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The contemporary global conversation on climate change, energy transitions, and ecological disruption is often dominated by technological fixes and policy responses. Yet, such approaches frequently overlook the cultural, spiritual, and emotional resources embedded in traditional knowledge systems. This study foregrounds Hindustani Classical Music (HCM) as an Indian knowledge framework that integrates energy regulation, psychological stability, and ecological sensitivity. Rooted in the ancient Indic understanding of nāda (primordial sound) as the creative principle of the cosmos, HCM embodies a philosophy in which sound is both a vehicle of consciousness and a medium of alignment with natural rhythms. The purpose of this research is to examine the epistemological and experiential connections between sound, human energy, and environmental balance through the lens of HCM. While biomedical studies have explored the therapeutic role of music, limited scholarship addresses how the raga system—organized by temporal and seasonal cycles—functions as a culturally grounded, energy-efficient response to climate-related stress and emotional instability. Adopting a qualitative approach, this paper draws on classical texts such as the Nātyaśāstra and Sangīta Ratnākara, ethnographic interviews with vocalists, instrumentalists, and listeners, as well as experiential analysis of selected ragas. These inquiries reveal that ragas aligned to specific times and seasons not only influence mood and stress regulation but also foster a sense of ecological attunement and energy conservation. Preliminary findings indicate that HCM provides a subtle but potent framework for cultivating resilience, equilibrium, and ecological mindfulness. By positioning music as more than artistic expression—rather as an ecological and energetic practice—this study highlights HCM’s potential as an overlooked yet essential contribution to sustainability discourses, climate adaptation strategies, and holistic well-being.

The recent COVID pandemic has contributed to the shift in consumer preferences towards high-quality products, while industries seek low-energy technologies with minimal greenhouse gas emissions. To address these demands, this review explores electrohydrodynamic (EHD) drying, a non-thermal drying process that uses significantly less energy than traditional methods. In EHD drying, a high-voltage supply between two electrodes creates a corona wind that rapidly dries food products placed on a grounded electrode. The energy used during drying is much less than the latent heat of vaporization, indicating water removal by the process of corona discharge and not by evaporation. This technology offers several advantages, including reduced drying times, increased heat and mass transfer rates, and improved product quality. This paper provides a comprehensive review of EHD drying, examining the effects of various factors like voltage supply, types of electrodes, material of construction of electrodes, distance between the electrodes, number of needles and its sharpness, wire type electrodes, shape of electrodes etc. on drying rates, rehydration ratio, and product quality. The review suggests that EHD drying is an ideal solution for heat-sensitive products, involving a multidisciplinary approach to food processing.