CAD-Based Hygienic Design for the Development of Food Processing Systems
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-34821-1_68
Reference12 articles.
1. Lelieveld, H.L.M., Holah, J.T., Napper, D.: Hygiene in Food Processing: Principles and Practice, 2nd edn. Elsevier Science, United Kingdom (2014)
2. Pereira Pessôa, M.V., Jauregui Becker, J.M.: Smart design engineering: a literature review of the impact of the 4th industrial revolution on product design and development. Res. Eng. Design 31(2), 175–195 (2020). https://doi.org/10.1007/s00163-020-00330-z
3. Favi, C., Campi, F., Germani, M., Mandolini, M.: Engineering knowledge formalization and proposition for informatics development towards a CAD-integrated DfX system for product design. Adv. Eng. Inform. 51, 101537 (2022). https://doi.org/10.1016/j.aei.2022.101537
4. Campi, F., Favi, C., Germani, M., Mandolini, M.: CAD-integrated design for manufacturing and assembly in mechanical design. Int. J. Comput. Integr. Manuf. 35(3), 282–325 (2022). https://doi.org/10.1080/0951192X.2021.1992659
5. Mandolini, M., Campi, F., Favi, C., Germani, M., Raffaeli, R.: A framework for analytical cost estimation of mechanical components based on manufacturing knowledge representation. Int. J. Adv. Manuf. Technol. 107(3–4), 1131–1151 (2020). https://doi.org/10.1007/s00170-020-05068-5
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