April 12, 2021

Download Ebook Free Practical Design, Construction And Operation Of Food Facilities

Practical Design, Construction and Operation of Food Facilities

Practical Design, Construction and Operation of Food Facilities
Author : J. Peter Clark
Publisher : Elsevier
Release Date : 2008-09-12
Category : Architecture
Total pages :328
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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
Author : John Holah,H. L. M. Lelieveld
Publisher : Elsevier
Release Date : 2011-10-26
Category : Technology & Engineering
Total pages :824
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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
Author : Myer Kutz
Publisher : Academic Press
Release Date : 2013-06-10
Category : Technology & Engineering
Total pages :760
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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
Author : J. Peter Clark
Publisher : Springer Science & Business Media
Release Date : 2009-08-12
Category : Technology & Engineering
Total pages :224
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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
Author : Mar Villamiel,José V. García-Pérez,Antonia Montilla,Juan A. Carcel,Jose Benedito
Publisher : John Wiley & Sons
Release Date : 2017-04-25
Category : Technology & Engineering
Total pages :544
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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.

International Directory of Public Refrigerated Warehouses

International Directory of Public Refrigerated Warehouses
Author : International Association of Refrigerated Warehouses
Publisher : Unknown
Release Date : 1998
Category : Cold storage
Total pages :129
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Foodservice Facilities Planning

Foodservice Facilities Planning
Author : Edward A. Kazarian
Publisher : Unknown
Release Date : 1983
Category : Food service management
Total pages :308
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The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to- cost-effectively design an operation properly select and efficiently maintain equipment successfully plan and accurately evaluate foodservice layouts plan fast-food facilities and bakeshops cut costs through more efficient energy planning. Equipped with this comprehensive book, students will develop expertise in all aspects of foodservice facilities planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from which effective designs can be modeled. Students will also find practical exercises that help prepare them for common problems that may arise while planning their own operation. They will also learn how to organize data to begin planning, how to develop feasibility studies, how to fully equip and operate their own facility, and most important, how to make their facility achieve maximum productivity and profits. Whether you are a student just learning the business, a foodservice planner, consultant, or decision maker in the industry, this practical reference book can make you an indispensable member of the foodservice facility planning team. An ideal classroom tool for students interested in careers in the foodservice industry, Foodservice Facilities Planning can also offer firm guidance to veteran foodservice planners, consultants, and decision makers.

University of Washington Publications in Fisheries

University of Washington Publications in Fisheries
Author : Anonim
Publisher : Unknown
Release Date : 1972
Category : Fisheries
Total pages :129
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International Directory of Refrigerated Warehouses & Distribution Centers

International Directory of Refrigerated Warehouses & Distribution Centers
Author : International Association of Refrigerated Warehouses
Publisher : Unknown
Release Date : 1999
Category : Cold storage
Total pages :129
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Chilton's Food Engineering

Chilton's Food Engineering
Author : Anonim
Publisher : Unknown
Release Date : 1980
Category : Food industry and trade
Total pages :129
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Hygiene in Food Processing

Hygiene in Food Processing
Author : H. L. M. Lelieveld,M A Mostert,B White,John Holah
Publisher : Elsevier
Release Date : 2003-07-25
Category : Technology & Engineering
Total pages :408
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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

Food Australia

Food Australia
Author : Anonim
Publisher : Unknown
Release Date : 2005
Category : Food industry and trade
Total pages :129
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Hearings

Hearings
Author : United States. Congress. House
Publisher : Unknown
Release Date : 1959
Category :
Total pages :129
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Hands on Food, Water and Finance

Hands on Food, Water and Finance
Author : Emma Judge
Publisher : Intermediate Technology
Release Date : 2002
Category : Business & Economics
Total pages :238
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Appropriate 'green' technologies are sometimes regarded as a second-rate solution but the series Practical Innovations for a Sustainable World challenges this concept by presenting real-life examples of successful appropriate technology stories from Europe, Asia, Africa and Latin America. All of the studies in these two books have been produced as a result of personal experience from somewhere in the world. Subjects covered in the series include success stories from agriculture, agro-processing, enterprise, energy, building and shelter, water and sanitation and recycling. Based on the Hands On series of video films prepared by the Television Trust for the Environment and broadcast on BBC World, these books promote appropriate innovations and environmentally sound solutions which can help reduce consumption. All of the new technologies and scientific breakthroughs described in the books can be applied by individuals and entrepreneurs at a reasonable cost to themselves and to the community. Some of the initiatives can be applied in the home, while others can be used by entrepreneurs to stimulate green business and small-scale enterprise. The books offer a range of suitable solutions for development professionals, NGOs, entrepreneurs and individuals who want to improve people's livelihoods and the environment. They give practical advice and demonstrate a wide range of 'how to' technologies including income-generating schemes in cities like Delhi and Dhaka, transport initiatives in Kathmandu and Amsterdam, and energy-saving projects in Addis Ababa and Beijing. Hands On - Food, Water and Finance looks at innovations in agriculture, food processing, water and sanitation and small business development.

Albemarle County Community Facilities Plan 1990-2000

Albemarle County Community Facilities Plan 1990-2000
Author : Albemarle County (Va.). Department of Planning and Community Development
Publisher : Unknown
Release Date : 1993
Category : City planning
Total pages :202
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