (destructive in nature) and time consuming. Present disclosure provides system and method that predict change in chemical composition of the coating using reaction mechanism of the coating components in presence of weathering causing environmental agents. The system partial differential equations wherein chemical model is combined with the physical model. The changes in chemical composition enable determining the change in surface roughness and thickness as the weathering of the coating happens which can be correlated with other parameters such as gloss loss, fracture toughness, and the like. Rate of initiation reaction which leads to micro-randomness in concentration profile is randomized to mimic inherently stochastic (random) nature of coating degradation.

Abstract: Most techniques to estimate the service life of coatings are experimental in nature, cost expensive and are computationally heavy. Present disclosure provides systems and methods that predict the combined effects of crack path propagation and zones of delamination, that form on coating material and its surface due to weathering. The system of the present disclosure implemented a combined Finite Element Method (FEM) and Monte Carlo based simulation approach to capture the effects of delamination and crack propagation, respectively. The crack paths are predicted using a probabilistic model, considering crack propagation, branching, and keeping a record of crack age. Stress distribution computations are performed using FEM to understand stress concentration zones and delamination behavior with time, which is methodically also combined with the time sequence of cracking as well.

Abstract: Milk is consumed in large quantities across the world and quality of milk is important to consumer. Multilayer packaging is one of solution to maintain quality of milk for prolonged period. However, quality of milk may change due to issues in handling, transportation, environment, and packaging. Currently available techniques fail to detect milk quality when packaging is opaque. Hence, common methods that are used for detecting quality of milk cannot be easily used over packaged milk. Present application provides non-invasive method and system for detecting quality of packaged milk. More specifically, system uses a sensing technique enabled in a capacitive Near-field communication (NFC) tag and an NFC enabled device for detecting quality of the packaged milk in real-time. In particular, the capacitive NFC tag is configured to provide milk quality information on NFC enabled device when NFC enabled device comes near capacitive NFC tag configured on packaged container.

Abstract: This disclosure relates generally to a system and method for monitoring and quality evaluation of perishable food items in quantitative terms. Current technology provides limited capability for controlling environmental conditions surrounding the food items in real-time or any quantitative measurement for the degree of freshness of the perishable food items. The disclosed systems and methods facilitate in quantitative determination of freshness of food items by utilizing sensor data and visual data obtained by monitoring the food item. In an embodiment, the system utilizes a pre-trained CNN model and a RNN model, where the pertained CNN model is further fine-tined while training the RNN model to provide robust quality monitoring of the food items. In another embodiment, a rate kinetic based model is utilized for determining reaction rate order of the food item at a particular post-harvest stage of the food item so as to determine the remaining shelf life thereof.

Abstract: This disclosure relates generally to method and system for designing the formulated products. Conventional techniques for designing the formulated products, meeting final functional properties, are limited. Further, understanding user requirements and active incorporation of the user requirements during design phase is quite challenging. The present disclosure herein provides method and system that solve the technical problem of extracting the functional requirement by establishing continuous conversation with the user. An optimal prediction function for each functional requirement is determined by using a plurality of prediction models. An optimization technique along with an objective function is employed to determine optimized solutions comprising list of ingredients, possible concentration level of each ingredient, the process parameters, and the operating parameters for obtaining the desired formulation based on the user requirement.

Abstract: This disclosure relates generally to a system and method for monitoring and quality evaluation of perishable food items in quantitative terms. Current technology provides limited capability for controlling environmental conditions surrounding the food items in real-time or any quantitative measurement for the degree of freshness of the perishable food items. The disclosed systems and methods facilitate in quantitative determination of freshness of food items by utilizing sensor data and visual data obtained by monitoring the food item. In an embodiment, the system utilizes a pre-trained CNN model and a RNN model, where the pertained CNN model is further fine-tined while training the RNN model to provide robust quality monitoring of the food items. In another embodiment, a rate kinetic based model is utilized for determining reaction rate order of the food item at a particular post-harvest stage of the food item so as to determine the remaining shelf life thereof.

Abstract: This disclosure relates to a method for obtaining superhydrophobic corrosion-resistant coatings. State-of-the-art approaches involve etching methods with elevated temperatures and/or longer duration which are complex and use high concentration of combination of acids, alkali, and salt solutions in etching process to obtain a roughness which makes it difficult to handle usage of chemicals and controlling process. The method of the present disclosure has addressed this issue by selection of optimum concentrations of combinations of one or more type of acids, oxidizing agents which are safe, easy to handle and provide better control over the process. The method of the present disclosure is easy, inexpensive, and environmentally friendly. The superhydrophobic corrosion-resistant coatings possess water contact angles greater than 151° and coating efficiency more than 85 percent arrived at by using corrosion currents from polarization studies.

Abstract: This disclosure relates to a method for obtaining superhydrophobic corrosion-resistant coatings. State-of-the-art approaches involve etching methods with elevated temperatures and/or longer duration which are complex and use high concentration of combination of acids, alkali, and salt solutions in etching process to obtain a roughness which makes it difficult to handle usage of chemicals and controlling process. The method of the present disclosure has addressed this issue by selection of optimum concentrations of combinations of one or more type of acids, oxidizing agents which are safe, easy to handle and provide better control over the process. The method of the present disclosure is easy, inexpensive, and environmentally friendly. The superhydrophobic corrosion-resistant coatings possess contact angles greater than 151° and coating efficiency more than 85 percent arrived at by using corrosion currents from polarization studies.

Abstract: This disclosure relates generally to method and system for designing the formulated products. Conventional techniques for designing the formulated products, meeting final functional properties, are limited. Further, understanding user requirements and active incorporation of the user requirements during design phase is quite challenging. The present disclosure herein provides method and system that solve the technical problem of extracting the functional requirement by establishing continuous conversation with the user. An optimal prediction function for each functional requirement is determined by using a plurality of prediction models. An optimization technique along with an objective function is employed to determine optimized solutions comprising list of ingredients, possible concentration level of each ingredient, the process parameters, and the operating parameters for obtaining the desired formulation based on the user requirement.

Abstract: This disclosure relates generally to a system and method for monitoring and quality evaluation of perishable food items in quantitative terms. Current technology provides limited capability for controlling environmental conditions surrounding the food items in real-time or any quantitative measurement for the degree of freshness of the perishable food items. The disclosed systems and methods facilitate in quantitative determination of freshness of food items by utilizing sensor data and visual data obtained by monitoring the food item. In an embodiment, the system utilizes a pre-trained CNN model and a RNN model, where the pertained CNN model is further fine-tined while training the RNN model to provide robust quality monitoring of the food items. In another embodiment, a rate kinetic based model is utilized for determining reaction rate order of the food item at a particular post-harvest stage of the food item so as to determine the remaining shelf life thereof.

Abstract: This disclosure relates generally to a system and method for monitoring and quality evaluation of perishable food items in quantitative terms. Current technology provides limited capability for controlling environmental conditions surrounding the food items in real-time or any quantitative measurement for the degree of freshness of the perishable food items. The disclosed systems and methods facilitate in quantitative determination of freshness of food items by utilizing sensor data and visual data obtained by monitoring the food item. In an embodiment, the system utilizes a pre-trained CNN model and a RNN model, where the pertained CNN model is further fine-tined while training the RNN model to provide robust quality monitoring of the food items. In another embodiment, a rate kinetic based model is utilized for determining reaction rate order of the food item at a particular post-harvest stage of the food item so as to determine the remaining shelf life thereof.

Abstract: The present disclosure relates to a process for the purification of water. The process includes leading water laden with microorganisms and arsenic through an arsenic adsorption media followed by treating the resultant arsenic deficient water with a disinfectant releasing system to obtain water deficient of arsenic and viable microorganisms. The present disclosure also provides an apparatus for the purification of water using the afore-stated process.

Abstract: The present disclosure relates to a process for the purification of water. The process includes leading water laden with microorganisms and arsenic through an arsenic adsorption media followed by treating the resultant arsenic deficient water with a disinfectant releasing system to obtain water deficient of arsenic and viable microorganisms. The present disclosure also provides an apparatus for the purification of water using the afore-stated process.