Food Plant Design (Hardcover)

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