Handbook of Food Factory Design
by Christopher Baker

Pages: 499
Publisher: --
Edition: 1st., 2013
Language: English
ISBN: 978-0834217836


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.

Hidden contents (Our Amazon affiliate links)
You must click 'Thank You' before you can see the data contained here. You can purchase this item from Amazon with discount through our amazon affiliate link.
BUT You DONOT have sufficient rights to see the hidden data contained here.
Please Register to see contents.