Practical design, construction and operation of food facilities

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 operation...

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Bibliographic Details
Main Author: Clark, J. P., 1942-
Format: eBook
Language: English
Published: Amsterdam ; Boston : Academic Press, ©2009.
Edition: 1st ed.
Series: Food science and technology (Academic Press)
Subjects:
Food processing plants > Design and construction.
Food processing plants > Equipment and supplies.
Food processing plants > Sanitation.
Food processing plants.
Food industry and trade > Sanitation.
elektronické knihy
electronic books
ISBN: 9780080557779
0080557775
1281790060
9781281790064
9780123742049
0123742048
Physical Description: 1 online resource (vii, 317 pages) : illustrations

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Table of contents

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020 |a 1281790060 
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020 |a 9780123742049 
020 |a 0123742048 
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100 1 |a Clark, J. P.,  |d 1942-  |1 https://id.oclc.org/worldcat/entity/E39PCjCMwhgB7Q4t4Qh8vVrFDq 
245 1 0 |a Practical design, construction and operation of food facilities /  |c J. Peter Clark. 
250 |a 1st ed. 
260 |a Amsterdam ;  |a Boston :  |b Academic Press,  |c ©2009. 
300 |a 1 online resource (vii, 317 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Food science and technology 
504 |a Includes bibliographical references (pages 303-306) and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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. It 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; and, an effective approach to understanding production lines and optimizing operations during expansion by briefly introducing Goldratt's Theory of Constraints. This book explores the challenges of construction while maintaining safe and sanitary operations. It also includes 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. It offers 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. It includes suggestions for effectively troubleshooting an unsatisfactory operation. Key features include: 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; and, considers factors for both new plant construction and expansion of existing plants. 
505 0 |a 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. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food processing plants  |x Design and construction. 
650 0 |a Food processing plants  |x Equipment and supplies. 
650 0 |a Food processing plants  |x Sanitation. 
650 0 |a Food processing plants. 
650 0 |a Food industry and trade  |x Sanitation. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
776 0 8 |i Print version:  |a Clark, J.P., 1942-  |t Practical design, construction and operation of food facilities.  |b 1st ed.  |d London : Academic, ©2009  |z 9780123742049  |w (OCoLC)262718192 
830 0 |a Food science and technology (Academic Press) 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpPDCOFF09/practical-design-construction?kpromoter=marc  |y Full text 

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