Practical Design, Construction and Operation of Food Facilities

Practical Design, Construction and Operation of Food Facilities

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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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Product details

  • Hardback | 328 pages
  • 157.48 x 226.06 x 27.94mm | 408.23g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 0123742048
  • 9780123742049
  • 2,117,242

Table of contents

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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Review quote

"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
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