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Author: K. L. Narayana Publisher: I K International Pvt Ltd ISBN: 9386768089 Category : Technology & Engineering Languages : en Pages : 306
Book Description
Production Technology is intended for the students of B.Tech in Mechanical, Production and Manufacturing Engineering. It deals with fundamental concepts of Foundry, Forming, Welding technologies and Foundry mechanization. Additionally, material regarding furnaces, Solidification of castings, Casting defects, Metals and alloys and Plastics has been provided. The book covers both theoretical and analytical concepts. The analytical concepts are introduced starting from fundamentals for easy comprehension. Several worked examples, review and objective type questions are provided at the end of each chapter. More than 150 line sketches are included, which are self-explanatory and easy to reproduce in the examination.
Author: K. L. Narayana Publisher: I K International Pvt Ltd ISBN: 9386768089 Category : Technology & Engineering Languages : en Pages : 306
Book Description
Production Technology is intended for the students of B.Tech in Mechanical, Production and Manufacturing Engineering. It deals with fundamental concepts of Foundry, Forming, Welding technologies and Foundry mechanization. Additionally, material regarding furnaces, Solidification of castings, Casting defects, Metals and alloys and Plastics has been provided. The book covers both theoretical and analytical concepts. The analytical concepts are introduced starting from fundamentals for easy comprehension. Several worked examples, review and objective type questions are provided at the end of each chapter. More than 150 line sketches are included, which are self-explanatory and easy to reproduce in the examination.
Author: P.J. Fellows Publisher: Elsevier ISBN: 1845696344 Category : Technology & Engineering Languages : en Pages : 932
Book Description
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics
Author: Charles E. Thomas Publisher: Cengage Learning ISBN: 9781305251472 Category : Education Languages : en Pages : 0
Book Description
Suitable for both aspiring process technicians and active process technology professionals, this wide-ranging guide provides a thorough grounding in the history, science, technology, equipment, systems, operations, and troubleshooting principles associated with modern manufacturing. Following years of widespread use and testing, INTRODUCTION TO PROCESS TECHNOLOGY, Fourth Edition, is a proven product featuring a logical sequence of topics—including safety, instrumentation, applied physics and chemistry, and quality control—aligned to the structure of accredited college courses and professional training programs. Technically accurate and up to date, the Fourth Edition remains affordable, reader-friendly, and highly visual, with ample illustrations and photographs to make complex technical concepts easier to understand and apply. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Author: Michael F. Ashby Publisher: Elsevier ISBN: 1483297217 Category : Technology & Engineering Languages : en Pages : 380
Book Description
Provides a thorough explanation of the basic properties of materials; of how these can be controlled by processing; of how materials are formed, joined and finished; and of the chain of reasoning that leads to a successful choice of material for a particular application. The materials covered are grouped into four classes: metals, ceramics, polymers and composites. Each class is studied in turn, identifying the families of materials in the class, the microstructural features, the processes or treatments used to obtain a particular structure and their design applications. The text is supplemented by practical case studies and example problems with answers, and a valuable programmed learning course on phase diagrams.
Author: William J Stadelman Publisher: CRC Press ISBN: 135145370X Category : Technology & Engineering Languages : en Pages : 620
Book Description
Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information necessary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses. Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Some of these specific subjects include: handling shell eggs to maintain quality at a level for customer satisfaction trouble shooting problems during handling chemistry of the egg, emphasizing nutritional value and potential nonfood uses merchandising shell eggs to maximize sales in refrigerated dairy sales cases conversion of shell eggs to liquid, frozen, and dried products value added products and opportunities for merchandising egg products as consumers look for greater convenience Egg Science and Technology is a must-have reference for agricultural libraries. It is also an excellent text for upper-level undergraduate and graduate courses in food science, animal science, and poultry departments and is an ideal guide for professionals in related food industries, regulatory agencies, and research groups.
Author: P C Sharma Publisher: S. Chand Publishing ISBN: 8121901111 Category : Technology & Engineering Languages : en Pages : 320
Book Description
This is the revised edition of the book with new chapters to incorporate the latest developments in the field.It contains appox. 200 problems from various competitive examinations (GATE, IES, IAS) have been included.The author does hope that with this, the utility of the book will be further enhanced.
Author: P.J. Fellows Publisher: Woodhead Publishing ISBN: 0081005237 Category : Technology & Engineering Languages : en Pages : 1154
Book Description
Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter
Author: Hiroaki Masuda Publisher: CRC Press ISBN: 1439831882 Category : Science Languages : en Pages : 920
Book Description
The Powder Technology Handbook, Third Edition provides a comprehensive guide to powder technology while examining the fundamental engineering processes of particulate technology. The book offers a well-rounded perspective on powder technologies that extends from particle to powder and from basic problems to actual applications. Pro
Author: K. L. Narayana
Author: K. L. Narayana
Author: P.J. Fellows
Author: Charles E. Thomas
Author: Michael F. Ashby
Author: James A. Jacobs
Author: William J Stadelman
Author: P C Sharma
Author: P.J. Fellows
Author: Silas Milton Henderson
Author: Hiroaki Masuda