This article concerns  with  the  construction of the  analytical traveling  wave so- lutions  for the Generalized-Zakharov System  by the Riccati-Bernoulli Sub- ODE technique. Also, we will discuss this  technique  in random  case by using random  traveling  wave trans- formation  in order  to  find what  is the  effect of the  randomness  input  for this  technique. We presented the Generalized-Zakharov System as an example to show the difference effect between the deterministic and stochastic Riccati-Bernoulli Sub-ODE technique.  The first moment of random solution is computed for different statistical probability distributions.

Plum (Prunus domestica) is a seasonal nutraceutical fruit rich in many functional food nutrients such as vitamin C, antioxidants, total phenolic content, and minerals. Recently, researchers have focused on improvised technologies for the retention of bioactive compounds during the processing of perishable fruits; plum is one of these fruits. This study looked at how the percentage of moisture content and percentage of acidity were affected by conventional drying and osmotic dehydration. Total phenolic content (mg GA/100 g of plum), total anthocyanin content (mg/100 g), and vitamin C (mg/100 g) Conventional drying of fruit was carried out at 80.0 ℃ for 5 h. At various temperatures (45.0 ℃, 50.0 ℃, and 55.0 ℃) and hypertonic solution concentrations (65.0 B, 70.0 B, and 75.0 B), the whole fruit was osmotically dehydrated. It was observed that the osmotically treated fruit retains more nutrients than conventionally dried fruit. The total phenolic content of fruit significantly increased with the increase in process temperature. However, vitamin C and total anthocyanin content of the fruit decreased significantly with process temperature, and hypertonic solution concentration was observed. Hence, it was concluded that osmodehydration could be employed for nutrient retention in plum fruit over conventional drying. This process needs to be further refined, improvised, and optimised for plum processing.