P. Karthickumar, V. R. Sinija, K. Alagusundaram

Acoustic Resonance Technique For Food Quality Evaluation

• Broschiertes Buch

Produktbeschreibung

Acoustic resonance is a technology that employs signal processing and analysis for frequency determination and quantitative information prediction. Driven by advances in signal processing techniques and software, the application of acoustic resonance technique viz., speech analysis, timber industries, mine industries and manufacturing industries. Food industrial applications are more important, where many unit operations are carried out manual methods. Since acoustic resonance technique is rapid, non-destructive and least maintenance cost, many researchers have attempted in food applications too. This book aims to present a comprehensive review of acoustic resonance applications for the food industries and emphasis the recent trends in the development of this technology. It will be useful for the food engineers and technologists working in research, development and processing operations in the food industries with critical comprehensive and readily accessible information about the acoustic resonance technique. It also serves as a reference material for undergraduate, post graduate and research scholars in universities and research stations.

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Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Seitenzahl: 76
• Erscheinungstermin: 29. März 2018
• Englisch
• Abmessung: 220mm x 150mm x 5mm
• Gewicht: 131g
• ISBN-13: 9786139583645
• ISBN-10: 6139583640
• Artikelnr.: 52470792

Autorenporträt

Karthickumar P. has a PhD degree (2014) from IICPT, Thanjavur and he is currently working as Assistant Professor in College of Fisheries Engineering, Tamil Nadu Fisheries University, India. He has research experience in non-destructive food quality evaluation and designing cost effective processing machines /gadgets.