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Practical Design, Construction and Operation of Food Facilities

J. Peter Clark 
Academic Press  August 2008  



Hardcover  328 pp  ISBN 9780123742049      £105.00
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.

Of interest to food plant engineers plant designers manufacturing engineers agricultural engineers sanitary design engineers those involved with process development and/or improvement. Government: Regulatory managers Policy developers Academic: Food and bioprocess unit engineering, Food Plant Operation Food Plant Design Food Plant Management Plant Design Facilities and Plant Design

Contents

  • Introduction
  • Context for new or expanded facility
  • Economic Evaluation
  • Design of New Facility
  • Expansions and conversions
  • Process and Equipment Selection
  • Equipment selection
  • Project Management and Execution
  • Plant Operations
  • Appendices I-IV
To find similar publications, click on a keyword below:
Academic Press : food science : process engineering

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