0
Your cart

Your cart is empty

Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology

Buy Now

Handbook of Food Factory Design (Hardcover, 2013 ed.) Loot Price: R6,275
Discovery Miles 62 750
Handbook of Food Factory Design (Hardcover, 2013 ed.): Christopher G.J. Baker

Handbook of Food Factory Design (Hardcover, 2013 ed.)

Christopher G.J. Baker

 (sign in to rate)
Loot Price R6,275 Discovery Miles 62 750 | Repayment Terms: R588 pm x 12*

Bookmark and Share

Expected to ship within 10 - 15 working days

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.

General

Imprint: Springer-Verlag New York
Country of origin: United States
Release date: August 2013
First published: 2013
Editors: Christopher G.J. Baker
Dimensions: 254 x 178 x 33mm (L x W x T)
Format: Hardcover
Pages: 504
Edition: 2013 ed.
ISBN-13: 978-1-4614-7449-4
Categories: Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN: 1-4614-7449-3
Barcode: 9781461474494

Is the information for this product incomplete, wrong or inappropriate? Let us know about it.

Does this product have an incorrect or missing image? Send us a new image.

Is this product missing categories? Add more categories.

Review This Product

No reviews yet - be the first to create one!

Partners