000 04334nam a22004935i 4500
001 978-1-4614-7450-0
003 DE-He213
005 20140220082829.0
007 cr nn 008mamaa
008 130826s2013 xxu| s |||| 0|eng d
020 _a9781461474500
_9978-1-4614-7450-0
024 7 _a10.1007/978-1-4614-7450-0
_2doi
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
082 0 4 _a641.3
_223
082 0 4 _a664
_223
100 1 _aBaker, Christopher G. J.
_eeditor.
245 1 0 _aHandbook of Food Factory Design
_h[electronic resource] /
_cedited by Christopher G. J. Baker.
264 1 _aNew York, NY :
_bSpringer New York :
_bImprint: Springer,
_c2013.
300 _aVIII, 504 p. 133 illus., 18 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _aIntroduction -- 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.
520 _aFood 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 single individual is unlikely to possess all the necessary skills required to facilitate the design, the task will undoubtedly be undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. In addition, every successful project requires a competent project manager to ensure that all tasks are completed on time and within budget. This Handbook attempts to compress comprehensive, up-to-date coverage of these areas into a single volume. The multi-disciplinary nature of the subject matter should facilitate more informed communication between individual specialists on the team. It should also provide useful background information on food factory design for a wider range of professionals with a more peripheral interest in the subject: for example, process plant suppliers, contractors, HSE specialists, retailers, consultants, and financial institutions. Finally, it is hoped that it will also prove to be a valuable reference for students and instructors in the areas of food technology, chemical engineering, and mechanical engineering, in particular. Christopher G. J. Baker is a Chartered Chemical Engineer whose interests range from food process design to industrial drying. He worked in the UK food industry for several years before moving to the Middle East, where he was Professor of Chemical Engineering at Kuwait University.  He recently returned to the UK and is currently involved in a number of consultancy assignments. 
650 0 _aChemistry.
650 0 _aFood science.
650 0 _aChemical engineering.
650 0 _aArchitectural design.
650 0 _aMechanical engineering.
650 1 4 _aChemistry.
650 2 4 _aFood Science.
650 2 4 _aIndustrial Design.
650 2 4 _aIndustrial Chemistry/Chemical Engineering.
650 2 4 _aMechanical Engineering.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9781461474494
856 4 0 _uhttp://dx.doi.org/10.1007/978-1-4614-7450-0
912 _aZDB-2-CMS
999 _c95927
_d95927