Download or read book Practical Design Construction and Operation of Food Facilities written by J. Peter Clark and published by Elsevier. This book was released on 2008-09-12 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Handbook of Farm Dairy and Food Machinery Engineering written by Myer Kutz and published by Academic Press. This book was released on 2013-06-10 with total page 760 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Farm, Dairy and Food Machinery Engineering is the essential reference for engineers who need to understand those aspects of the food industry from farm machinery to food storage facilities to the machinery that processes and packages our foods. The process of getting food from "farm to fork," as the saying goes, involves more than planting, harvesting, shipping, processing, packaging and distributing—though those are all key components. Effective and efficient food delivery systems are built around processes that maximize the effort while minimizing cost, time, and resource depletion. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes cutting-edge coverage of microwave vacuum application in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and much more. - Provides cross-topic information for translational research and potential application - Focuses on design and controls – written for engineers by engineers – always with practical applications in mind - Includes design of machinery and facilities as well as theoretical basis for determining and predicting behavior of foods as they are handled and processed

Download or read book Hygienic Design of Food Factories written by John Holah and published by Elsevier. This book was released on 2011-10-26 with total page 821 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 construction regulation in various countries on food factory design. Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant.With its distinguished editors and international team of contributors, Hygienic design of food factories is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field. - An authoritative overview of hygiene control in the design, construction and renovation of food factories - Examines the implications of hygiene and construction regulation in various countries on food factory design - Describes site selection, factory layout and the associated issue of airflow

Download or read book Case Studies in Food Engineering written by J. Peter Clark and published by Springer Science & Business Media. This book was released on 2009-08-12 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume presents case studies in food engineering. It is organized in three broad sections. The first concerns processes that are primarily physical, such as mixing, and the second processes that also involve biochemical changes, such as thermal sterilization. While the third section addresses some broader issues, such as how to tour a plant, how to choose among building a new plant, expanding or renovating; and how to develop processes.

Download or read book Ultrasound in Food Processing written by Mar Villamiel and published by John Wiley & Sons. This book was released on 2017-04-19 with total page 549 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown. Part II: Low intensity ultrasound applications Low intensity ultrasound applications have been used for non-destructive food analysis as well as for process monitoring. Ultrasonic techniques, based on velocity, attenuation or frequency spectrum analysis, may be considered as rapid, simple, portable and suitable for on-line measurements. Although industrial applications of low-intensity ultrasound, such as meat carcass evaluation, have been used in the food industry for decades, this section will cover the most novel applications, which could be considered as highly relevant for future application in the food industry. Chapters addressing this issue will be divided into three subsections: (1) food control, (2) process monitoring, (3) new trends. Part III: High intensity ultrasound applications High intensity ultrasound application constitutes a way to intensify many food processes. However, the efficient generation and application of ultrasound is essential to achieving a successful effect. This part of the book will begin with a chapter dealing with the importance of the design of efficient ultrasonic application systems. The medium is essential to achieve efficient transmission, and for that reason the particular challenges of applying ultrasound in different media will be addressed. The next part of this section constitutes an up-to-date vision of the use of high intensity ultrasound in food processes. The chapters will be divided into four sections, according to the medium in which the ultrasound vibration is transmitted from the transducers to the product being treated. Thus, solid, liquid, supercritical and gas media have been used for ultrasound propagation. Previous books addressing ultrasonic applications in food processing have been based on the process itself, so chapters have been divided in mass and heat transport, microbial inactivation, etc. This new book will propose a revolutionary overview of ultrasonic applications based on (in the authors’ opinion) the most relevant factor affecting the efficiency of ultrasound applications: the medium in which ultrasound is propagated. Depending on the medium, ultrasonic phenomena can be completely different, but it also affects the complexity of the ultrasonic generation, propagation and application. In addition, the effect of high intensity ultrasound on major components of food, such as proteins, carbohydrates and lipids will be also covered, since this type of information has not been deeply studied in previous books. Other aspects related to the challenges of food industry to incorporate ultrasound devices will be also considered. This point is also very important since, in the last few years, researchers have made huge efforts to integrate fully automated and efficient ultrasound systems to the food production lines but, in some cases, it was not satisfactory. In this sense, it is necessary to identify and review the main related problems to efficiently produce and transmit ultrasound, scale-up, reduce cost, save energy and guarantee the production of safe, healthy and high added value foods.

Download or read book Food Process Engineering and Technology written by Zeki Berk and published by Academic Press. This book was released on 2018-02-13 with total page 744 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. - Provides a strong emphasis on the relationship between engineering and product quality/safety - Considers cost and environmental factors - Presents a fully updated, adequate review of recent research and developments in the area - Includes a new, full chapter on elements of food plant design - Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail

Download or read book Hygiene in Food Processing written by H.L.M. Lelieveld and published by Elsevier. This book was released on 2014-02-14 with total page 643 pages. Available in PDF, EPUB and Kindle. Book excerpt: The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of Hygiene in Food Processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants. Part one addresses microbial risks in foods and the corresponding regulation in the European Union. Part two discusses the hygienic design of food factory infrastructure, encompassing the design and materials for the factory itself, as well as food processing equipment. This edition includes a new chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing. The chapter on cleaning in place also considers more cost-effective systems, and complements the additional chapter on maintenance of equipment. These chapters also explore issues such as the hygiene of workers, potential infection by foreign bodies, and pest control. Further, the chapter on microbiological sampling explains how to calculate the risk of contamination depending on the product's environment. This essential second edition is useful to professionals responsible for hygiene in the food industry. It provides a comprehensive, yet concise and practical reference source for food plant managers, suppliers of food processing equipment, building contractors, and food inspectors looking for an authoritative introduction to hygiene regulation, hygienic design, and sanitation. - Provides a revised overview of the practices for safe processing - Incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants - This essential second edition is useful for professionals responsible for hygiene in the food industry

Download or read book Scale Up Processes written by Jamal Chaouki and published by Walter de Gruyter GmbH & Co KG. This book was released on 2021-09-20 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: Common scale-up methods are conventional where the blind piloting is essential. This imposes huge investment and leads to failures mostly in solid processing. However, the limitations of resources, current shortcomings, short time-to-market demand are forced companies to minimize piloting. With these situations in mind, current digitalization outlook and computational facilities, we proposed and developed a novel iterative scale up method with case studies which highly expedites the process innovation through the following key sequences:

Download or read book Food Safety and Toxicology written by Oluwatosin Ademola Ijabadeniyi and published by Walter de Gruyter GmbH & Co KG. This book was released on 2023-12-31 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Postharvest Handling written by Nigel H. Banks and published by Academic Press. This book was released on 2009-02-21 with total page 637 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consideration of the interactions between decisions made at one point in the supply chain and its effects on the subsequent stages is the core concept of a systems approach. Postharvest Handling is unique in its application of this systems approach to the handling of fruits and vegetables, exploring multiple aspects of this important process through chapters written by experts from a variety of backgrounds.Newly updated and revised, this second edition includes coverage of the logistics of fresh produce from multiple perspectives, postharvest handing under varying weather conditions, quality control, changes in consumer eating habits and other factors key to successful postharvest handling.The ideal book for understanding the economic as well as physical impacts of postharvest handling decisions.Key Features:*Features contributions from leading experts providing a variety of perspectives*Updated with 12 new chapters*Focuses on application-based information for practical implementation*System approach is unique in the handling of fruits and vegetables

Download or read book Hygiene in Food Processing written by H.L.M. Lelieveld and published by Elsevier. This book was released on 2003-07-25 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. - An authoritative and comprehensive review of good hygiene practice for the food industry - Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) - Written and edited by world renowned experts in the field

Download or read book Building Services Design Methodology written by David Bownass and published by Routledge. This book was released on 2002-09-11 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: Building Services Design Methodology clearly sets out and defines the building services design process from concept to post-construction phase. By providing a step-by-step methodology for students and practitioners of service engineering, the book will encourage improved efficiency (both in environmental terms and in terms of profit enhancement) through better project management. Generic advice and guidance is set in the current legal and contractual context, ensuring that this will be required reading for professionals. The book's practical style is reinforced by a number of case studies.

Download or read book HACCP written by Sara Mortimore and published by Springer Science & Business Media. This book was released on 2013-01-17 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt: HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety management. Introductory chapters set the scene and update the reader on developments on HACCP over the last 15 years. The preliminary stages of HACCP, including preparation and planning and system design, are covered first, followed by a consideration of food safety hazards and their control. Prerequisite program coverage has been significantly expanded in this new edition reflecting its development as a key support system for HACCP. The HACCP plan development and verification and maintenance chapters have also been substantially updated to reflect current practice and a new chapter on application within the food supply chain has been added. Appendices provide a new set of case studies of practical HACCP application plus two new case studies looking at lessons learned through food safety incident investigation. Pathogen profiles have also been updated by experts to provide an up-to-date summary of pathogen growth and survival characteristics that will be useful to HACCP teams. The book is written both for those who are developing HACCP systems for the first time and for those who need to update, refresh and strengthen their existing systems. New materials and new tools to assist the HACCP team have been provided and the current situation on issues that are still undergoing international debate, such as operational prerequisite programs. All tools such as decision trees and record-keeping formats are provided to be of assistance and are not obligatory to successful HACCP. Readers are guided to choose those that are relevant to their situations and which they find are helpful in their HACCP endeavors.

Download or read book Hearings written by United States. Congress. House and published by . This book was released on 1959 with total page 1846 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Hearings written by United States. Congress. House. Committee on Merchant Marine and Fisheries and published by . This book was released on 1959 with total page 1958 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Atomic Shipbuilding Program written by United States. Congress. House. Committee on Merchant Marine and Fisheries and published by . This book was released on 1959 with total page 90 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Energy Research Abstracts written by and published by . This book was released on 1994-04 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: