LEADER 04800nam 2200625Ia 450 001 9911006893703321 005 20200520144314.0 010 $a1-281-79006-0 010 $a9786611790066 010 $a0-08-055777-5 035 $a(CKB)1000000000547745 035 $a(EBL)365636 035 $a(OCoLC)437233574 035 $a(SSID)ssj0000225624 035 $a(PQKBManifestationID)12044717 035 $a(PQKBTitleCode)TC0000225624 035 $a(PQKBWorkID)10233110 035 $a(PQKB)10493142 035 $a(MiAaPQ)EBC365636 035 $a(EXLCZ)991000000000547745 100 $a20080528d2008 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aPractical design, construction and operation of food facilities /$fJ. Peter Clark 210 $aLondon $cAcademic$d2008 215 $a1 online resource (326 p.) 225 1 $aFood science and technology 300 $aDescription based upon print version of record. 311 $a0-12-374204-8 327 $aFront 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 design 327 $aSecuritySupport 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 issues 327 $aDiscussion 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 management 327 $aDiscussion 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; Z 330 $aAround the world concerns about cost, efficiency, and safety - employee, product, process and consumer -- have led to changes in the way food plants are planned, constructed and evaluated. From initiation of major capital requests to legal design requirements to project management and plant operations, food engineers and scientists must understand the myriad of requirements and responsibilities of successful food facilities. J. Peter Clark provides that guidance in this complete volume.Included are:--A summary of lessons on understanding how management evaluates potential investm 410 0$aFood science and technology. 606 $aFood processing plants$xDesign and construction 606 $aFood processing plants$xEquipment and supplies 606 $aFood processing plants$xSanitation 615 0$aFood processing plants$xDesign and construction. 615 0$aFood processing plants$xEquipment and supplies. 615 0$aFood processing plants$xSanitation. 676 $a664 676 $a664.00284 676 $a664.00284 700 $aClark$b J. P.$f1942-$077371 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911006893703321 996 $aPractical design, construction and operation of food facilities$94390416 997 $aUNINA