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Introduction to Biosystems Engineering
The discipline of Biosystems Engineering emerged from the traditional strongholds of Agricultural and Food Engineering with the goal of advancing engineering solutions toward creating a sustainable world with abundant food, water, and energy, while maintaining a healthy environment. While the discipline has continued to grow, so has the demand for quality educational resources to teach Biosystems Engineering courses. The publication of this book marks an important step in meeting that demand.
- Author
- Nicholas M. Holden, Mary Leigh Wolfe, Jactone Arogo Ogejo, & Enda J. Cummins
- Publisher
- University College Dublin and Virginia Tech
- Source
- LibreTexts
- License
- CC BY
- Language
- EN
Contents· 29 sections
- 01: Energy Systems
- 1.01: Bioenergy Conversion Systems
- 1.02: Biogas Energy from Organic Wastes
- 1.03: Biodiesel from Oils and Fats
- 1.04: Baling Biomass- Densification and Energy Requirements
- 02: Information Technology Sensors and Control Systems
- 2.01: Basic Microcontroller Use for Measurement and Control
- 2.02: Visible and Near Infrared Optical Spectroscopic Sensors for Biosystems Engineering
- 2.03: Data Processing in Biosystems Engineering
- 03: Machinery Systems
- 3.01: Traction
- 3.02: Crop Establishment and Protection
- 3.03: Grain Harvest and Handling
- 3.04: Mechatronics and Intelligent Systems in Agricultural Machinery
- 04: Natural Resources and Environmental Systems
- 4.01: Water Budgets for Sustainable Water Management
- 4.02: Water Quality as a Driver of Ecological System Health
- 4.03: Quantifying and Managing Soil Erosion on Cropland
- 4.04: Anaerobic Digestion of Agri-Food By-Products
- 4.05: Measurement of Gaseous Emissions from Animal Housing
- 05: Plant Animal and Facility Systems
- 5.01: Plant Production in Controlled Environments
- 5.02: Building Design for Energy Efficient Livestock Housing
- 06: Processing Systems
- 6.01: Freezing of Food
- 6.02: Principles of Thermal Processing of Packaged Foods
- 6.03: Deep Fat Frying of Food
- 6.04: Irradiation of Food
- 6.05: Packaging