Practical Design Construction and Operation of Food Facilities

Practical Design  Construction and Operation of Food Facilities
Author: J. Peter Clark
Publsiher: Elsevier
Total Pages: 328
Release: 2008-09-12
ISBN 10: 9780080557779
ISBN 13: 0080557775
Language: EN, FR, DE, ES & NL

Practical Design Construction and Operation of Food Facilities Book Review:

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
Publsiher: Elsevier
Total Pages: 824
Release: 2011-10-26
ISBN 10: 0857094939
ISBN 13: 9780857094933
Language: EN, FR, DE, ES & NL

Hygienic Design of Food Factories Book Review:

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
Publsiher: Academic Press
Total Pages: 760
Release: 2013-06-10
ISBN 10: 0123858828
ISBN 13: 9780123858825
Language: EN, FR, DE, ES & NL

Handbook of Farm Dairy and Food Machinery Engineering Book Review:

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
Publsiher: Springer Science & Business Media
Total Pages: 224
Release: 2009-08-12
ISBN 10: 9781441904201
ISBN 13: 1441904204
Language: EN, FR, DE, ES & NL

Case Studies in Food Engineering Book Review:

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
Publsiher: John Wiley & Sons
Total Pages: 544
Release: 2017-04-25
ISBN 10: 1118964160
ISBN 13: 9781118964163
Language: EN, FR, DE, ES & NL

Ultrasound in Food Processing Book Review:

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
Author: National Research Council,Division on Engineering and Physical Sciences,Federal Facilities Council,Federal Facilities Council Technical Report No. 144
Publsiher: National Academies Press
Total Pages: 42
Release: 2001-11-25
ISBN 10: 0309076439
ISBN 13: 9780309076432
Language: EN, FR, DE, ES & NL

Emerging Information Technologies for Facilities Owners Book Review:

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.

Greenguide for Sustainable Energy Efficient Refrigerated Storage Facilities

Greenguide for Sustainable Energy Efficient Refrigerated Storage Facilities
Author: Bryan Becker,Becker Engineering Company
Publsiher: Anonim
Total Pages: 182
Release: 2013
ISBN 10:
ISBN 13: UCSD:31822041158643
Language: EN, FR, DE, ES & NL

Greenguide for Sustainable Energy Efficient Refrigerated Storage Facilities Book Review:

International Directory of Public Refrigerated Warehouses

International Directory of Public Refrigerated Warehouses
Author: International Association of Refrigerated Warehouses
Publsiher: Anonim
Total Pages: 329
Release: 1998
ISBN 10:
ISBN 13: CORNELL:31924080051901
Language: EN, FR, DE, ES & NL

International Directory of Public Refrigerated Warehouses Book Review:

Value Engineering

Value Engineering
Author: Alphonse Dell'Isola
Publsiher: RSMeans
Total Pages: 464
Release: 1997-09-30
ISBN 10:
ISBN 13: STANFORD:36105023047504
Language: EN, FR, DE, ES & NL

Value Engineering Book Review:

Written by the design and construction industry's most celebrated Value Engineering Practitioner, here is a a complete system for understanding and conducting Value Engineering and Life Cycle Costing Studies--for design, construction, and facilities operation. Along with step-by-step instructional chapters, readers get seven case studies on major facility types, with currently applicable data and examples.

A selective annotated and graded list of United States publications in the physical and applied sciences

A selective  annotated and graded list of United States publications in the physical and applied sciences
Author: R.R. Bowker Company
Publsiher: Anonim
Total Pages: 329
Release: 1966*
ISBN 10:
ISBN 13: UTEXAS:059173018034540
Language: EN, FR, DE, ES & NL

A selective annotated and graded list of United States publications in the physical and applied sciences Book Review:

International Directory of Refrigerated Warehouses Distribution Centers

International Directory of Refrigerated Warehouses   Distribution Centers
Author: International Association of Refrigerated Warehouses
Publsiher: Anonim
Total Pages: 329
Release: 1999
ISBN 10:
ISBN 13: CORNELL:31924084773278
Language: EN, FR, DE, ES & NL

International Directory of Refrigerated Warehouses Distribution Centers Book Review:

Practical Engineer

Practical Engineer
Author: Anonim
Publsiher: Anonim
Total Pages: 329
Release: 1896
ISBN 10:
ISBN 13: UIUC:30112051221841
Language: EN, FR, DE, ES & NL

Practical Engineer Book Review:

Chilton s Food Engineering

Chilton s Food Engineering
Author: Anonim
Publsiher: Anonim
Total Pages: 329
Release: 1980
ISBN 10:
ISBN 13: UOM:39015034087109
Language: EN, FR, DE, ES & NL

Chilton s Food Engineering Book Review:

Food Australia

Food Australia
Author: Anonim
Publsiher: Anonim
Total Pages: 329
Release: 2005
ISBN 10:
ISBN 13: CORNELL:31924101506198
Language: EN, FR, DE, ES & NL

Food Australia Book Review:

Hands on Food Water and Finance

Hands on Food  Water and Finance
Author: Emma Judge
Publsiher: Intermediate Technology
Total Pages: 238
Release: 2002
ISBN 10:
ISBN 13: UOM:39015056811071
Language: EN, FR, DE, ES & NL

Hands on Food Water and Finance Book Review:

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.

ASEAN Food Handling Project

ASEAN Food Handling Project
Author: D. J. Lyons
Publsiher: Anonim
Total Pages: 48
Release: 1990
ISBN 10:
ISBN 13: CORNELL:31924059881833
Language: EN, FR, DE, ES & NL

ASEAN Food Handling Project Book Review:

Practical Handbook of Warehousing

Practical Handbook of Warehousing
Author: Kenneth B. Ackerman
Publsiher: Springer
Total Pages: 640
Release: 2013-04-17
ISBN 10: 1475711948
ISBN 13: 9781475711943
Language: EN, FR, DE, ES & NL

Practical Handbook of Warehousing Book Review:

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.

A Directory of Public Vocational technical Schools and Institutes in the U S A

A Directory of Public Vocational technical Schools and Institutes in the U S A
Author: Anonim
Publsiher: Anonim
Total Pages: 329
Release: 1998
ISBN 10:
ISBN 13: IND:30000046152207
Language: EN, FR, DE, ES & NL

A Directory of Public Vocational technical Schools and Institutes in the U S A Book Review:

A Guide to the Evaluation of Educational Experiences in the Armed Services

A Guide to the Evaluation of Educational Experiences in the Armed Services
Author: American Council on Education
Publsiher: Anonim
Total Pages: 329
Release: 1990
ISBN 10:
ISBN 13: UOM:39015078444653
Language: EN, FR, DE, ES & NL

A Guide to the Evaluation of Educational Experiences in the Armed Services Book Review:

Handbook of Farm Dairy and Food Machinery Engineering

Handbook of Farm  Dairy and Food Machinery Engineering
Author: Myer Kutz
Publsiher: Academic Press
Total Pages: 806
Release: 2019-06-15
ISBN 10: 0128148047
ISBN 13: 9780128148044
Language: EN, FR, DE, ES & NL

Handbook of Farm Dairy and Food Machinery Engineering Book Review:

Handbook of Agricultural and Farm Machinery, Third Edition, is the essential reference for understanding the food industry, from farm machinery, to dairy processing, food storage facilities and the machinery that processes and packages foods. Effective and efficient food delivery systems are built around processes that maximize efforts while minimizing cost and time. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes coverage of microwave vacuum applications in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and more. The book's chapters include an excellent overview of food engineering, but also regulation and safety information, machinery design for the various stages of food production, from tillage, to processing and packaging. Each chapter includes the state-of-the art in technology for each subject and numerous illustrations, tables and references to guide the reader through key concepts. Describes the latest breakthroughs in food production machinery Features new chapters on engineering properties of food materials, UAS applications, and microwave processing of foods Provides efficient access to fundamental information and presents real-world applications Includes design of machinery and facilities as well as theoretical bases for determining and predicting behavior of foods as they are handled and processed