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Robot Operating System (Ros): The Complete Reference (Volume 3), Koubaa Anis


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Цена: 16769.00р.
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Автор: Koubaa Anis
Название:  Robot Operating System (Ros): The Complete Reference (Volume 3)
ISBN: 9783030062583
Издательство: Springer
Классификация:


ISBN-10: 3030062589
Обложка/Формат: Paperback
Страницы: 616
Вес: 0.85 кг.
Дата издания: 03.08.2019
Серия: Studies in computational intelligence
Язык: English
Издание: Softcover reprint of
Иллюстрации: 50 tables, color; 215 illustrations, color; 47 illustrations, black and white; x, 605 p. 262 illus., 215 illus. in color.
Размер: 234 x 156 x 32
Читательская аудитория: General (us: trade)
Подзаголовок: The complete reference (volume 3)
Ссылка на Издательство: Link
Рейтинг:
Поставляется из: Германии
Описание:
Building on the successful first and second volumes, this book is the third volume of the Springer book on the Robot Operating System (ROS): The Complete Reference. The Robot Operating System is evolving from year to year with a wealth of new contributed packages and enhanced capabilities. Further, the ROS is being integrated into various robots and systems and is becoming an embedded technology in emerging robotics platforms.
The objective of this third volume is to provide readers with additional and comprehensive coverage of the ROS and an overview of the latest achievements, trends and packages developed with and for it.
Combining tutorials, case studies, and research papers, the book consists of sixteen chapters and is divided into five parts. Part 1 presents multi-robot systems with the ROS. In Part 2, four chapters deal with the development of unmanned aerial systems and their applications. In turn, Part 3 highlights recent work related to navigation, motion planning and control. Part 4 discusses recently contributed ROS packages for security, ROS2, GPU usage, and real-time processing. Lastly, Part 5 deals with new interfaces allowing users to interact with robots.
Taken together, the three volumes of this book offer a valuable reference guide for ROS users, researchers, learners and developers alike. Its breadth of coverage makes it a unique resource.

Дополнительное описание: A ROS-based framework for simulation and benchmarking of multi-robot patrolling algorithms.- ROS: Developing a new generation of operator interfaces.- Autonomous Exploration and Inspection Path Planning for Aerial Robots using the Robot Operating System.



Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges

Автор: Roohinejad Shahin, Koubaa Mohamed, Greiner Ralf
Название: Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges
ISBN: 3030181901 ISBN-13(EAN): 9783030181901
Издательство: Springer
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Цена: 20962.00 р.
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Описание: This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in-depth, demonstrating that these methods are useful not only for the inactivation of microorganisms and enzymes but also for improving the yield and development of ingredients and marketable foods with higher quality and better nutritional characteristics. Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges not only covers the advantages of using innovative processing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and nutritional aspects for different food products in addition to the advantages and challenges for each method. New technologies and advanced theories are a major focus, pointing to innovative new paths for the quality and safety assurance in food products. From pulsed electric fields to ultrasounds, this work covers all aspects of emerging processing techniques for fruits and vegetables, foods and dairy products.


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