J. Baker, Christopher G. <br/><br/>
Handbook of food factory design 

 - 504 páginas 
<br/><br/>Introduction, Cap.1  Process specification, Cap.2  Food-processing equipment, Cap.3  Hygienic design of food-processing equipment, Cap.4  Movement of materials, Cap.5  Productivity issues: Industrial engineering and operations management, Cap.6  Safety and health, Cap.7  Protecting the environment, Cap.8  Control and monitoring of food-manufacturing processes, Cap.9  Use of computers in the design of food-manufacturing facilities, Cap.10  Site considerations, Cap.11  Design principles, Cap.12  Construction: Techniques and finishes, Cap.13  Steam systems, Cap.14  Refrigeration systems, Cap.15  Heating, ventilation, and air conditioning, Cap.16  Utilities and their conservation, Cap.17  Effluent treatment, Cap.18  Role of the project engineer in the design stage, Cap.19  Role of the project engineer in the construction stage, Cap.20 
<br/><br/><label>ISBN: </label>978-1-4614-7449-4 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Calidad de los alimentos<br/>Control de los alimentos<br/>Fábrica de alimentos<br/>Higiene de los alimentos<br/>Seguridad y salud
<br/><br/><label>Dewey Class. No.: </label>664 / B143h