Automation, Production Systems, and Computer-integrated Manufacturing PDF Download

Author: Mikell P. Groover
Publisher: Prentice Hall
ISBN: 0132393212
Category : CAD/CAM systems
Languages : en
Pages : 832

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Book Description
This exploration of the technical and engineering aspects of automated production systems provides a comprehensive and balanced coverage of the subject. It covers cutting-edge technologies of production automation and material handling, and how these technologies are used to construct modern manufacturing systems.

Author: Nigel H. Banks
Publisher: Academic Press
ISBN: 0080920780
Category : Technology & Engineering
Languages : en
Pages : 637

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Book Description
Consideration of the interactions between decisions made at one point in the supply chain and its effects on the subsequent stages is the core concept of a systems approach. Postharvest Handling is unique in its application of this systems approach to the handling of fruits and vegetables, exploring multiple aspects of this important process through chapters written by experts from a variety of backgrounds.Newly updated and revised, this second edition includes coverage of the logistics of fresh produce from multiple perspectives, postharvest handing under varying weather conditions, quality control, changes in consumer eating habits and other factors key to successful postharvest handling.The ideal book for understanding the economic as well as physical impacts of postharvest handling decisions.Key Features:*Features contributions from leading experts providing a variety of perspectives*Updated with 12 new chapters*Focuses on application-based information for practical implementation*System approach is unique in the handling of fruits and vegetables

Author: Miguel de Cervantes Saavedra
Publisher:
ISBN:
Category :
Languages : en
Pages : 274

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Author: Vicky Osterweil
Publisher: Bold Type Books
ISBN: 1645036677
Category : History
Languages : en
Pages : 273

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Book Description
A fresh argument for rioting and looting as our most powerful tools for dismantling white supremacy. Looting -- a crowd of people publicly, openly, and directly seizing goods -- is one of the more extreme actions that can take place in the midst of social unrest. Even self-identified radicals distance themselves from looters, fearing that violent tactics reflect badly on the broader movement. But Vicky Osterweil argues that stealing goods and destroying property are direct, pragmatic strategies of wealth redistribution and improving life for the working class -- not to mention the brazen messages these methods send to the police and the state. All our beliefs about the innate righteousness of property and ownership, Osterweil explains, are built on the history of anti-Black, anti-Indigenous oppression. From slave revolts to labor strikes to the modern-day movements for climate change, Black lives, and police abolition, Osterweil makes a convincing case for rioting and looting as weapons that bludgeon the status quo while uplifting the poor and marginalized. In Defense of Looting is a history of violent protest sparking social change, a compelling reframing of revolutionary activism, and a practical vision for a dramatically restructured society.

Author: Keith Fuglie
Publisher: World Bank Publications
ISBN: 9781464813931
Category : Business & Economics
Languages : en
Pages : 0

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Book Description
This book documents frontier knowledge on the drivers of agriculture productivity to derive pragmatic policy advice for governments and development partners on reducing poverty and boosting shared prosperity. The analysis describes global trends and long-term sources of total factor productivity growth, along with broad trends in partial factor productivity for land and labor, revisiting the question of scale economies in farming. Technology is central to growth in agricultural productivity, yet across many parts of the developing world, readily available technology is never taken up. We investigate demand-side constraints of the technology equation to analyze factors that might influence producers, particularly poor producers, to adopt modern technology. Agriculture and food systems are rapidly transforming, characterized by shifting food preferences, the rise and growing sophistication of value chains, the increasing globalization of agriculture, and the expanding role of the public and private sectors in bringing about efficient and more rapid productivity growth. In light of this transformation, the analysis focuses on the supply side of the technology equation, exploring how the enabling environment and regulations related to trade and intellectual property rights stimulate Research and Development to raise productivity. The book also discusses emerging developments in modern value chains that contribute to rising productivity. This book is the fourth volume of the World Bank Productivity Project, which seeks to bring frontier thinking on the measurement and determinants of productivity to global policy makers.

Author: Stephen Beckett
Publisher: Royal Society of Chemistry
ISBN: 1847552145
Category : Technology & Engineering
Languages : en
Pages : 191

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Book Description
Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of scientific principles such as latent and specific heat, Maillard reactions and enzyme processes. There is also discussion of the monitoring and controlling of the production process, and the importance, and variety, of the packaging used today. A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principles involved. Ideal for those studying food science or about to join the confectionery industry, this mouth-watering title will also be of interest to anyone with a desire to know more about the production of the world's favourite confectionery.

Author: Si Kahn
Publisher: Berrett-Koehler Publishers
ISBN: 1605094455
Category : Social Science
Languages : en
Pages : 241

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Book Description
Privatization has been on the right-wing agenda for years. Health care, schools, Social Security, public lands, the military, prisons-all are considered fair game. Through stories, analysis, impassioned argument-even song lyrics-Si Kahn and Elizabeth Minnich show that corporations are, by their very nature, unable to fulfill effectively what have traditionally been the responsibilities of government. They make a powerful case that the market is not the measure of all things, and that a vital public sector is an indispensable component of a healthy democracy.

Author: Hans Michael Eßlinger
Publisher: John Wiley & Sons
ISBN: 3527623493
Category : Technology & Engineering
Languages : en
Pages : 778

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Book Description
This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world's most competitive beer market (Germany), where many of the current technologies were first introduced. Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered. Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing.

Author: Laurie Winkless
Publisher: Bloomsbury Publishing
ISBN: 1472913221
Category : Political Science
Languages : en
Pages : 288

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Book Description
Cities are a big deal. More people now live in them than don't, and with a growing world population, the urban jungle is only going to get busier in the coming decades. But how often do we stop to think about what makes our cities work? Cities are built using some of the most creative and revolutionary science and engineering ideas – from steel structures that scrape the sky to glass cables that help us communicate at the speed of light – but most of us are too busy to notice. Science and the City is your guidebook to that hidden world, helping you to uncover some of the remarkable technologies that keep the world's great metropolises moving. Laurie Winkless takes us around cities in six continents to find out how they're dealing with the challenges of feeding, housing, powering and connecting more people than ever before. In this book, you'll meet urban pioneers from history, along with today's experts in everything from roads to time, and you will uncover the vital role science has played in shaping the city around you. But more than that, by exploring cutting-edge research from labs across the world, you'll build your own vision of the megacity of tomorrow, based on science fact rather than science fiction. Science and the City is the perfect read for anyone curious about the world they live in.

Author: Fidel Toldrá
Publisher: John Wiley & Sons
ISBN: 0813821827
Category : Technology & Engineering
Languages : en
Pages : 582

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Book Description
This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation