Man Zhou – författare

Corrugated web girders (CWGs), used for bridge construction, differ in important ways from conventional prismatic girders. Behavior and Design of Trapezoidally Corrugated Web Girders for Bridge Construction details the behavior and design of CWGs in bridge construction and includes unique research into high-strength steel. The title gives a comprehensive review of the last decade in CWG design. In-depth explanations of key concepts are given - such as the accordion effect - that differentiate these girders from more conventional flat-webbed girders, and the authors also present specialized research into tubular flanged girders. The book distinguishes between prismatic and tapered CWGs, explains failure modes under both shear and flexure, and gives clear figures to illustrate these modes. The volume compares international building codes and offers recommendations for future research. Seven chapters cover -- An introduction to CWGs for bridge construction; Development of bridges with corrugated webs; Real boundary conditions between flange and web; Shear buckling behavior; Flexural buckling behavior; Recent erection methods and; Future research.

This book provides a comprehensive overview of the physical properties of foods and the cutting-edge technologies employed to measure them. Delving into key topics such as optical, thermal, acoustic, rheological, and textural properties, it provides a detailed examination of principles, measurement methods, and applications in food quality evaluation. While it discusses advanced technologies such as near-infrared spectroscopy, computer vision, spectral imaging, acoustic resonance analysis, electronic noses/tongues/eyes, and multi-sensor data fusion in detail, the book also introduces intelligent equipment design and real-time quality monitoring systems for the food industry, including emerging technologies like 4D printing and terahertz technology. The book also addresses critical questions about the application of these technologies in real-world scenarios, making it a must-read for those seeking to understand and apply the latest advancements in food science.

This book is an invaluable resource for undergraduate and graduate students, researchers, and professionals in food science and engineering. It helps readers understand the principles of various non-destructive food quality measurement techniques and applies them to in-situ evaluation and in-field monitoring. It also serves as both a textbook and a reference guide, enabling readers to understand and apply advanced measurement and processing techniques for in-situ evaluation and in-field monitoring. By providing a thorough understanding of the principles and applications of food physical properties, this book ensures that its audience remains at the forefront of technological advancements in the field.

The book contains several chapters originally written in the Chinese language. The translation was done with the help of artificial intelligence. A subsequent human revision was done primarily in terms of content.