Baker, Christopher G. J.
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
Avainsanat: Chemistry, Food Science, Industrial Design, Industrial Chemistry/Chemical Engineering, Mechanical Engineering
- Tekijä(t)
- Baker, Christopher G. J.
- Julkaisija
- Springer
- Julkaisuvuosi
- 2013
- Kieli
- en
- Painos
- 2013
- Sivumäärä
- 8 sivua
- Kategoria
- Eksaktit luonnontieteet
- Tiedostomuoto
- E-kirja
- eISBN (PDF)
- 9781461474500