Buch, Englisch, 328 Seiten, Format (B × H): 155 mm x 231 mm, Gewicht: 635 g
Buch, Englisch, 328 Seiten, Format (B × H): 155 mm x 231 mm, Gewicht: 635 g
ISBN: 978-0-12-374204-9
Verlag: Elsevier Science
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
Zielgruppe
Industry:
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
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Context for new or expanded facilityEconomic EvaluationDesign of New FacilityExpansions and conversionsProcess and Equipment SelectionEquipment selectionProject Management and ExecutionPlant OperationsAppendices I-IV
