Vignan University

About: Vignan University is a education organization based out in Guntur, Andhra Pradesh, India. It is known for research contribution in the topics: Computer science & Control theory. The organization has 1138 authors who have published 1381 publications receiving 7798 citations.

Immobilized Microalgae for Removing Industrial Pollutants: A Greener Technique

Abstract: The indiscriminate disposal of industrial wastewater has caused serious pollution problems to the environment as well as the organisms in it Contamination of industrial water with toxic heavy metals, dyes, and hydrocarbons above tolerance levels can cause accumulative poisoning, leading to cancer, and can also affect the central nervous system These pollution problems could be solved by chemical precipitation, solvent extraction, ion exchange, and membrane separation techniques; however, several disadvantages associated with these techniques made them unpopular Researchers focused on the application of bioremediation technologies using various kinds of biomass Microalgal biomass has become an attractive biotechnological tool for detoxification of industrial pollutants due to their inexpensive growth requirements (sunlight and carbon dioxide) and the advantage of being concurrently utilized for various other technologies such as biological carbon capture, biofuel production, and bioremediation Microalgal biomass directly could be used in removal of industrial pollutants; however, small particle size, low strength, and density limit the choice of a suitable reactor and also makes biomass separation difficult Hence, immobilized microalgal biomass has the capability to provide a simple and greener technique for removal of industrial pollutants from effluents This chapter highlights this alternative biological agent abundantly present in nature in its immobilized form as a potential sink for removal of toxic substances from industrial wastewater

An Enhanced Image Fusion Framework Using Morphological Operations Based Unsharp Masking

Abstract: The idea of infrared (I-R) and Visible (V-I) image fusion is to integrate multiple source images and to produce a single useful informative image. Nowadays the image generated from I-R and V-I image fusion process has been used majorly in surveillance and remote sensing applications. It plays a crucial role in improving visibility and situation awareness especially in surveillance applications. This paper is introducing an enhanced I-R and V-I image fusion framework. A new Enhancement method is constructed using morphological operations based unsharp masking has been used in this algorithm for enhancing I-R and V-I source images. This enhancement method has produced high quality enhanced results which in return tremendously helped in improving the final fusion result. In this algorithm curve-let transform has been used to produce “detailed” and “approximation” coefficients. Integration of “approximation” coefficients is done through using “PCA fusion rule”. Combining of “detailed” coefficients is done with using “max fusion rule”. Fused image reconstruction is done with using inverse curve-let transform. The proposed fusion framework has produced superior results and outperformed than the similar existing fusion frameworks in terms of both visual quality and metrics values in comparison.

Extrusion of fermented rice-black gram flour for development of functional snacks: Characterization, optimization and sensory analysis

Abstract: Considering the health benefits of fermentation, extrusion of fermented rice black gram mix flour can lead to developing nutritionally rich expanded snack. Hence, present study details the effect of various extrusion process variables, barrel temperature (100, 110, 120 °C), screw speed (250, 300, 350 rpm) and die opening diameter (3, 3.5 mm) on physicochemical and bioactive properties of extrudates from fermented rice-black gram flour (Rice flour: black gram flour = 3:1). Results indicated that temperature rise led to the production of a more expanded product with higher water solubility index (WSI) and lower water absorption index (WAI). Higher puffing, WSI, and bioactive content were observed in 3 mm die opening extrudates. Interestingly, extrusion cooking of fermented flour has shown a remarkable increment in phenolic content and antioxidant activity from 63.47 up to 210.3 and 7.28 up to 13.889 mg GAE/100 g, respectively. However, rise in barrel temperature showed a negative impact on bioactive attributes. Further, the optimal conditions determined by numerical optimization method for development of fermented flour-based extrudates having superior functional and enhanced bioactive properties were found to be 100 °C temperature, 289 rpm of screw and 3 mm die diameter. Principal component analysis indicated that bulk density-moisture content and phenolic content-antioxidant activity were highly positively correlated, while expansion ratio-bulk density was negatively correlated. The microstructure of extrudates showed continuous and compact structure lacking starch granules. The fuzzy logic analysis revealed that fermented flour-based extruded product had superior overall acceptability over unfermented flour extrudates.