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1. |
Record Nr. |
UNINA9910467476703321 |
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Autore |
Budge Mervin C., Jr. |
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Titolo |
Basic radar tracking / / Mervin C. Budge, Jr., Shawn R. German |
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Pubbl/distr/stampa |
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Boston : , : Artech House, , ©2019 |
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[Piscataqay, New Jersey] : , : IEEE Xplore, , [2018] |
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ISBN |
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Descrizione fisica |
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1 online resource (343 pages) |
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Collana |
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Artech House radar series |
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Disciplina |
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Soggetti |
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Tracking radar |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Sommario/riassunto |
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Detailed closed-loop bandwidth and transient response approach is a subject rarely found in current literature. This innovative resource offers practical explanations of closed-loop radar tracking techniques in range, Doppler and angle tracking. To address analog closed loop trackers, a review of basic control theory and modeling is included. In addition, control theory, radar receivers, signal processors, and circuitry and algorithms necessary to form the signals needed in a tracker are presented. Digital trackers and multiple target tracking are also covered, focusing on g-h and g-h-k filters. Readers learn techniques for modeling digital, closed-loop trackers. The radar circuitry/block diagrams necessary for range, Doppler and angle tracking are presented and described, with examples and simulations included. Factors such as noise and Swerling type fluctuations are taken into account. In addition to numerous worked examples, this approachable reference includes MATLABª code associated with analysis, simulations and figures. The book contains solutions to practical problems, making it useful for both novice and advanced radar practitioners. Software will be available for download on this page. |
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2. |
Record Nr. |
UNINA9911026141403321 |
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Autore |
Edwards William P. |
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Titolo |
The Science of Sugar Confectionery / / William P. Edwards |
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Pubbl/distr/stampa |
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London, England : , : Royal Society of Chemistry, , [2019] |
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©2019 |
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ISBN |
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9781839168529 |
1839168528 |
9781788015707 |
1788015703 |
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Edizione |
[Second edition.] |
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Descrizione fisica |
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1 online resource (222 p.) |
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Disciplina |
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Soggetti |
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Candy industry |
Candy |
Chewing gum |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di bibliografia |
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Includes bibliographical references. |
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Sommario/riassunto |
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Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry's response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology. Building on the strengths of the first edition, the author's personal knowledge and experience of the sugar confectionery industry is used to provide a thorough and accessible account of the field.Written so the reader needsno more than a rudimentary level of chemistry, this book covers the basic definitions,commonly used and new ingredients in the industry. It thendiscusses the various types of sugar confectionery including"sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a new chapter on future outlooks. Featuring expanded coverage of special dietary needs, covering topics such as vegetarianism and veganism, religious requirements and supplemented |
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products, this new edition reflects current and evolving needs in the sugar confectionery field. |
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