A Programming Handbook for Visual Designers and Artists
Author: Casey Reas
Publisher: MIT Press
An introduction to the ideas of computer programming within the context of the visualarts that also serves as a reference and text for Processing, an open-source programming languagedesigned for creating images, animation, and interactivity.
This long-established and well-received monograph offers an integral view of image processing - from image acquisition to the extraction of the data of interest – written by a physical scientists for other scientists. Supplements discussion of the general concepts is supplemented with examples from applications on PC-based image processing systems and ready-to-use implementations of important algorithms. Completely revised and extended, the most notable extensions being a detailed discussion on random variables and fields, 3-D imaging techniques and a unified approach to regularized parameter estimation.
This book lays out the fundamentals of friction stir welding and processing and builds toward practical perspectives. The authors describe the links between the thermo-mechanical aspects and the microstructural evolution and use of these for the development of the friction stir process as a broader metallurgical tool for microstructural modification and manufacturing. The fundamentals behind the practical aspects of tool design, process parameter selection and weld related defects are discussed. Local microstructural refinement has enabled new concepts of superplastic forming and enhanced low temperature forming. The collection of friction stir based technologies is a versatile set of solid state manufacturing tools.
This book focuses on the most common unit operations utilized in modern food processing operations. It contains both descriptive and quantitative analysis of the typical food processes found in modern food processing plants. The descriptive information provides students with background on the process and the impact of the process on food product quality. The quantitative description assists the student in understanding the ability of the process to achieve the desired result and the consequences of improper operation of the process. Examples utilizing different food commodities are incorporated to ensure that the student gains an appreciation of the relationship between commodities and processes.
Written for students, remote sensing specialists, researchers and SAR system designers, Processing of SAR Data shows how to produce quality SAR images. In particular, this practical reference presents new methods and algorithms concerning the interferometric processing of SAR data with emphasis on system and signal theory, namely how SAR imagery is formed, how interferometry SAR images are created, and a detailed mathematical description of different focussing algorithms. Starting with the processing basics and progressing to the final geo-coded SAR data product, the book describes the complete processing steps in detail. Algorithms based on the effects of side-looking geometry are developed to correct foreshortening, shadowing and layover.
Fundamentals of enzyme activity; Enzymes in the food industry; Food enzymes and the new technology; Enzymes in milk and cheese production; Enzymes in the meat industry; Enzymes in the production of beverages and fruit juices; Enzymes in the starch and sugar industries; Enzymes in the processing of fats and oils; Enzymes as diagnostic tools.
The book is suitable to be used as a one-semester senior-level course for the undergraduate engineering technology program including electronics, computer, and biomedical engineering technologies. However, the book could also be useful as a reference for undergraduate engineering students, science students, and practicing engineers.
In Downstream Processing of Proteins: Methods and Protocols, Mohamed A. Desai and a team of experienced biotechnologists review both conventional and novel isolation techniques used in industrial applications for the downstream processing of protein molecules. These techniques include primary and secondary separations during the isolation of biomolecules, as well as unique laboratory-scale research methods with a potential for scale-up. Also treated are the various strands of the downstream biological process essential for a successful product license application, including both the validation of DSP stages, and the design and validation of viral clearance stages during the purification process. Downstream Processing of Proteins: Methods and Protocols provides scientists everywhere, but particularly in the biopharmaceutical and biotechnology industry, with a much-needed introduction to this critical technology. Every bioprocess scientist and engineer working to design and validate biological processes for novel proteins-and successfully apply for their new product licenses-will find this important book an eminently practical resource.
This new edition of a well-respected reference brings together, in one place, information on the entire field of animal by-products processing and utilization. The book's contents cover both edible and non-edible products, by-products of seafood and poultry in addition to red meat, medicinal and pharmaceutical processing and utilization of animal by-products, and animal product waste disposal, processing, reduction and utilization. Particular attention has been paid to new products for the rendering industry, and to concerns over new animal diseases, which might well be transferred by feeding low-temperature rendered products to animals.