Practical Design  Construction and Operation of Food Facilities Book

Practical Design Construction and Operation of Food Facilities


  • Author : J. Peter Clark
  • Publisher : Elsevier
  • Release Date : 2008-09-12
  • Genre: Architecture
  • Pages : 328
  • ISBN 10 : 0080557775
  • Total Read : 79
  • File Size : 20,7 Mb

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Practical Design Construction and Operation of Food Facilities Summary:

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 checklist

Handbook of Farm  Dairy and Food Machinery Engineering Book

Handbook of Farm Dairy and Food Machinery Engineering


  • Author : Myer Kutz
  • Publisher : Academic Press
  • Release Date : 2013-06-10
  • Genre: Technology & Engineering
  • Pages : 760
  • ISBN 10 : 9780123858825
  • Total Read : 70
  • File Size : 20,9 Mb

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Handbook of Farm Dairy and Food Machinery Engineering Summary:

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

Hygienic Design of Food Factories Book

Hygienic Design of Food Factories


  • Author : John Holah
  • Publisher : Elsevier
  • Release Date : 2011-10-26
  • Genre: Technology & Engineering
  • Pages : 824
  • ISBN 10 : 9780857094933
  • Total Read : 70
  • File Size : 17,9 Mb

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Hygienic Design of Food Factories Summary:

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

Ultrasound in Food Processing Book

Ultrasound in Food Processing


  • Author : Mar Villamiel
  • Publisher : John Wiley & Sons
  • Release Date : 2017-04-25
  • Genre: Technology & Engineering
  • Pages : 544
  • ISBN 10 : 9781118964163
  • Total Read : 65
  • File Size : 19,7 Mb

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Ultrasound in Food Processing Summary:

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 pro

The CSI Sustainable Design and Construction Practice Guide Book

The CSI Sustainable Design and Construction Practice Guide


  • Author : Construction Specifications Institute
  • Publisher : John Wiley & Sons
  • Release Date : 2013-09-25
  • Genre: Architecture
  • Pages : 254
  • ISBN 10 : 9781118416051
  • Total Read : 78
  • File Size : 9,8 Mb

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The CSI Sustainable Design and Construction Practice Guide Summary:

The CSI Sustainable Design and Construction Practice Guide is a compilation of information and recommended best practices for those who participate in the design and construction of commercial-level sustainable facilities. It offers guidelines and standards for applying sustainable design and construction principles in practical terms. This Practice Guide includes an overview of sustainable design standards and rating systems; an overview of green products and systems, and how to evaluate them; the lifecycle of a building; and the roles and responsibilities of members of the design and construction team.

Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods Book

Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods


  • Author : Richard Podolak
  • Publisher : John Wiley & Sons
  • Release Date : 2017-07-12
  • Genre: Technology & Engineering
  • Pages : 280
  • ISBN 10 : 9781119071075
  • Total Read : 87
  • File Size : 5,6 Mb

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Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods Summary:

The first and only comprehensive reference/solutions manual for managing food safety in low-moisture foods The first book devoted to an increasingly critical public health issue, Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods reviews the current state of the science on the prevalence and persistence of bacterial pathogens in low-moisture foods and describes proven techniques for preventing food contamination for manufacturers who produce those foods. Many pathogens, such as Salmonella, due to their enhanced thermal resistance in dry environments, can survive the drying process and may persist for prolonged periods in low-moisture foods, especially when stored in refrigerated environments. Bacterial contamination of low-moisture foods, such as peanut butter, present a vexing challenge to food safety, and especially now, in the wake of widely publicized food safety related events, food processors urgently need up-to-date, practical information on proven measures for containing the risk of contamination. While much has been written on the subject, until now it was scattered throughout the world literature in scientific and industry journals. The need for a comprehensive treatment of the subject has never been greater, and now this book satisfies that need. Discusses a wide variety of foods and evaluates multiple processing platforms from the standpoint of process validation of all food safety objectives for finished food products Takes a practical approach integrating the latest scientific and technological advances in a handy working resource Presents all known sources and risk factors for pathogenic bacteria of concern in the manufacturing environment for low-moisture/water activity products Characterizes the persistence and thermal resistance of bacterial pathogens in both the environment and most low-moisture food products Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods is a much-needed resource for food microbio

Handbook of Food Engineering Practice Book
Score: 4
From 2 Ratings

Handbook of Food Engineering Practice


  • Author : Kenneth J. Valentas
  • Publisher : CRC Press
  • Release Date : 1997-07-23
  • Genre: Technology & Engineering
  • Pages : 732
  • ISBN 10 : 1420049070
  • Total Read : 73
  • File Size : 6,7 Mb

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Handbook of Food Engineering Practice Summary:

Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough. The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.

Microbiological Safety and Quality of Food Book
Score: 4.5
From 2 Ratings

Microbiological Safety and Quality of Food


  • Author : Anthony C. Baird-Parker
  • Publisher : Springer Science & Business Media
  • Release Date : 2000
  • Genre: Science
  • Pages : 1080
  • ISBN 10 : 0834213230
  • Total Read : 76
  • File Size : 5,8 Mb

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Microbiological Safety and Quality of Food Summary:

This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.