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.

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.

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.

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

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.

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