| 書目名稱 | Handbook of Food Factory Design | | 編輯 | Christopher G. J. Baker | | 視頻video | http://file.papertrans.cn/422/421338/421338.mp4 | | 概述 | A ‘how-to‘ of food factory design.Multi-disciplinary content aimed at wide range of professionals.Reference guide for both students and instructors.Includes supplementary material: | | 圖書封面 |  | | 描述 | 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 | | 出版日期 | Book 2013 | | 關(guān)鍵詞 | chemical engineering; food factory; food manufacturing; food technology; mechanical engineering | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4614-7450-0 | | isbn_softcover | 978-1-4939-4884-0 | | isbn_ebook | 978-1-4614-7450-0 | | copyright | Springer Science+Business Media New York 2013 |
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