Welcome to the Library Catalog of "Dunarea de Jos" University of Galati

Normal view MARC view ISBD view

Handbook of food factory design / ed. by Christopher G. J. Baker

Contributor(s): BAKER, Christopher G. J [ed.].
Material type: materialTypeLabelBookPublisher: New York ; Heidelberg : Springer, c2013Description: viii, 504 p. : il. ; 26 cm.ISBN: 9781461474494; 1461474493.Subject(s): | DE-Ingineria produselor alimentare | | industrie alimentară | industrie alimentară | procesarea alimentelor | standarde de calitate în industria alimentară | cărți achiziții | cărți străineGenre/Form: lucrare de specialitateOther classification: 664/H22
Contents:
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
Action note: Proiect EXPERT 14PFE/2018Summary: 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.
List(s) this item appears in: Titluri cărți achiziționate din proiectul: Excelență, performanță și competitivitate în activități CDI la Universitatea „Dunărea de Jos" din Galați - EXPERT, Contract nr. 14PFE/17.10.2018 | Titluri cărți intrate în bibliotecă în mai-august 2019 | Titluri cărți străine intrate în bibliotecă în anul 2019 | Titluri cărți IPA intrate în 2016-2020 | Bibliografie_TPA_martie_2020_Lenuta | Titluri cărți specializarea asistență medicală intrate în 2016-2020 | Titluri cursuri intrate în bibliotecă în perioada 2016-2020
Tags from this library: No tags from this library for this title. Log in to add tags.
    average rating: 0.0 (0 votes)
Current location Collection Shelving location Call number Status Date due Barcode
Biblioteca - Sediul Central

Adresă: Str. Domnească, nr. 47, Galati, cod 800008

Tel: +40336130/132/133/134

Email: biblioteca@ugal.ro

Sediul Central al bibliotecii este organizat în patru secții:

Secția de împrumut: deține publicații din domeniul tehnic, destinate împrumutului la domiciliu.

Sala de lectură I: publicațiile din această colecție se pot consulta în regim de sală de lectură; aici puteți regăsi lucrări de referință, teze de doctorat și colecții de reviste din domeniul științelor exacte și tehnice.

Sala de lectură II: publicațiile din această colecție se pot consulta în regim de sală de lectură; aici puteți regăsi cărți din domeniul științelor exacte și tehnice.

Multimedia: pune la dispoziția utilizatorilor, în regim de sală de lectură sau prin împrumut la domiciliu, publicații în format electronic pe suport fizic CD sau DVD.

Din anul 2020, sediul central se mută în clădirea Filialei de științe economice și umaniste. Secțiile se reconfigurează astfel:

  • Sala de lecturăpublicațiile din această colecție se pot consulta în regim de sală de lectură; aici puteți regăsi cărți din domeniul științelor exacte, inginerești, sociale, economice și umaniste.
  • Sala de documentare
  • Sala multimedia
  • Secția de împrumut științe economice 
  • Secția de împrumut științe exacte și inginerești

 

Cărți SC-Sala de lectură I 664/H22 (Browse shelf) Not For Loan C-281658

Bibliogr., indice.

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

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.

Proiect EXPERT 14PFE/2018

There are no comments for this item.

Log in to your account to post a comment.

Click on an image to view it in the image viewer

Biblioteca Universității "Dunărea de Jos" din Galați

Powered by Koha