Handbook of Food Factory Design

1. Front Matter

   Pages i-viii

   PDF

2. Introduction

   • C. G. J. Baker

   Pages 1-10

3. Process Considerations

   1. Front Matter

      Pages 11-11

      PDF

   2. Process Specification

      • D. L. Pyle

      Pages 13-49

   3. Food-Processing Equipment

      • C. Skjöldebrand

      Pages 51-77

   4. Hygienic Design of Food-Processing Equipment

      • C. G. J. Baker

      Pages 79-118

   5. Movement of Materials

      • R. C. Kill

      Pages 119-145

   6. Productivity Issues: Industrial Engineering and Operations Management

      • A. A. Aly, C. G. J. Baker

      Pages 147-169

   7. Safety and Health

      • C. G. J. Baker

      Pages 171-198

   8. Protecting the Environment

      • C. G. J. Baker, H. M. S. Lababidi

      Pages 199-228

   9. Control and Monitoring of Food-Manufacturing Processes

      • I. McFarlane

      Pages 229-256

   10. Use of Computers in the Design of Food-Manufacturing Facilities

       • D. Hartono, G. Joglekar, M. Okos

       Pages 257-279

4. Factory Infrastructure

   1. Front Matter

      Pages 281-281

      PDF

   2. Site Considerations

      • K. P. Sutton

      Pages 283-296

   3. Design Principles

      • P. J. Wallin

      Pages 297-324

   4. Construction: Techniques and Finishes

      • K. P. Sutton

      Pages 325-353

5. Utilities and Services

   1. Front Matter

      Pages 355-355

      PDF

   2. Steam Systems

      • N. Riches

      Pages 357-383

   3. Refrigeration Systems

      • S. J. James

      Pages 385-402

   4. Heating, Ventilation, and Air Conditioning

      • G. L. Quarini

      Pages 403-426

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.

• chemical engineering
• food factory
• food manufacturing
• food technology
• mechanical engineering

• Chemical Engineering Department, Kuwait University, Kuwait

  Christopher G. J. Baker

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.                                           

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