Download Food Process Design (Food Science and Technology) by Zacharias B. Maroulis, George D. Saravacos PDF

By Zacharias B. Maroulis, George D. Saravacos

This well timed reference makes use of simplified desktop techniques to investigate, increase, and optimize business meals approaches and provides strategies to evaluate a number of working stipulations, engineering and fiscal relationships, and the actual and delivery homes of meals for the layout of the most productive meals production applied sciences and gear. "Food strategy layout" discusses the mixing and financial profitability of the total meals processing plant together with powerful use of water, power, and uncooked fabrics; technique profitability; and wastewater relief. The publication bargains distinct numerical examples for significant foodstuff methods together with heating, cooling, freezing, and extra.

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All Rights Reserved. 40 Chapter 2 sary, before any commitments are made. The adopted solutions should be introduced into the plant as smooth as possible, without disturbing the existing operation. Most investments (70-75%) for food processing plants in the USA (Young, 2000) and in Germany (BEV, 2000) are related to plant renovation and expansion, and only 25-30% involve construction of new plants. In all types of food plant design, the main goal is the achievement of the best possible results with respect to quality requirements, high productivity, and low cost.

8) National Sanitation Foundation, Ann Arbor, MI: 1. "Food Service Equipment Standards" 2. "Food Preparation and Service Equipment". The 3-A sanitary standards were developed originally for the milk industry, but they have been extended to other food products in the USA and other countries. They resulted from the collaboration of equipment manufacturers, the users of food equipment, the International Association of Milk, Food, and Environmental Sanitarians, the Dairy and Food Industries Suppliers Association (DFISA), the Poultry and Egg Institute of America, and representatives of the USPH/FDA and USDA.

Food processes and plants must meet the specific requirements of the food industry for hygienic (sanitary) standards, food quality, process control, and maintenance. Food safety is a strict requirement in all aspects of food process design. Potential health hazards should be considered at the design and specifications of processing equipment and food plant. Good manufacturing practices (GMP) and HACCP standards should be considered at the design stage (Chapter 1). , 1997). Process control and automation, adapted from other industries, must take into consideration the requirements of accurate control of safe thermal processing, time-temperature effects on product quality, and desired micro and macrostructural properties of food products.

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