Future Electricity Systems: Challenges and Current Trends (NCEFES 2021)

Future Electricity Systems: Challenges and Current Trends (NCEFES 2021)

Author: Institution of Engineers (Jodhpur Local Center)

Publisher: Allied Publishers

Published: 2022-06-13

Total Pages: 248

ISBN-13: 939095133X

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This book features selected papers from the 36th National Convention of Electrical Engineers and Conference on “Future Electricity Systems: Challenges and Current Trends” (NCEFES-2021) held in hybrid mode by Institution of Engineers Jodhpur Local Centre, Jodhpur, India, during 27-28 November, 2021. The book features original papers presented by graduate students, research scholars, academicians, and industry persons during this conference. The topics covered in the book include recent advances in Distributed generation and Power quality, Optimization techniques, Renewable energy/Alternative energy, Reliability of distributed energy systems, Smart microgrid, Advanced monitoring & novel control strategies, Real-time simulation & contingencies analysis, Ancillary services & metering, Economic benefits, Application of machine learning, Data acquisition, Internet of Things (IOT), Load forecasting, Future electricity systems, Integration of communication technology, Blockchain technology & its application in Energy systems, Cloud computing for energy, Cyber physical energy systems, Renewable energy grid integration, Smart protection techniques for electrical distribution network, Recent developments in electrical technology for sustainable smart cities and energy management.


Book Synopsis Future Electricity Systems: Challenges and Current Trends (NCEFES 2021) by : Institution of Engineers (Jodhpur Local Center)

Download or read book Future Electricity Systems: Challenges and Current Trends (NCEFES 2021) written by Institution of Engineers (Jodhpur Local Center) and published by Allied Publishers. This book was released on 2022-06-13 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book features selected papers from the 36th National Convention of Electrical Engineers and Conference on “Future Electricity Systems: Challenges and Current Trends” (NCEFES-2021) held in hybrid mode by Institution of Engineers Jodhpur Local Centre, Jodhpur, India, during 27-28 November, 2021. The book features original papers presented by graduate students, research scholars, academicians, and industry persons during this conference. The topics covered in the book include recent advances in Distributed generation and Power quality, Optimization techniques, Renewable energy/Alternative energy, Reliability of distributed energy systems, Smart microgrid, Advanced monitoring & novel control strategies, Real-time simulation & contingencies analysis, Ancillary services & metering, Economic benefits, Application of machine learning, Data acquisition, Internet of Things (IOT), Load forecasting, Future electricity systems, Integration of communication technology, Blockchain technology & its application in Energy systems, Cloud computing for energy, Cyber physical energy systems, Renewable energy grid integration, Smart protection techniques for electrical distribution network, Recent developments in electrical technology for sustainable smart cities and energy management.

The Angry Chef

The Angry Chef

Author: Anthony Warner

Publisher: Simon and Schuster

Published: 2017-06-15

Total Pages: 336

ISBN-13: 1786072173

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Never before have we had so much information available to us about food and health. There’s GAPS, paleo, detox, gluten-free, alkaline, the sugar conspiracy, clean eating... Unfortunately, a lot of it is not only wrong but actually harmful. So why do so many of us believe this bad science? Assembling a crack team of psychiatrists, behavioural economists, food scientists and dietitians, the Angry Chef unravels the mystery of why sensible, intelligent people are so easily taken in by the latest food fads, making brief detours for an expletive-laden rant. At the end of it all you’ll have the tools to spot pseudoscience for yourself and the Angry Chef will be off for a nice cup of tea – and it will have two sugars in it, thank you very much.


Book Synopsis The Angry Chef by : Anthony Warner

Download or read book The Angry Chef written by Anthony Warner and published by Simon and Schuster. This book was released on 2017-06-15 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Never before have we had so much information available to us about food and health. There’s GAPS, paleo, detox, gluten-free, alkaline, the sugar conspiracy, clean eating... Unfortunately, a lot of it is not only wrong but actually harmful. So why do so many of us believe this bad science? Assembling a crack team of psychiatrists, behavioural economists, food scientists and dietitians, the Angry Chef unravels the mystery of why sensible, intelligent people are so easily taken in by the latest food fads, making brief detours for an expletive-laden rant. At the end of it all you’ll have the tools to spot pseudoscience for yourself and the Angry Chef will be off for a nice cup of tea – and it will have two sugars in it, thank you very much.

Report on the Administration of the Jodhpur State

Report on the Administration of the Jodhpur State

Author:

Publisher:

Published: 1884

Total Pages: 118

ISBN-13:

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Book Synopsis Report on the Administration of the Jodhpur State by :

Download or read book Report on the Administration of the Jodhpur State written by and published by . This book was released on 1884 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Fruit Preservation

Fruit Preservation

Author: Amauri Rosenthal

Publisher: Springer

Published: 2018-11-05

Total Pages: 532

ISBN-13: 1493933116

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Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic. To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits. Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. FEATURES: Traditional and Novel Technologies to Process Fruits Microwaves Ohmic Heating UV-C light Irradiation High Pressure Pulsed Electric Fields Ultrasound Vacuum Impregnation Membranes Ozone Hurdle Technology Topics Associated with Fruit Preservation Safety Nutrition and Health Consumer Perception Sensory Minimal Processing Packaging Unit Operations for Fruit Processing Cooling and Freezing Dehydration Frying


Book Synopsis Fruit Preservation by : Amauri Rosenthal

Download or read book Fruit Preservation written by Amauri Rosenthal and published by Springer. This book was released on 2018-11-05 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic. To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits. Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. FEATURES: Traditional and Novel Technologies to Process Fruits Microwaves Ohmic Heating UV-C light Irradiation High Pressure Pulsed Electric Fields Ultrasound Vacuum Impregnation Membranes Ozone Hurdle Technology Topics Associated with Fruit Preservation Safety Nutrition and Health Consumer Perception Sensory Minimal Processing Packaging Unit Operations for Fruit Processing Cooling and Freezing Dehydration Frying

How to Save Our Town Centres

How to Save Our Town Centres

Author: Julian Dobson

Publisher: Policy Press

Published: 2015-02-18

Total Pages: 310

ISBN-13: 1447323939

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Has the Internet killed our main streets? Have our town and city centers become obsolete? This book looks beyond the empty commercial buildings and “shop local” campaigns to focus on the real issues: how the relationship between people and places is changing; how business is done and who benefits; and how the use and ownership of land affects us all. Written in an engaging and accessible style and incorporating numerous original interviews,How to Save Our Town Centres sets out a comprehensive and coherent agenda for long-term, citizen-led change. It will be vital reading for policy makers and researchers alike, and anyone interested in planning, architecture and the built environment, economic development, and community participation.


Book Synopsis How to Save Our Town Centres by : Julian Dobson

Download or read book How to Save Our Town Centres written by Julian Dobson and published by Policy Press. This book was released on 2015-02-18 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Has the Internet killed our main streets? Have our town and city centers become obsolete? This book looks beyond the empty commercial buildings and “shop local” campaigns to focus on the real issues: how the relationship between people and places is changing; how business is done and who benefits; and how the use and ownership of land affects us all. Written in an engaging and accessible style and incorporating numerous original interviews,How to Save Our Town Centres sets out a comprehensive and coherent agenda for long-term, citizen-led change. It will be vital reading for policy makers and researchers alike, and anyone interested in planning, architecture and the built environment, economic development, and community participation.

Introduction to Food Engineering

Introduction to Food Engineering

Author: R. Paul Singh

Publisher: Gulf Professional Publishing

Published: 2001-06-29

Total Pages: 787

ISBN-13: 0080574491

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Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.


Book Synopsis Introduction to Food Engineering by : R. Paul Singh

Download or read book Introduction to Food Engineering written by R. Paul Singh and published by Gulf Professional Publishing. This book was released on 2001-06-29 with total page 787 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.

Food Structure and Functionality

Food Structure and Functionality

Author: Charis M. Galanakis

Publisher: Academic Press

Published: 2020-11-17

Total Pages: 268

ISBN-13: 0128214643

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Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships


Book Synopsis Food Structure and Functionality by : Charis M. Galanakis

Download or read book Food Structure and Functionality written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-17 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships

Energy in Nature and Society

Energy in Nature and Society

Author: Vaclav Smil

Publisher: MIT Press

Published: 2008

Total Pages: 495

ISBN-13: 0262195658

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A comprehensive, systematic, analytically unified, and interdisciplinary treatment of energy in nature and society, from solar radiation and photosynthesis to our fossil fueled civilization and its environmental consequences.


Book Synopsis Energy in Nature and Society by : Vaclav Smil

Download or read book Energy in Nature and Society written by Vaclav Smil and published by MIT Press. This book was released on 2008 with total page 495 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive, systematic, analytically unified, and interdisciplinary treatment of energy in nature and society, from solar radiation and photosynthesis to our fossil fueled civilization and its environmental consequences.

Heat Transfer in Food Processing

Heat Transfer in Food Processing

Author: S. Yanniotis

Publisher: WIT Press

Published: 2007

Total Pages: 289

ISBN-13: 1853129321

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Heat Transfer is important in food processing. This edited book presents a review of ongoing activities in a broad perspective.


Book Synopsis Heat Transfer in Food Processing by : S. Yanniotis

Download or read book Heat Transfer in Food Processing written by S. Yanniotis and published by WIT Press. This book was released on 2007 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: Heat Transfer is important in food processing. This edited book presents a review of ongoing activities in a broad perspective.

Vision 21st Century

Vision 21st Century

Author: K. Anantharama Rao

Publisher:

Published: 2000

Total Pages: 682

ISBN-13:

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Contributed articles on varied themes pertinent to post-emancipation India and its future in the new century.


Book Synopsis Vision 21st Century by : K. Anantharama Rao

Download or read book Vision 21st Century written by K. Anantharama Rao and published by . This book was released on 2000 with total page 682 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contributed articles on varied themes pertinent to post-emancipation India and its future in the new century.