Practical Design  Construction and Operation of Food Facilities Book

Practical Design Construction and Operation of Food Facilities


  • Author : J. Peter Clark
  • Publisher : Elsevier
  • Release Date : 2008-09-12
  • Genre: Architecture
  • Pages : 328
  • ISBN 10 : 0080557775

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Practical Design Construction and Operation of Food Facilities 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 checklist

Hygienic Design of Food Factories Book

Hygienic Design of Food Factories


  • Author : John Holah
  • Publisher : Elsevier
  • Release Date : 2011-10-26
  • Genre: Technology & Engineering
  • Pages : 824
  • ISBN 10 : 9780857094933

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Hygienic Design of Food Factories 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

Handbook of Farm  Dairy and Food Machinery Engineering Book

Handbook of Farm Dairy and Food Machinery Engineering


  • Author : Myer Kutz
  • Publisher : Academic Press
  • Release Date : 2013-06-10
  • Genre: Technology & Engineering
  • Pages : 760
  • ISBN 10 : 9780123858825

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Handbook of Farm Dairy and Food Machinery Engineering 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

Ultrasound in Food Processing Book

Ultrasound in Food Processing


  • Author : Mar Villamiel
  • Publisher : John Wiley & Sons
  • Release Date : 2017-04-25
  • Genre: Technology & Engineering
  • Pages : 544
  • ISBN 10 : 9781118964163

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Ultrasound in Food Processing 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 pro

Postharvest Handling Book

Postharvest Handling


  • Author : Wojciech J. Florkowski
  • Publisher : Academic Press
  • Release Date : 2009-02-21
  • Genre: Business & Economics
  • Pages : 640
  • ISBN 10 : 0080920780

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Postharvest Handling 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

Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods Book

Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods


  • Author : Richard Podolak
  • Publisher : John Wiley & Sons
  • Release Date : 2017-07-12
  • Genre: Technology & Engineering
  • Pages : 280
  • ISBN 10 : 9781119071075

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Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods Excerpt :

The first and only comprehensive reference/solutions manual for managing food safety in low-moisture foods The first book devoted to an increasingly critical public health issue, Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods reviews the current state of the science on the prevalence and persistence of bacterial pathogens in low-moisture foods and describes proven techniques for preventing food contamination for manufacturers who produce those foods. Many pathogens, such as Salmonella, due to their enhanced thermal resistance in dry environments, can survive the drying process and may persist for prolonged periods in low-moisture foods, especially when stored in refrigerated environments. Bacterial contamination of low-moisture foods, such as peanut butter, present a vexing challenge to food safety, and especially now, in the wake of widely publicized food safety related events, food processors urgently need up-to-date, practical information on proven measures for containing the risk of contamination. While much has been written on the subject, until now it was scattered throughout the world literature in scientific and industry journals. The need for a comprehensive treatment of the subject has never been greater, and now this book satisfies that need. Discusses a wide variety of foods and evaluates multiple processing platforms from the standpoint of process validation of all food safety objectives for finished food products Takes a practical approach integrating the latest scientific and technological advances in a handy working resource Presents all known sources and risk factors for pathogenic bacteria of concern in the manufacturing environment for low-moisture/water activity products Characterizes the persistence and thermal resistance of bacterial pathogens in both the environment and most low-moisture food products Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods is a much-needed resource for food microbio

The CSI Sustainable Design and Construction Practice Guide Book

The CSI Sustainable Design and Construction Practice Guide


  • Author : Construction Specifications Institute
  • Publisher : John Wiley & Sons
  • Release Date : 2013-09-25
  • Genre: Architecture
  • Pages : 254
  • ISBN 10 : 9781118416051

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The CSI Sustainable Design and Construction Practice Guide Excerpt :

The CSI Sustainable Design and Construction Practice Guide is a compilation of information and recommended best practices for those who participate in the design and construction of commercial-level sustainable facilities. It offers guidelines and standards for applying sustainable design and construction principles in practical terms. This Practice Guide includes an overview of sustainable design standards and rating systems; an overview of green products and systems, and how to evaluate them; the lifecycle of a building; and the roles and responsibilities of members of the design and construction team.

HACCP Book
Score: 5
From 1 Ratings

HACCP


  • Author : Sara Mortimore
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-01-17
  • Genre: Technology & Engineering
  • Pages : 475
  • ISBN 10 : 9781461450283

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HACCP 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.

Microbiological Safety and Quality of Food Book
Score: 4.5
From 2 Ratings

Microbiological Safety and Quality of Food


  • Author : Anthony C. Baird-Parker
  • Publisher : Springer Science & Business Media
  • Release Date : 2000
  • Genre: Science
  • Pages : 1080
  • ISBN 10 : 0834213230

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Microbiological Safety and Quality of Food Excerpt :

This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.

The Architect s Handbook of Professional Practice Book
Score: 4.5
From 7 Ratings

The Architect s Handbook of Professional Practice


  • Author : Joseph A. Demkin
  • Publisher : John Wiley & Sons
  • Release Date : 2001
  • Genre: Architecture
  • Pages : 1038
  • ISBN 10 : 0471419699

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The Architect s Handbook of Professional Practice Excerpt :

CD-ROM contains: Samples of all AIA contract documents.

Metric Handbook Book

Metric Handbook


  • Author : David Littlefield
  • Publisher : Routledge
  • Release Date : 2008-01-28
  • Genre: Architecture
  • Pages : 856
  • ISBN 10 : 9781136378058

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Metric Handbook Excerpt :

* Take a look at the dedicated microsite for free sample content - architecturalpress.com/the-metric-handbook * Originally devised as a guide for converting from imperial to metric measurements, 'The Metric Handbook' has since been totally transformed into the major handbook of planning and design data for architects. This new edition has been updated to account of the most recent changes to regulation and practice – in particular the increasing emphasis on environmental legislation - to meet the needs of the modern building design professional. The Metric Handbook deals with all the principal building types from airports, factories and warehouses, offices shops and hospitals, to schools, religious buildings and libraries. For each type the book gives the basic design requirements and all the principal dimensional data, as well as succinct guidance on how to use the information and what regulations the designer may need to be aware of. As well as buildings the Metric Handbook deals with broader aspects of design such as materials, acoustics and lighting, and general design data on human dimensions and space requirements. The Metric Handbook is a unique authoritative reference for solving everyday planning problems. It has sold well over 100,000 copies worldwide to successive generations of architects and designers – this is a book that truly belongs on every design office desk and drawing board.

Metric Handbook Book

Metric Handbook


  • Author : Pamela Buxton
  • Publisher : Routledge
  • Release Date : 2018-02-23
  • Genre: Architecture
  • Pages : 891
  • ISBN 10 : 9781351862929

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Metric Handbook Excerpt :

Significantly updated in reference to the latest construction standards and new building types Sustainable design integrated into chapters throughout Over half of the entire book has now been updated since 2015 Over 100,000 copies sold to successive generations of architects and designers This book belongs in every design office. The Metric Handbook is the major handbook of planning and design data for architects and architecture students. Covering basic design data for all the major building types it is the ideal starting point for any project. For each building type, the book gives the basic design requirements and all the principal dimensional data, and succinct guidance on how to use the information and what regulations the designer needs to be aware of. As well as buildings, the Metric Handbook deals with broader aspects of design such as materials, acoustics and lighting, and general design data on human dimensions and space requirements. The Metric Handbook is the unique reference for solving everyday planning problems.

Integrating Work Health and Safety into Construction Project Management Book

Integrating Work Health and Safety into Construction Project Management


  • Author : Helen Lingard
  • Publisher : John Wiley & Sons
  • Release Date : 2019-05-13
  • Genre: Technology & Engineering
  • Pages : 304
  • ISBN 10 : 9781119159940

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Integrating Work Health and Safety into Construction Project Management Excerpt :

Provides insights into how health and safety can be more effectively integrated into the procurement, design, and management of construction projects This book aims to explore the ways in which technological, organizational, and cultural strategies can be combined and integrated into construction project management to produce sustained and significant health and safety (H&S) improvements. It looks at design and safety practices, work organization, workforce engagement and learning, and offers ideas for producing systemic change. Integrating Work Health and Safety into Construction Project Management addresses how best to achieve safety in design through the adoption of a stakeholder management approach. It instructs on how to drive H&S improvements through supply chain integration and responsible procurement and project management practices. It examines the components of a culture for health and safety and the development of a cultural maturity model. The book discusses the potential to improve H&S through the provision of conditions of work that afford workers a positive work-life balance. It also covers how advanced technologies and the application of techniques developed from health informatics can support real time analysis and improvement of H&S in construction. Lastly, it looks at the benefits associated with engaging workers and using their tacit H&S knowledge to inform work process improvements. This text also: Provides new and non-traditional ways of thinking about H&S Focuses on technological, organizational, and cultural integration Offers a multi-disciplinary perspective provided by an internationally recognized research team from the social sciences, engineering, construction/project management, and psychology Presents, in detail, the collective analysis from a broad-ranging ten year program of collaborative research Contains a rich range of industry case studies Integrating Work Health and Safety into Construction Project Management is an excellent res