Description |
1 online resource (viii, 504 pages) : illustrations (some color) |
Contents |
Part I. Process Considerations. Process Specification / D.L. Pyle -- Food-Processing Equipment / C. Skjöldebrand -- Hygienic Design of Food-Processing Equipment / C.G.J. Baker -- Movement of Materials / R.C. Kill -- Productivity Issues: Industrial Engineering and Operations Management / A.A. Aly, C.G.J. Baker -- Safety and Health / C.G.J. Baker -- Protecting the Environment / C.G.J. Baker, H.M.S. Lababidi -- Control and Monitoring of Food-Manufacturing Processes / I. McFarlane -- Use of Computers in the Design of Food-Manufacturing Facilities / D. Hartono, G. Joglekar, M. Okos -- Part II. Factory Infrastructure. Site Considerations / K.P. Sutton -- Design Principles / P.J. Wallin -- Construction: Techniques and Finishes / K.P. Sutton -- Part III. Utilities and Services. Steam Systems / N. Riches -- Refrigeration Systems / S.J. James -- Heating, Ventilation, and Air Conditioning / G.L. Quarini -- Utilities and Their Conservation / A.A. Aly, C.G.J. Baker -- Effluent Treatment / W.E. Whitman -- Part IV . Project Engineering and Management. Role of the Project Engineer in the Design Stage / G.M. Kirt -- Role of the Project Engineer in the Construction Stage / G.M. Kirt |
Summary |
Food manufacturing has evolved over the centuries from kitchen industries to modern, sophisticated production operations. A typical food factory includes the food processing and packaging lines, the buildings and exterior landscaping, and the utility-supply and waste-treatment facilities. As a single individual is unlikely to possess all the necessary skills required to facilitate the design, the task will undoubtedly be undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. In addition, every successful project requires a competent project manager to ensure that all tasks are completed on time and within budget. This Handbook attempts to compress comprehensive, up-to-date coverage of these areas into a single volume. The multi-disciplinary nature of the subject matter should facilitate more informed communication between individual specialists on the team. It should also provide useful background information on food factory design for a wider range of professionals with a more peripheral interest in the subject: for example, process plant suppliers, contractors, HSE specialists, retailers, consultants, and financial institutions. Finally, it is hoped that it will also prove to be a valuable reference for students and instructors in the areas of food technology, chemical engineering, and mechanical engineering, in particular |
Analysis |
chemie |
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chemistry |
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voedselwetenschappen |
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food sciences |
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chemische proceskunde |
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chemical engineering |
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ontwerp |
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design |
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industrie |
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industry |
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mechanica |
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mechanics |
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engineering |
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Chemistry (General) |
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Chemie (algemeen) |
Notes |
Includes index |
Bibliography |
Includes bibliographical references and index |
Notes |
Online resource; title from PDF title page (SpringerLink, viewed September 3, 2013) |
Subject |
Food processing plants -- Design and construction -- Handbooks, manuals, etc
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TECHNOLOGY & ENGINEERING -- Food Science.
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Chimie.
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Science des matériaux.
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Food processing plants -- Design and construction
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Genre/Form |
handbooks.
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Handbooks and manuals
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Handbooks and manuals.
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Guides et manuels.
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Form |
Electronic book
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Author |
Baker, C. (Christopher), editor, author.
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ISBN |
9781461474500 |
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1461474507 |
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1461474493 |
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9781461474494 |
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