Practical design, construction and operation of food facilities /

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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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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Clark, J. P., 1942-
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Amsterdam ; Boston : Academic Press, �2009.
Edición:1st ed.
Colección:Food science and technology (Academic Press)
Temas:
Food processing plants > Design and construction.
Food processing plants > Equipment and supplies.
Food processing plants > Sanitation.
Food processing plants.
Aliments > Traitement > Usines.
Aliments > Traitement > Usines > Appareils et mat�eriel.
Aliments > Traitement > Usines > Salubrit�e.
food processing plants.
TECHNOLOGY & ENGINEERING > Food Science.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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