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| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20140310153327.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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130826s2013 xxu| s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781461474500 |
|
978-1-4614-7450-0 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP248.65.F66 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.3 |
| Edition number |
23 |
|
|---|
| Classification number |
664 |
| Edition number |
23 |
| 264 #1 - |
|---|
| -- |
New York, NY : |
| -- |
Springer New York : |
| -- |
Imprint: Springer, |
| -- |
2013. |
| 912 ## - |
|---|
| -- |
ZDB-2-CMS |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Baker, Christopher G. J. |
| Relator term |
editor. |
| 245 10 - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Title |
Handbook of Food Factory Design |
| Medium |
[electronic resource] / |
| Statement of responsibility, etc |
edited by Christopher G. J. Baker. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
VIII, 504 p. 133 illus., 18 illus. in color. |
| Other physical details |
online resource. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Introduction -- Part I. Process Considerations -- Process Specifications -- Food Processing Equipment -- Hygienic Design of Food-Processing Equipment -- Movement of Materials -- Productivity Issues: Industrial and Operations Management -- Safety and Health -- Protecting the Environment -- Control and Monitoring of Food Manufacturing Processes -- Use of Computers in the Design of Food-Manufacturing Facilities -- Part II. Factory Infrastructure -- Site Considerations -- Design Principles -- Construction: Techniques and Finishes -- Part III. Utilities and Services -- Steam Systems -- Refrigeration Systems -- Heating, Ventilation and Air Conditioning -- Utilities and Their Conservation -- Effluent Treatment -- Part IV. Project Engineering Management -- Role of the Project Engineer in the Design Stage -- Role of the Project Engineer in the Construction Stage. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Food manufacturing has evolved over the centuries from kitchen industries to modern, sophisticated production operations. A typical food factory includes the food processing and packaging lines, the buildings and exterior landscaping, and the utility-supply and waste-treatment facilities. As a single individual is unlikely to possess all the necessary skills required to facilitate the design, the task will undoubtedly be undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. In addition, every successful project requires a competent project manager to ensure that all tasks are completed on time and within budget. This Handbook attempts to compress comprehensive, up-to-date coverage of these areas into a single volume. The multi-disciplinary nature of the subject matter should facilitate more informed communication between individual specialists on the team. It should also provide useful background information on food factory design for a wider range of professionals with a more peripheral interest in the subject: for example, process plant suppliers, contractors, HSE specialists, retailers, consultants, and financial institutions. Finally, it is hoped that it will also prove to be a valuable reference for students and instructors in the areas of food technology, chemical engineering, and mechanical engineering, in particular. Christopher G. J. Baker is a Chartered Chemical Engineer whose interests range from food process design to industrial drying. He worked in the UK food industry for several years before moving to the Middle East, where he was Professor of Chemical Engineering at Kuwait University. He recently returned to the UK and is currently involved in a number of consultancy assignments. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Chemistry. |
|
|---|
| Topical term or geographic name as entry element |
Food science. |
|
|---|
| Topical term or geographic name as entry element |
Chemical engineering. |
|
|---|
| Topical term or geographic name as entry element |
Architectural design. |
|
|---|
| Topical term or geographic name as entry element |
Mechanical engineering. |
|
|---|
| Topical term or geographic name as entry element |
Chemistry. |
|
|---|
| Topical term or geographic name as entry element |
Food Science. |
|
|---|
| Topical term or geographic name as entry element |
Industrial Design. |
|
|---|
| Topical term or geographic name as entry element |
Industrial Chemistry/Chemical Engineering. |
|
|---|
| Topical term or geographic name as entry element |
Mechanical Engineering. |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
SpringerLink (Online service) |
| 773 0# - HOST ITEM ENTRY |
|---|
| Title |
Springer eBooks |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Display text |
Printed edition: |
| International Standard Book Number |
9781461474494 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://dx.doi.org/10.1007/978-1-4614-7450-0 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Item type |
E-Book |
