LEADER 03532nam 22005535 450 001 9910337609503321 005 20200703021138.0 010 $a3-030-16688-0 024 7 $a10.1007/978-3-030-16688-5 035 $a(CKB)4100000008048110 035 $a(MiAaPQ)EBC5771191 035 $a(DE-He213)978-3-030-16688-5 035 $a(PPN)235671509 035 $a(EXLCZ)994100000008048110 100 $a20190425d2019 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aOptimum Design and Manufacture of Wood Products /$fby Etele Csanády, Zsolt Kovács, Endre Magoss, Jegatheswaran Ratnasingam 205 $a1st ed. 2019. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2019. 215 $a1 online resource (473 pages) 311 $a3-030-16687-2 327 $aOverview of Problems -- Functional Relationships -- Principle of Optimization -- Design Principles -- Furniture Production Processes, Theory to Practice. 330 $aThis book is the first attempt to summarize the existing scientific methods and to present new developments and results in this field. First of all, a large array of functional relationships was elaborated and described in details in a voluminous chapter. Beside the strict mathematical optimization methods, an engineering approach is outlined and demonstrated in many worked examples. The essence of this approach is a recognition that, in many practical cases, the optimum is uniquely determined by a particular constraint. The scientific methods of engineering design of wood products are discussed, compared and illustrated with numerical examples. Special attention is paid to the joint elements and, for their easy optimum selection, new similarity equations are developed and illustrated by practical examples. In the last chapter, the general principles of optimum manufacture, interactions among product structure, degree of automation and optimized production technology are discussed. The main woodworking operations are also described and reference is given for optimum selection of their operational parameters. In the Appendix, over 50 colour pictures demonstrate the unique ornamental properties of various timber materials. 606 $aManufactures 606 $aForest products 606 $aMachinery 606 $aManufacturing, Machines, Tools, Processes$3https://scigraph.springernature.com/ontologies/product-market-codes/T22050 606 $aWood Science & Technology$3https://scigraph.springernature.com/ontologies/product-market-codes/L22032 606 $aMachinery and Machine Elements$3https://scigraph.springernature.com/ontologies/product-market-codes/T17039 615 0$aManufactures. 615 0$aForest products. 615 0$aMachinery. 615 14$aManufacturing, Machines, Tools, Processes. 615 24$aWood Science & Technology. 615 24$aMachinery and Machine Elements. 676 $a661.8 676 $a674.8 700 $aCsanády$b Etele$4aut$4http://id.loc.gov/vocabulary/relators/aut$0772582 702 $aKovács$b Zsolt$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aMagoss$b Endre$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aRatnasingam$b Jegatheswaran$4aut$4http://id.loc.gov/vocabulary/relators/aut 906 $aBOOK 912 $a9910337609503321 996 $aOptimum Design and Manufacture of Wood Products$91930041 997 $aUNINA LEADER 05676nam 2200733Ia 450 001 9911006624403321 005 20200520144314.0 010 $a1-282-16859-2 010 $a9786612168598 010 $a0-08-092111-6 035 $a(CKB)1000000000754959 035 $a(EBL)452829 035 $a(OCoLC)424583973 035 $a(SSID)ssj0000306997 035 $a(PQKBManifestationID)12083067 035 $a(PQKBTitleCode)TC0000306997 035 $a(PQKBWorkID)10241678 035 $a(PQKB)11338190 035 $a(MiAaPQ)EBC1775289 035 $a(EXLCZ)991000000000754959 100 $a20090319d2009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 04$aThe produce contamination problem $ecauses and solutions /$fedited by Gerald M. Sapers, Ethan B. Solomon, Karl R. Matthews 210 $aAmsterdam ;$aBoston $cAcademic Press/Elsevier$dc2009 215 $a1 online resource (490 p.) 225 1 $aFood science and technology international series 300 $aDescription based upon print version of record. 311 $a0-12-374186-6 320 $aIncludes bibliographical references and index. 327 $aFront Cover; The Produce Contamination Problem : Causes and Solutions; Copyright Page; Contents; Preface; Contributors; Part 1: Introduction; Chapter 1: Scope of the Produce Contamination Problem; Introduction; Consequences of Produce-Associated Outbreaks; Characteristics of Produce-Associated Outbreaks; Prevalence of Produce Contamination with Human Pathogens; Potential Sources of Produce Contamination; Preharvest Sources; Contamination During Fresh-Cut Processing; Gaps in Our Understanding of Produce Contamination; What We Don't Know; Developing Effective Interventions; References 327 $aChapter 2: Microbial Attachment and Limitations of Decontamination MethodologiesEcological Niches and Introduction into the Plant Environment; Attachment of Salmonella to Tomatoes; Part 2: Sources of Contamination; Chapter 3: Identification of the Source of Contamination; Overview: Phases of a Foodborne Outbreak Investigation; Traceback Investigations; Training Needs for Environmental Investigators of Retail, Food-Processing Facilities, Packing Sheds, and Farms; Intentional Contamination; Lessons Learned; Recommendations; Chapter 4: Manure Management; Bacteria; Summary 327 $aChapter 5: Water QualityIrrigation Water; Chapter 6: Sapro-Zoonotic Risks Posed by Wild Birds in Agricultural Landscapes; Bird Species Commonly Associated with Agriculture; Sources of Contamination; Washing and Sanitizing Agents; Microsporidia; Toxoplasma; Summary; Chapter 7: Produce Contamination by Other Wildlife; Viral Pathogens; Part 3: Commodities Associated with Major Outbreaks and Recalls; Chapter 8: Leafy Vegetables; Outbreaks Associated with Leafy Greens; The Impact of Major Outbreaks; Pastures, Lots, and Runoff; Washing and Sanitizing; Packaging; Chapter 9: Melons 327 $aPotential Sources and Mechanisms of Contamination and Measures Recommended to Prevent ContaminationCurrent Knowledge about Growth and Survival of Pathogens in Melons; Cantaloupe Netting; Biofilm Formation; Microbial Infiltration and Internalization; Use of Antimicrobial Treatments to Decontaminate Melons; Treatments Tested on Fresh Melons; Fresh-Cut Melons; Treatment with Antimicrobial Agents; Irradiation; Conclusions; Chapter 10: Raw Tomatoes and Salmonella; Commercial Tomato Production and Marketing; Outbreak Linked to Ohio Tomatoes, 2006 327 $aChapter 11: Tree Fruits and Nuts: Outbreaks, Contamination Sources, Prevention, and RemediationManure Use on Crops; Organisms of Concern; Outbreaks Associated with Tree Nuts; Other Sources; Remediation; Chapter 12: Berry Contamination: Outbreaks and Contamination Issues; Transmission of Cyclospora Oocysts and the Role of Foods; In Summary; Part 4: Avoidance of Contamination; Chapter 13: Produce Contamination Issues in Me?xico and Central America; Runoff; Inadequate Disinfection Processes at Packinghouses; Conditions for Agricultural Workers 327 $aChapter 14: Regulatory Issues in Europe Regarding Fresh Fruit and Vegetable Safety 330 $a Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce continues to be a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. Additionally researchers both at universities and in government agencies are facing an increased challenge to develop means of preventing these foodborne illness occurrences. The premise of this book is that when human pathogen contamination of fresh produce occurs, it is extremely difficult to reduce pathogen leve 410 0$aFood science and technology international series. 606 $aFood contamination 606 $aFruit$xMicrobiology 606 $aMicrobial contamination 606 $aProduce trade$xSafety measures 606 $aVegetables$xMicrobiology 615 0$aFood contamination. 615 0$aFruit$xMicrobiology. 615 0$aMicrobial contamination. 615 0$aProduce trade$xSafety measures. 615 0$aVegetables$xMicrobiology. 676 $a664 676 $a664.07 676 $a363.192 701 $aMatthews$b Karl R$0312820 701 $aSapers$b Gerald M$0282181 701 $aSolomon$b Ethan B$01822687 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911006624403321 996 $aThe produce contamination problem$94389030 997 $aUNINA