Handbook of Food Factory Design

• Corporate Author: SpringerLink (Online service)
• Other Authors: Baker, Christopher G. J. (Editor)
• Format: Electronic
• Language: English
• Published: New York, NY : Springer New York : Imprint: Springer, 2013.
• Subjects: Chemistry.; Food science.; Chemical engineering.; Architectural design.; Mechanical engineering.; Food Science.; Industrial Design.; Industrial Chemistry/Chemical Engineering.; Mechanical Engineering.
• Online Access: https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1007/978-1-4614-7450-0

Food manufacturing has evolved over the centuries from kitchen industries to modern, sophisticated production operations. A typical food factory includes the food processing and packaging lines, the buildings and exterior landscaping, and the utility-supply and waste-treatment facilities. As a singl...

Table of Contents:

• Introduction
• Part I. Process Considerations
• Process Specifications
• Food Processing Equipment
• Hygienic Design of Food-Processing Equipment
• Movement of Materials
• Productivity Issues: Industrial and Operations Management
• Safety and Health
• Protecting the Environment
• Control and Monitoring of Food Manufacturing Processes
• Use of Computers in the Design of Food-Manufacturing Facilities
• Part II. Factory Infrastructure
• Site Considerations
• Design Principles
• Construction: Techniques and Finishes
• Part III. Utilities and Services
• Steam Systems
• Refrigeration Systems
• Heating,�Ventilation and Air Conditioning
• Utilities and Their Conservation
• Effluent Treatment
• Part IV. Project Engineering Management
• Role of the Project Engineer in the Design Stage
• Role of the Project Engineer in the Construction Stage.