Hong Yan

Series-parallel conversion systems, in which multiple standardized converter modules are connected in series or parallel at the input and output sides, to meet the demands of various applications. This book focuses on the control strategies for the series-parallel conversion systems with DC-DC converters and DC-AC inverters as the basic modules, respectively, to achieve input voltage/current sharing and output voltage/current sharing among the constituent modules. The detailed theoretical analysis with design examples and experimental validations are presented. This book is essential and valuable reference for graduate students and academics majoring in power electronics and engineers engaged in developing DC-DC converters, DC-AC inverters and power electronics transformers.

Food Powders is the first book that addresses key aspects of food powder technology. It is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixing, agglomeration, and encapsulation that supply food powders of different composition and microstructure. It also includes several analytical tools to characterize food powders by their particle size, size distribution, physical properties, and functionality. Written from an engineering perspective, the book is designed and developed as a useful reference for individuals in both the food industry and academia interested in an organized and updated review. It is a valuable addition to the food powder technology literature and promotes additional interest in advancing food powders research, development, education and implementation.

Food Powders is the first book that addresses key aspects of food powder technology. It is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixing, agglomeration, and encapsulation that supply food powders of different composition and microstructure. It also includes several analytical tools to characterize food powders by their particle size, size distribution, physical properties, and functionality. Written from an engineering perspective, the book is designed and developed as a useful reference for individuals in both the food industry and academia interested in an organized and updated review. It is a valuable addition to the food powder technology literature and promotes additional interest in advancing food powders research, development, education and implementation.

This text deals with the subject of fuzzy algorithms and their applications to image processing and pattern recognition. Subjects covered include membership functions; fuzzy clustering; fuzzy rulers and defuzzification; fuzzy classifiers; and combined classifiers.