Description 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.
Audience
Industry:
Food plant engineers
plant designers
manufacturing engineers
agricultural engineers
sanitary design engineers
those involved
with process development and/or improvement.
Government:
Regulatory managers
Policy developers
Academic:
Food and bioprocess unit
engineering,
Food Plant Operation
Food Plant Design
Food Plant Management
Plant Design
Facilities and Plant Design
Contents Introduction; Context for new or expanded facility; Economic Evaluation; Design of New Facility; Expansions and conversions; Process and
Equipment Selection; Equipment selection; Project Management and Execution; Plant Operations; Appendices I-IV
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