This book is an essential read for both food technology practitioners and graduate students who are interested in food manipulation and its related technologies. It gives readers the theoretical background knowledge and practical understanding to apply this cutting-edge technology in real-world settings.
This book is an essential read for both food technology practitioners and graduate students who are interested in food manipulation and its related technologies. It gives readers the theoretical background knowledge and practical understanding to apply this cutting-edge technology in real-world settings.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Zhongkui Wang is Associate Professor in the Department of Robotics at Ritsumeikan University. He obtained his Bachelor's and Master's from Northeast Forestry University, Harbin, China, and his Doctorate from Ritsumeikan University in 2000, 2003, and 2011, respectively. He is a member of the Japan Society Mechanical Engineers, Robotics Society of Japan, Japanese Society for Medical and Biological Engineering, and IEEE. Shinichi Hirai is Professor in the Department of Robotics and Head of the Soft Robotics Lab at Ritsumeikan University. He obtained his Bachelor, Master's, and Doctorate Degrees from Kyoto University in 1985, 1987, and 1990, respectively. Professor Hirai is a member of the Robotics Society of Japan, Japan Society of Mechanical Engineers, Society of Instrument and Control Engineers, and IEEE Robotics and Automation Society.
Inhaltsangabe
1. Introduction 2. Robotic Hands for Food Industry 3. Robotic Hands for Agriculture 4. Robotic Hands for Kitchen and Restaurant 5. Food Recognition 6. Food Modeling and Property Measurements 7. Food Classification and Sample Fabrication 8. Robotic Hand Classification and Evaluation 9. Case Study 10. Future Challenges
1. Introduction 2. Robotic Hands for Food Industry 3. Robotic Hands for Agriculture 4. Robotic Hands for Kitchen and Restaurant 5. Food Recognition 6. Food Modeling and Property Measurements 7. Food Classification and Sample Fabrication 8. Robotic Hand Classification and Evaluation 9. Case Study 10. Future Challenges
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