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Electric machines are widely used in industry, energy, and transport, among other sectors. They are also heavily researched with scientific and technological efforts focusing on three main areas: electric motor technologies, supervision and maintenance strategies, and control schemes. This book provides a comprehensive overview of the technology and applications of electric machines. It is organized into two sections on maintenance and control. Chapters address such topics as signal processing and artificial intelligence, fault detection and identification schemes, predictive maintenance strategies, direct torque control and Lyapunov-based sensorless control, and more.

Electric machines.

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Vibrational spectroscopy techniques, which have traditionally been used to provide non-destructive, rapid, and relevant information on microbial systematics, are useful for classification and identification. In conjunction with advanced chemometrics, infrared spectroscopy enables the biochemical signatures from microbiological structures to be extracted and analysed. In addition, a number of recent studies have shown that Fourier Transform Infrared (FT-IR) spectroscopy can help to understand the molecular basis of events, such as the adaptive tolerance responses expressed by bacteria when exposed to stress conditions in the environment, i.e. environments that cells confront in food and during food processing. The proposed Brief will discuss the published experimental techniques, data-processing algorithms, and approaches used in FT-IR spectroscopy to assist in the characterization and identification of microorganisms, to assess the mechanisms of bacterial inactivation by food processing technologies and antimicrobial compounds, to monitor the spore and membrane properties of foodborne pathogens in changing environments, to detect stress-injured microorganisms in food-related environments, to assess dynamic changes in bacterial populations, and to study bacterial tolerance responses.

Food -- Shelf-life dating. --- Food --- Fourier transform infrared spectroscopy --- Infrared spectroscopy --- Biology --- Health & Biological Sciences --- Biomedical Engineering --- Microbiology & Immunology --- Microbiology --- Fourier transform infrared spectroscopy. --- Infrared spectroscopy. --- Microbiology. --- Infra-red spectrometry --- Infrared spectrometry --- Spectrometry, Infrared --- Spectroscopy, Infrared --- FTIR spectroscopy --- Bacteriology --- Chemistry. --- Spectroscopy. --- Food Science. --- Spectroscopy/Spectrometry. --- Applied Microbiology. --- Biotechnology. --- Optical spectroscopy --- Fourier transform spectroscopy --- Sanitary microbiology --- Food science. --- Microbial biology --- Microorganisms --- Analysis, Spectrum --- Spectra --- Spectrochemical analysis --- Spectrochemistry --- Spectroscopy --- Chemistry, Analytic --- Interferometry --- Optics --- Radiation --- Wave-motion, Theory of --- Absorption spectra --- Light --- Spectroscope --- Science --- Qualitative --- Spectrometry --- Food—Biotechnology. --- Analytical chemistry

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Although additives are regularly used in the food industry to improve the organoleptic properties or extend the shelf life of food products, some additives are known to be potentially hazardous if consumed in excess. Increasingly, consumers are avoiding these types of products, highlighting an overall trend toward developing a green and sustainable economy and the emergence of natural additives with equal or greater benefits than synthetic ones. This book is an introduction to the use of natural food additives. It includes eleven chapters that discuss emerging compounds used as food additives and active packaging, molecular gastronomy, enzyme production in the food industry, and much more.

Food additives.

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Although additives are regularly used in the food industry to improve the organoleptic properties or extend the shelf life of food products, some additives are known to be potentially hazardous if consumed in excess. Increasingly, consumers are avoiding these types of products, highlighting an overall trend toward developing a green and sustainable economy and the emergence of natural additives with equal or greater benefits than synthetic ones. This book is an introduction to the use of natural food additives. It includes eleven chapters that discuss emerging compounds used as food additives and active packaging, molecular gastronomy, enzyme production in the food industry, and much more.

Food additives.