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" Handbook of food factory design / "
Christopher G.J. Baker, editor
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BL
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| Record Number
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602038
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b431257
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| Title & Author
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Handbook of food factory design /\ Christopher G.J. Baker, editor
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| Page. NO
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1 online resource (viii, 504 pages) :: illustrations (some color)
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| ISBN
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1461474507 (electronic bk.)
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: 9781461474500 (electronic bk.)
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9781461474494
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Includes bibliographical references and index
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| Contents
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Part I. Process Considerations -- Process Specifications -- Food Processing Equipment -- Hygienic Design of Food-Processing Equipment -- Movement of Materials -- Productivity Issues: Industrial and Operations Management -- Safety and Health -- Protecting the Environment -- Control and Monitoring of Food Manufacturing Processes -- Use of Computers in the Design of Food-Manufacturing Facilities -- Part II. Factory Infrastructure -- Site Considerations -- Design Principles -- Construction: Techniques and Finishes -- Part III. Utilities and Services -- Steam Systems -- Refrigeration Systems -- Heating, Ventilation and Air Conditioning -- Utilities and Their Conservation -- Effluent Treatment -- Part IV. Project Engineering Management -- Role of the Project Engineer in the Design Stage -- Role of the Project Engineer in the Construction Stage
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| Abstract
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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
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| Subject
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Food processing plants-- Design and construction, Handbooks, manuals, etc
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| Dewey Classification
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664/.02
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| LC Classification
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TP373
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TP373
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| Added Entry
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Baker, C., (Christopher)
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Ohio Library and Information Network
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