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Book Cover
E-book

Title Handbook of food factory design / Christopher G.J. Baker, editor
Published New York, New York : Springer, 2013

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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
chemistry
voedselwetenschappen
food sciences
chemische proceskunde
chemical engineering
ontwerp
design
industrie
industry
mechanica
mechanics
engineering
Chemistry (General)
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
TECHNOLOGY & ENGINEERING -- Food Science.
Chimie.
Science des matériaux.
Food processing plants -- Design and construction
Genre/Form handbooks.
Handbooks and manuals
Handbooks and manuals.
Guides et manuels.
Form Electronic book
Author Baker, C. (Christopher), editor, author.
ISBN 9781461474500
1461474507
1461474493
9781461474494