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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. It is hoped that it will prove to be of value across the food-manufacturing community. 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.

Handbook of Food Factory Design

PROFESSIONAL & REFERENCE

POST SECONDARY FOUR YEAR

COLFR

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COLJR

COLSR

HANDBOOK OF FOOD FACTORY DESIGN

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Preface.
Contents.
1: Introduction.
2: Process Considerations.
3: Process Specification.
4: Food-Processing Equipment.
5: Hygienic Design of Food-Processing Equipment.
6: Movement of Materials.
7: Productivity Issues: Industrial Engineering and Operations Management.
8: Safety and Health.
9: Protecting the Environment.
10: Control and Monitoring of Food-Manufacturing Processes.
11: Use of Computers in the Design of Food-Manufacturing Facilities.
12: Factory Infrastructure.
13: Site Considerations.
14: Design Principles.
15: Construction: Techniques and Finishes.
16: Utilities and Services.
17: Steam Systems.
18: Refrigeration Systems.
19: Heating, Ventilation, and Air Conditioning.
20: Utilities and Their Conservation.
21: Effluent Treatment.
22: Project Engineering and Management.
23: Role of the Project Engineer in the Design Stage.
24: Role of the Project Engineer in the Construction Stage.
Index.

Handbook of Food Factory Design.css-1p8rvzy{position:absolute;padding-left:8px;}

Handbook of Food Factory Design