Handbook of Food Factory Design

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Baker, Christopher G. J. (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: New York, NY : Springer New York : Imprint: Springer, 2013.
• Θέματα: Chemistry.; Food > Biotechnology.; Chemical engineering.; Industrial design.; Mechanical engineering.; Food Science.; Industrial Design.; Industrial Chemistry/Chemical Engineering.; Mechanical Engineering.

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 singl...

Πίνακας περιεχομένων:

• Introduction
• 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.