Zobrazeno 1 - 10
of 250
pro vyhledávání: '"Brent R. Young"'
Autor:
Timothy Gordon Walmsley, Panos Patros, Wei Yu, Brent R. Young, Stephen Burroughs, Mark Apperley, James K. Carson, Isuru A. Udugama, Hattachai Aeowjaroenlap, Martin J. Atkins, Michael R. W. Walmsley
Publikováno v:
Digital Chemical Engineering, Vol 10, Iss , Pp 100139- (2024)
Digital Twins (DTs) are high-fidelity virtual models that behave-like, look-like and connect-to a physical system. In this work, the physical systems are operations and processes from energy-intensive industrial plants and their local communities. Th
Externí odkaz:
https://doaj.org/article/d769b5f5bc904512879e3825e17d8020
Publikováno v:
Foods, Vol 13, Iss 12, p 1789 (2024)
The appearance of dried fruit clearly influences the consumer’s perception of the quality of the product but is a subtle and nuanced characteristic that is difficult to quantitatively measure, especially online. This paper describes a method that c
Externí odkaz:
https://doaj.org/article/d8c9c668c4c24b3fbfb01960b761bd22
Autor:
Haohan Ding, Jiawei Tian, Wei Yu, David I. Wilson, Brent R. Young, Xiaohui Cui, Xing Xin, Zhenyu Wang, Wei Li
Publikováno v:
Foods, Vol 12, Iss 24, p 4511 (2023)
Over the past few decades, the food industry has undergone revolutionary changes due to the impacts of globalization, technological advancements, and ever-evolving consumer demands. Artificial intelligence (AI) and big data have become pivotal in str
Externí odkaz:
https://doaj.org/article/0f5af1e3d35f4624bca9ad762210bac2
Publikováno v:
Digital Chemical Engineering, Vol 6, Iss , Pp 100068- (2023)
Externí odkaz:
https://doaj.org/article/b7333ecf273c4d36ba1363bc0bfe4ad9
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100514- (2023)
Sensory attributes are essential factors in determining the quality of wines. However, it can be challenging for consumers, even experts, to differentiate and quantify wines' sensory attributes for quality control. Soft sensors based on rapid chemica
Externí odkaz:
https://doaj.org/article/5d1319aea06c4ea88902d0b3b7ab632d
Publikováno v:
Foods, Vol 12, Iss 5, p 967 (2023)
The surface appearance of milk powders is a crucial quality property since the roughness of the milk powder determines its functional properties, and especially the purchaser perception of the milk powder. Unfortunately, powder produced from similar
Externí odkaz:
https://doaj.org/article/cf52d9baf750451a8b1e709d2efd4c92
Publikováno v:
Foods, Vol 11, Iss 10, p 1519 (2022)
Milk powders produced from similar spray dryers have different visual appearances, while the surface appearance of the powder is a key quality attribute because the smoothness of the milk powder also affects flowability and handling properties. Tradi
Externí odkaz:
https://doaj.org/article/46922057aa9b4aff8e3b0bb04d09af89
Publikováno v:
Foods, Vol 9, Iss 8, p 1024 (2020)
The chemical and physical properties of instant whole milk powder (IWMP), such as morphology, protein content, and particle size, can affect its functionality and performance. Bulk density, which directly determines the packing cost and transportatio
Externí odkaz:
https://doaj.org/article/56434f95f3544db88b0a55ab498e4619
Publikováno v:
Advances in Materials Science and Engineering, Vol 2015 (2015)
The challenges in developing a fault detection and diagnosis system for industrial applications are not inconsiderable, particularly complex materials processing operations such as aluminium smelting. However, the organizing into groups of the variou
Externí odkaz:
https://doaj.org/article/e414e43147974a558645524fc4b632cf
Autor:
Isuru A. Udugama, Martin Atkins, Christoph Bayer, James Carson, Duygu Dikicioglu, Krist V. Gernaey, Jarka Glassey, Matthew Taylor, Brent R. Young
Publikováno v:
Education for Chemical Engineers. 44:63-70
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c2cf7be7fc03060cbf98ef4be922514
https://doi.org/10.1016/j.ece.2023.05.002
https://doi.org/10.1016/j.ece.2023.05.002