00934nam 2200313z- 450 991083292930332120240422102021.088-6969-338-4(CKB)4970000000235801(EXLCZ)99497000000023580120230725c2019uuuu -u- -engFreemansonry and the Orient esotericisms between the East and the West /Barbara De PoliFondazione Ca' Foscari88-6969-339-2 FreemasonryHistoryMysticismHistoryCivilization, OrientalEast and WestEgyptCivilizationFreemasonryHistory.MysticismHistory.Civilization, Oriental.East and West.De Poli Barbara506656BOOK9910832929303321Freemansonry and the Orient4382787UNINA04800nam 2200625Ia 450 991100689370332120200520144314.01-281-79006-097866117900660-08-055777-5(CKB)1000000000547745(EBL)365636(OCoLC)437233574(SSID)ssj0000225624(PQKBManifestationID)12044717(PQKBTitleCode)TC0000225624(PQKBWorkID)10233110(PQKB)10493142(MiAaPQ)EBC365636(EXLCZ)99100000000054774520080528d2008 uy 0engur|n|---|||||txtccrPractical design, construction and operation of food facilities /J. Peter ClarkLondon Academic20081 online resource (326 p.)Food science and technologyDescription based upon print version of record.0-12-374204-8 Front cover; Practical design, construction and operation of food facilities; Copyright page; Contents; Chapter 1. Introduction; How to use this book; Chapter 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; Discussion questions or assignments; Chapter 3. Economic evaluation; Measures of worth; Estimating costs and benefits; Discussion questions or assignments; Chapter 4. Design of a new facility; Site selection; Size; Capability; Overall layout; Sanitary designSecuritySupport facilities; Welfare facilities; Discussion questions or assignments; Chapter 5. Expansions and conversions; Advantages of expansion; Challenges of expansion; Overcoming the challenges; Getting more out of an existing line; Discussion questions or assignments; Chapter 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 issuesDiscussion questions or assignmentsChapter 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; Discussion questions or assignments; Chapter 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 managementDiscussion questions or assignmentsChapter 9. Plant operations; Leadership and organization; Troubleshooting; Discussion questions or assignments; Appendix I. Basic heat transfer; Appendix II. Residence time in hold tubes; Appendix III. Flow chart symbols; Appendix IV. Glossary of some terms used; A; B; C; D; E; F; G; H; I; M; P; R; S; T; V; 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; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; X; Y; ZAround 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 investmFood science and technology.Food processing plantsDesign and constructionFood processing plantsEquipment and suppliesFood processing plantsSanitationFood processing plantsDesign and construction.Food processing plantsEquipment and supplies.Food processing plantsSanitation.664664.00284664.00284Clark J. P.1942-77371MiAaPQMiAaPQMiAaPQBOOK9911006893703321Practical design, construction and operation of food facilities4390416UNINA