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Practical Design, Construction and Operation of Food Facilities

Practical Design, Construction and Operation of Food Facilities
A Book

by J. P. Clark

  • Publisher : Academic Press
  • Release : 2008
  • Pages : 317
  • ISBN : 9780123742049
  • Language : En, Es, Fr & De
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--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.

Practical Design, Construction and Operation of Food Facilities

Practical Design, Construction and Operation of Food Facilities
A Book

by J. Peter Clark

  • Publisher : Elsevier
  • Release : 2008-09-12
  • Pages : 328
  • ISBN : 9780080557779
  • Language : En, Es, Fr & De
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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
A Book

by John Holah,H. L. M. Lelieveld

  • Publisher : Elsevier
  • Release : 2011-10-26
  • Pages : 824
  • ISBN : 0857094939
  • Language : En, Es, Fr & De
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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
A Book

by Myer Kutz

  • Publisher : Academic Press
  • Release : 2013-06-10
  • Pages : 760
  • ISBN : 0123858828
  • Language : En, Es, Fr & De
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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
Learning from Experience

by J. Peter Clark

  • Publisher : Springer Science & Business Media
  • Release : 2009-08-12
  • Pages : 224
  • ISBN : 9781441904201
  • Language : En, Es, Fr & De
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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
Recent Advances

by Mar Villamiel,José V. García-Pérez,Antonia Montilla,Juan A. Carcel,Jose Benedito

  • Publisher : John Wiley & Sons
  • Release : 2017-04-25
  • Pages : 544
  • ISBN : 1118964160
  • Language : En, Es, Fr & De
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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.

Handbook of Farm, Dairy, and Food Machinery

Handbook of Farm, Dairy, and Food Machinery
A Book

by Myer Kutz

  • Publisher : William Andrew
  • Release : 2007-02-28
  • Pages : 756
  • ISBN : 0815517513
  • Language : En, Es, Fr & De
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Indispensable for food, chemical, mechanical, and packaging engineers, Handbook of Farm, Dairy, and Food Machinery covers in one comprehensive volume fundamental food engineering principles in the design of food industry machinery. The handbook provides broad, yet technically detailed coverage of food safety, regulations, product processing systems, packaging, facilities, waste management, and machinery design topics in a ôfarm to the forkö organization. The 22 chapters are contributed by leading experts worldwide with numerous illustrations, tables, and references. The book includes the new USDA regulations for ôcertified organicö processing, as well as state-of-the-art technologies for equipment both on the farm and in the plant.

Food Process Engineering and Technology

Food Process Engineering and Technology
A Book

by Zeki Berk

  • Publisher : Academic Press
  • Release : 2018-02-13
  • Pages : 742
  • ISBN : 0128120541
  • Language : En, Es, Fr & De
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Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Provides a strong emphasis on the relationship between engineering and product quality/safety Considers cost and environmental factors Presents a fully updated, adequate review of recent research and developments in the area Includes a new, full chapter on elements of food plant design Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail

Hygiene in Food Processing

Hygiene in Food Processing
Principles and Practice

by H. L. M. Lelieveld,John Holah,David Napper

  • Publisher : Elsevier
  • Release : 2014-02-14
  • Pages : 640
  • ISBN : 0857098632
  • Language : En, Es, Fr & De
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The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of Hygiene in Food Processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants. Part one addresses microbial risks in foods and the corresponding regulation in the European Union. Part two discusses the hygienic design of food factory infrastructure, encompassing the design and materials for the factory itself, as well as food processing equipment. This edition includes a new chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing. The chapter on cleaning in place also considers more cost-effective systems, and complements the additional chapter on maintenance of equipment. These chapters also explore issues such as the hygiene of workers, potential infection by foreign bodies, and pest control. Further, the chapter on microbiological sampling explains how to calculate the risk of contamination depending on the product's environment. This essential second edition is useful to professionals responsible for hygiene in the food industry. It provides a comprehensive, yet concise and practical reference source for food plant managers, suppliers of food processing equipment, building contractors, and food inspectors looking for an authoritative introduction to hygiene regulation, hygienic design, and sanitation. Provides a revised overview of the practices for safe processing Incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants This essential second edition is useful for professionals responsible for hygiene in the food industry

Postharvest Handling

Postharvest Handling
A Systems Approach

by Wojciech J. Florkowski,Stanley E. Prussia,Robert L. Shewfelt,Bernhard Brueckner

  • Publisher : Academic Press
  • Release : 2009-02-21
  • Pages : 640
  • ISBN : 9780080920788
  • Language : En, Es, Fr & De
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Consideration of the interactions between decisions made at one point in the supply chain and its effects on the subsequent stages is the core concept of a systems approach. Postharvest Handling is unique in its application of this systems approach to the handling of fruits and vegetables, exploring multiple aspects of this important process through chapters written by experts from a variety of backgrounds. Newly updated and revised, this second edition includes coverage of the logistics of fresh produce from multiple perspectives, postharvest handing under varying weather conditions, quality control, changes in consumer eating habits and other factors key to successful postharvest handling. The ideal book for understanding the economic as well as physical impacts of postharvest handling decisions. Key Features: *Features contributions from leading experts providing a variety of perspectives *Updated with 12 new chapters *Focuses on application-based information for practical implementation *System approach is unique in the handling of fruits and vegetables

Practical Quality Management in the Chemical Process Industry

Practical Quality Management in the Chemical Process Industry
A Book

by Morton E. Bader

  • Publisher : CRC Press
  • Release : 2020-07-24
  • Pages : 164
  • ISBN : 1000146197
  • Language : En, Es, Fr & De
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This book is a manual for designing and operating a basic quality management program; a practical discussion of what is needed and how to fulfill those needs on a practical basis. It will be helpful to chemical engineers, plant laboratory managers and those interested in quality management.

University of Washington Publications in Fisheries

University of Washington Publications in Fisheries
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1972
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Space Shuttle Advanced Solid Rocket Motor (ASRM) Program, Design, Construction and Operation of New Facilities for Manufacturing and Testing (MS,FL,LA)

Space Shuttle Advanced Solid Rocket Motor (ASRM) Program, Design, Construction and Operation of New Facilities for Manufacturing and Testing (MS,FL,LA)
Environmental Impact Statement

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1989
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Management of Food Allergens

Management of Food Allergens
A Book

by Jacqueline Coutts,Richard Fielder

  • Publisher : John Wiley & Sons
  • Release : 2009-07-15
  • Pages : 272
  • ISBN : 9781444309928
  • Language : En, Es, Fr & De
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One of the greatest challenges facing the food industry isproviding safe food to an ever-increasing number of allergicconsumers through a global supply chain. Approximately 2–4%of western adults and up to 10% of children are currently thoughtto be sensitive to food allergens, and the issue is of majorcommercial significance to food manufacturers. The market for‘free-from’ foods has grown dramatically in recentyears and the demand for gluten- and dairy-free foods shows no signof abating in the foreseeable future. This volume provides an overview of the safe management of foodallergens, aiming to help all those with a vested interest inunderstanding how to protect consumer health through goodmanufacturing practice and clear labelling advice. It examines therisk management systems and practices being adopted by the foodindustry to tackle the growing hypersensitivity of consumers to arange of food proteins. The various aspects of the subject areaddressed from a range of perspectives including that ofresearcher, food manufacturer, enforcement officer, clinician andconsumer. There will be an emphasis on the scientific analysis offood and environmental samples and their use in verifyingin-process controls and finished-product labelling claims. The bookis directed at food scientists and technologists based in industryand research, quality assurance personnel, clinicians and publichealth officials.

Hearings, Reports and Prints of the Senate Committee on Appropriations

Hearings, Reports and Prints of the Senate Committee on Appropriations
A Book

by United States. Congress. Senate. Committee on Appropriations

  • Publisher : Unknown Publisher
  • Release : 1966
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Labor-Health, Education, and Welfare Appropriations for Fiscal Year 1967

Labor-Health, Education, and Welfare Appropriations for Fiscal Year 1967
Hearings Before the Subcommittee of the Committee on Appropriations, United States Senate, Eighty-ninth Congress, Second Session, on H.R. 14745 ...

by United States. Congress. Senate. Committee on Appropriations

  • Publisher : Unknown Publisher
  • Release : 1966
  • Pages : 2690
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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HACCP

HACCP
A Practical Approach

by Sara Mortimore,Carol Wallace

  • Publisher : Springer Science & Business Media
  • Release : 2013-01-17
  • Pages : 475
  • ISBN : 1461450284
  • Language : En, Es, Fr & De
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HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety management. Introductory chapters set the scene and update the reader on developments on HACCP over the last 15 years. The preliminary stages of HACCP, including preparation and planning and system design, are covered first, followed by a consideration of food safety hazards and their control. Prerequisite program coverage has been significantly expanded in this new edition reflecting its development as a key support system for HACCP. The HACCP plan development and verification and maintenance chapters have also been substantially updated to reflect current practice and a new chapter on application within the food supply chain has been added. Appendices provide a new set of case studies of practical HACCP application plus two new case studies looking at lessons learned through food safety incident investigation. Pathogen profiles have also been updated by experts to provide an up-to-date summary of pathogen growth and survival characteristics that will be useful to HACCP teams. The book is written both for those who are developing HACCP systems for the first time and for those who need to update, refresh and strengthen their existing systems. New materials and new tools to assist the HACCP team have been provided and the current situation on issues that are still undergoing international debate, such as operational prerequisite programs. All tools such as decision trees and record-keeping formats are provided to be of assistance and are not obligatory to successful HACCP. Readers are guided to choose those that are relevant to their situations and which they find are helpful in their HACCP endeavors.

Hearings

Hearings
A Book

by United States. Congress. House. Committee on Merchant Marine and Fisheries

  • Publisher : Unknown Publisher
  • Release : 1959
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Hearings

Hearings
A Book

by United States. Congress. House

  • Publisher : Unknown Publisher
  • Release : 1961
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Atomic Shipbuilding Program

Atomic Shipbuilding Program
Hearings Before the Committee on Merchant Marine and Fisheries, House of Representatives, Eighty-sixth Congress, First Session, February 17 and 18, 1959

by United States. Congress. House. Committee on Merchant Marine and Fisheries

  • Publisher : Unknown Publisher
  • Release : 1959
  • Pages : 81
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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