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Article
Publication date: 11 September 2019

Baljeet Singh and Himanshu Singla

The purpose of this paper is to study the effects of rotation, voids and diffusion on characteristics of plane waves in a thermoelastic material.

Abstract

Purpose

The purpose of this paper is to study the effects of rotation, voids and diffusion on characteristics of plane waves in a thermoelastic material.

Design/methodology/approach

Lord and Shulman generalization of linear thermoelasticity is used to study the plane waves in a rotating thermoelastic material with voids and diffusion. The thermoelastic solid is rotating with a uniform angular velocity. The problem is specialized in two dimensions to study wave propagation. The plane harmonic solutions of governing field equations in a plane are obtained.

Findings

A velocity equation is obtained which indicates the propagation of five coupled plane waves in the medium. Reflection of an incident plane wave from stress-free surface of a half-space is also considered to obtain the amplitude ratios of various reflected waves. A numerical example is considered to illustrate graphically the effects of rotation, frequency, void and diffusion parameters on speeds and amplitude ratios of plane waves.

Originality/value

The present problem covers the combined effects of rotation, voids and diffusion on characteristics of plane waves in linear thermoelastic material in the context of Lord and Shulman (1967) and Aouadi (2010) theories, which are not studied in literature yet.

Details

Multidiscipline Modeling in Materials and Structures, vol. 16 no. 1
Type: Research Article
ISSN: 1573-6105

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Case study
Publication date: 21 November 2018

Baljeet Singh and Kushankur Dey

The paper aims to understand the process of transfer of agricultural technology, which comprises incubation of the technology business, valuation, evaluation, licensing…

Abstract

Learning outcomes:

The paper aims to understand the process of transfer of agricultural technology, which comprises incubation of the technology business, valuation, evaluation, licensing and commercialization, to examine various dimensions of the process of technology transfer and the effectiveness of transfer object use criteria, to explore ways of sustaining incubation and commercialization through an autonomous unit responsible for technology transfer, to peruse the role of agribusiness incubators in creating an effective agri-entrepreneurship eco-system and to study the factors that promote or inhibit the sustainability of business incubators in an academic or research institution setting.

Case overview/synopsis:

An innovative technology for production of liquid bio-fertilizers was developed and nurtured to market levels by Anand Agricultural University (AAU), a State Agricultural University in Gujarat. The technology for production of liquid bio-fertilizers, developed during 2009-2010 to 2013-2014 was licensed to some of the state public and private sector undertakings under the World Bank-financed National Agricultural Innovation Project (NAIP) implemented through Indian Council of Agricultural Research (ICAR). For commercializing the technologies from the University, a Business Planning and Development (BPD) Unit was set up at AAU along the lines of a technology transfer office, under the aegis of NAIP during later part of 2009. The NAIP funding from World Bank for BPD Units ceased in June 2014 with closure of the project. With funding no more available, Rajababu V. Vyas, a research scientist at the Microbiology and Bio-fertilizer Department of the University and Head of the BPD Unit, had serious concerns about the BPD unit’s sustainability, as well as sustaining the process of technology transfer from the University.

Complexity academic level:

Anand Agricultural University (AAU), a state-run university in Gujarat, developed and incubated a technology to produce liquid biofertilizer, licensed the technology and marketed its product through a few state-run and private fertilizer firms. The technology was developed between 2009/2010 and 2013/2014 as part of the National Agricultural Innovation Project of the Indian Council of Agricultural Research with funds from the World Bank. A unit to incubate agri-businesses, referred to as Business Planning and Development Unit (BPDU), was set up in late 2009 to expedite the process of technology transfer from AAU to agribusiness firms. Rajababu V. Vyas, a research scientist at the Microbiology and Bio-fertilizer Department of the university, was concerned about the unit’s sustainability, because funding from the World Bank had ceased from June 2014, and wondered how to sustain the transfer of technology from the laboratory to the field in the light of the data available to him.

Supplementary materials

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Subject code

Entrepreneurship

Details

Emerald Emerging Markets Case Studies, vol. 8 no. 4
Type: Case Study
ISSN: 2045-0621

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Article
Publication date: 7 August 2017

Hong Chen and Baljeet Singh

This paper aims to examine the link among foreign direct investment (FDI), domestic credit expansion and economic growth for six Pacific Island countries.

Abstract

Purpose

This paper aims to examine the link among foreign direct investment (FDI), domestic credit expansion and economic growth for six Pacific Island countries.

Design/methodology/approach

Using panel data over 1982-2011, the authors relate the interaction between domestic credit to private sector and FDI to its impacts on output. This study makes use of panel cointegration and the generalized method of moments estimators.

Findings

The empirical results generally show that FDI and domestic credit to private sector serve as substitutes to promote output in these small economies. Such findings are robust to a number of sensitivity tests.

Originality/value

This study contributes to the literature by examining the interaction between domestic credit to private sector and FDI and its impact on output in small Pacific Island economies.

Details

Studies in Economics and Finance, vol. 34 no. 3
Type: Research Article
ISSN: 1086-7376

Keywords

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Article
Publication date: 16 December 2019

Baljeet Singh and Amit Anand Tiwari

The purpose of this paper is threefold: first, to develop the concept of customer stewardship fatigue (CSF) in service marketing literature; second, to reveal three…

Abstract

Purpose

The purpose of this paper is threefold: first, to develop the concept of customer stewardship fatigue (CSF) in service marketing literature; second, to reveal three processes through which CSF arises; and third, to identify contextual resources that can accentuate or diminish the processes, thereby influencing the development of CSF in service employees.

Design/methodology/approach

This conceptual paper builds on the job-demand resource model and the conservation of resources theory to identify positive and negative contextual resources that can accentuate or diminish the translation of a frontline service employee’s (FLSEs) stewardship orientation into stewardship fatigue (SF).

Findings

The findings highlight how low perceived organizational support, low customer gratitude and high customer cynicism could create situations in which display of stewardship behaviors will be associated with SF.

Practical implications

The paper can aid practitioners to formulate strategies that can curb the development of SF among FLSEs and help service organizations maintain healthy relationships with customers.

Originality/value

The authors fill an important gap in the literature with regard to stewardship through this study. Though researchers have attempted to broaden the concept of stewardship, they have failed to explain the costs and challenges that might be associated with the frequent display of stewardship behaviors. The SF framework developed herein closes this gap, and conceptually develops an early understanding of the negative consequences of continuous engagement in stewardship behaviors.

Details

Marketing Intelligence & Planning, vol. 38 no. 3
Type: Research Article
ISSN: 0263-4503

Keywords

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Article
Publication date: 9 August 2011

Praveen Ailawalia, Shilpy Budhiraja and Baljeet Singh

The purpose of this paper is to study the deformation of Green‐Naghdi (type III) thermoelastic solid half‐space under hydrostatic initial stress and rotation.

Abstract

Purpose

The purpose of this paper is to study the deformation of Green‐Naghdi (type III) thermoelastic solid half‐space under hydrostatic initial stress and rotation.

Design/methodology/approach

The normal mode analysis is used to obtain the analytical expressions of the displacement components, force stress and temperature distribution.

Findings

The numerical results are given and presented graphically when mechanical/thermal source is applied.

Originality/value

Comparisons are made in the presence and absence of hydrostatic initial stress and rotation and their effect is shown graphically.

Details

Multidiscipline Modeling in Materials and Structures, vol. 7 no. 2
Type: Research Article
ISSN: 1573-6105

Keywords

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Article
Publication date: 9 August 2013

Baljeet Singh

The purpose of this paper is to compute the phase velocities and attenuation coefficients of coupled longitudinal waves in a generalized thermoporoelastic model and to…

Abstract

Purpose

The purpose of this paper is to compute the phase velocities and attenuation coefficients of coupled longitudinal waves in a generalized thermoporoelastic model and to observe the effect of porosity, frequency and thermal parameters on the phase velocities and attenuation coefficients on these waves graphically.

Design/methodology/approach

The linear governing equations of a generalized thermoporoelastic model in the context of Lord and Shulman theory of generalized thermoelasticity are solved with the help of plane harmonic solution method to show the existence of one shear and three kinds of coupled longitudinal waves.

Findings

The results obtained show the dependence of phase velocities and attenuation coefficients of coupled longitudinal waves on frequency, porosity, relaxation times and other material parameters.

Originality/value

The problems on coupled heat‐fluid flow in a saturated deformable porous medium are important in various engineering fields, for example, petroleum engineering, chemical engineering, pavement engineering and nuclear waste management. A new generalized thermoporoelastic model is formulated to study the wave phenomena and their dependence on various material parameters.

Details

Multidiscipline Modeling in Materials and Structures, vol. 9 no. 2
Type: Research Article
ISSN: 1573-6105

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Article
Publication date: 14 June 2011

Baljeet Singh Yadav

The present study aims to understand the effect of baking, frying and storage conditions on resistant starch (RS) content of commonly used poor man's foods like potato…

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1599

Abstract

Purpose

The present study aims to understand the effect of baking, frying and storage conditions on resistant starch (RS) content of commonly used poor man's foods like potato, sweet potato and bread.

Design/methodology/approach

The effect of frying (shallow and deep frying) on RS was studied in pressure‐cooked potato and sweet potato. The baking conditions used for white wheat bread were 200°C‐35 min, 150°C‐12 h, and 120°C‐20 h. To study the effect of baking time at a specific temperature (200°C), the bread was baked for 15, 25, 35 and 45 min. The bread baked for 25 min at 200°C was stored at ambient conditions for 24, 48, 72 and 96 h. Tubers were stored at 4 and 25°C for 12 h and 24 h at each temperature.

Findings

Frying resulted in a reduction of 28.0 and 32.0 percent in RS content of potato and sweet potato respectively, with deep‐frying showing a more pronounced effect. The RS content of bread baked for 24 h at 120°C was found to be higher (4.20 percent) than that of bread baked at a higher temperature of 200°C and 150°C for 35 min and 12 h respectively. Increase in baking time from 15 to 45 min at 200° C also increased the RS content of bread from 2.13 percent to 3.18 percent. Storage resulted in an increase in the RS content of bread and tubers. Refrigeration storage had a more pronounced effect on the RS content of pressure‐cooked tubers.

Originality/value

This information on poor man's foods can be exploited to process and store the foods targeted to be used by the special category of persons, as varied processing conditions for these foods can be employed producing lower or higher RS content desirable for undernourished or diabetic persons respectively.

Details

British Food Journal, vol. 113 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 3 April 2017

Jaspreet Kaur, Amarjeet Kaur and Jaspreet Singh

The purpose of this paper is to assess the bioactive ingredients of whole flours of oat, maize and soyabean, utilise them for developing functional cookies and evaluate…

Abstract

Purpose

The purpose of this paper is to assess the bioactive ingredients of whole flours of oat, maize and soyabean, utilise them for developing functional cookies and evaluate their physical and nutritional quality parameters.

Design/methodology/approach

Cookies were prepared from blends of whole flours of wheat, oats, maize and full fat soyabean. Whole wheat and oat flours were blend in different proportions (100:0, 80:20, 60:40, 40:60 and 20:80 and 0:100, wheat:oat, w/w) and supplemented with quality protein maize (QPM) and full fat soyabean flours, at 10 per cent (w/w) each, of the total blend. Cookies were studied for their physical attributes, proximate and nutritional compositions. A significant (p=0.05) increase in spread ratio, crude protein, crude fat and crude fibre contents of the cookies was observed with increase in the proportion of oat flour in the blend.

Findings

Cookies prepared from blend containing QPM and soyabean flours had higher antioxidant activity than control whole wheat cookies. An increase in extractable β-glucan content and in-vitro protein digestibility was also observed with the increase in the proportion of oat flour. The highest overall acceptability was observed for cookies prepared from blends having a wheat–oat proportion of 60:40. These cookies also had a 17.5 per cent higher genistein content as compared to their raw flour blend. Higher genistein levels were observed in the composite cookies.

Originality/value

The cookies prepared from composite whole flours rich in isoflavones and β-glucan reflect their potential as a new functional food for the prevention and management of diseases such as cancers, diabetes and cardiovascular disorders.

Details

British Food Journal, vol. 119 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 28 June 2013

Baljeet S. Yadav, Ritika B. Yadav and Mohit K. Narang

Mixed fruit nectars present a combination of different tastes and flavors with combined nutritional attributes. Therefore, the purpose of this paper is to develop and…

Abstract

Purpose

Mixed fruit nectars present a combination of different tastes and flavors with combined nutritional attributes. Therefore, the purpose of this paper is to develop and optimize the process variables for blended nectar based upon papaya (Carica papaya) and bottle gourd (Lagenaria siceraria).

Design/methodology/approach

The nectar based upon papaya and bottle gourd was prepared with varying levels of papaya/bottle gourd juice concentration (1.5:1‐ 4:1), sugar concentration (12‐21 per cent), citric acid concentration (0.30‐0.50 per cent) and optimized using response surface methodology. A central composite rotatable design (CCRD) with three levels for three independent variables was used for optimization studies. The responses measured were pH, TA, TSS, flavor and taste of the developed nectar. Responses were numerically optimized in combination with design expert software.

Findings

The models developed for all responses were significant without significant lack of fit. Papaya/bottle gourd juice concentration ratio, sugar concentration and citric acid level were optimized at 2.47:1, 20.95 and 0.30 per cent, respectively, in order to obtain a pH, titrable acidity and TSS of 3.99, 0.348 and 20.80, respectively, with hedonic scale sensory ratings of 7.43 and 7.18 for flavor and taste, respectively, of the nectar.

Practical implications

The commercial production of such nectar using these optimized conditions may add new dimension to the health beverage industry.

Social implications

Development of such health‐promoting mixed fruit nectars will boost demand of healthy beverage foods in society.

Originality/value

The product can be developed successfully using these optimized conditions. Since both papaya and bottle gourd have beneficial nutritional and medicinal properties, the development of nectar using these fruits with high sensory acceptance can prove a boon for market promoting health foods.

Details

British Food Journal, vol. 115 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 6 September 2011

Ritika B. Yadav, Baljeet S. Yadav and Deepu Chaudhary

The purpose of this paper is to study the utilization of the rice bran protein concentrate (RBPC) in biscuits to upgrade the nutritional quality.

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1276

Abstract

Purpose

The purpose of this paper is to study the utilization of the rice bran protein concentrate (RBPC) in biscuits to upgrade the nutritional quality.

Design/methodology/approach

Extraction of rice bran protein concentrate (RBPC) from defatted rice bran was standardized using alkali extraction method. Defatted rice bran and RBPC were analyzed for their proximate composition. RBPC was analyzed for its bulk density, foaming capacity (FC), emulsion activity (EA), and water and oil absorption capacity. RBPC was incorporated in biscuits at 5, 10 and 15 per cent levels. The biscuits were analyzed for their physicochemical, fracture strength (texture analyzer) and sensory attributes (nine‐point hedonic scale) to assess their acceptability.

Findings

The maximum yield of 13.2 per cent for RBPC was obtained at alkaline pH of 11, temperature of 60°C and extraction time of 60 minutes. The bulk density, foaming capacity, emulsifying ability, water and oil absorption capacity of RBPC were 0.4 g/ml, 11 per cent, 40 per cent, 2.9 ml/g and 2.3 ml/g respectively. The protein content of biscuits increased significantly from 7.3 per cent in control biscuits to 15.4 per cent in the 15 per cent RBPC supplemented biscuits with their fracture strength also significantly higher than the control biscuits (p<0.05). Replacement of refined wheat flour up to 10 per cent RBPC produced protein‐enriched biscuits with desirable overall acceptability.

Originality/value

Rice bran protein concentrate can be beneficially utilized to formulate protein enriched biscuits with enhanced nutritional value especially for malnourished or undernourished people.

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