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Practical Design Construction And Operation Of Food Facilities

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Practical Design Construction and Operation of Food Facilities

Practical Design  Construction and Operation of Food Facilities Book
Author : J. Peter Clark
Publisher : Elsevier
Release : 2008-09-12
ISBN : 9780080557779
Language : En, Es, Fr & De

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Book Description :

Around the world concerns about cost, efficiency, and safety - employee, product, process and consumer -- have led to changes in the way food plants are planned, constructed and evaluated. From initiation of major capital requests to legal design requirements to project management and plant operations, food engineers and scientists must understand the myriad of requirements and responsibilities of successful food facilities. J. Peter Clark provides that guidance in this complete volume. Included are: A summary of lessons on understanding how management evaluates potential investments and how they can contribute to ultimate shareholder value, and checklists to help accurately estimate capital and operating costs Important, and in some cases unique, features of a food plant including focus on food safety. Addresses not only consumer products, but ingredients for consumer products and the concerns of distribution and flexibility that must be considered. Also considered are the support facilities that are equally essential to the safe production of food An effective approach to understanding production lines and optimizing operations during expansion by briefly introducing Goldratt's Theory of Constraints. The book explores the challenges of construction while maintaining safe and sanitary operations An approach and methodology that can be extended beyond the case studies presented in order to effectively plan development processes and make correct equipment selections Project management and plant operations guidance to assist engineers who find themselves in the role of managing a design or construction process project, or of supervising a portion of a plant. Includes suggestions for effectively troubleshooting an unsatisfactory operation Provides real-world insights including guides for proper project estimation, understanding the role and importance of support facilities, maintaining standards while under construction and other vital considerations Includes checklists and proven approaches to guide the reader through the wide range of necessary planning and implementation steps Considers factors for both new plant construction and expansion of existing plants

Hygienic Design of Food Factories

Hygienic Design of Food Factories Book
Author : John Holah,H. L. M. Lelieveld
Publisher : Elsevier
Release : 2011-10-26
ISBN : 0857094939
Language : En, Es, Fr & De

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Book Description :

Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories. The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and construction regulation in various countries on food factory design. Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant. With its distinguished editors and international team of contributors, Hygienic design of food factories is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field. An authoritative overview of hygiene control in the design, construction and renovation of food factories Examines the implications of hygiene and construction regulation in various countries on food factory design Describes site selection, factory layout and the associated issue of airflow

Handbook of Farm Dairy and Food Machinery Engineering

Handbook of Farm  Dairy and Food Machinery Engineering Book
Author : Myer Kutz
Publisher : Academic Press
Release : 2013-06-10
ISBN : 0123858828
Language : En, Es, Fr & De

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Book Description :

Handbook of Farm, Dairy and Food Machinery Engineering is the essential reference for engineers who need to understand those aspects of the food industry from farm machinery to food storage facilities to the machinery that processes and packages our foods. The process of getting food from "farm to fork," as the saying goes, involves more than planting, harvesting, shipping, processing, packaging and distributing—though those are all key components. Effective and efficient food delivery systems are built around processes that maximize the effort while minimizing cost, time, and resource depletion. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes cutting-edge coverage of microwave vacuum application in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and much more. Provides cross-topic information for translational research and potential application Focuses on design and controls – written for engineers by engineers – always with practical applications in mind Includes design of machinery and facilities as well as theoretical basis for determining and predicting behavior of foods as they are handled and processed

Case Studies in Food Engineering

Case Studies in Food Engineering Book
Author : J. Peter Clark
Publisher : Springer Science & Business Media
Release : 2009-08-12
ISBN : 9781441904201
Language : En, Es, Fr & De

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Book Description :

This volume presents case studies in food engineering. It is organized in three broad sections. The first concerns processes that are primarily physical, such as mixing, and the second processes that also involve biochemical changes, such as thermal sterilization. While the third section addresses some broader issues, such as how to tour a plant, how to choose among building a new plant, expanding or renovating; and how to develop processes.

Ultrasound in Food Processing

Ultrasound in Food Processing Book
Author : Mar Villamiel,José V. García-Pérez,Antonia Montilla,Juan A. Carcel,Jose Benedito
Publisher : John Wiley & Sons
Release : 2017-04-25
ISBN : 1118964160
Language : En, Es, Fr & De

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Book Description :

Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown. Part II: Low intensity ultrasound applications Low intensity ultrasound applications have been used for non-destructive food analysis as well as for process monitoring. Ultrasonic techniques, based on velocity, attenuation or frequency spectrum analysis, may be considered as rapid, simple, portable and suitable for on-line measurements. Although industrial applications of low-intensity ultrasound, such as meat carcass evaluation, have been used in the food industry for decades, this section will cover the most novel applications, which could be considered as highly relevant for future application in the food industry. Chapters addressing this issue will be divided into three subsections: (1) food control, (2) process monitoring, (3) new trends. Part III: High intensity ultrasound applications High intensity ultrasound application constitutes a way to intensify many food processes. However, the efficient generation and application of ultrasound is essential to achieving a successful effect. This part of the book will begin with a chapter dealing with the importance of the design of efficient ultrasonic application systems. The medium is essential to achieve efficient transmission, and for that reason the particular challenges of applying ultrasound in different media will be addressed. The next part of this section constitutes an up-to-date vision of the use of high intensity ultrasound in food processes. The chapters will be divided into four sections, according to the medium in which the ultrasound vibration is transmitted from the transducers to the product being treated. Thus, solid, liquid, supercritical and gas media have been used for ultrasound propagation. Previous books addressing ultrasonic applications in food processing have been based on the process itself, so chapters have been divided in mass and heat transport, microbial inactivation, etc. This new book will propose a revolutionary overview of ultrasonic applications based on (in the authors’ opinion) the most relevant factor affecting the efficiency of ultrasound applications: the medium in which ultrasound is propagated. Depending on the medium, ultrasonic phenomena can be completely different, but it also affects the complexity of the ultrasonic generation, propagation and application. In addition, the effect of high intensity ultrasound on major components of food, such as proteins, carbohydrates and lipids will be also covered, since this type of information has not been deeply studied in previous books. Other aspects related to the challenges of food industry to incorporate ultrasound devices will be also considered. This point is also very important since, in the last few years, researchers have made huge efforts to integrate fully automated and efficient ultrasound systems to the food production lines but, in some cases, it was not satisfactory. In this sense, it is necessary to identify and review the main related problems to efficiently produce and transmit ultrasound, scale-up, reduce cost, save energy and guarantee the production of safe, healthy and high added value foods.

Emerging Information Technologies for Facilities Owners

Emerging Information Technologies for Facilities Owners Book
Author : National Research Council,Division on Engineering and Physical Sciences,Federal Facilities Council,Federal Facilities Council Technical Report No. 144
Publisher : National Academies Press
Release : 2001-11-25
ISBN : 0309076439
Language : En, Es, Fr & De

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Book Description :

Available and emerging information technologies hold the promise of enhancing the quality of federal workplaces; supporting worker productivity; improving capital asset management, programming, and decision making; reducing project delivery time; and changing how buildings are constructed and operated. Federal agencies, however, face a significant challenge in identifying technologies that will justify the investment of time, dollars, and resources, will have the flexibility to adapt to changing circumstances over the longer term, and will not be obsolete before they are deployed. To begin to address these challenges, the Federal Facilities Council (FFC) sponsored a symposium entitled "Emerging Information Technologies for Facilities Owners: Research and Practical Applications" at the National Academy of Sciences in Washington, D.C., on October 19-20, 2000.

Hygiene in Food Processing

Hygiene in Food Processing Book
Author : H. L. M. Lelieveld,M A Mostert,B White,John Holah
Publisher : Elsevier
Release : 2003-07-25
ISBN : 1855737051
Language : En, Es, Fr & De

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Book Description :

A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry. Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests. Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. An authoritative and comprehensive review of good hygiene practice for the food industry Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) Written and edited by world renowned experts in the field

Recreation Facility Management

Recreation Facility Management Book
Author : Richard F. Mull,Brent A. Beggs,Mick Renneisen
Publisher : Human Kinetics
Release : 2009-01
ISBN : 0736070028
Language : En, Es, Fr & De

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Book Description :

Recreation Facility Management: Design, Development, Operations, and Utilization presents a comprehensive introduction to the field of facility design, management, and maintenance for practicing or future recreation professionals.

Practical Handbook of Warehousing

Practical Handbook of Warehousing Book
Author : Kenneth B. Ackerman
Publisher : Springer
Release : 2013-04-17
ISBN : 1475711948
Language : En, Es, Fr & De

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Book Description :

This is the third edition of a book first published in 1983. It con tains two new chapters. One of these deals with the growing use of "just-in-time" techniques and their effect on warehousing. A second new chapter covers specialized warehousing and three types of special storage - temperature control, protection of hazardous materials and "fulfillment" warehousing. Major changes in both materials handling and information processing and transmitting have caused appropriate changes in the contents of this book. For over two decades, the author has been involved in writing about the warehousing industry. Earlier writings were oriented to ward users and operators of public warehouses. The goal of this early writing was to develop a better understanding between the third party warehouse operator and his consumer, through a common apprecia tion of technical problems. Since that time, the number of information sources on warehous ing has increased. A professional society, the Warehousing Education and Research Council did not even exist when we first started writing about the industry. Today it provides an important source of informa tion in the field. Both private and third-party warehousing have grown in vol ume. More importantly, public awareness of warehousing as an in dustry in itself has increased.

Food Australia

Food Australia Book
Author : N.A
Publisher :
Release : 2005
ISBN :
Language : En, Es, Fr & De

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Book Description :

Hands on Food Water and Finance

Hands on Food  Water and Finance Book
Author : Emma Judge
Publisher : Intermediate Technology
Release : 2002
ISBN :
Language : En, Es, Fr & De

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Book Description :

Appropriate 'green' technologies are sometimes regarded as a second-rate solution but this series challenges this concept by presenting real-life examples of successful appropriate technology stories. Hands On - Food, Water and Finance looks at innovations in agriculture, food processing, water and sanitation and small business development.

National Food Irradiation Research Program

National Food Irradiation Research Program Book
Author : United States. Congress. Joint Committee on Atomic Energy
Publisher :
Release : 1960
ISBN :
Language : En, Es, Fr & De

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Book Description :

Considers status of DOD food irradiation research programs. Focuses on Army Dept cancellation of plans to construct an Ionizing Radiation Center at Stockton, Calif. b. "Logistic and Economic Feasibility Study on Radiation Sterilization of Foods," Quartermaster and Container Inst for the Armed Forces, June 28, 1955 - Aug. 28, 1956 (p. 475-569). c. "Evaluation of Size of USAIRC and Logistics of Irradiated Meat," Rpt to Quartermaster Radiation Planning Agency, Quartermaster RPD Command, Dec. 11, 1959 (p. 571-627). a. "Food Preservation by Ionizing Energy," Army Dept, Office of the Quartermaster Gen, Dec. 1959 (p. 147-235). Includes following reports. Continuation of hearings on the Army's revised national food irradiation programs, "Medical Nutrition Laboratory: "An assessment of the possible effects to human beings of short-term consumption of food sterilized with gamma rays" p. 771-804; An evaluation in human beings of the acceptability, disestibility, and toxicity of port sterilized by gamma radiation and storied at room temperature" p. 805-822; Short-term human feed in studies of foods sterilized by gamma radiation and stored at room temperature," p. 823-850.

Hearings

Hearings Book
Author : United States. Congress. House,United States. Congress. Joint Committee ...,United States. Congress. Senate. Committee on Small Business
Publisher :
Release : 1959
ISBN :
Language : En, Es, Fr & De

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Book Description :