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- 制糖专业英语(高等职业教育食品类专业新形态教材)
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- 作者：编者:黄凯//莫蓓//董毅|责编:阎少华
- 出版社：北京理工大学
- ISBN：9787576333640
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售价：16.8
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内容大纲
本书以制糖工艺流程及制糖生产技术为主线，围绕甘蔗制糖工艺的核心单元，重点介绍国内外制糖技术与装备相关知识、专业词汇的使用，以及训练学习者对制糖相关主题内容的简要口头输出能力。全书包括8个单元，分别是Sugarcane、Sugar Making Brief、Extraction inSugarcane Mill、Clarification、Evaporation、Crystallization、Centrifuging、Storage。每个单元由小节（Section）及文化背景介绍（CultureBackground）构成，每个小节学习内容为对话、小短文，以及词汇表和对应练习题（Task 1～4）。
本书提供了浅显易懂且篇幅较多的对话，以及大量的练习，同时配套在线课程供学习者使用。本书可供制糖技术人员参考使用。
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作者介绍
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目录
Unit 1 Sugarcane
Section 1 Discussing the differences between sugarcane, grass and bamboo
Section 2 Discussing the differences between sugarcane and sugarbeet
Section 3 Sugarcane
Section 4 Identify the picture
Unit 2 Sugar Making Brief
Section 1 Process of extracting sugar from sugarcane
Section 2 Steps in the making of raw cane sugar
Unit 3 Extraction in Sugarcane Mill
Section 1 Thinking about how many parts of a sugarcane mill and how do they work
Section 2 The working principle of a sugarcane mill
Section 3 Talking about the working process of a mill workshop
Section 4 Mill workshop
Section 5 Juice extraction
Section 6 Identify the picture
Unit 4 Clarification
Section 1 Discussing the process of clarifying sugarcane juice
Section 2 Defecation
Section 3 Clarification
Section 4 Identify the picture
Unit 5 Evaporation
Section 1 Discussing the principles of evaporation
Section 2 Evaporation process
Section 3 Identify the picture
Unit 6 Crystallization
Section 1 Discussing the purpose and basic operation of the crystallization process
Section 2 The boiling operation
Section 3 Crystallizer
Section 4 Crystallizers
Section 5 Identify the picture
Unit 7 Centrifuging
Section Centrifuging
Unit 8 Storage
Section 1 Storage
Section 2 Changes during storage
参考文献
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