LEADER 04082nam 2200601Ia 450 001 9910830853803321 005 20230721004948.0 010 $a1-282-03454-5 010 $a9786612034541 010 $a1-4443-0158-6 010 $a1-4443-0159-4 035 $a(CKB)1000000000715966 035 $a(EBL)416432 035 $a(OCoLC)476248037 035 $a(SSID)ssj0000178537 035 $a(PQKBManifestationID)11165184 035 $a(PQKBTitleCode)TC0000178537 035 $a(PQKBWorkID)10229389 035 $a(PQKB)10398277 035 $a(MiAaPQ)EBC416432 035 $a(EXLCZ)991000000000715966 100 $a20080208d2009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aIndustrial chocolate manufacture and use$b[electronic resource] /$fedited by Stephen T. Beckett 205 $a4th ed. 210 $aChichester, U.K. ;$aAmes, Iowa $cWiley-Blackwell$d2009 215 $a1 online resource (735 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-3949-8 320 $aIncludes bibliographical references and index. 327 $aINDUSTRIAL CHOCOLATE MANUFACTURE AND USE; PREFACE; CONTRIBUTORS; Chapter 1 TRADITIONAL CHOCOLATE MAKING S.T. Beckett; Chapter 2 COCOA BEANS: FROM TREE TO FACTORY M.S. Fowler; Chapter 3 SUGAR AND BULK SWEETENERS Ch. Kru?ger; Chapter 4 INGREDIENTS FROM MILKS.J. Haylock and T.M. Dodds; Chapter 5 CHOCOLATE CRUMBM.A. Wells; Chapter 6 PRODUCTION AND QUALITY STANDARDS OF COCOA MASS, COCOA BUTTER AND COCOA POWDER H.J. Kamphuis; Chapter 7 PARTICLE SIZE REDUCTIONG.R. Ziegler and R. Hogg; Chapter 8 FLAVOUR DEVELOPMENT INCOCOA AND CHOCOLATEG. Ziegleder; Chapter 9 CONCHINGS.T. Beckett 327 $aChapter 10 CHOCOLATE FLOW PROPERTIESS.T. BeckettChapter 11 BULK CHOCOLATE HANDLINGJ.H. Walker; Chapter 12 CHOCOLATE TEMPERG. Talbot; Chapter 13 TEMPERINGE.J. Windhab; Chapter 14 MOULDING, ENROBINGAND COOLING CHOCOLATEPRODUCTSM.P. Gray; Chapter 15 COLD FORMINGTECHNOLOGIESJ.H. Walker and S.T. Beckett; Chapter 16 CHOCOLATE PANNINGM. Aebi; 16.1 Introduction; 16.2 Panning methods; 16.3 The process of chocolate panning; 16.4 Packaging and storage; 16.5 The panning department; Summary; References; Chapter 17 NON-CONVENTIONALMACHINES AND PROCESSESS.T. Beckett; Chapter 18 CHOCOLATE REWORKE. Minson 327 $aChapter 19 VEGETABLE FATSG. TalbotChapter 20 RECIPESE.G. Wohlmuth; Chapter 21 PROJECT MANAGEMENT ANDPROCESS CONTROLU. Lo?ser; Chapter 22 INSTRUMENTATIONU. Lo?ser; Chapter 23 FOOD SAFETY IN CHOCOLATEMANUFACTURE ANDPROCESSINGF. Burndred; Chapter 24 PACKAGINGC.E. Jones; Chapter 25 LEGAL ASPECTS OF CHOCOLATEMANUFACTUREA. Martinez-Inchausti; Chapter 26 INTELLECTUAL PROPERTY; PROTECTING PRODUCTSAND PROCESSESP.J. Couzens; Chapter 27 NUTRITION AND HEALTHASPECTS OF CHOCOLATEJ.P. Lambert; Chapter 28 CHOCOLATE MARKETINGAND OTHER ASPECTS OF THECONFECTIONERY INDUSTRYWORLDWIDEM.J. Webber * 327 $aChapter 29 FUTURE TRENDSS.T. BeckettGLOSSARY; USEFUL PHYSICAL CONSTANTS; INDEX; Colour plates appear between pages 368 and 369 330 $aSince the third edition of this standard work in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide. The fourth edition of Industrial Chocolate Manufacture and Use provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and marketing of the end product. Retaining the important and well-received key features of the previous edition, the fourth edition also contains completely new chapters covering chocolate crumb, cold forming technologies, intellectual p 606 $aChocolate 606 $aCocoa 615 0$aChocolate. 615 0$aCocoa. 676 $a664.5 676 $a664/.5 701 $aBeckett$b S. T$0288026 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910830853803321 996 $aIndustrial chocolate manufacture and use$93986456 997 $aUNINA LEADER 02145oam 2200421zu 450 001 996202055003316 005 20210807002657.0 010 $a1-5090-8690-0 035 $a(CKB)1000000000331073 035 $a(SSID)ssj0000451855 035 $a(PQKBManifestationID)12140694 035 $a(PQKBTitleCode)TC0000451855 035 $a(PQKBWorkID)10463377 035 $a(PQKB)11718263 035 $a(NjHacI)991000000000331073 035 $a(EXLCZ)991000000000331073 100 $a20160829d2007 uy 101 0 $aeng 135 $aur||||||||||| 181 $ctxt 182 $cc 183 $acr 200 00$a20th IEEE International Symposium on Computer-Based Medical Systems (CBMS 2007): Maribor, Slovenia 20-22 June 2007 210 31$a[Place of publication not identified]$cIEEE Computer Society Press$d2007 215 $a1 online resource (750, 118 papers pages) $cillustrations 300 $aBibliographic Level Mode of Issuance: Monograph 311 $a0-7695-2905-4 330 $aIn this paper, we present a modelling framework for patient flow in a healthcare system using semi-open queueing network models, which introduces a total bed constraint, above which new patients will be refused admission. Hence this model provides a realistic representation of a real system. This approach enables us to have access to a range of established methods that deals with queueing network models. We demonstrate the usefulness of the model in the context of a geriatric department and show that hospital managers can use this model to gain better understanding of the dynamics of patient flow and to study potential long-term impacts of policy changes. 606 $aArtificial intelligence$xMedical applications$vCongresses 606 $aMedicine$xData processing$vCongresses 615 0$aArtificial intelligence$xMedical applications 615 0$aMedicine$xData processing 676 $a610.28563 801 0$bPQKB 906 $aPROCEEDING 912 $a996202055003316 996 $a20th IEEE International Symposium on Computer-Based Medical Systems (CBMS 2007): Maribor, Slovenia 20-22 June 2007$92415643 997 $aUNISA