Practical Design Construction and Operation of Food Facilities

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

Produk Detail:

  • Author : J. Peter Clark
  • Publisher : Elsevier
  • Pages : 328 pages
  • ISBN : 9780080557779
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKPractical Design Construction and Operation of Food Facilities

Practical Design, Construction and Operation of Food Facilities

Practical Design, Construction and Operation of Food Facilities
  • Author : J. Peter Clark
  • Publisher : Elsevier
  • Release : 12 September 2008
GET THIS BOOKPractical Design, Construction and Operation of Food Facilities

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

Hygienic Design of Food Factories

Hygienic Design of Food Factories
  • Author : John Holah,H. L. M. Lelieveld
  • Publisher : Elsevier
  • Release : 26 October 2011
GET THIS BOOKHygienic Design of Food Factories

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

Value Engineering

Value Engineering
  • Author : Alphonse Dell'Isola
  • Publisher : RSMeans
  • Release : 30 September 1997
GET THIS BOOKValue Engineering

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.

Food Plant Design

Food Plant Design
  • Author : Antonio Lopez-Gomez,Gustavo V. Barbosa-Canovas
  • Publisher : CRC Press
  • Release : 06 May 2005
GET THIS BOOKFood Plant Design

Although chemical engineering and food technology are subject areas closely related to food processing systems and food plant design, coverage of the design of food plants is often sporadic and inadequately addressed in food technology and engineering books. Some books have attempted to treat food engineering from this dual point of view but, most have not achieved balanced coverage of the two. Focusing on food processing, rather than chemical plants, Food Plant Design presents precise design details with photos and

Handbook of Farm, Dairy and Food Machinery Engineering

Handbook of Farm, Dairy and Food Machinery Engineering
  • Author : Myer Kutz
  • Publisher : Academic Press
  • Release : 15 June 2019
GET THIS BOOKHandbook of Farm, Dairy and Food Machinery Engineering

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

Hygiene in Food Processing

Hygiene in Food Processing
  • Author : H. L. M. Lelieveld,M A Mostert,B White,John Holah
  • Publisher : Elsevier
  • Release : 25 July 2003
GET THIS BOOKHygiene in Food Processing

A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry. Part one looks at the regulatory context, with chapters on

Facilities Management for Business Incubators: Practical Advice and Information for Design, Construction and Management of 21st Century Business Incub

Facilities Management for Business Incubators: Practical Advice and Information for Design, Construction and Management of 21st Century Business Incub
  • Author : Mark S. Long
  • Publisher : Independently Published
  • Release : 13 March 2019
GET THIS BOOKFacilities Management for Business Incubators: Practical Advice and Information for Design, Construction and Management of 21st Century Business Incub

Business Incubators/accelerators/coworking spaces can be key drivers of economic development. The typical business incubator is in a suburban setting in an area with a population of less than 500,000. Universities or university-affiliated non-profits operate most incubators. The standard incubator has 15-20 companies when full and a "mixed profile" of University and non-university clients from many industry areas, including pharmaceutical, Information technology, medical technology, "biotech," and engineering - even retail. The model for most incubators has shifted in the past