Around the world concerns about cost, efficiency, and safety - employee, product, process and consumer -- have led to changes in the way food plants are planned, constructed and evaluated. From initiation of major capital requests to legal design requirements to project management and plant operations, food engineers and scientists must understand the myriad of requirements and responsibilities of successful food facilities. J. Peter Clark provides that guidance in this complete volume.
Key Features:
- Provides real-world insights including guides for proper project estimation, understanding the role and importance of
support facilities, maintaining standards while under construction and other vital considerations
- Includes checklists and proven approaches to guide the reader through the wide range of necessary planning and
implementation steps
- Considers factors for both new plant construction and expansion of existing plants
1 Introduction
2 Context for new or expanded facility
3 Economic evaluation
4 Design of a new facility
5 Expansions and conversions
6 Process and equipment selection
7 Equipment selection
8 Project management and execution
9 Plant operations