Handbook of Food Factory Design /
| Autor Corporativo: | |
|---|---|
| Otros Autores: | |
| Formato: | eBook |
| Lenguaje: | English |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2013.
|
| Edición: | 1st ed. 2013. |
| Materias: |
Tabla de Contenidos:
- Introduction
- Part I. Process Considerations
- Process Specifications
- Food Processing Equipment
- Hygienic Design of Food-Processing Equipment
- Movement of Materials
- Productivity Issues: Industrial and Operations Management
- Safety and Health
- Protecting the Environment
- Control and Monitoring of Food Manufacturing Processes
- Use of Computers in the Design of Food-Manufacturing Facilities
- Part II. Factory Infrastructure
- Site Considerations
- Design Principles
- Construction: Techniques and Finishes
- Part III. Utilities and Services
- Steam Systems
- Refrigeration Systems
- Heating, Ventilation and Air Conditioning
- Utilities and Their Conservation
- Effluent Treatment
- Part IV. Project Engineering Management
- Role of the Project Engineer in the Design Stage
- Role of the Project Engineer in the Construction Stage.