Slope stability analysis is one of the most important problems in geotechnical engineering. The development in slope stability analysis has followed the development in computational geotechnical engineering. This paper discusses the application of different recently developed artificial neural network models to slope stability analysis based on the actual slope failure database available in the literature. Different ANN models are developed to classify the slope as stable or unstable (failed) and to predict the factor of safety. The developed ANN model is found to be efficient compared with other methods like support vector machine and genetic programming available in literature. Prediction models are presented based on the developed ANN model parameters. Different sensitivity analyses are made to identify the important input parameters.

Mahua (Madhuca indica syn Bassia latifolia) flowers have great potential as an alternative source of food in many parts of the world. However, the nutrient content of the flower deteriorates during postharvest storage, and hence, the true value of this natural product is not fully realized. To evaluate the extent of deterioration, collected flowers were stored using two methods in this investigation; first, under normally practiced conditions, labelled as normally practiced samples (NPS), i.e., the practice adopted by the flower's collectors, and second, oven dried, powdered with liquid nitrogen, and preserved in deep freezer at 0C (±1C) in different small airtight sterilized vials labelled as laboratory processed samples (LPS). In both samples, soluble, reducing and nonreducing sugars, amino acids, proteins, lipids, ascorbic acid and ash contents were quantified every month for 1 year. LPS showed no change in biochemical constituents throughout the year and NPS were distinct for deterioration of the tested components. PRACTICAL APPLICATION Alarming population growth in last few decades has led to food scarcity, starvation, poverty and malnutrition in many parts of the world. However, if stored under proper conditions, the seasonal flowers of Mahua can be used as a food supplement throughout the year. Due to high sugar content it can be exploited and used as a good source of alcoholic beverage next to the sugar cane for the purpose. The feasibility of the improved storage measures, if implemented successfully by primary collectors, could have a positive impact on collectors' finances and the perennial problem of hunger and malnutrition.

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The role of different washing solutions and contact times was investigated to determine their use as potential sanitizers for maintaining the microbial quality and food safety of fresh-cut paprika. Samples were cut into small pieces, washed for both 90 and 180 s by different washing solutions: tap water, chlorinated water (100 mg/L and pH 6.5-7), electrolyzed water (pH 7.2) and ozonized water (4 mg/L). Then, samples were packaged in 50 µm polypropylene bags and stored at 5 °C for 12 days, followed by an evaluation of the antimicrobial efficacy of the treatments. Various quality and safety parameters, such as gas composition, color, off-odor, electrical conductivity and microbial numbers, were evaluated during storage. Results revealed insignificant differences in gas composition, and no off-odor was observed in any of the samples during the storage period. However, longer contact time resulted in slightly lower hue angle value than a short one for all washing solutions. Moreover, samples washed with ozone washings showed lower electrolyte leakage than other washing solutions. Samples washed for longer contact time except those washed in ozonized water showed increased microbial numbers during storage. Hence, it has been concluded that longer contact time with ozone has positive effects, whereas the other washing solutions adversely affect the microbial quality and safety aspects of fresh-cut paprika.