Handbook of Food Factory Design

1. Introduction
C. G. J. Baker

Part I. Process Considerations

2. Process Specification
D. L. Pyle

3. Food-Processing Equipment
C. Skjöldebrand

4. Hygienic Design of Food-Processing Equipment
C. G. J. Baker

5. Movement of Materials
R. C. Kill

6. Productivity Issues: Industrial Engineering and Operations Management
A. A. Aly, C. G. J. Baker

7. Safety and Health
C. G. J. Baker

8. Protecting the Environment
C. G. J. Baker, H. M. S. Lababidi

9. Control and Monitoring of Food-Manufacturing Processes
I. McFarlane

10. Use of Computers in the Design of Food-Manufacturing Facilities
D. Hartono, G. Joglekar, M. Okos

Part II. Factory Infrastructure

11. Site Considerations
K. P. Sutton

12. Design Principles
P. J. Wallin

13. Construction: Techniques and Finishes
K. P. Sutton

Part III. Utilities and Services

14. Steam Systems
N. Riches

15. Refrigeration Systems
S. J. James

16. Heating, Ventilation, and Air Conditioning
G. L. Quarini

17. Utilities and Their Conservation
A. A. Aly, C. G. J. Baker

18. Effluent Treatment
W. E. Whitman

Part IV. Project Engineering and Management

19. Role of the Project Engineer in the Design Stage
G. M. Kirt

20. Role of the Project Engineer in the Construction Stage
G. M. Kirt

Keywords: Chemistry, Food Science, Industrial Design, Industrial Chemistry/Chemical Engineering, Mechanical Engineering