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Practical Design, Construction and Operation of Food Facilities (Food Science and Technology) - Hardcover
Inhaltsangabe
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
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Über die Autorin bzw. den Autor
Charlotte y Peter Fiell son dos autoridades en historia, teoría y crítica del diseño y han escrito más de sesenta libros sobre la materia, muchos de los cuales se han convertido en éxitos de ventas. También han impartido conferencias y cursos como profesores invitados, han comisariado exposiciones y asesorado a fabricantes, museos, salas de subastas y grandes coleccionistas privados de todo el mundo. Los Fiell han escrito numerosos libros para TASCHEN, entre los que se incluyen 1000 Chairs, Diseño del siglo XX, El diseño industrial de la A a la Z, Scandinavian Design y Diseño del siglo XXI.
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Food Science and Technology: Practical Design, Construction and Operation of Food Facilities
Anbieter: Anybook.com, Lincoln, Vereinigtes Königreich
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Zustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,700grams, ISBN:9780123742049. Bestandsnummer des Verkäufers 5782332
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Practical Design, Construction and Operation of Food Facilities (Food Science and Technology)
Verlag:
Academic Press, 2009
ISBN 10: 0123742048
ISBN 13: 9780123742049
Gebraucht
Hardcover
Erstausgabe
Anbieter: killarneybooks, Inagh, CLARE, Irland
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Hardcover. Zustand: Very Good. 1st Edition. Hardcover, vii + 317 pages, NOT ex-library. Printed in the USA. Gentle external handling wear. Book is clean and bright with unmarked text, free of inscriptions and stamps, firmly bound. Issued without a dust jacket. -- A comprehensive guide to the critical aspects of designing, expanding, and managing food production facilities. This book provides an in-depth understanding of the economic evaluation of projects, site selection, plant layout, equipment selection, and process development tailored to the specific needs of the food industry. It covers key factors such as sanitary design, security, regulatory compliance, and project management. Clark also explores both new facility construction and expansions, identifying the benefits and challenges while offering practical strategies for maximizing efficiency and productivity in existing operations. The author delves into the selection and purchasing of equipment, discussing the trade-offs between new and used equipment, as well as proprietary versus standard machinery. Chapters include insights on processing techniques for various foods such as dairy and cereals, as well as the implementation of Good Manufacturing Practices (GMP) and personnel management. With case studies, practical examples, and discussion questions, this book serves as an essential resource for industry professionals involved in facility design, construction, and operation. -- Contents ["Discussion questions or assignments" at the end of each chapter]: 1. Introduction 2. Context for new or expanded facility [Typical corporate structure; Food industry overview; Reasons for new or expanded facilities; Typical procedures for initiating a project] 3. Economic evaluation [Measures of worth; Estimating costs and benefits] 4. Design of a new facility [Site selection; Size; Capability; Overall layout; Sanitary design; Security; Support facilities; Welfare facilities] 5. Expansions and conversions [Advantages of expansion; Challenges of expansion; Overcoming the challenges; Getting more out of an existing line] 6 Process and equipment selection [Process development and design; Aseptic processing / pasteurization; Orange juice; Dairy; Cereal; Categories of food processes; Thermal treatment; Forming and cooking; Mixing and formulating; Good manufacturing practices; Personnel practices; Regulatory issues] 7 Equipment selection [Relatively standard equipment; Proprietary equipment; Selecting and buying equipment; Buying new equipment; Used equipment can be a good value; Other factors in evaluating equipment] 8 Project management and execution [The typical phases of a project; Feasibility; Appropriation request; Funds granted; Detailed design; Construction; Commissioning; Close out and production; Roles and responsibilities during design and construction; Issues; Tools of project management] 9 Plant operations; Leadership and organization; Troubleshooting]; Appendix I Basic heat transfer; Appendix II Residence time in hold tubes; Appendix III Flow chart symbols; Appendix IV Glossary of some terms used; Appendix V Short Discussions of Various Topics, based on the Processing Column in Food Technology, published by the Institute of Food Technologists 2002-2006; References; Index. Bestandsnummer des Verkäufers 008268
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Practical Design, Construction and Operation of Food Facilities (Food Science and Technology)
Verlag:
Academic Press, 2008
ISBN 10: 0123742048
ISBN 13: 9780123742049
Gebraucht
Hardcover
Signiert
Anbieter: Salish Sea Books, Bellingham, WA, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: Very Good. ** Signed by J. Peter Clark on the title page **; Very Good+; Hardcover; Very light wear to the covers; Unblemished textblock edges; The endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be stored and delivered in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); Tan and black covers with title in white lettering; 2008, Academic Press; 328 pages; "Practical Design, Construction and Operation of Food Facilities (Food Science and Technology)," by J. Peter Clark. Bestandsnummer des Verkäufers SKU-U69UG05211048
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Practical Design, Construction and Operation of Food Facilities (Food Science and Technology)
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Hardcover. Zustand: new. Excellent Condition.Excels in customer satisfaction, prompt replies, and quality checks. Bestandsnummer des Verkäufers Scanned0123742048
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Practical Design, Construction and Operation of Food Facilities
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Practical Design, Construction and Operation of Food Facilities (Food Science and Technology)
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Practical Design, Construction and Operation of Food Facilities
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Zustand: New. pp. 328. Bestandsnummer des Verkäufers 8277549
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Practical Design, Construction and Operation of Food Facilities
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Hardcover. Zustand: Brand New. 1st edition. 328 pages. 9.00x6.25x1.00 inches. In Stock. Bestandsnummer des Verkäufers __0123742048
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Practical Design, Construction and Operation of Food Facilities
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Practical Design, Construction and Operation of Food Facilities
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Buch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 328 pp. Englisch. Bestandsnummer des Verkäufers 9780123742049
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