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Скачивание или чтение онлайн электронных книг.The Trainer's Handbook
A ready-to-use toolkit for delivering high-value training in any scenario The Trainer's Handbook is a comprehensive manual for designing, developing, and delivering effective and engaging training. Based on the feedback of workshop participants, readers, and instructors, this new third edition has been expanded to provide guidance toward new technologies, leadership training, distance learning, blended learning, and other increasingly common issues, with new case studies for each chapter. A systematic approach to training breaks the book into five parts that separately target analysis, design, development, delivery, and evaluation, giving you a comprehensive reference designed for quick look-up and easy navigation. New inventories, worksheets, job aids, checklists, activities, samples, and templates help you bring new ideas into the classroom, and updated instructor guide help you seamlessly integrate new and established methods and techniques. Training is increasingly expanding beyond the traditional instructor-led classroom; courses may now be delivered online or offsite, may be asynchronous and self-led, and may be delivered to individuals, small groups, or entire organizations. This book gives you a one-stop reference and toolkit to help you provide more effective training, regardless of class size, structure, subject, or objective. Explore new training styles adapted to different learning styles Design specialized instructional plans for groups, distance learning, and active training Blend creativity, logic and design principles to create more effective visuals Develop strategies for training leaders, training across cultures, and more Effective training means delivering useful information in a way that's accessible, approachable, understandable, and memorable. The Trainer's Handbook gives you the knowledge and framework you need to provide a high-value experience in any training scenario.
Fundamentals of Continuum Mechanics
A concise introductory course text on continuum mechanics Fundamentals of Continuum Mechanics focuses on the fundamentals of the subject and provides the background for formulation of numerical methods for large deformations and a wide range of material behaviours. It aims to provide the foundations for further study, not just of these subjects, but also the formulations for much more complex material behaviour and their implementation computationally. This book is divided into 5 parts, covering mathematical preliminaries, stress, motion and deformation, balance of mass, momentum and energy, and ideal constitutive relations and is a suitable textbook for introductory graduate courses for students in mechanical and civil engineering, as well as those studying material science, geology and geophysics and biomechanics. A concise introductory course text on continuum mechanics Covers the fundamentals of continuum mechanics Uses modern tensor notation Contains problems and accompanied by a companion website hosting solutions Suitable as a textbook for introductory graduate courses for students in mechanical and civil engineering
Emulsifiers in Food Technology
Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilising agents for other components such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread. This volume, now in a revised and updated second edition, introduces emulsifiers to those previously unfamiliar with their functions, and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods. This is a book for food scientists and technologists, ingredients suppliers and quality assurance personnel.
Horticultural Reviews, Volume 42
Horticultural Reviews presents state-of-the-art reviews on topics in horticultural science and technology covering both basic and applied research. Topics covered include the horticulture of fruits, vegetables, nut crops, and ornamentals. These review articles, written by world authorities, bridge the gap between the specialized researcher and the broader community of horticultural scientists and teachers.
Control of Batch Processes
Gives a real world explanation of how to analyze and troubleshoot a process control system in a batch process plant • Explains how to analyze the requirements for controlling a batch process, develop the control logic to meet these requirements, and troubleshoot the process controls in batch processes • Presents three categories of batch processes (cyclical batch, multigrade facilities, and flexible batch) and examines the differences in the control requirements in each • Examines various concepts of a product recipe and what its nature must be in a flexible batch facility • Approaches the subject from the process perspective, with emphasis on the advantages of using structured logic in the automation of all but the simplest batch processes. • Discusses the flow of information starting at the plant floor and continuing through various levels of the control logic up to the corporate IT level
Chocolate Science and Technology
This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates as well as the nutrition and health benefits of cocoa and chocolate consumption. The topics cover modern cocoa cultivation and production practices with special attention on cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption as well as the application of HACCP and other food safety management systems such as ISO 22,000 in the chocolate processing industry are also addressed. Additionally, detailed research on the influence of different raw materials and processing operations on the flavour and other quality characteristics of chocolates have been provided with scope for process optimization and improvement. The book is intended to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where agriculture, food science and nutrition is studied and researched.
China's Economic Transformation
Now available in a fully-revised and updated third edition, this established textbook provides a penetrating and comprehensive analysis of the historical, institutional, and theoretical factors that have contributed to China’s economic success. Includes coverage of China’s foreign investments, trade with regional partners, Chinese human capital, and bureaucratic economic institutions Covers a diverse set of important issues, including environmental restraints, income distribution, rural poverty, the education system, healthcare, exchange rate policies, monetary policies, and financial regulation Accessibly written and intelligently organized to offer a straightforward guide to China’s economic evolution Written by a lauded economist, researcher, and advisor to government officials in mainland China and Taiwan
Mobile Satellite Communications Handbook
With a Preface by noted satellite scientist Dr. Ahmad Ghais, the Second Edition reflects the expanded user base for this technology by updating information on historic, current, and planned commercial and military satellite systems and by expanding sections that explain the technology for non-technical professionals. The book begins with an introduction to satellite communications and goes on to provide an overview of the technologies involved in mobile satellite communications, providing basic introductions to RF Issues, power Issues, link issues and system issues. It describes early commercial mobile satellite communications systems, such as Marisat and Marecs and their military counterparts. The book then discusses the full range of Inmarsat and other current and planned geostationary, low earth orbiting and hybrid mobile satellite systems from over a dozen countries and companies. It is an essential guide for anyone seeking a comprehensive understanding of this industry and military tool. • Revised edition will serve both technical and non-technical professionals who rely every day on mobile satellite communications • Describes and explains historic, current, and planned civil, commercial, and military mobile satellite communication systems. • First Edition charts and tables updated and expanded with current material for today’s mobile satellite technology
Developments in Lubricant Technology
Provides a fundamental understanding of lubricants and lubricant technology including emerging lubricants such as synthetic and environmentally friendly lubricants • Teaches the reader to understand the role of technology involved in the manufacture of lubricants • Details both major industrial oils and automotive oils for various engines • Covers emerging lubricant technology such as synthetic and environmentally friendly lubricants • Discusses lubricant blending technology, storage, re-refining and condition monitoring of lubricant in equipment
Food Preservation and Biodeterioration
Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods as well as major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across industry and academia, particularly those involved with safety and quality.