Practical Design, Construction and Operation of Food Facilities - 1st Edition - ISBN: 9780123742049, 9780080557779

Practical Design, Construction and Operation of Food Facilities

1st Edition

Authors: J. Peter Clark
Hardcover ISBN: 9780123742049
eBook ISBN: 9780080557779
Imprint: Academic Press
Published Date: 7th August 2008
Page Count: 328
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Table of 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


Description

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

Key Features

Key Features:

  • 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

Readership

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


Details

No. of pages:
328
Language:
English
Copyright:
© Academic Press 2009
Published:
Imprint:
Academic Press
eBook ISBN:
9780080557779
Hardcover ISBN:
9780123742049

Reviews

"Although there are several books written on the theoretical concepts inherent to food processes, the practical aspects are seldom covered in sufficient detail. This new book fills an important void in this area. In this new book, Clark provides a succinct description of many important food processes with an explanation of practical aspects that are of importance in the design and operation of food facilities. An important chapter in the book deals with the selection of new equipment for a range of processes such as aseptic processing/pasteurization, thermal treatment, forming and cooking, and mixing and formulating. The book is written in a lucid manner with sufficient illustrative artwork that describes key processing lines and equipment. The contents of this book will be useful to those who are unfamiliar with food facilities. Anyone seeking work opportunities in the food industry will find the description of food processes to be valuable."
--Dr. R. Paul Singh, University of California, Davis, in FOODTECHNOLOGY


About the Authors

J. Peter Clark Author

Affiliations and Expertise

Consultant to the Process Industries