內容大鋼
本書的編寫目的是培養商業機械及相關專業學生解決加工裝備複雜工程問題的能力。
本書共分兩大部分：第一部分為現代製造技術，主要包括機械工程基本理論、電腦輔助設計與製造、建模與模擬、製造技術與裝備、自動化控制技術、工業機器人、特種加工、快速成型製造、電腦集成製造、柔性製造技術、微納製造、生物製造、先進位造理念、智能製造和製造業的發展等；第二部分為現代食品加工裝備，主要包括食品加工技術和裝備概論、中國傳統食品加工機械、微波和超聲波加工、食品工業自動控制技術及其應用、新型食品包裝技術以及綠色食品加工與可持續發展等內容。
本書適用於商業機械類及其相關專業的學生使用，也可作為相關專業教師及科學和工程技術人員的參考書。
目錄
Chapter 0 Introduction
0.1 Engineering Design
0.2 Modem Manufacturing
Part I Modern Manufacturing Technology
Chapter 1 Mechanical Engineering Design
Chapter 2 CAD/CAM
2.1 What Is CAD/CAM7
2.2 Computer Aided Design
2.3 Computer Aided Manufacture
Chapter 3 Modeling and Simulation
3.1 The Role of Models in Engineering Design
3.2 Mathematical Modeling
3.3 Similitude and Scale Models
3.4 Simulation
3.5 Finite Element Analysis
3.6 Computer Simulation
3.7 Introduction Optimization
Chapter 4 Machine Tool
4.1 The Lathe
4.2 Drilling Machine
4.3 Milling
4.4 Shaping and Planing Operations
4.5 Grinding
4.6 Sawing Operations
4.7 Broaching Operations
4.8 Precision and Surface-Finishing Operations
Chapter 5 CNC System
5.1 Introduction
5.2 NC Machine Tools
5.3 Computer Numerical Control
5.4 CNC Machine Technical Terminologies
5.5 Direct Numerical Control
5.6 Key Teams
Chapter 6 Automatic Control
6.1 Open and Closed Loop Control
6.2 Fundamental Problems of Control
6.3 Types of Positional Control
Chapter 7 Industrial Robots
7.1 Introduction
7.2 Robot Configurations
7.3 Robot Generations
7.4 Industrial Applications of Robots
Chapter 8 Nontraditional Machining Operations
8.1 Ultrasonic Machining
8.2 Abrosive-Jet Machining
8.3 Chemical Machining
8.4 Electrochemical Machining
8.5 Electrodischarge Machining
8.6 Chem-Milling
8.7 Use of Lasers
Chapter 9 Rapid Prototyping and Manufacturing
9.1 Introduction
9.2 Rapid Prototyping and Manufacturing Technologies
9.3 Current Application Areas of RP&M
9.4 Rapid Prototyping and Manufacturing Problems
Chapter 10 Computer Integrated Manufacturing
10.1 Introduction
10.2 Historical Development of CIM
10.3 The CIM Wheel and Benefits
10.4 Manufacturing Resources Planning and CIM
Chapter 11 Flexible Manufacturing Systems
11.1 Introduction
11.2 Flexible Manufacturing Systems
11.3 Equipment
Chapter 12 Nanotechnology and Micro-Machine
12.1 Nanotechnology
12.2 Micro-Machine
Chapter 13 Biofabrication
13.1 Definition and Scope of Biofabrication
13.2 Practical Applications of Biofabrication Technologies
Chapter 14 Advanced Manufacturing Mode
14.1 Agile Manufacturing
14.2 Lean Manufacturing
14.3 Concurrent Engineering
Chapter 15 Environmentally Conscious Design and Manufacturing (ECD&M)
15.1 Introduction
15.2 Overview
15.3 Environmental Engineering
Chapter 16 Manufacturing Technology
16.1 Form-Changing Processes
16.2 Primary and Secondary Manufacturing
16.3 Forming
16.4 Separating
16.5 Combining
Chapter 17 Manufacturing Technology Today and Tomorrow
17.1 Introduction
17.2 Components of Manufacturing Systems
17.3 Manufacturing and Technology
17.4 Changes in Manufacturing
17.5 Timely Robots
Chapter 18 Intelligent Manufacturing and Case Study
Part II Modern Food Processing Equipment
Chapter 19 Modem Common Food Processing Technology
19.1 Mixing Techniques
19.2 Dehydration
19.3 Hygienic Design of Centrifugal Pumps for the Food Processing Industries
19.4 High Pressure Processing in Food Industry
t9.5 Heat Transfer Mechanisms
19.6 Extrusion Technologies
19.7 Biscuit-Making Machine
19.8 Baking Machine
19.9 Conclusion
Chapter 20 Chinese Snack Processing
20.1 Noodles Processing
20.2 Steamed Bun Manufacture
20.3 Dumpling Machine
20.4 Hun Tun Processing
20.5 Sweet Dumpling Processing
Chapter 21 The Use of Uhrasound and Microwaves
21.1 Ultrasound in Food Processing
21.2 Ultrasound in Food Preservation
21.3 Ultrasound-Assisted Extraction
21.4 The Use of Microwaves
Chapter 22 Automatic Cooking Machine
22.1 Introduction
22.2 The Essential Cuisine Principle of Chinese Foods
22.3 The System of the Chinese Foods Cooking Machine
Chapter 23 Design of Robot for the Food Industry
23.1 Introduction
23.2 Design of Food Industry Robot
23.3 Robots in Food Industry
23.4 Conclusion
Chapter 24 Automatic Control Technology in Food Industry
24.1 Advanced Control Design Approaches
24.2 Advanced Control Strategies
24.3 Applications of Advanced Control Strategies in Food Processing
Chapter 25 Novel Food Packaging Technologies
25.1 Active Packaging
25.2 Intelligent Packaging
25.3 Bioactive Packaging
25.4 Innovative Packaging Technologies
25.5 Interactions of Active/Intelligent Packaging with Supply Chain
25.6 Nanotechnologies in Food Packaging
25.7 Food Safety Issues
25.8 Environmental Issues (Biosourced, Biodegradable, Recyclable)
25.9 Future Trends
Chapter 26 Evolution of the Food Industry--People, Tools and Machines
26.1 Introduction
26.2 Evolving Relationships between People and Their Tools and Machines
26.3 Machine Selection: Focus on the Product
26.4 Product Type: Process Details and Consumers
26.5 Product Contact Materials
26.6 Product Contact: Air and Water
26.7 Product Contact Surface Cleaning
26.8 Product Contact Surface Maintenance
26.9 The People Factor
26. 10 Conclusions
Chapter 27 New-Generation Digitalization in Food Industry--Case Study
References
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