Handbook of food factory design
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...
Gardado en:
| Outros autores: | |
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| Formato: | Livre numérique |
| Idioma: | Anglais |
| Publicado: |
New York, NY :
Springer New York
2013.
Cham : Springer Nature |
| Acceso en liña: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Handbook of Food Factory Design, Texte imprimé, 9781461474494 |
| LEADER | 04392nam a22003137a 4500 | ||
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| 082 | |a 641.3 | ||
| 082 | |a 664 | ||
| 245 | 0 | 0 | |a Handbook of food factory design |c edited by Christopher G. J. Baker. |
| 260 | |a New York, NY : |b Springer New York. | ||
| 260 | |a Cham : |b Springer Nature, |c 2013. | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 505 | 1 | |a 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 | |
| 506 | |a Accès en ligne pour les établissements français bénéficiaires des licences nationales | ||
| 506 | |a Accès soumis à abonnement pour tout autre établissement | ||
| 506 | |a Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. https://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 | ||
| 520 | |a 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. Christopher G. J. Baker is a Chartered Chemical Engineer whose interests range from food process design to industrial drying. He worked in the UK food industry for several years before moving to the Middle East, where he was Professor of Chemical Engineering at Kuwait University. He recently returned to the UK and is currently involved in a number of consultancy assignments. | ||
| 700 | 1 | |a Baker, Christopher G. J. |4 pbd | |
| 776 | 0 | |t Handbook of Food Factory Design |b Texte imprimé |z 9781461474494 | |
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