Food Plant Design

Food Plant Design

Series:
Published:
Content:
Author(s):
Free Standard Shipping

Purchasing Options

Hardback
$220.00
ISBN 9781574446029
Cat# DK3857
Add to cart
eBook (VitalSource)
$220.00 $154.00
ISBN 9781420027419
Cat# DKE3857
Add to cart
SAVE 30%
eBook Rentals
Other eBook Options:
 
 

Features

  • Includes 159 photos, flow sheets, and drawings that illustrate the design details of food processing systems, refrigeration and steam systems, conveying systems, and buildings
  • Discusses a series of case studies that can be used as a modeling tool to assist in the screening and evaluation of different design and operation alternatives
  • Underlines how experimentation in the pilot plant can be used as a source of technical data for ultimate design and an optimization technique for an existing food processing system
  • Uses photos and drawings of valves, pumps, tanks, food processing equipment, and CIP systems to provide quick and easy access to precise hygienic design details and suitable materials for construction
  • Contains a series of case studies that demonstrate the rational, functional, and hygienic design of food processing plants
  • Summary

    Although chemical engineering and food technology are subject areas closely related to food processing systems and food plant design, coverage of the design of food plants is often sporadic and inadequately addressed in food technology and engineering books. Some books have attempted to treat food engineering from this dual point of view but, most have not achieved balanced coverage of the two. Focusing on food processing, rather than chemical plants, Food Plant Design presents precise design details with photos and drawings of different types of food processing plants, including food processing systems, refrigeration and steam systems, conveying systems, and buildings.

    The authors discuss the subject in an ordered format that gives you the tools to produce food products with minimum cost. Including modeling procedures for food processing systems and auxiliary systems, they elucidate synthesis techniques and procedures. Using a clear structure for different levels of information and data on different food processing alternatives, the book outlines solutions to plant design problems in the context of overall optimization of an agro-industrial system and corresponding food chain. It provides the work procedures and techniques for solving the design problems of a food processing plant and in making a defined food product.

    Table of Contents

    ECONOMIC AND TECHNICAL CONTEXT OF FOOD PLANT DESIGN
    Food Science, Technology, and Engineering
    Socioeconomic and Technical Context
    References

    MATHEMATICAL MODELING OF FOOD PROCESSING SYSTEMS AND FOOD PLANT SIMULATION
    Transfer Phenomena and Property Balance
    Transfer Properties: Viscosity, Conductivity, and Diffusivity
    Heat Transfer in Fluids
    Mathematical Model of a Unit Operation: Hot Air Drying
    Mathematical Modeling of Refrigeration and Thermal Storage Systems
    Food Plant Simulation
    References

    DOCUMENTATION OF FOOD PLANT DESIGN
    Introduction
    Preliminary Studies of Food Products and Raw Materials
    Literature Review and Laboratory Studies on Food Processing Technology and Engineering
    Pilot Plant Studies
    Food Processing Systems and Food Plant Preliminary and Final Projects
    Information Handling in Flowchart Form
    References

    PROCESSING SYSTEM ALTERNATIVES: PROCESS SYNTHESIS
    Introduction
    Synthesis Methods
    References

    FOOD PROCESSING SYSTEM ALTERNATIVES ANALYSIS
    Outlining the Problem
    Selecting Design Variables
    Alternative Analysis by Means of Simulation
    Design Economic Criteria
    Cost Estimation
    References

    EXPERIMENTATION IN PILOT PLANT
    Introduction
    Size and Structure of the Pilot Plant
    Types and Applications
    Pilot Plant Design
    Experimentation Strategies
    Capital Investment and Operation Cost
    References

    MATERIALS FOR CONSTRUCTION OF FOOD EQUIPMENT
    Characteristics of Suitable Construction Material
    Types of Materials and Applications
    References

    HYGIENIC DESIGN OF PROCESSING SYSTEMS AND AUXILIARY SYSTEMS
    Basic Principles for Hygienic Design of Food Equipment
    Hygienic Design of Auxiliary Systems in Contact with Foods
    External Design of Processing Equipment and Auxiliary Systems
    CIP (Clean-in-Place) System Design
    References

    FOOD PROCESSING PLANT DESIGN CONSIDERATIONS
    Designing the Food Plant
    Selecting Food Plant Site
    Hygienic Design of the Food Processing Plant
    References
    Index

    Recommended For You

     
     
    Textbooks
    Other CRC Press Sites
    Featured Authors
    STAY CONNECTED
    Facebook Page for CRC Press Twitter Page for CRC Press You Tube Channel for CRC Press LinkedIn Page for CRC Press Google Plus Page for CRC Press
    Sign Up for Email Alerts
    © 2014 Taylor & Francis Group, LLC. All Rights Reserved. Privacy Policy | Cookie Use | Shipping Policy | Contact Us