Name: Handbook of Food Factory Design (en Inglés)
Price: 752147.00 COP
Availability: InStock
Author: Baker, Christopher G. J.
ISBN: 9781461474494

portada Handbook of Food Factory Design (en Inglés)

Handbook of Food Factory Design (en Inglés)

Formato

Libro Físico

Ilustrado por

Christopher G. J. Baker

Editorial

Springer

Autor

Baker, Christopher G. J.

Año

2013

Idioma

Inglés

N° páginas

504

Encuadernación

Tapa Dura

Dimensiones

25.4 x 18.0 x 3.3 cm

Peso

1.09 kg.

ISBN13

9781461474494

N° edición

2013th

Categorías

Estructura y diseño arquitectónicos
Arquitectura: ejercicio profesional
Derecho mercantil, de sociedades y de la competencia
Cocina: conservación y congelación de alimentos

Handbook of Food Factory Design (en Inglés)

Christopher G. J. Baker (Ilustrado por) · Springer · Tapa Dura

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Reseña del libro "Handbook of Food Factory Design (en Inglés)"

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. It is hoped that it will prove to be of value across the food-manufacturing community. 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.