THE DESIGN AND ANALYSIS OF EXPERIMENTS. By Oscar Kempthorne. New York, John Wiley and Sons, Inc., 1952. 631 pp. $8.50. This book by a teacher of statistics (as well as a consultant for \"experimenters\") is a comprehensive study of the philosophical background for the statistical design of experiment. It is necessary to have some facility with algebraic notation and manipulation to be able to use the volume intelligently. The problems are presented from the theoretical point of view, without such practical examples as would be helpful for those not acquainted with mathematics. The mathematical justification for the techniques is given. As a somewhat advanced treatment of the design and analysis of experiments, this volume will be interesting and helpful for many who approach statistics theoretically as well as practically. With emphasis on the \"why,\" and with description given broadly, the author relates the subject matter to the general theory of statistics and to the general problem of experimental inference. MARGARET J. ROBERTSON

The Design and Analysis of Experiments

Обнаружение транспортных средств на изображениях загородных шоссе на основе метода Single shot multibox Detector

Food Composition and Nutrition Tables

Catalogue of Palaearctic Coleoptera.

The drying of fruits and vegetables is a complex operation that demands much energy and time. In practice, the drying of fruits and vegetables increases product shelf-life and reduces the bulk and weight of the product, thus simplifying transport. Occasionally, drying may lead to a great decrease in the volume of the product, leading to a decrease in storage space requirements. Studies have shown that dependence purely on experimental drying practices, without mathematical considerations of the drying kinetics, can significantly affect the efficiency of dryers, increase the cost of production, and reduce the quality of the dried product. Thus, the use of mathematical models in estimating the drying kinetics, the behavior, and the energy needed in the drying of agricultural and food products becomes indispensable. This paper presents a comprehensive review of modeling thin-layer drying of fruits and vegetables with particular focus on thin-layer theories, models, and applications since the year 2005. The thin-layer drying behavior of fruits and vegetables is also highlighted. The most frequently used of the newly developed mathematical models for thin-layer drying of fruits and vegetables in the last 10 years are shown. Subsequently, the equations and various conditions used in the estimation of the effective moisture diffusivity, shrinkage effects, and minimum energy requirement are displayed. The authors hope that this review will be of use for future research in terms of modeling, analysis, design, and the optimization of the drying process of fruits and vegetables.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12196

Modeling the Thin‐Layer Drying of Fruits and Vegetables: A Review

Uganda’s banana industry is heavily impeded by the lack of cheap, reliable and sustainable energy mainly needed for processing of banana fruit into pulp and subsequent drying into chips before milling into banana flour that has several uses in the bakery industry, among others. Uganda has one of the lowest electricity access levels, estimated at only 2–3% in rural areas where most of the banana growing is located. In addition, most banana farmers have limited financial capacity to access modern solar energy technologies that can generate sufficient energy for industrial processing. Besides energy scarcity and unreliability, banana production, marketing and industrial processing generate large quantities of organic wastes that are disposed of majorly by unregulated dumping in places such as swamps, thereby forming huge putrefying biomass that emit green house gases (methane and carbon dioxide). On the other hand, the energy content of banana waste, if harnessed through appropriate waste-to-energy technologies, would not only solve the energy requirement for processing of banana pulp, but would also offer an additional benefit of avoiding fossil fuels through the use of renewable energy. The potential waste-to-energy technologies that can be used in valorisation of banana waste can be grouped into three: Thermal (Direct combustion and Incineration), Thermo-chemical (Torrefaction, Plasma treatment, Gasification and Pyrolysis) and Biochemical (Composting, Ethanol fermentation and Anaerobic Digestion). However, due to high moisture content of banana waste, direct application of either thermal or thermo-chemical waste-to-energy technologies is challenging. Although, supercritical water gasification does not require drying of feedstock beforehand and can be a promising thermo-chemical technology for gasification of wet biomass such as banana waste, it is an expensive technology that may not be adopted by banana farmers in Uganda. Biochemical conversion technologies are reported to be more eco-friendly and appropriate for waste biomass with high moisture content such as banana waste. Uganda’s banana industrialisation is rural based with limited technical knowledge and economic capability to setup modern solar technologies and thermo-conversions for drying banana fruit pulp. This review explored the advantages of various waste-to-energy technologies as well as their shortfalls. Anaerobic digestion stands out as the most feasible and appropriate waste-to-energy technology for solving the energy scarcity and waste burden in banana industry. Finally, potential options for the enhancement of anaerobic digestion of banana waste were also elucidated.

/pdf/biomass-waste-to-energy-valorisation-technologies-a-review-c94b041b3q.pdf

Biomass waste-to-energy valorisation technologies: a review case for banana processing in Uganda

Design principle and calculations of a Scheffler fixed focus concentrator for medium temperature applications

Using machine vision for investigation of changes in pig group lying patterns

Cassava (Manihot esculenta Crantz) is one of the oldest root and tuber crops, used by humans to produce food, feed and beverages Currently, cassava is produced in more than 100 countries and fulfils the daily caloric demands of millions of people living in tropical America, Africa, and Asia Its importance as a food security crop is high in Western, Central and Eastern Africa due to its ability to produce reasonable yields (~10 t/ha) in poor soils and with minimal inputs Traditionally a famine reserve and a subsistence crop, the status of cassava is now evolving fast as a cash crop and as raw material in the production of starch (and starch based products), energy (bio-ethanol) and livestock feed in the major producing countries Cassava leaves, which are rich in protein and beta-carotenoids, are also used as a vegetable and forage (fresh or dehydrated meal) in various parts of the world In recent years, some of the problems in the production of cassava have been increasing infection with cassava mosaic disease (CMD), cassava brown streak disease (CBSD) and cassava bacterial blight (CBB) Inherent post-harvest physiological disorder (PPD) and cyanogenic glycosides (CG) are some of the most prominent challenges for scientists, producers and consumers in the post-production systems Collaborative research in participatory plant breeding is ongoing at leading international research institutes such as IITA and CIAT to improve crop resistance to virus diseases, reduce PPD and CG, and improve the overall nutritional characteristics Further research should also focus on post-production systems by developing enhanced storage and transportation techniques, mechanisation (peeling, size reduction, drying and dewatering) and improved packaging Moreover, a robust national policy, market development, and dissemination and extension program are required to realise the full potential of innovations and technologies in cassava production and processing

Crops that feed the world: Production and improvement of cassava for food, feed, and industrial uses

https://eprints.ncl.ac.uk/file_store/production/223865/DE6940E9-D356-443E-9D59-C25A7F5B328C.pdf

Oliver Hensel

Papers

Biomass waste-to-energy valorisation technologies: a review case for banana processing in Uganda

Design principle and calculations of a Scheffler fixed focus concentrator for medium temperature applications

Using machine vision for investigation of changes in pig group lying patterns

Crops that feed the world: Production and improvement of cassava for food, feed, and industrial uses

Automatic detection of mounting behaviours among pigs using image analysis