REDUCTION OF WASTE PRODUCTION DURING JUICE PROCESSING WITH A SIMULTANEOUS CREATION OF THE NEW TYPE OF ADDED-VALUE PRODUCTS

Reduction of waste production during juice processing with a simultaneous creation of the new type of added-value products

The paper presents a new method for the reduction of waste production during juice processing through the reformulation of cloudy juices by ultrafiltration (UF), resulting in simultaneous production of a new type of cloudy juice of reduced sugar content.In contrast to the traditional juice production process, the final product was UF retentate.Duri

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From Continuous Observations to Symbolic Concepts: A Discrimination-Based Strategy for Grounded Concept Learning

Autonomous agents perceive the world through streams of continuous sensori-motor data.Yet, in order to reason and communicate about their environment, agents need to be able to distill meaningful concepts from their raw observations.Most current approaches that bridge between the continuous and symbolic domain are using deep learning techniques.Whi

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