The Resource Practical design, construction and operation of food facilities, J. Peter Clark

Practical design, construction and operation of food facilities, J. Peter Clark

Label
Practical design, construction and operation of food facilities
Title
Practical design, construction and operation of food facilities
Statement of responsibility
J. Peter Clark
Creator
Subject
Genre
Language
eng
Summary
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
Member of
Cataloging source
N$T
http://library.link/vocab/creatorDate
1942-
http://library.link/vocab/creatorName
Clark, J. P.
Dewey number
664.00284
Illustrations
illustrations
Index
index present
LC call number
TP373
LC item number
.C58 2009eb
Literary form
non fiction
NAL call number
TP373
NAL item number
.C58 2009
Nature of contents
  • dictionaries
  • bibliography
Series statement
Food science and technology
http://library.link/vocab/subjectName
  • Food processing plants
  • Food processing plants
  • Food processing plants
  • Aliments
Label
Practical design, construction and operation of food facilities, J. Peter Clark
Link
https://ezproxy.lib.ou.edu/login?url=https://app.knovel.com/hotlink/toc/id:kpPDCOFF09/practical-design-construction?kpromoter=marc
Instantiates
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references (pages 303-306) and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Introduction; Context for new or expanded facility; Economic Evaluation; Design of New Facility; Expansions and conversions; Process and Equipment Selection; Equipment selection; Project Management and Execution; Plant Operations; Appendices I-IV
Dimensions
unknown
Edition
1st ed.
Extent
1 online resource (vii, 317 pages)
File format
unknown
Form of item
online
Isbn
9780080557779
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
Knovel
Other physical details
illustrations.
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
  • (OCoLC)315850426
  • (OCoLC)ocn315850426
Label
Practical design, construction and operation of food facilities, J. Peter Clark
Link
https://ezproxy.lib.ou.edu/login?url=https://app.knovel.com/hotlink/toc/id:kpPDCOFF09/practical-design-construction?kpromoter=marc
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references (pages 303-306) and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Introduction; Context for new or expanded facility; Economic Evaluation; Design of New Facility; Expansions and conversions; Process and Equipment Selection; Equipment selection; Project Management and Execution; Plant Operations; Appendices I-IV
Dimensions
unknown
Edition
1st ed.
Extent
1 online resource (vii, 317 pages)
File format
unknown
Form of item
online
Isbn
9780080557779
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
Knovel
Other physical details
illustrations.
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
  • (OCoLC)315850426
  • (OCoLC)ocn315850426

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