Abid Hussain

Rabia Siddique

Muhammad Faisal Manzoor

Food scientists play an important role in increasing the quantity and quality of food by suggesting and exploring different green processing methods. The techniques are environmentally friendly and involve less sampling and fewer waste products. They also help minimize water and energy consumption while using fewer chemicals. The use of new or improved processing technologies ensures safety and enhances the quality attributes of the food product.

Technological Advancements for Processing and Preservation of Fruits and Vegetables

Sheng-Lung Peng

Garima Tyagi

This book brings together all the latest methodologies, tools and techniques related to the Internet of Things and Artificial Intelligence in a single volume to build insight into their use in sustainable living. The areas of application include agriculture, smart farming, healthcare, bioinformatics, self-diagnosis systems, body sensor networks, multimedia mining, and multimedia in forensics and security. This book provides a comprehensive discussion of modeling and implementation in water resource optimization, recognizing pest patterns, traffic scheduling, web mining, cyber security and cyber forensics. It will help develop an understanding of the need for AI and IoT to have a sustainable era of human living. The tools covered include genetic algorithms, cloud computing, water resource management, web mining, machine learning, block chaining, learning algorithms, sentimental analysis and Natural Language Processing (NLP). IoT and AI Technologies for Sustainable Living: A Practical Handbook will be a valuable source of knowledge for researchers, engineers, practitioners, and graduate and doctoral students working in the field of cloud computing. It will also be useful for faculty members of graduate schools and universities.

A Practical Handbook

IoT and AI Technologies for Sustainable Living

S. R. S Dev

G. S. V Raghavan

Eggshell and membranes which are largely disposed of as waste are a reserve of many bioactive compounds with high economic and monetary value which can be extracted by the efficient separation of eggshell and membrane. Hence, this work concentrates on finding a suitable method for separating the eggshell from membrane. First, the effect of microwave treatment on separation of eggshell and membrane was investigated. The response of a material to electromagnetic radiation depends upon its dielectric properties; therefore, the study of the dielectric properties of eggshell and membrane was carried out in the range of 200 MHz to 20 GHz and in the temperature range of 25 0C to 100 0C. In the second part of the study, the effectiveness of microwave treatment on separation of eggshell and membrane was analyzed in terms of reduction in total energy required to separate the eggshell and membrane and was termed as bond energy. For all microwave treatments, three factors with three levels each were considered. A Model for calculating the bond energy between the eggshell and membrane for all microwave treatments was established.

Abid Hussain

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