As its name implies, the aim of Systems Design and Engineering: Facilitating Multidisciplinary Development Projects is to help systems engineers develop the skills and thought processes needed to successfully develop and implement engineered systems. Such expertise typically does not come through study but from action, hard work, and cooperation. To that end, the authors have chosen a "hands-on" approach for presenting material rather than concentrating on theory, as so often is the case in a...

Building on the success of previous editions, the 4th edition of 'Introduction to Human Factors and Ergonomics' provides a comprehensive and up to date introduction to the field. The new edition places the subject matter into a system context using a human-machine model to structure the chapters and a knowledge application model to structure the organisation of material in each chapter. Every chapter covers: Core Concepts, Basic Applications, Tools and Processes, and System Integration issues...

This new edition of the classic text has been extensively rewritten to bring it right up to date and enzymes has been introduced as a new topic. Its accessible style makes it invaluable to students and teachers of food science and nutrition.

Acoustics and Noise Control provides a detailed and comprehensive introduction to the principles and practice of acoustics and noise control. Since the last edition was published in 1996 there have been many changes and additions to standards, laws and regulations, codes of practice relating to noise, and in noise measurement techniques and noise control technology so this new edition has been fully revised and updated throughout. The book assumes no previous knowledge of the subject and requ...

Pinch Analysis for Energy and Carbon Footprint Reduction is the only dedicated pinch analysis and process integration guide, covering a breadth of material from foundational knowledge to in-depth processes. Readers are introduced to the main concepts of pinch analysis, the calculation of energy targets for a given process, the pinch temperature, and the golden rules of pinch-based design to meet energy targets. More advanced topics include the extraction of stream data necessary for a pinch a...

The Seamanship Examiner is a complete study and revision guide, based on the international Standards of Training, Certification and Watch Keeping, for cadet and serving crew in the merchant marine sector. It is the ideal study package for anyone preparing for the oral assessment taken by every marine professional to acquire a Deck Certificate of Competency at various levels of seniority up through Master. With hundreds of tutorial questions and answers, plus interactive multiple choice examin...

Presents a formulation of the kinematics, dynamics, and control of robot manipulators. This book emphasizes the geometry of robot motion and allows a large class of robotic manipulation problems to be analyzed within a unified framework.

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that re...

Helps you implement system analysis tools in sustainable engineering. This title provides a proven framework for applying systems analysis tools to account for environmental impacts, energy efficiency, cost-effectiveness, socioeconomic implications, and ecosystem health in engineering solutions.

Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has ...