<div>Study of isotherms and thermodynamic properties become essential to understand the drying and imbibition mechanisms of seeds. Among post-harvest procedures of seeds, drying is widely known and used in order to assure quality and stability during storage and shelf life. Variation of moisture content through drying is important in order to understand the interaction between water molecules and the seed components, which is the key factor for correct drying and storage. Seed viability could be maintained during long periods owing to their glass structure, as a thermodynamic unstable state, with high viscosity. Thermodynamic properties were enthalpy (Amount of energy available to do work), entropy (Amount of energy present but it not available to do work) and gibbs free energy (Differential energy between the enthalpy and entropy). Thermodynamic properties of seed water determines the reaction kinetics during seed deterioration. Thermodynamic properties showed a critical upper limit, with tolerant species having higher values then susceptible species. In general the values of critical limits of the thermodynamic parameters decreased with increasing temperature. The differential enthalpy and entropy increased in seeds with period of storage and became asymptotic as the seed lost their viability. Thermodynamics properties increased with increase in temperature, indicating that drying and water absorption do not occur spontaneously it requires external energy. A radical drop in germination follows the trend of gibbs free energy increase and enthalpy decrease, indicating intensification of endergonic reaction. Hence, it is concluded that by using thermodynamic properties of seeds the seed quality can be determined without conducting the germination test in shortest period.</div>


<p>Thermodynamic Properties of Seeds: A Review</p>


<div><strong>Background:</strong> Sugarcane is an important agro-industrial crop as a worldwide manufacturing plant. Scientifically it is the so-called <em>Saccharum officinarum</em>. Sugarcane juice is dark brown golden in color with medium flavor intensity contains caramel, butterscotch and green flavor and sucrose hydrolyzed to an equimolar mixture of glucose and fructose providing instant energy transported by fluid thermodynamics. The expected research based on a new implementation of harmful pathogens against roadside sellers of sugarcane juices. The work is currently reviewed and renewed for automated analysis techniques with verified street juice samples at Guwahati city in Assam. Following spring to summer seasons, the favorite juice to people of all ages in India is supposed to health-threatening for public health concerns. Respective doctors and Practitioner carry out their treatment against this pathogen along with antibiotic supplements unknowingly the etiological source about UTI or GI tract infections.&nbsp;<br />
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<strong>Methods:</strong> Here researchers finding (Chowdhury <em>et al.</em>, 2019) are to analyze and categorize the biochemical fermentation activities of pathogens with significant enzyme degrading analyzed from sugarcane juice against gut acting probiotics, responsible for food toxicity and intestinal disorder. Diagnostic microbial activities in well diffusion studies are followed by automated analysis for significant provoking of health status.<br />
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<strong>Result: </strong>Epidemiological studies were concerned to identify risk factors through the comparison of incidence and prevalence between groups exposed and not exposed to risk factors. Probabilities of disease occurrence can be compared using measures of strength of association or potential impact. The studies are compared with the graph and its data implementations to find out the significant level for beneficial sources.</div>


<div>An Analytical Approach on Enzymatic Degradation of Biochemical Components by Isolated Food Contaminant Pathogens from Sugarcane Juice of Street Salesman</div>


<p><strong>Background:</strong> The longissimus dorsi muscle of the camel was chosen as the experimental material in order to investigate the impact of plasma electric field assisted freezing on the quality and freezing process of Bactrian camel meat.&nbsp;<br />
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<strong>Methods:</strong> The effect of the auxiliary plasma electric field of different field strengths (1 kV/m, 3 kV/m and 5 kV/m) on the freezing velocity of the camel meat and the distribution of ice crystals as well as the diameter and roundness of ice crystal in the frozen meat were studied and analyzing them with the help of the thermodynamic theory.&nbsp;<br />
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<strong>Result:</strong> The findings demonstrated that the meat samples in the auxiliary 5 kV/m plasma field environment took 60 min and 30 min, respectively, at -20&deg;C and -35&deg;C, to pass the maximal ice crystal production zone. The tissue sections revealed that at -20&deg;C and -35&deg;C assisted 5 kV/m plasma field freezing, the smallest ice crystal area and grain size were formed, the roundness of the ice crystals was highest. Using Boltzmann&rsquo;s entropic equation to calculate the system&rsquo;s entropy, the results revealed that the meat samples frozen by the aided 5 kV/m plasma electric field had the lowest entropy at -20&deg;C and -35&deg;C. The electric field assisted freezing requires less energy to improve the subcooling degree and accelerate the freezing rate of meat samples, proving that the auxiliary 5 kV/m plasma electric field can significantly improve the system frozen meat moisture vitrification degree and can make the crystallization process more controllable.</p>


Thermodynamic Properties of Seeds: A Review

An Analytical Approach on Enzymatic Degradation of Biochemical Components by Isolated Food Contaminant Pathogens from Sugarcane Juice of Street Salesman

Effect of Plasma Electric Field Assistance on the Freezing Process and Ice Crystal Formation of Bactrian Camel Meat