International Logistics
Author: Donald Wood
This unique volume fills a gap in the business literature by integrating cultural, functional and strategic aspects of global logistics. The authors combine diverse viewpoints to present a coherent perspective on contemporary global logistics from raw materials through production to the customer. Placing specific topics in logistics in the broader context of international trade and marketing issues, the authors, describe the diverse logistics functions in detail, including ocean, air and surface carriers and systems: international sourcing; and the roles of governments and intermediaries, giving the reader a solid foundation and ready reference of logistics information. They explore efficient approaches to financial aspects of logistics, such as terms of sale, payment, documentation and insurance, enabling the reader to minimize costs without compromising quality and speed. The authors demonstrate how to optimze international dealings by responding to cultural differences in the roles and personal relationships and written contracts in business; the application of local trade laws; and attitudes toward precision. This book also illustrates key points in action using numerous up-to-date examples and devotes a chapter to logistics of famine relief. Written in a readable style, this essential resource will assist executives, managers, engineers and technicians in implementing effective logistics strategies. It will also serve as an in-depth introduction to this increasingly important dimension of trade for engineering and business students.
Booknews
A textbook on the organized movement of goods, services, and sometimes people, that involves individuals or companies in more than one country. The focus is on private-sector transactions, though sometimes a government is a buying or selling party or both. Also discussed are the information, communications, control, and management mechanisms to manage a logistics system. No date is mentioned for the first edition. Annotation c. Book News, Inc., Portland, OR (booknews.com)
Look this: Fire at Edens Gate or Showdown
Introduction to Food Engineering
Author:
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.
The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.
The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.
J.Peter Clark
'Since publication of the first edition, the Singh and Heldman text has been the academic and industry standard.' said Ken Swartzel in his foreword. The third edition continues the tradition. ...the text pioneers integration through the internet with animated figures.
J. Peter Clark
'Since publication of the first edition, the Singh and Heldman text has been the academic and industry standard.' said Ken Swartzel in his foreword. The third edition continues the tradition. ...the text pioneers integration through the internet with animated figures.
Table of Contents:
| About the authors | ||
| Foreword | ||
| Preface | ||
| Ch. 1 | Introduction | |
| Ch. 2 | Fluid Flow in Food Processing | |
| Ch. 3 | Energy for Food Processing | |
| Ch. 4 | Heat Transfer in Food Processing | |
| Ch. 5 | Preservation Processes | |
| Ch. 6 | Refrigeration | |
| Ch. 7 | Food Freezing | |
| Ch. 8 | Evaporation | |
| Ch. 9 | Psychrometries | |
| Ch. 10 | Mass Transfer | |
| Ch. 11 | Membrane Separation | |
| Ch. 12 | Dehydration | |
| App. A.1 | SI System of Units and Conversion Factors | |
| App. A.2 | Physical Properties of Foods | |
| App. A.3 | Physical Properties of Nonfood Materials | |
| App. A.4 | Physical Properties of Water and Air | |
| App. A.5 | Psychrometric Charts | |
| App. A.6 | Pressure-Enthalpy Data | |
| App. A.7 | Symbols for Use in Drawing Food Engineering Process Equipment | |
| App. A.8: Miscellaneous | ||
| Bibliography | ||
| Index |
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