LEADER 03535nam 2200529 a 450 001 9910437818403321 005 20200520144314.0 010 $a1-4614-7450-7 024 7 $a10.1007/978-1-4614-7450-0 035 $a(OCoLC)857766384 035 $a(MiFhGG)GVRL6VOW 035 $a(CKB)3710000000015747 035 $a(MiAaPQ)EBC1398433 035 $a(EXLCZ)993710000000015747 100 $a20130910d2013 uy 0 101 0 $aeng 135 $aurun|---uuuua 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of food factory design /$fChristopher G.J. Baker, editor 205 $a1st ed. 2013. 210 $aNew York $cSpringer$d2013 215 $a1 online resource (viii, 504 pages) $cillustrations (some color) 225 0 $aGale eBooks 300 $aDescription based upon print version of record. 311 $a1-4614-7449-3 320 $aIncludes bibliographical references and index. 327 $apt. I. Process considerations -- pt. II. Factory infrastructure -- pt. III. Utilities and services -- pt. IV. Project engineering and management. 330 $aFood manufacturing has evolved over the centuries from kitchen industries to modern, sophisticated production operations. A typical food factory includes the food processing and packaging lines, the buildings and exterior landscaping, and the utility-supply and waste-treatment facilities. As a single individual is unlikely to possess all the necessary skills required to facilitate the design, the task will undoubtedly be undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. In addition, every successful project requires a competent project manager to ensure that all tasks are completed on time and within budget. This Handbook attempts to compress comprehensive, up-to-date coverage of these areas into a single volume. The multi-disciplinary nature of the subject matter should facilitate more informed communication between individual specialists on the team. It should also provide useful background information on food factory design for a wider range of professionals with a more peripheral interest in the subject: for example, process plant suppliers, contractors, HSE specialists, retailers, consultants, and financial institutions. Finally, it is hoped that it will also prove to be a valuable reference for students and instructors in the areas of food technology, chemical engineering, and mechanical engineering, in particular. Christopher G. J. Baker is a Chartered Chemical Engineer whose interests range from food process design to industrial drying. He worked in the UK food industry for several years before moving to the Middle East, where he was Professor of Chemical Engineering at Kuwait University.  He recently returned to the UK and is currently involved in a number of consultancy assignments. . 606 $aFactories$vDesigns and plans 606 $aFood industry and trade 606 $aFactory management 606 $aIndustrial organization 615 0$aFactories 615 0$aFood industry and trade. 615 0$aFactory management. 615 0$aIndustrial organization. 676 $a664.00284 701 $aBaker$b C$g(Christopher)$0176100 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910437818403321 996 $aHandbook of food factory design$94197423 997 $aUNINA