Handbook of Food Factory Design

  • Christopher G. J. Baker

Table of contents

  1. Front Matter
    Pages i-viii
  2. C. G. J. Baker
    Pages 1-10
  3. Process Considerations

    1. Front Matter
      Pages 11-11
    2. D. L. Pyle
      Pages 13-49
    3. C. Skjöldebrand
      Pages 51-77
    4. C. G. J. Baker
      Pages 79-118
    5. R. C. Kill
      Pages 119-145
    6. C. G. J. Baker
      Pages 171-198
    7. C. G. J. Baker, H. M. S. Lababidi
      Pages 199-228
    8. D. Hartono, G. Joglekar, M. Okos
      Pages 257-279
  4. Factory Infrastructure

    1. Front Matter
      Pages 281-281
    2. K. P. Sutton
      Pages 283-296
    3. P. J. Wallin
      Pages 297-324
    4. K. P. Sutton
      Pages 325-353
  5. Utilities and Services

    1. Front Matter
      Pages 355-355
    2. N. Riches
      Pages 357-383
    3. S. J. James
      Pages 385-402
    4. G. L. Quarini
      Pages 403-426

About this book

Introduction

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.

Christopher G. J. Baker is a Chartered Chemical Engineer whose interests range from food process design to industrial drying. He worked in the UK food industry for several years before moving to the Middle East, where he was Professor of Chemical Engineering at Kuwait University.  He recently returned to the UK and is currently involved in a number of consultancy assignments. 

Keywords

chemical engineering food factory food manufacturing food technology mechanical engineering

Editors and affiliations

  • Christopher G. J. Baker
    • 1
  1. 1.Chemical Engineering DepartmentKuwait UniversityKuwait

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4614-7450-0
  • Copyright Information Springer Science+Business Media New York 2013
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4614-7449-4
  • Online ISBN 978-1-4614-7450-0
  • About this book