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Hygienic Design of Food Factories

Hygienic Design of Food Factories
  • Author : John Holah,H. L. M. Lelieveld
  • Publisher :Unknown
  • Release Date :2011-10-26
  • Total pages :824
  • ISBN : 9780857094933
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Summary : Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories. The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and construction regulation in various countries on food factory design. Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant. With its distinguished editors and international team of contributors, Hygienic design of food factories is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field. An authoritative overview of hygiene control in the design, construction and renovation of food factories Examines the implications of hygiene and construction regulation in various countries on food factory design Describes site selection, factory layout and the associated issue of airflow

Handbook of Hygiene Control in the Food Industry

Handbook of Hygiene Control in the Food Industry
  • Author : H. L. M. Lelieveld,John Holah,M A Mostert
  • Publisher :Unknown
  • Release Date :2005-10-30
  • Total pages :744
  • ISBN : 9781845690533
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Summary : Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. Developments go fast: results of the R&D meanwhile have been applied or are being implemented as this book goes to print. Part one reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part two discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in part three, from risk analysis, good manufacturing practice and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing. Like Hygiene in the food industry, this book is a standard reference for the food industry in ensuring the highest standards of hygiene in food production. Standard reference on high hygiene standards for the food industry Provides a comprehensive summary of the key trends in food hygiene research Effective hygiene management strategies are explored

Food Processing

Food Processing
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2004
  • Total pages :229
  • ISBN : UOM:39015058773527
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Summary :

Food Processing Technology

Food Processing Technology
  • Author : P J Fellows
  • Publisher :Unknown
  • Release Date :2016-10-04
  • Total pages :1152
  • ISBN : 9780081005231
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Summary : Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

Handbook of Hygiene Control in the Food Industry

Handbook of Hygiene Control in the Food Industry
  • Author : H. L. M. Lelieveld,John Holah,Domagoj Gabric
  • Publisher :Unknown
  • Release Date :2016-06-10
  • Total pages :756
  • ISBN : 9780081001974
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Summary : Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more. Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork. Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance

Handbook of Food Preservation

Handbook of Food Preservation
  • Author : Mohammad Shafiur Rahman
  • Publisher :Unknown
  • Release Date :2020-06-10
  • Total pages :1072
  • ISBN : 9780429531354
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Summary : The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

Chilling and Freezing of New Fish Products

Chilling and Freezing of New Fish Products
  • Author : International Institute of Refrigeration. Commission C2
  • Publisher :Unknown
  • Release Date :1990
  • Total pages :373
  • ISBN : CORNELL:31924063896744
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Summary :

Principles and Practices for the Safe Processing of Foods

Principles and Practices for the Safe Processing of Foods
  • Author : H J Heinz
  • Publisher :Unknown
  • Release Date :2013-10-22
  • Total pages :572
  • ISBN : 9781483165349
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Summary : Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also provides guidelines for establishing and implementing the Hazard Analysis Critical Control Points (HACCP) System and for training personnel in hygienic practices. This text is divided into 13 chapters and begins with the assessment of corporate policies concerning the controlled production of clean, wholesome foods in a sanitary manner. The next chapters deal with some of the requirements for safe food processing, including the establishment and implementation of HACCP rules, building status, sanitation, and personnel. A chapter briefly covers the structure of some microorganisms that affect safe food, such as viruses, bacteria, and fungi. This topic is followed by discussions of the biological factors underlying food safety, preservation, and stability; the principles and application of microbiological control methods; pathogenicity and pathogen profiles; and enzymes and their importance in food spoilage. The last chapters examine the aspects of microbiological safety in food preservation technologies and the criteria for ingredients and finished products. This book will prove useful to food manufacturers, policy makers, and public health workers.

Handbook of Food Process Design

Handbook of Food Process Design
  • Author : Shafiur Rahman,Jasim Ahmed
  • Publisher :Unknown
  • Release Date :2012-05-21
  • Total pages :1600
  • ISBN : 9781444330113
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Summary : "This book will offer a comprehensive account of the design of all major food processing systems, including both established and novel unit operations. The range of equipment available for any given process will be described, including the basic theoretical principles and modes of operation. Advantages and limitations of the equipment within various relevant parameters (such as size, processing time, cost and energy requirements) will be explained and schematic diagrams will be provided to show the stages of each process component in detail. The book also covers computer-aided design and control systems, cost considerations and cleaning and sanitation methods. Practical examples of process design scenarios will be included to help the reader in specifying and designing their own operations. All chapters will follow the following format:1. Purpose of unit operation2. What are the end products of the process?3. Process flow sheet, material and energy balances, and schematic diagram of the process and its components4. Basic theoretical principles and mode of operations.5. Different types of equipment available with their advantages and limitations. What are the parameters we need to know? For example, time, energy, size, and other factors.6. Empirical data and rules of thumb used to facilitate the various design calculations, simplified equations and shortcut methods.7. Simple equations, tables, and graphs to estimate the design parameters.8. Process control, operations and maintenance of the unit operations.9. Advanced levels of process design for complicated systems. Computer aided process/plant design.10. Cleaning and sanitation methods.11. Capital and operating cost for different size of the equipments.12. Summary and future needs.13. Worked out examples related to design"--

Hygiene in Food Processing

Hygiene in Food Processing
  • Author : H. L. M. Lelieveld,M A Mostert,B White,John Holah
  • Publisher :Unknown
  • Release Date :2003-07-25
  • Total pages :408
  • ISBN : 9781855737051
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Summary : A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry. Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests. Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. An authoritative and comprehensive review of good hygiene practice for the food industry Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) Written and edited by world renowned experts in the field

Food Science and Technology Abstracts

Food Science and Technology Abstracts
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1986
  • Total pages :229
  • ISBN : UOM:39015023091211
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Summary :

Food Processing Technology

Food Processing Technology
  • Author : P.J. Fellows
  • Publisher :Unknown
  • Release Date :2009-07-28
  • Total pages :928
  • ISBN : 143980821X
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Summary : Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities. The book begins with an overview of important basic concepts. It describes unit operations that take place at ambient temperature or involve minimum heating of foods. Subsequent chapters examine operations that heat foods to preserve them or alter their eating quality, and explore operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Finally, the book reviews post-processing operations, including packaging and distribution logistics. The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, genetic modification of foods, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Developments in technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.

British Technology Index

British Technology Index
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1975
  • Total pages :229
  • ISBN : UOM:39015024228838
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Summary :

Fruit Processing

Fruit Processing
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2003
  • Total pages :229
  • ISBN : CORNELL:31924054727957
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Summary :

Frozen Food Technology

Frozen Food Technology
  • Author : C.P. Mallett
  • Publisher :Unknown
  • Release Date :1993
  • Total pages :339
  • ISBN : 0751400726
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Summary : This book on frozen food, as its title suggests, is written for the food technologist and food scientist in the frozen food industry, which includes both food and equipmentmanufacturers. The information will also be useful for otherdisciplines within the food industry as awhole, and for studentsoffood technology. The book, the aimofwhich is to provide an up-to-date reviewofthe technologyofthe frozen food industry, has been divided into two parts, dealing with generic industry issues and specific product areas, respectively. The first section opens with a chapter on the physics and chemistryoffreezing, including a review ofglassy states. The practical realisationoffreezing is covered in the next chapter, which also covers frozen distribution and storage. Chapter 3 deals with packaging and packaging machinery, a sector where there has recently of product safety is been considerable technological progress. The key area discussed in detail in chapter 4, and includes microbiology and hygienic factory design, as well as consumer reheating, particularly microwave reheating. Health and dietary considerations have become much more important to consumers, and chapter 5 reviews the current nutritional status of frozen foods and their role in a modem diet. The driving force for scientific and technological change in frozen foods is the massive market for its products and the consequent competitive pressures, and the first part ofthe book concludes with a chapter on development ofnew frozen products, and how to apply the technical knowledge, both generic and product specific, to innovate in a consumer-driven market.

International Food Marketing & Technology

International Food Marketing & Technology
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2006
  • Total pages :229
  • ISBN : CORNELL:31924101543431
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Summary :

Food Manufacture Ingredient & Machinery Survey

Food Manufacture Ingredient & Machinery Survey
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1998
  • Total pages :229
  • ISBN : CORNELL:31924090143805
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Summary :

ASHRAE Handbook

ASHRAE Handbook
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1994
  • Total pages :229
  • ISBN : UVA:X004883079
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Summary :

Food Engineering

Food Engineering
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2005
  • Total pages :229
  • ISBN : UOM:39015058906374
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Summary :

Thomas Register of American Manufacturers

Thomas Register of American Manufacturers
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2002
  • Total pages :229
  • ISBN : PSU:000050608195
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Summary : This basic source for identification of U.S. manufacturers is arranged by product in a large multi-volume set. Includes: Products & services, Company profiles and Catalog file.

Chilled Foods

Chilled Foods
  • Author : Michael Stringer
  • Publisher :Unknown
  • Release Date :2000
  • Total pages :486
  • ISBN : 1855734990
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Summary : Examines aspects of the chilled food industry including the market, applicable legislation, variety selection, refrigeration, temperature control, quality and safety, microbiology, and shelf-life.