Handbook of Water and Energy Management in Food Processing

Handbook of Water and Energy Management in Food Processing
Author: Jiri Klemes,Robin Smith,Jin-Kuk Kim
Publsiher: Elsevier
Total Pages: 1056
Release: 2008-06-30
ISBN 10: 1845694678
ISBN 13: 9781845694678
Language: EN, FR, DE, ES & NL

Handbook of Water and Energy Management in Food Processing Book Review:

Effective water and energy use in food processing is essential, not least for legislative compliance and cost reduction. This major volume reviews techniques for improvements in the efficiency of water and energy use as well as wastewater treatment in the food industry. Opening chapters provide an overview of key drivers for better management. Part two is concerned with assessing water and energy consumption and designing strategies for their reduction. These include auditing energy and water use, and modelling and optimisation tools for water minimisation. Part three reviews good housekeeping procedures, measurement and process control, and monitoring and intelligent support systems. Part four discusses methods to minimise energy consumption. Chapters focus on improvements in specific processes such as refrigeration, drying and heat recovery. Part five discusses water reuse and wastewater treatment in the food industry. Chapters cover water recycling, disinfection techniques, aerobic and anaerobic systems for treatment of wastewater. The final section concentrates on particular industry sectors including fresh meat and poultry, cereals, sugar, soft drinks, brewing and winemaking. With its distinguished editors and international team of contributors, Handbook of water and energy management in food processing is a standard reference for the food industry. Provides an overview of key drivers for better management Reviews techniques for improvements in efficiency of water and energy use and waste water treatment Examines house keeping proceedures and measurement and process control

Handbook of Food Factory Design

Handbook of Food Factory Design
Author: Christopher G. J. Baker
Publsiher: Springer Science & Business Media
Total Pages: 504
Release: 2013-08-27
ISBN 10: 1461474507
ISBN 13: 9781461474500
Language: EN, FR, DE, ES & NL

Handbook of Food Factory Design Book Review:

Food 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. It is hoped that it will prove to be of value across the food-manufacturing community. 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.

Handbook of Waste Management and Co Product Recovery in Food Processing

Handbook of Waste Management and Co Product Recovery in Food Processing
Author: Keith W. Waldron
Publsiher: Elsevier
Total Pages: 680
Release: 2009-10-26
ISBN 10: 1845697057
ISBN 13: 9781845697051
Language: EN, FR, DE, ES & NL

Handbook of Waste Management and Co Product Recovery in Food Processing Book Review:

...an ideal information source for those involved in managing waste and recovering waste for use in products to produce revenue... (Food Science and Technology - review of Volume 1) This is a most welcome addition to the literature, likely to be essential study material for both technologists and process engineers. (The Chemical Engineer - review of Volume 1) Food processors are under pressure, both from consumers and legislation, to reduce the amount of waste they produce and to consume water and energy more efficiently. Handbook of waste management and co-product recovery in food processing provides essential information about the major issues and technologies involved in waste co-product valorisation, methods to reduce water and energy consumption, waste reduction in particular food industry sectors and end waste management. Opening chapters in Part one of Volume 2 cover economic and legislative drivers for waste management and co-product recovery. Part two discusses life cycle analysis and closed-loop production systems to minimise environmental impacts in food production. It also includes chapters on water and energy use as well as sustainable packaging. Part three reviews methods for exploiting co-products as food and feed ingredients, whilst the final part of the book discusses techniques for non-food exploitation of co-products from food processing. Provides essential information about the major issues and technologies involved in waste product valorisation Examines methods to reduce water and energy consumption in partciular food industry sectors Discusses the economic and legislative drivers for waste management and co-product recovery

Handbook of Waste Management and Co Product Recovery in Food Processing

Handbook of Waste Management and Co Product Recovery in Food Processing
Author: Keith W. Waldron
Publsiher: Woodhead Publishing
Total Pages: 680
Release: 2009-11-09
ISBN 10: 9781845693916
ISBN 13: 1845693914
Language: EN, FR, DE, ES & NL

Handbook of Waste Management and Co Product Recovery in Food Processing Book Review:

.an ideal information source for those involved in managing waste and recovering waste for use in products to produce revenue. (Food Science and Technology - review of Volume 1) This is a most welcome addition to the literature, likely to be essential study material for both technologists and process engineers. (The Chemical Engineer - review of Volume 1) Food processors are under pressure, both from consumers and legislation, to reduce the amount of waste they produce and to consume water and energy more efficiently. Handbook of waste management and co-product recovery in food processing provides essential information about the major issues and technologies involved in waste co-product valorisation, methods to reduce water and energy consumption, waste reduction in particular food industry sectors and end waste management. Opening chapters in Part one of Volume 2 cover economic and legislative drivers for waste management and co-product recovery. Part two discusses life cycle analysis and closed-loop production systems to minimise environmental impacts in food production. It also includes chapters on water and energy use as well as sustainable packaging. Part three reviews methods for exploiting co-products as food and feed ingredients, whilst the final part of the book discusses techniques for non-food exploitation of co-products from food processing. Provides essential information about the major issues and technologies involved in waste product valorisation Examines methods to reduce water and energy consumption in partciular food industry sectors Discusses the economic and legislative drivers for waste management and co-product recovery

Energy Management Handbook

Energy Management Handbook
Author: Wayne C. Turner
Publsiher: Unknown
Total Pages: 758
Release: 2001
ISBN 10:
ISBN 13: PSU:000047262553
Language: EN, FR, DE, ES & NL

Energy Management Handbook Book Review:

Annotation. Now revised and updated throughout, this comprehensive handbook has become recognized as the definitive stand-alone energy manager's desk reference, used by thousands of energy management professionals throughout industry. The fourth edition adds new chapters covering all aspects of utility deregulation and energy project financing. An important new section addresses the pluses and minuses of in-house vs. outsourcing of energy services. You'll find in-depth coverage of every component of effective energy management, including boiler and steam system optimization, lighting and electrical systems, HVAC system performance, waste heat recovery, cogeneration, thermal energy storage, energy management control systems, energy systems maintenance, building envelope, industrial insulation, indoor air quality, energy economic analysis, energy procurement decision making, energy security and reliability, and overall energy management program organization. Detailed illustrations, tables, graphs and many other helpful working aids are provided throughout.

Handbook of Waste Management and Co Product Recovery in Food Processing

Handbook of Waste Management and Co Product Recovery in Food Processing
Author: K. Waldron
Publsiher: CRC Press
Total Pages: 672
Release: 2009-12-03
ISBN 10: 9781439802120
ISBN 13: 1439802122
Language: EN, FR, DE, ES & NL

Handbook of Waste Management and Co Product Recovery in Food Processing Book Review:

"...an ideal information source for those involved in managing waste and recovering waste for use in products to produce revenue..." (Food Science and Technology - review of Volume 1) "This is a most welcome addition to the literature, likely to be essential study material for both technologists and process engineers." (The Chemical Engineer - review of Volume 1) Food processors are under pressure, both from consumers and legislation, to reduce the amount of waste they produce and to consume water and energy more efficiently. Handbook of Waste Management and Co-product Recovery in Food Processing provides essential information about the major issues and technologies involved in waste co-product valorization, methods to reduce water and energy consumption, waste reduction in particular food industry sectors and end waste management. Opening chapters in Part one of Volume 2 cover economic and legislative drivers for waste management and co-product recovery. Part two discusses life cycle analysis and closed-loop production systems to minimize environmental impacts in food production. It also includes chapters on water and energy use as well as sustainable packaging. Part three reviews methods for exploiting co-products as food and feed ingredients, whilst the final part of the book discusses techniques for non-food exploitation of co-products from food processing.

Handbook of Water Use and Conservation

Handbook of Water Use and Conservation
Author: Amy Vickers
Publsiher: Unknown
Total Pages: 446
Release: 2001
ISBN 10:
ISBN 13: UOM:39015054165199
Language: EN, FR, DE, ES & NL

Handbook of Water Use and Conservation Book Review:

Provides estimated water savings, benefits and costs for measures. Includes tables, charts, photos, eight appendices, glossary, and index.

Handbook of Waste Management and Co Product Recovery in Food Processing

Handbook of Waste Management and Co Product Recovery in Food Processing
Author: Keith W. Waldron
Publsiher: Woodhead Pub Limited
Total Pages: 1360
Release: 2009-10-26
ISBN 10: 9781782421412
ISBN 13: 1782421416
Language: EN, FR, DE, ES & NL

Handbook of Waste Management and Co Product Recovery in Food Processing Book Review:

Millions of tonnes of waste are produced every year by the agri-food industry. Disposal by landfill or incineration is already expensive and the industry faces increasing costs for the removal of refuse and remnants. The costs of energy and water are also significant for food businesses and savings can be made in these areas if the quantity of energy and water used is limited. Methods to recycle and reduce the need for disposal are therefore increasingly of interest. Volume 1: Reviews research in the field, covering optimisation of manufacturing procedures to decrease waste, reduction of energy and water expenditure, methods to valorise refuse by co-product recovery and techniques to deal with wastewater and solid waste. Volume 2: Opening chapters in Part one cover economic and legislative drivers for waste management and co-product recovery. Part two discusses life cycle analysis and closed-loop production systems to minimise environmental impacts in food production. It also includes chapters on water and energy use as well as sustainable packaging. Part three reviews methods for exploiting co-products as food and feed ingredients, whilst the final part of the book discusses techniques for non-food exploitation of co-products from food processing. Looks at the optimisation of manufacturing procedures to decrease waste, energy and water use Explores methods to valorise waste by co-product recovery Provides essential information about the major issues and technologies involved in waste product valorisation

The Oxford Handbook of Food Water and Society

The Oxford Handbook of Food  Water and Society
Author: John Anthony Allan
Publsiher: Unknown
Total Pages: 329
Release: 2019
ISBN 10: 0190669799
ISBN 13: 9780190669799
Language: EN, FR, DE, ES & NL

The Oxford Handbook of Food Water and Society Book Review:

Society's greatest use of water is in food production; a fact that puts farmers centre stage in global environmental management. Current management of food value chains, however, is not well set up to enable farmers to undertake their dual role of feeding a growing population and stewarding natural resources. The book considers the interconnected issues of real water in the environment and "virtual water" in food value chains and investigates how society influences both fields. This perspective draws out considerable challenges for food security and for environmental stewardship in the context of ongoing global change. The book discusses these issues by region and with global overviews of selected commodities. Innovation relevant to the kind of change needed for the current food system to meet future challenges is reviewed in light of the findings of the regional and thematic analysis.

ASHRAE Handbook

ASHRAE Handbook
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1992
ISBN 10:
ISBN 13: UVA:X001792492
Language: EN, FR, DE, ES & NL

ASHRAE Handbook Book Review:

Government Reports Announcements Index

Government Reports Announcements   Index
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1982
ISBN 10:
ISBN 13: STANFORD:36105013140335
Language: EN, FR, DE, ES & NL

Government Reports Announcements Index Book Review:

Guide to American and International Directories

Guide to American and International Directories
Author: Barry T. Klein
Publsiher: Unknown
Total Pages: 329
Release: 2007-03
ISBN 10: 9780915344635
ISBN 13: 0915344637
Language: EN, FR, DE, ES & NL

Guide to American and International Directories Book Review:

Fuel Gas Sys

Fuel Gas Sys
Author: Donald Lee Wise
Publsiher: CRC PressI Llc
Total Pages: 256
Release: 1983
ISBN 10:
ISBN 13: WISC:89011096773
Language: EN, FR, DE, ES & NL

Fuel Gas Sys Book Review:

Good,No Highlights,No Markup,all pages are intact, Slight Shelfwear,may have the corners slightly dented, may have slight color changes/slightly damaged spine.

Handbook of Sustainability for the Food Sciences

Handbook of Sustainability for the Food Sciences
Author: Rubén O. Morawicki
Publsiher: John Wiley & Sons
Total Pages: 375
Release: 2012-03-20
ISBN 10: 0813817358
ISBN 13: 9780813817354
Language: EN, FR, DE, ES & NL

Handbook of Sustainability for the Food Sciences Book Review:

Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. Structured in four sections, Handbook of Sustainability for the Food Sciences first covers the basic concepts of environmental sustainability and provides a detailed account of all the impacts of the food supply chain. Part two introduces the management principles of sustainability and the tools required to evaluate the environmental impacts of products and services as well as environmental claims and declarations. Part three looks at ways to alleviate food chain environmental impacts and includes chapters on air emissions, water and wastewater, solid waste, energy, packaging, and transportation. The final part summarizes the concepts presented in the book and looks at the measures that will be required in the near future to guarantee long term sustainability of the food supply chain. Handbook of Sustainability for the Food Sciences is aimed at food science professionals including food engineers, food scientists, product developers, managers, educators, and decision makers. It will also be of interest to students of food science.

Energy Research Abstracts

Energy Research Abstracts
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1990
ISBN 10:
ISBN 13: MSU:31293010869166
Language: EN, FR, DE, ES & NL

Energy Research Abstracts Book Review:

Handbook of Waste Management and Co Product Recovery in Food Processing

Handbook of Waste Management and Co Product Recovery in Food Processing
Author: Keith W. Waldron
Publsiher: Woodhead Publishing
Total Pages: 680
Release: 2007-04-14
ISBN 10: 9781845690250
ISBN 13: 1845690257
Language: EN, FR, DE, ES & NL

Handbook of Waste Management and Co Product Recovery in Food Processing Book Review:

The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food processing reviews the latest developments in this area and describes how they can be used to reduce waste. The first section of the book provides a concise introduction to the field with a particular focus on legislation and consumer interests, principle drivers of waste management. Part two addresses the minimisation of biowaste and the optimisation of water and energy use in food processing. The third section covers key technologies for co-product separation and recovery, such as supercritical fluid extraction and membrane filtration, as well as important issues to consider when recovering co-products, such as waste stabilisation and microbiological risk assessment. Part four offers specific examples of waste management and co-product exploitation in particular sectors such as the red meat, poultry, dairy, fish and fruit and vegetable industries. The final part of the book summarises advanced techniques, to dispose of waste products that cannot be reused, and reviews state of the art technologies for wastewater treatment. Waste management and co-product recovery in food processing is a vital reference to all those in the food processing industry concerned with waste minimisation, co-product valorisation and end waste management. Looks at the optimisation of manufacturing procedures to decrease waste, energy and water use Explores methods to valorise waste by co-product recovery Considers best practice in different sectors of the food industry

Handbook of Waste Management and Co Product Recovery in Food Processing

Handbook of Waste Management and Co Product Recovery in Food Processing
Author: K. Waldron
Publsiher: CRC Press
Total Pages: 662
Release: 2007-04-06
ISBN 10: 9780849391323
ISBN 13: 0849391326
Language: EN, FR, DE, ES & NL

Handbook of Waste Management and Co Product Recovery in Food Processing Book Review:

With its distinguished editor and army of international contributors, Waste Management and Co-Product Recovery in Food Processing reviews the latest developments in this area. The book introduces the field, focussing on legislation and consumer interests, the principle drivers of waste management. It addresses the minimization of biowaste and the optimization of water and energy use. The book goes on to discuss key technologies for co-product separation and recovery and important issues to consider when recovering co-products. It offers examples of waste management and co-product exploitation and explores advanced techniques and state of the art technologies.

Food Production management

Food Production management
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1992
ISBN 10:
ISBN 13: UOM:39015023891206
Language: EN, FR, DE, ES & NL

Food Production management Book Review:

Dun Bradstreet Gale Group Industry Handbook Construction and agriculture

Dun   Bradstreet Gale Group Industry Handbook  Construction and agriculture
Author: Jennifer Zielinski
Publsiher: Uxl
Total Pages: 742
Release: 2000
ISBN 10:
ISBN 13: PSU:000046407887
Language: EN, FR, DE, ES & NL

Dun Bradstreet Gale Group Industry Handbook Construction and agriculture Book Review:

Each part contains these chapters: Industry overview -- Industry statistics & performance indicators -- Financial norms and ratios -- Company directory -- Rankings and companies -- Mergers & acquisitions -- Associations -- Consultants -- Trade information sources -- Trade shows.

Standard Handbook of Consulting Engineering Practice

Standard Handbook of Consulting Engineering Practice
Author: Tyler Gregory Hicks,Jerome F. Mueller
Publsiher: McGraw-Hill Professional Publishing
Total Pages: 672
Release: 1996
ISBN 10:
ISBN 13: UOM:39015038035435
Language: EN, FR, DE, ES & NL

Standard Handbook of Consulting Engineering Practice Book Review:

Profit-Building Secrets for Consulting Engineers. No matter what field of engineering you work in, this career-building guide will give you the business savvy to start and operate your own money-making consulting practice--or greatly improve the efficiency and profitability of the one you already have. The Second Edition of Standard Handbook of Consulting Engineering Practice, by Tyler G. Hicks and Jerome F. Mueller, gives you real-life advice on every aspect of running a successful practice--from starting up your own business and hiring a competent staff to managing an engineering office, winning clients and generating maximum profits!