This book introduces new approaches to solving optimal control problems in induction heating process applications. Optimal Control of Induction Heating Processes demonstrates how to apply and use new optimization techniques for different types of induction heating installations. Focusing on practical methods for solving real engineering o

The study of heat treatment has assumed great significance because of the vital role heat treatment plays in achieving the designed characteristics in a given material. This comprehensive and well-organized text skilfully blends the theoretical and practical aspects of heat treatment. It discusses, in rich detail, about heat treatment of commercial steels, cast irons and non-ferrous metals and alloys. The book also offers an in-depth analysis of topics such as nature of metals and alloys; principles of heat treatment of steels; heat treatment processes; possible defects, causes and remedies in heat treatment. This third edition of the successful text has gone through considerable modification on the basis of responses received. A new chapter on “Transforming the Heat Treatment Industry: The Role of Digitization” has been added for latest trends in technology. Multiple choice questions and other pedagogically arranged questions are reorganized to help students assess their subject knowledge. Designed primarily as a text for undergraduate and postgraduate students of Metallurgy, the book is also useful for undergraduate students of mechanical, production, and chemical engineering. Besides, it meets the requirements of students of AMIE/AMIIM, and of diploma level courses in metallurgical and mechanical engineering. Furthermore, the book can serve as an invaluable reference for practising engineers. TARGET AUDIENCE •B.E./B.Tech/M.Tech (Metallurgical Engineering) • B.E./B.Tech (Mechanical, Production & Chemical Engineering.

Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more. Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork. - Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing - Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease - Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance