Items related to Practical Design, Construction and Operation of Food...
Practical Design, Construction and Operation of Food Facilities (Food Science and Technology) - Hardcover
Synopsis
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
"synopsis" may belong to another edition of this title.
Review
"Although there are several books written on the theoretical concepts inherent to food processes, the practical aspects are seldom covered in sufficient detail. This new book fills an important void in this area. In this new book, Clark provides a succinct description of many important food processes with an explanation of practical aspects that are of importance in the design and operation of food facilities. An important chapter in the book deals with the selection of new equipment for a range of processes such as aseptic processing/pasteurization, thermal treatment, forming and cooking, and mixing and formulating. The book is written in a lucid manner with sufficient illustrative artwork that describes key processing lines and equipment. The contents of this book will be useful to those who are unfamiliar with food facilities. Anyone seeking work opportunities in the food industry will find the description of food processes to be valuable." --FOOD TECHNOLOGY
"About this title" may belong to another edition of this title.
- PublisherAcademic Press
- Publication date2008
- ISBN 10 0123742048
- ISBN 13 9780123742049
- BindingHardcover
- LanguageEnglish
- Edition number1
- Number of pages328
Buy New
View this item
US$ 147.72
Shipping:
US$ 20.26
From United Kingdom to U.S.A.
Search results for Practical Design, Construction and Operation of Food...
Stock Image
Practical Design, Construction and Operation of Food Facilities (Food Science and Technology)
Seller: Phatpocket Limited, Waltham Abbey, HERTS, United Kingdom
Seller rating 5 out of 5 stars
Condition: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. Seller Inventory # Z1-Q-023-02379
Quantity: 1 available
Seller Image
Practical Design, Construction and Operation of Food Facilities (Food Science and Technology)
Published by
Academic Press, 2009
ISBN 10: 0123742048
ISBN 13: 9780123742049
Used
Hardcover
First Edition
Seller: killarneybooks, Inagh, CLARE, Ireland
Seller rating 5 out of 5 stars
Hardcover. Condition: Very Good. 1st Edition. Hardcover, vii + 317 pages, NOT ex-library. Printed in the USA. Gentle external handling wear. Book is clean and bright with unmarked text, free of inscriptions and stamps, firmly bound. Issued without a dust jacket. -- A comprehensive guide to the critical aspects of designing, expanding, and managing food production facilities. This book provides an in-depth understanding of the economic evaluation of projects, site selection, plant layout, equipment selection, and process development tailored to the specific needs of the food industry. It covers key factors such as sanitary design, security, regulatory compliance, and project management. Clark also explores both new facility construction and expansions, identifying the benefits and challenges while offering practical strategies for maximizing efficiency and productivity in existing operations. The author delves into the selection and purchasing of equipment, discussing the trade-offs between new and used equipment, as well as proprietary versus standard machinery. Chapters include insights on processing techniques for various foods such as dairy and cereals, as well as the implementation of Good Manufacturing Practices (GMP) and personnel management. With case studies, practical examples, and discussion questions, this book serves as an essential resource for industry professionals involved in facility design, construction, and operation. -- Contents ["Discussion questions or assignments" at the end of each chapter]: 1. Introduction 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] 3. Economic evaluation [Measures of worth; Estimating costs and benefits] 4. Design of a new facility [Site selection; Size; Capability; Overall layout; Sanitary design; Security; Support facilities; Welfare facilities] 5. Expansions and conversions [Advantages of expansion; Challenges of expansion; Overcoming the challenges; Getting more out of an existing line] 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] 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] 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] 9 Plant operations; Leadership and organization; Troubleshooting]; Appendix I Basic heat transfer; Appendix II Residence time in hold tubes; Appendix III Flow chart symbols; Appendix IV Glossary of some terms used; 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. Seller Inventory # 008268
Quantity: 1 available
Stock Image
Practical Design Construction
Seller: SecondSale, Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Condition: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc. Seller Inventory # 00065740717
Quantity: 1 available
Seller Image
Practical Design, Construction and Operation of Food Facilities (Food Science and Technology)
Seller: Salish Sea Books, Bellingham, WA, U.S.A.
Seller rating 5 out of 5 stars
Condition: Very Good. ** Signed by J. Peter Clark on the title page **; Very Good+; Hardcover; Very light wear to the covers; Unblemished textblock edges; The endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be stored and delivered in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); Tan and black covers with title in white lettering; 2008, Academic Press; 328 pages; "Practical Design, Construction and Operation of Food Facilities (Food Science and Technology)," by J. Peter Clark. Seller Inventory # SKU-U69UG05211048
Quantity: 1 available
Stock Image
Practical Design, Construction and Operation of Food Facilities (Food Science and Technology)
Published by
Academic Press 2008-09-30, 2008
ISBN 10: 0123742048
ISBN 13: 9780123742049
New
Hardcover
Seller: Chiron Media, Wallingford, United Kingdom
Seller rating 5 out of 5 stars
Hardcover. Condition: New. Seller Inventory # 6666-ELS-9780123742049
Quantity: Over 20 available
Stock Image
Practical Design, Construction and Operation of Food Facilities
Seller: Majestic Books, Hounslow, United Kingdom
Seller rating 5 out of 5 stars
Condition: New. pp. 328. Seller Inventory # 8277549
Quantity: 3 available
Stock Image
Practical Design, Construction and Operation of Food Facilities
Seller: Books Puddle, New York, NY, U.S.A.
Seller rating 4 out of 5 stars
Condition: New. pp. 328. Seller Inventory # 26651762
Quantity: 3 available
Stock Image
Practical Design, Construction and Operation of Food Facilities
Seller: Revaluation Books, Exeter, United Kingdom
Seller rating 5 out of 5 stars
Hardcover. Condition: Brand New. 1st edition. 328 pages. 9.00x6.25x1.00 inches. In Stock. Seller Inventory # __0123742048
Quantity: 2 available
Seller Image
Practical Design, Construction and Operation of Food Facilities
Published by
Elsevier Science Aug 2008, 2008
ISBN 10: 0123742048
ISBN 13: 9780123742049
New
Hardcover
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 328 pp. Englisch. Seller Inventory # 9780123742049
Quantity: 2 available
Stock Image
Practical Design, Construction and Operation of Food Facilities
Seller: Biblios, Frankfurt am main, HESSE, Germany
Seller rating 5 out of 5 stars
Condition: New. pp. 328. Seller Inventory # 18651768
Quantity: 3 available