Chandan Kumar – författare

The evolution of eye tracking and brain-computer interfaces has given a new perspective on the control channels that can be used for interacting with computer applications. In this book leading researchers show how these technologies can be used as control channels with signal processing algorithms and interface adaptations to drive a human-computer interface.Topics included in the book include a comprehensive overview of eye-mind interaction incorporating algorithm and interface developments; modeling the (dis)abilities of people with motor impairment and their computer use requirements and expectations from assistive interfaces; and signal processing aspects including acquisition, preprocessing, enhancement, feature extraction, and classification of eye gaze, EEG (Steady-state visual evoked potentials, motor imagery and error-related potentials) and near-infrared spectroscopy (NIRS) signals. Finally, the book presents a comprehensive set of guidelines, with examples, for conducting evaluations to assess usability, performance, and feasibility of multi-model interfaces combining eye gaze and EEG based interaction algorithms.The contributors to this book are researchers, engineers, clinical experts, and industry practitioners who have collaborated on these topics, providing an interdisciplinary perspective on the underlying challenges of eye and mind interaction and outlining future directions in the field.

This book focuses on the numerous energy harvesting techniques and their system implementation towards the fulfilment of energy requirements in compact electronic devices.

This book focuses on the numerous energy harvesting techniques and their system implementation towards the fulfilment of energy requirements in compact electronic devices.

This Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties. The chemical reaction and stability of porosity are also covered, including sensory and mechanical properties. The work looks closely at the relationship between drying conditions, pore characteristics, and dried food quality.   Porosity: Establishing the relationship between drying parameters and dried food quality looks at food from a material point of view, outlining water binding characteristics and structure homogenity. The Brief presents a comprehensive view of the factors affecting porosity in dried foods, from pressure and drying rate to temperature and coating treatment, and relates these to porosity effects during the five major drying processes. Moreover, this book discusses the effect of porosity on transfer mechanisms and quality attributes of food stuff. In conclusion, this work aims to establish the relationship between drying process, quality, and porosity in dried foods.