Synopsis
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
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Autres éditions populaires du même titre
Résultats de recherche pour Practical Design, Construction and Operation of Food...
Image fournie par le vendeur
Practical Design, Construction and Operation of Food Facilities (Food Science and Technology)
Edité par
Academic Press, 2009
ISBN 10 : 0123742048
ISBN 13 : 9780123742049
Ancien ou d'occasion
Couverture rigide
Edition originale
Vendeur : killarneybooks, Inagh, CLARE, Irlande
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : Very Good. 1st Edition. Hardcover, vii + 317 pages, NOT ex-library. Printed in the USA. Gentle external handling wear. Book is clean and bright with unmarked text, free of inscriptions and stamps, firmly bound. Issued without a dust jacket. -- A comprehensive guide to the critical aspects of designing, expanding, and managing food production facilities. This book provides an in-depth understanding of the economic evaluation of projects, site selection, plant layout, equipment selection, and process development tailored to the specific needs of the food industry. It covers key factors such as sanitary design, security, regulatory compliance, and project management. Clark also explores both new facility construction and expansions, identifying the benefits and challenges while offering practical strategies for maximizing efficiency and productivity in existing operations. The author delves into the selection and purchasing of equipment, discussing the trade-offs between new and used equipment, as well as proprietary versus standard machinery. Chapters include insights on processing techniques for various foods such as dairy and cereals, as well as the implementation of Good Manufacturing Practices (GMP) and personnel management. With case studies, practical examples, and discussion questions, this book serves as an essential resource for industry professionals involved in facility design, construction, and operation. -- Contents ["Discussion questions or assignments" at the end of each chapter]: 1. Introduction 2. Context for new or expanded facility [Typical corporate structure; Food industry overview; Reasons for new or expanded facilities; Typical procedures for initiating a project] 3. Economic evaluation [Measures of worth; Estimating costs and benefits] 4. Design of a new facility [Site selection; Size; Capability; Overall layout; Sanitary design; Security; Support facilities; Welfare facilities] 5. Expansions and conversions [Advantages of expansion; Challenges of expansion; Overcoming the challenges; Getting more out of an existing line] 6 Process and equipment selection [Process development and design; Aseptic processing / pasteurization; Orange juice; Dairy; Cereal; Categories of food processes; Thermal treatment; Forming and cooking; Mixing and formulating; Good manufacturing practices; Personnel practices; Regulatory issues] 7 Equipment selection [Relatively standard equipment; Proprietary equipment; Selecting and buying equipment; Buying new equipment; Used equipment can be a good value; Other factors in evaluating equipment] 8 Project management and execution [The typical phases of a project; Feasibility; Appropriation request; Funds granted; Detailed design; Construction; Commissioning; Close out and production; Roles and responsibilities during design and construction; Issues; Tools of project management] 9 Plant operations; Leadership and organization; Troubleshooting]; Appendix I Basic heat transfer; Appendix II Residence time in hold tubes; Appendix III Flow chart symbols; Appendix IV Glossary of some terms used; Appendix V Short Discussions of Various Topics, based on the Processing Column in Food Technology, published by the Institute of Food Technologists 2002-2006; References; Index. N° de réf. du vendeur 008268
Acheter D'occasion
EUR 45,30
Expédition à EUR 33,70
Expédition depuis Irlande vers Etats-Unis
Expédition depuis Irlande vers Etats-Unis
Quantité disponible : 1 disponible(s)
Image fournie par le vendeur
Practical Design, Construction and Operation of Food Facilities (Food Science and Technology)
Edité par
Academic Press, 2008
ISBN 10 : 0123742048
ISBN 13 : 9780123742049
Ancien ou d'occasion
Couverture rigide
Signé
Vendeur : Salish Sea Books, Bellingham, WA, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : Very Good. ** Signed by J. Peter Clark on the title page **; Very Good+; Hardcover; Very light wear to the covers; Unblemished textblock edges; The endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be stored and delivered in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); Tan and black covers with title in white lettering; 2008, Academic Press; 328 pages; "Practical Design, Construction and Operation of Food Facilities (Food Science and Technology)," by J. Peter Clark. N° de réf. du vendeur SKU-U69UG05211048
Acheter D'occasion
EUR 121,51
Expédition à EUR 4,36
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
Practical Design, Construction and Operation of Food Facilities
impression à la demandeVendeur : Brook Bookstore On Demand, Napoli, NA, Italie
Évaluation du vendeur 5 sur 5 étoiles
Etat : new. Questo è un articolo print on demand. N° de réf. du vendeur b2fa4030c8f5202cd76c217aeba34a12
Acheter neuf
EUR 128,31
Expédition à EUR 6,80
Expédition depuis Italie vers Etats-Unis
Expédition depuis Italie vers Etats-Unis
Quantité disponible : Plus de 20 disponibles
Image d'archives
Practical Design, Construction and Operation of Food Facilities (Food Science and Technology)
Edité par
Academic Press 2008-09-30, 2008
ISBN 10 : 0123742048
ISBN 13 : 9780123742049
Neuf
Couverture rigide
Vendeur : Chiron Media, Wallingford, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : New. N° de réf. du vendeur 6666-ELS-9780123742049
Acheter neuf
EUR 131,84
Expédition à EUR 18,08
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : Plus de 20 disponibles
Image d'archives
Practical Design, Construction and Operation of Food Facilities
Vendeur : Majestic Books, Hounslow, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Etat : New. pp. 328. N° de réf. du vendeur 8277549
Acheter neuf
EUR 150,06
Expédition à EUR 7,59
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 3 disponible(s)
Image d'archives
Practical Design, Construction and Operation of Food Facilities
Vendeur : Revaluation Books, Exeter, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : Brand New. 1st edition. 328 pages. 9.00x6.25x1.00 inches. In Stock. N° de réf. du vendeur __0123742048
Acheter neuf
EUR 149,50
Expédition à EUR 14,59
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 2 disponible(s)
Image fournie par le vendeur
Practical Design, Construction and Operation of Food Facilities
Edité par
Elsevier Science Aug 2008, 2008
ISBN 10 : 0123742048
ISBN 13 : 9780123742049
Neuf
Couverture rigide
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 328 pp. Englisch. N° de réf. du vendeur 9780123742049
Acheter neuf
EUR 143
Expédition à EUR 23
Expédition depuis Allemagne vers Etats-Unis
Expédition depuis Allemagne vers Etats-Unis
Quantité disponible : 2 disponible(s)
Image d'archives
Practical Design, Construction and Operation of Food Facilities
Vendeur : Books Puddle, New York, NY, Etats-Unis
Évaluation du vendeur 4 sur 5 étoiles
Etat : New. pp. 328. N° de réf. du vendeur 26651762
Acheter neuf
EUR 165,63
Expédition à EUR 3,49
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 3 disponible(s)
Image d'archives
Practical Design, Construction and Operation of Food Facilities
Vendeur : Biblios, Frankfurt am main, HESSE, Allemagne
Évaluation du vendeur 4 sur 5 étoiles
Etat : New. pp. 328. N° de réf. du vendeur 18651768
Acheter neuf
EUR 168,38
Expédition à EUR 9,95
Expédition depuis Allemagne vers Etats-Unis
Expédition depuis Allemagne vers Etats-Unis
Quantité disponible : 3 disponible(s)
Image d'archives
Practical Design, Construction and Operation of Food Facilities
Edité par
Elsevier Science Publishing Co Inc, 2008
ISBN 10 : 0123742048
ISBN 13 : 9780123742049
Neuf
Couverture rigide
Vendeur : THE SAINT BOOKSTORE, Southport, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Hardback. Etat : New. New copy - Usually dispatched within 4 working days. N° de réf. du vendeur B9780123742049
Acheter neuf
EUR 165,58
Expédition à EUR 20,31
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : Plus de 20 disponibles