Practical Design Construction and Operation of Food Facilities

Practical Design  Construction and Operation of Food Facilities
Author: J. Peter Clark
Publsiher: Elsevier
Total Pages: 328
Release: 2008-09-12
ISBN: 9780080557779
Category: Architecture
Language: EN, FR, DE, ES & NL

Practical Design Construction and Operation of Food Facilities 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

Handbook of Farm Dairy and Food Machinery Engineering

Handbook of Farm  Dairy and Food Machinery Engineering
Author: Myer Kutz
Publsiher: Academic Press
Total Pages: 760
Release: 2013-06-10
ISBN: 0123858828
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Farm Dairy and Food Machinery Engineering 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

Hygienic Design of Food Factories

Hygienic Design of Food Factories
Author: John Holah,H. L. M. Lelieveld
Publsiher: Elsevier
Total Pages: 824
Release: 2011-10-26
ISBN: 0857094939
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Hygienic Design of Food Factories 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

Ultrasound in Food Processing

Ultrasound in Food Processing
Author: Mar Villamiel,José V. García-Pérez,Antonia Montilla,Juan A. Carcel,Jose Benedito
Publsiher: John Wiley & Sons
Total Pages: 544
Release: 2017-04-25
ISBN: 1118964160
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Ultrasound in Food Processing 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.

Scale Up Processes

Scale Up Processes
Author: Jamal Chaouki,Rahmat Sotudeh-Gharebagh
Publsiher: Walter de Gruyter GmbH & Co KG
Total Pages: 350
Release: 2021-09-20
ISBN: 3110713985
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Scale Up Processes 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:

Postharvest Handling

Postharvest Handling
Author: Wojciech J. Florkowski,Stanley E. Prussia,Robert L. Shewfelt,Bernhard Brueckner
Publsiher: Academic Press
Total Pages: 640
Release: 2009-02-21
ISBN: 9780080920788
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Postharvest Handling 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

Microbiological Safety and Quality of Food

Microbiological Safety and Quality of Food
Author: Anthony C. Baird-Parker
Publsiher: Springer Science & Business Media
Total Pages: 1080
Release: 2000
ISBN: 9780834213234
Category: Science
Language: EN, FR, DE, ES & NL

Microbiological Safety and Quality of Food Book 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.

Handbook of Food Engineering Practice

Handbook of Food Engineering Practice
Author: Kenneth J. Valentas,Enrique Rotstein,R. Paul Singh
Publsiher: CRC Press
Total Pages: 732
Release: 1997-07-23
ISBN: 9781420049077
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Food Engineering Practice Book Excerpt:

Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough. The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.

HACCP

HACCP
Author: Sara Mortimore,Carol Wallace
Publsiher: Springer Science & Business Media
Total Pages: 475
Release: 2013-01-17
ISBN: 1461450284
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

HACCP 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.

Metric Handbook

Metric Handbook
Author: David Littlefield
Publsiher: Routledge
Total Pages: 856
Release: 2008-01-28
ISBN: 1136378057
Category: Architecture
Language: EN, FR, DE, ES & NL

Metric Handbook Book 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

Metric Handbook
Author: Pamela Buxton
Publsiher: Routledge
Total Pages: 891
Release: 2018-02-23
ISBN: 1351862928
Category: Architecture
Language: EN, FR, DE, ES & NL

Metric Handbook Book 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.

Culture of Health in Practice

Culture of Health in Practice
Author: Alonzo L. Plough
Publsiher: Oxford University Press
Total Pages: 288
Release: 2020-03-03
ISBN: 0190071419
Category: Medical
Language: EN, FR, DE, ES & NL

Culture of Health in Practice Book Excerpt:

Weaving together research findings and narratives, Culture of Health in Practice: Innovations in Research, Community Engagement, and Action explores the many opportunities we have as a society to advance a Culture of Health and makes the case that a commitment to health equity is fundamental to bringing those efforts into the mainstream. In this latest contribution to the Robert Wood Johnson Foundation's Culture of Health Series, contributors describe the challenges and opportunities in rural and urban regions, in neighborhoods and schools, in prisons and workplaces. They explore different populations, including immigrants, minority youth, and individuals with substance use disorders; the risks posed by climate change; the role of the media in shaping the public discourse; and the innovations being spearheaded by health providers, insurers, and community leaders. Together, the chapters carry the message that while the challenges are daunting, achieving health equity for all lies within reach.

Hearings

Hearings
Author: United States. Congress. House. Committee on Merchant Marine and Fisheries
Publsiher: Unknown
Total Pages: 1958
Release: 1959
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Hearings Book Excerpt:

History of the Soyfoods Movement Worldwide 1960s 2019

History of the Soyfoods Movement Worldwide  1960s 2019
Author: William Shurtleff; Akiko Aoyagi
Publsiher: Soyinfo Center
Total Pages: 1978
Release: 2019-07-01
ISBN: 1948436094
Category: Reference
Language: EN, FR, DE, ES & NL

History of the Soyfoods Movement Worldwide 1960s 2019 Book Excerpt:

The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 615 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.

U S Government Research Reports

U S  Government Research Reports
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1959-07
ISBN: 1928374650XXX
Category: Industrial arts
Language: EN, FR, DE, ES & NL

U S Government Research Reports Book Excerpt:

Semiannual Report to the President and to the Congress

Semiannual Report to the President and to the Congress
Author: National Advisory Council on International Monetary and Financial Policies (U.S.)
Publsiher: Unknown
Total Pages: 380
Release: 1992
ISBN: 1928374650XXX
Category: Balance of payments
Language: EN, FR, DE, ES & NL

Semiannual Report to the President and to the Congress Book Excerpt:

Annual Report of the Chairman of the National Advisory Council on International Monetary and Financial Policies to the President and to the Congress for Fiscal Year

Annual Report of the Chairman of the National Advisory Council on International Monetary and Financial Policies to the President and to the Congress for Fiscal Year
Author: National Advisory Council on International Monetary and Financial Policies (U.S.)
Publsiher: Unknown
Total Pages: 390
Release: 1992
ISBN: 1928374650XXX
Category: Balance of payments
Language: EN, FR, DE, ES & NL

Annual Report of the Chairman of the National Advisory Council on International Monetary and Financial Policies to the President and to the Congress for Fiscal Year Book Excerpt:

Plan of Development Sacramento San Joaquin Delta

Plan of Development  Sacramento San Joaquin Delta
Author: Interagency Delta Committee
Publsiher: Unknown
Total Pages: 44
Release: 1965
ISBN: 1928374650XXX
Category: Delta Region (Calif.)
Language: EN, FR, DE, ES & NL

Plan of Development Sacramento San Joaquin Delta Book Excerpt:

Digest of United States Practice in International Law

Digest of United States Practice in International Law
Author: Anonim
Publsiher: Unknown
Total Pages: 1832
Release: 2022
ISBN: 1928374650XXX
Category: International law
Language: EN, FR, DE, ES & NL

Digest of United States Practice in International Law Book Excerpt:

Food Safety Engineering

Food Safety Engineering
Author: Ali Demirci,Hao Feng,Kathiravan Krishnamurthy
Publsiher: Springer Nature
Total Pages: 760
Release: 2020-05-28
ISBN: 3030426602
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Safety Engineering Book Excerpt:

Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.