U And E Service Science And Technology
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U- and E-Service, Science and Technology
This book constitutes the refereed proceedings of the International Conference, UNESST 2011, held as Part of the Future Generation Information Technology Conference, FGIT 2011, Jeju Island, Korea, in December 2011. The papers presented were carefully reviewed and selected from numerous submissions and focuse on the various aspects of u- and e-service, science and technology.
U- and E-Service, Science and Technology
As future generation information technology (FGIT) becomes specialized and fr- mented, it is easy to lose sight that many topics in FGIT have common threads and, because of this, advances in one discipline may be transmitted to others. Presentation of recent results obtained in different disciplines encourages this interchange for the advancement of FGIT as a whole. Of particular interest are hybrid solutions that c- bine ideas taken from multiple disciplines in order to achieve something more signi- cant than the sum of the individual parts. Through such hybrid philosophy, a new principle can be discovered, which has the propensity to propagate throughout mul- faceted disciplines. FGIT 2009 was the first mega-conference that attempted to follow the above idea of hybridization in FGIT in a form of multiple events related to particular disciplines of IT, conducted by separate scientific committees, but coordinated in order to expose the most important contributions. It included the following international conferences: Advanced Software Engineering and Its Applications (ASEA), Bio-Science and Bio-Technology (BSBT), Control and Automation (CA), Database Theory and Application (DTA), D- aster Recovery and Business Continuity (DRBC; published independently), Future G- eration Communication and Networking (FGCN) that was combined with Advanced Communication and Networking (ACN), Grid and Distributed Computing (GDC), M- timedia, Computer Graphics and Broadcasting (MulGraB), Security Technology (SecTech), Signal Processing, Image Processing and Pattern Recognition (SIP), and u- and e-Service, Science and Technology (UNESST).
Handbook of Research on Food Processing and Preservation Technologies
The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques of the multi-volume set reports on a number of applications of computer-aided techniques for quality evaluation and to secure food quality. The chapter authors present emerging nonthermal approaches for food processing and preservation including a detailed discussion on color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, food labeling as marketing and quality assurance tool, detection of pesticides, mathematical simulation of moisture sorption in food products, numerical methods and modeling techniques, concept of phase change materials, and dielectric properties of animal source foods. Other volumes in the set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance Along with the other volumes, Handbook of Research on Food Processing and Preservation Technologies provides an abundance of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.