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...
Enregistré dans:
| Andre forfattere: | |
|---|---|
| Format: | Livre numérique |
| Sprog: | Anglais |
| Udgivet: |
New York, NY :
Springer New York
2013.
Cham : Springer Nature |
| Online adgang: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Kommentar: |
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 |
Indholdsfortegnelse:
- 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