|
Showing 1 - 8 of
8 matches in All Departments
Non-thermal operations in food processing are an alternative to
thermal operations and similarly aimed at retaining the quality and
organoleptic properties of food products. This volume covers
different non-thermal processing technologies such as high-pressure
processing, ultrasound, ohmic heating, pulse electric field, pulse
light, membrane processing, cryogenic freezing, nanofiltration, and
cold plasma processing technologies. The book focuses both on
fundamentals and on recent advances in non-thermal food processing
technologies. It also provides information with the description and
results of research into new emerging technologies for both the
academy and industry. Key features: Presents engineering focus on
non-thermal food processing technologies. Discusses
sub-classification for recent trends and relevant industry
information/examples. Different current research-oriented results
are included as a key parameter. Covers high-pressure processing,
pulse electric field, pulse light technology, irradiation, and
ultrasonic techniques. Includes mathematical modeling and numerical
simulations. Food Processing: Advances in Non-Thermal Technologies
is aimed at graduate students, professionals in food engineering,
food technology, and biological systems engineering.
Advances in thermal and non-thermal food processing aims to discuss
emerging trends based on the future scope and challenges and to
explain uncertain challenges in food processing. In thermal
processing different operations in food engineering namely advance
drying methods, evaporation, extrusion cooking, different
extraction techniques, crystallizations are covered in terms food
engineering and process modeling aspect. For non-thermal
processing, high pressure processing, ultrasound, ohmic heating,
pulse electric field, pulse light technology, osmotic dehydration
and so forth are discussed. Relevant mathematical modeling and
numerical simulations has been included in every chapter. Features:
Presents engineering focus on thermal and non-thermal food
processing technologies. Discusses sub-classification for recent
trends and relevant industry information/examples. Describes
advances in drying, evaporation, blanching, crystallization and
ohmic heating. Covers high-pressure processing, pulse electric
field, pulse light technology, irradiation, and ultrasonic
techniques. Includes mathematical modeling and numerical
simulations. The book is aimed at graduate students, professionals
in food engineering and food technology, biological systems
engineering.
In food processing, thermal operations are the most common and
conventional methods for obtaining and treating different products.
This book covers basics and advances in thermal processing of food.
These include drying processes, evaporation, blanching, deep fat
frying, crystallization, extraction, and ohmic heating, in terms of
food engineering and process design aspect. It further describes
theoretical aspects, the basics of rate kinetics, and their
application for the analysis of food quality indices including
practical-oriented issues related to food technology. Traditional
and new extraction techniques are also covered. Key features:
Presents engineering focus on thermal food processing technologies.
Discusses sub-classification for recent trends and relevant
industry information/examples. Different current research-oriented
results are included as a key parameter. Covers advances in drying,
evaporation, blanching, crystallization, and ohmic heating.
Includes mathematical modeling and numerical simulations. Food
Processing: Advances in Thermal Technologies is aimed at graduate
students and professionals in food engineering, food technology,
and biological systems engineering
In food processing, thermal operations are the most common and
conventional methods for obtaining and treating different products.
This book covers basics and advances in thermal processing of food.
These include drying processes, evaporation, blanching, deep fat
frying, crystallization, extraction, and ohmic heating, in terms of
food engineering and process design aspect. It further describes
theoretical aspects, the basics of rate kinetics, and their
application for the analysis of food quality indices including
practical-oriented issues related to food technology. Traditional
and new extraction techniques are also covered. Key features:
Presents engineering focus on thermal food processing technologies.
Discusses sub-classification for recent trends and relevant
industry information/examples. Different current research-oriented
results are included as a key parameter. Covers advances in drying,
evaporation, blanching, crystallization, and ohmic heating.
Includes mathematical modeling and numerical simulations. Food
Processing: Advances in Thermal Technologies is aimed at graduate
students and professionals in food engineering, food technology,
and biological systems engineering
Non-thermal operations in food processing are an alternative to
thermal operations and similarly aimed at retaining the quality and
organoleptic properties of food products. This volume covers
different non-thermal processing technologies such as high-pressure
processing, ultrasound, ohmic heating, pulse electric field, pulse
light, membrane processing, cryogenic freezing, nanofiltration, and
cold plasma processing technologies. The book focuses both on
fundamentals and on recent advances in non-thermal food processing
technologies. It also provides information with the description and
results of research into new emerging technologies for both the
academy and industry. Key features: Presents engineering focus on
non-thermal food processing technologies. Discusses
sub-classification for recent trends and relevant industry
information/examples. Different current research-oriented results
are included as a key parameter. Covers high-pressure processing,
pulse electric field, pulse light technology, irradiation, and
ultrasonic techniques. Includes mathematical modeling and numerical
simulations. Food Processing: Advances in Non-Thermal Technologies
is aimed at graduate students, professionals in food engineering,
food technology, and biological systems engineering.
Advances in thermal and non-thermal food processing aims to discuss
emerging trends based on the future scope and challenges and to
explain uncertain challenges in food processing. In thermal
processing different operations in food engineering namely advance
drying methods, evaporation, extrusion cooking, different
extraction techniques, crystallizations are covered in terms food
engineering and process modeling aspect. For non-thermal
processing, high pressure processing, ultrasound, ohmic heating,
pulse electric field, pulse light technology, osmotic dehydration
and so forth are discussed. Relevant mathematical modeling and
numerical simulations has been included in every chapter. Features:
Presents engineering focus on thermal and non-thermal food
processing technologies. Discusses sub-classification for recent
trends and relevant industry information/examples. Describes
advances in drying, evaporation, blanching, crystallization and
ohmic heating. Covers high-pressure processing, pulse electric
field, pulse light technology, irradiation, and ultrasonic
techniques. Includes mathematical modeling and numerical
simulations. The book is aimed at graduate students, professionals
in food engineering and food technology, biological systems
engineering.
|
Third Eye (Paperback)
Krishnendu Mondal, Sourav Chakraborty, Subhendu Mondal
|
R1,567
Discovery Miles 15 670
|
Ships in 10 - 15 working days
|
Photography is a part of art in which the artists makes a
photograph of a thought or idea. Usually the vision of the idea
precedes the realization of the photography. Photography is both an
art and a science. Photography allows us to express our feeling and
emotions, but to do so we need to be the master of the scientific
part of the medium. So there is always a need for the photographer
to know all the intricacies and thoughts behind photography. Our
book refers to the use of science, such as chemistry and physics,
in all aspects of photography. This applies to the camera, its
lenses, physical operation of the camera and electronic camera
internals in order to take pictures properly. This book also
focuses on detailed explanation of photographic factors, like
exposure, aperture area, exposure time, luminance and shutter
speed. One photographer should know the evolution of photography
with time and development. In this book, we explained the vision,
thoughts and the scientific use photographic parameters behind a
successful and satisfactory photograph.
In this thesis we study various models of query complexity. A query
algorithm computes a function under the restriction that the input
can be accessed only by making probes to the the bits of the input.
The query complexity of a function $f$ is the minimum number of
probes made by any query algorithm that computes $f$. In this
thesis, we consider three different models of query complexity, (1)
deterministic decision tree complexity (query complexity when the
underlying algorithm is deterministic), (2) approximate decision
tree complexity aka. property testing (query complexity when the
underlying algorithm is probabilistic and only expected to
"approximately" compute $f$) and quantum query complexity (query
complexity when the underlying algorithm is allowed to make quantum
queries).
|
|