Handbook of Food Factory Design
by Christopher Baker
Edition: 1st., 2013
The present handbook focuses on the design of food factories. This is a multifaceted exercise, which involves a number of disciplines and techno-economic areas as discussed below. It does not describe specific food-manufacturing processes in detail as these have been discussed elsewhere.
- 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.