طراحی، ساخت و بهره‌برداری عملی از تأسیسات غذایی (علم و فناوری غذا)

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. Key Features: * Provides real-world insights including guides for proper project estimation, understanding the role and importance of support facilities, maintaining standards while under construction and other vital considerations * Includes checklists and proven approaches to guide the reader through the wide range of necessary planning and implementation steps * Considers factors for both new plant construction and expansion of existing plants cover.jpg 1 sdarticle.pdf 2 Chapter 1: Introduction 2 How to use this book 4 sdarticle_001.pdf 6 Chapter 2: Context for new or expanded facility 6 Typical corporate structure 6 Food industry overview 8 Reasons for new or expanded facilities 12 Typical procedures for initiating a project 13 Discussion questions or assignments 15 sdarticle_002.pdf 17 Chapter 3: Economic evaluation 17 Measures of worth 17 Discussion questions or assignments 33 sdarticle_003.pdf 34 Chapter 4: Design of a new facility 34 Site selection 34 Size 41 Capability 42 Overall layout 45 Sanitary design 48 Security 57 Support facilities 59 Welfare facilities 65 Discussion questions or assignments 69 sdarticle_004.pdf 70 Chapter 5: Expansions and conversions 70 Advantages of expansion 70 Challenges of expansion 72 Overcoming the challenges 74 Getting more out of an existing line 76 Discussion questions or assignments 83 sdarticle_005.pdf 84 Chapter 6: Process and equipment selection 84 Process development and design 85 Aseptic processing/pasteurization 85 Orange juice 91 Dairy 94 Cereal 97 Categories of food processes 98 Thermal treatment 99 Forming and cooking 100 Separation 101 Mixing and formulating 105 Good manufacturing practices 111 Personnel practices 115 Regulatory issues 117 Discussion questions or assignments 121 sdarticle_006.pdf 123 Chapter 7: Equipment selection 123 Relatively standard equipment 125 Proprietary equipment 142 Selecting and buying equipment 153 Buying new equipment 155 Used equipment can be a good value 156 Other factors in evaluating equipment 157 Discussion questions or assignments 160 sdarticle_007.pdf 161 Chapter 8: Project management and execution 161 The typical phases of a project 161 Feasibility 162 Appropriation request 165 Funds granted 166 Detailed design 167 Construction 171 Commissioning 175 Close out and production 176 Roles and responsibilities during design and construction 177 Issues 178 Tools of project management 179 Discussion questions or assignments 180 sdarticle_008.pdf 181 Chapter 9: Plant operations 181 Leadership and organization 184 Troubleshooting 185 Discussion questions or assignments 186 sdarticle_009.pdf 187 Appendix I: Basic heat transfer 187 sdarticle_010.pdf 190 Appendix II: Residence time in hold tubes 190 sdarticle_011.pdf 194 Appendix III: Flow chart symbols 194 sdarticle_012.pdf 196 Appendix IV: Glossary of some terms used 196 A 196 B 196 C 196 D 197 E 197 F 197 G 197 H 197 I 197 M 198 P 198 R 198 S 198 T 199 V 199 sdarticle_013.pdf 200 Appendix V: Short Discussions of Various Topics, based on the Processing Column in Food Technology, published by the Institute of Food Technologists 2002–2006 200 Topics concerning design and commercialization 201 Topics concerning unit operations and selected industries 236 sdarticle_014.pdf 300 References 300 sdarticle_015.pdf 304 Index 304 A 304 B 304 C 304 D 305 E 305 F 306 G 306 H 306 I 307 J 307 K 307 L 307 M 307 N 307 O 307 P 308 Q 308 R 308 S 308 T 309 U 309 V 309 W 309 X 310 Y 310 Z 310 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. It 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; and, an effective approach to understanding production lines and optimizing operations during expansion by briefly introducing Goldratt's Theory of Constraints. This book explores the challenges of construction while maintaining safe and sanitary operations. It also includes 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. It offers 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. It includes suggestions for effectively troubleshooting an unsatisfactory operation. Key features include: Provides real-world insights including guides for proper project estimation, understanding the role and importance of support facilities, maintaining standards while under construction and other vital considerations; includes checklists and proven approaches to guide the reader through the wide range of necessary planning and implementation steps; and, considers factors for both new plant construction and expansion of existing plants "Practical Design, Construction and Operation of Food Facilities is a guide to understanding the key concepts and issues when developing and operating food facilities. From exploring management concerns and designing the plan, ensuring safe and sanitary conditions through the construction phases, to suggestions for effectively troubleshooting an unsatisfactory operation, this book is a valuable resource for engineers involved with plant design and operation."--BOOK JACKET