Low Price Guarantee
We Take School POs
Handbook of Food Factory Design 2013 Edition
Contributor(s): Baker, Christopher G. J. (Editor)

View larger image

ISBN: 1461474493     ISBN-13: 9781461474494
Publisher: Springer
OUR PRICE: $237.49  

Binding Type: Hardcover - See All Available Formats & Editions
Published: August 2013
Qty:
Additional Information
BISAC Categories:
- Cooking | Methods - Canning & Preserving
- Business & Economics | Business Law
- Architecture | Design, Drafting, Drawing & Presentation
Dewey: 621
LCCN: 2013944214
Physical Information: 1.3" H x 7.1" W x 10" L (2.40 lbs) 504 pages
 
Descriptions, Reviews, Etc.
Publisher Description:
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.
 
Customer ReviewsSubmit your own review
 
To tell a friend about this book, you must Sign In First!