This book presents the key concepts and methods involved in the development of a variety of materials for lightweight constructions, including metals, alloys, polymers and composites. It provides case studies and examples to explain strategies adapted for specific applications of the materials and covers traditional to advanced manufacturing concepts of lightweight materials, including 3D printing. It also illustrates the fundamentals and usability of biodegradable materials for achieving a greener environment, as well as possibilities of green manufacturing. Covers the fundamentals of a range of materials used for lightweight constructions Discusses fabrication and testing of materials Addresses relevant concepts of 3D printing and biodegradable materials Explores analysis of the failure mechanism of materials used in various applications Identifies the applicability of materials to a variety of situations Materials for Lightweight Constructions will suit researchers and graduate students in materials science, mechanical engineering, construction and composites.

The proceedings includes cutting-edge research articles from the Fourth International Conference on Signal and Image Processing (ICSIP), which is organised by Dr. N.G.P. Institute of Technology, Kalapatti, Coimbatore. The Conference provides academia and industry to discuss and present the latest technological advances and research results in the fields of theoretical, experimental, and application of signal, image and video processing. The book provides latest and most informative content from engineers and scientists in signal, image and video processing from around the world, which will benefit the future research community to work in a more cohesive and collaborative way.

The proceedings includes cutting-edge research articles from the Fourth International Conference on Signal and Image Processing (ICSIP), which is organised by Dr. N.G.P. Institute of Technology, Kalapatti, Coimbatore. The Conference provides academia and industry to discuss and present the latest technological advances and research results in the fields of theoretical, experimental, and application of signal, image and video processing. The book provides latest and most informative content from engineers and scientists in signal, image and video processing from around the world, which will benefit the future research community to work in a more cohesive and collaborative way.

The proceedings includes cutting-edge research articles from the Fourth International Conference on Signal and Image Processing (ICSIP), which is organised by Dr. N.G.P. Institute of Technology, Kalapatti, Coimbatore. The Conference provides academia and industry to discuss and present the latest technological advances and research results in the fields of theoretical, experimental, and application of signal, image and video processing. The book provides latest and most informative content from engineers and scientists in signal, image and video processing from around the world, which will benefit the future research community to work in a more cohesive and collaborative way.

The proceedings includes cutting-edge research articles from the Fourth International Conference on Signal and Image Processing (ICSIP), which is organised by Dr. N.G.P. Institute of Technology, Kalapatti, Coimbatore. The Conference provides academia and industry to discuss and present the latest technological advances and research results in the fields of theoretical, experimental, and application of signal, image and video processing. The book provides latest and most informative content from engineers and scientists in signal, image and video processing from around the world, which will benefit the future research community to work in a more cohesive and collaborative way.

Meat is an excellent source of nutrients for micro-organisms which grow, multiply and make the meat highly perishable. Man, knowing the nature of the perishability, has concerted to promote the shelf-life of meat by suitable procedures of preservation. Preservation by cold has transformed the very face of the meat industry and paved way for centralised processing and establishment of meat stores. The growth of micro- organisms therefore, is a major concern that affect the quality of meat. Microbial quality of meat should be of the highest order to obtain meat food products of superior value. Therefore, to improve the efficacy of preservation by cold, it is important to understand the growth of micro-organisms in meat particularly during chilling, freezing and subsequent storage. This book, a part of MVSc thesis submitted to Tamil Nadu Veterinary and Animal Sciences University, Chennai, India, discuss the effect of chilling and freezing on the microbial quality of buffalo meat. The information provided in this book will be helpful for the processor to adopt suitable modifications in the methods of preservation by cold.