- 制糖专业英语
- - 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
  - 出版日期：2024/05/01
  - 页数：146
- 售价：23.6

内容大纲
本书以制糖工艺流程及制糖生产技术为主线，共有8个单元，围绕甘蔗制糖工艺的核心单元，重点让学习者了解国内外制糖技术与装备相关知识，该领域专业词汇的使用，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，与专业知识的学习相辅相成。每个单元由3-4个小节(Section 1-3)以及文化背景介绍(Culture Background)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)。本书的特色在于提供了浅显易懂日篇幅较多的对话，以及大量的练习，同时配套有在线课程平台供学习者免费试用，以便更好帮助使用者学习。
作者介绍
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

内容大纲

作者介绍

目录

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