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Handbook of Food Factory Design (Paperback, Softcover reprint of the original 1st ed. 2013)
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Handbook of Food Factory Design (Paperback, Softcover reprint of the original 1st ed. 2013)
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Food 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. It is hoped that it will prove to
be of value across the food-manufacturing community. 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.
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