Техническая литература
Различные книги в жанре Техническая литератураОсновы автоматизации технологических процессов. Практикум. (СПО). Учебно-практическое пособие.
Кратко изложены основные направления автоматизации типовых технологических процессов для различных видов производств с применением промышленных роботов, систем числового программного управления и гибких производственных систем. Приведен комплекс лабораторных работ и практических занятий. Для каждой работы даны теоретические сведения, представлены схемы и описания лабораторных установок, методики проведения лабораторных работ и выполнения практических занятий и расчетов, контрольные вопросы. Совместно с учебником «Основы автоматизации технологических процессов» составляет учебно-методический комплекс. Соответствует ФГОС СПО последнего поколения. Для студентов и преподавателей средних профессиональных учебных заведений.
Product Development
PRODUCT DEVELOPMENT An insightful development roadmap to help engineers and businesspeople successfully bring a product to market In Product Development: An Engineer’s Guide to Business Considerations, Real-World Product Testing, and Launch, accomplished project manager, engineer, and business strategist David V. Tennant delivers a comprehensive walkthrough of the full scope of product development activities, from initial business considerations to real-world product testing and launch. The book covers key product development considerations like determining the target market, working with a product development team, management challenges, funding, user identification, ergonomics, product design, testing, and launch. The distinguished author presents the material in the form of practical, hands-on tutorials with case studies featuring large corporations and small- and mid-size firms. He also includes team exercises and question-and-answer features to help early-career and aspiring engineers acquire the interdisciplinary and inter-department coordination skills they’ll require to successfully bring a new product to market. Readers will learn about the critical roles played by the engineering, marketing, and finance departments, as well as each stage of the product development process. The book also includes: Thorough introductions to product development and the role of the marketing group in product development, including corporate strategy, product and business plans, and marketing leadership Comprehensive explorations of the role of the engineering group in product development, including functional areas led by engineers and engineering leadership Practical discussions of the core team and teamwork in product development, including executives’ roles, the role of the accounting department, and the identification of key stakeholders In-depth examinations of how to move forward with product development after project approval Perfect for early- and mid-career engineers working in product-oriented companies, as well as marketers and other business professionals seeking to understand engineering best practices, Product Development is the ideal reference for use in upper-level undergraduate Product Development courses.
Thermal Food Engineering Operations
Thermal Food Engineering Operations Presenting cutting-edge information on new and emerging food engineering processes, Thermal Food Engineering Operations , the first volume in the new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. As the demand for healthy food increases in the current global scenario, manufacturers are searching for new possibilities for occupying a greater share in the rapidly changing food market. Compiled reports and updated knowledge on thermal processing of food products are imperative for commercial enterprises and manufacturing units. In the current scenario, academia, researchers, and food industries are working in a scattered manner and different technologies developed at each level are not compiled to implement for the benefits of different stakeholders. However, advancements in bioprocesses are required at all levels for the betterment of food industries and consumers. This series of groundbreaking edited volumes will be a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research and development in the food bioprocessing industry. This first volume includes all the conventional and novel thermal technologies based on conduction, convection, and radiation principles and covers the basics of microbial inactivation with heat treatments, aseptic processing, retorting, drying, dehydration, combined high-pressure thermal treatments, and safety and quality concerns in food processing. Before studying the novel non-thermal processes and the concept of minimal processing, comprehensive knowledge about the conventional thermal technologies is desired along with benefits, constraints, equipment, and implementation of these technologies. Whether for the engineer, scientist, or student, this series is a must-have for any library. This outstanding new volume: Discusses food safety and quality and thermal processing, laying the groundwork for further study and research Provides case studies of solid–liquid and supercritical fluid extraction Explores pasteurization, ohmic heating, irradiation, and more Presents cutting-edge information on new and emerging food engineering processes Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing
Food Regulation
FOOD REGULATION Provides both students and professionals with up-to-date coverage of US food regulatory law[/b] Food Regulation: Law, Science, Policy, and Practice presents an in-depth yet accessible account of all key aspects of United States food regulation. Using a modified casebook format, this comprehensive textbook introduces readers to the case law and statutory scheme of food regulation, defines the inspection authority and enforcement tools of various regulatory agencies, discusses current and emerging public policy issues, and more. Readers explore a wide range of topics in food law, science, policy, and practice; which connect legal theory to practical application. The third edition is fully updated to reflect significant changes in US food law, such as the regulations implementing the FDA Food Safety Modernization Act (FSMA) and the National Bioengineered Food Disclosure Standard. New case studies and discussion questions highlight important legal trends, policy debates, and application of current law. Offering thorough, highly practical coverage of food regulatory law, this authoritative volume: Features new and updated material on US food law, including recent regulations concerning novel food processing Covers requirements of food labeling, advertising and health claim guidelines, regulation of US food imports and exports, and international food law Discusses important topics such as food defense, regulation of biotechnology, ethical issues, product liability, food safety rules, and substantiation of health claims Includes a brief history of food regulation and an overview of US government agency organization and jurisdictions Contains problem exercises covering different aspects of food law designed to strengthen critical thinking Food Regulation: Law, Science, Policy, and Practice, Third Edition, remains the ideal textbook for undergraduate and graduate courses in agriculture, food science, dietetics, law, and regulatory compliance management. It is also a must-have reference for food scientists, attorneys, researchers, quality assurance and regulatory specialists, and other industry professionals responsible for complying with US food regulation.
Многокритериальная оптимизация тепловой обработки мясных полуфабрикатов с использованием современных. Бакалавриат. Монография
В книге представлены применение методологии системного анализа в мясном производстве, разработанная иерархическая структура производства мясной продукции, экспертной системы моделирования и оптимизации управления качеством мясных изделий, состоящая из подсистем информационного и интеллектуального обеспечения, статистической обработки результатов экспериментов и структурная оптимизация, оценка качества продукта с минимизацией потерь аминокислот, жирных кислот, витаминов, фракций белков и липидов в жире в процессе тепловой обработки. В основе компьютерной системы поддержки принятия решений положены разработанные модели, результаты оптимизации графически интерпретируются изменения температуры и биологических компонентов мясопродукта: аминокислот, жирных кислот и витаминов в процессе тепловой обработки. Предложены технологические режимы и аппаратурное оформление тепловой обработки мясных полуфабрикатов. Книга предназначена для научных, инженерно-технических работников, предпринимателей в мясном производстве, торговле и общественном питании, а также аспирантов, студентов пищевых и экономических ВУЗов.
Цифровые трансформации в профессиональном образовании (на примере подготовки кадров транспорта). (Бакалавриат). Монография.
В монографии рассматривается проблема становления и развития профессиональной компетентности работников транспорта в условиях реализации программы «Цифровая экономика РФ». Предлагается принципиально новый подход к созданию образовательной среды отраслевого научно-образовательного комплекса на основе технологий семантического веба, опирающийся на концепцию управления знаниями. Для этого авторы обращаются к способу представления знаний по современному международному стандарту ISO IEC, которым признаются онтологии. Предлагаемый подход позволяет обосновать необходимость системного управления знаниями в отраслевой корпорации с участием специализированных вузов, одновременно выполняющих функции центров подготовки кадров для отрасли и средоточия достижений отраслевой науки. Монография предназначена научным сотрудникам, преподавателям, аспирантам и докторантам. Она также рекомендуется в качестве учебного пособия изучающим тематику «Цифровая экономика» в транспортных вузах и институтах повышения квалификации и переподготовки кадров.