Engineers design systems to be reliable and work to fulfil their missions without failure for a specific period. However, the system components deteriorate with time and lead to its failures. A frequent system failure increases the management costs, hence posing a challenge to decision-makers. Therefore, for the avoidance of frequent system failures, preventive maintenance is necessary. The objective of any manufacturing firm is to maximize profit and minimize costs. The interval for preventive maintenance can be optimized if the system's availability is maximized and its cost function minimized. This study evaluates the availability and cost function for a continuous operating series-parallel system under a fixed time environment. A multiobjective model is formulated to maximize the availability and minimize the cost function of the system. The study illustrated a numerical example and solved using goal programming (GP), fuzzy goal programming (FGP), genetic algorithm (GA), and particle swarm optimization (PSO) techniques. The results are compared using a robust statistical test and, the PSO proves to be better. A simulation study was carried out further to evaluate the availability and cost function using R and MATLAB packages.

Black beans (Phaseolus vulgaris L.) are most widely consumed in China, India, and America due to their unique taste and potent health benefits attributed to their higher content of phytochemicals. Researchers have extensively explored the phenolic profile and biological properties of black beans. This paper first attempt to review nutritional composition, phytochemical profile, and health‐promoting properties of black beans. Black beans are reported to exhibit potent antioxidant, antidiabetic, anticancer, anti‐cardiovascular diseases, and anti‐inflammatory properties due to the present of high level of various phytochemicals. Impacts of various processing technologies have also been extensively explored by researchers. However, the synergistic effects of black beans in combination with other food materials as final food products need to be studied in the future. This review paper will be helpful for researchers in food processing area for the development of novel black beans‐based functional food products.