Table of Contents

Introduction.- Part I. Process Considerations.- Process Specifications.- Food Processing Equipment.- Hygienic Design of Food-Processing Equipment.- Movement of Materials.- Productivity Issues: Industrial and Operations Management.- Safety and Health.- Protecting the Environment.- Control and Monitoring of Food Manufacturing Processes.- Use of Computers in the Design of Food-Manufacturing Facilities.- Part II. Factory Infrastructure.- Site Considerations.- Design Principles.- Construction: Techniques and Finishes.- Part III. Utilities and Services.- Steam Systems.- Refrigeration Systems.- Heating, Ventilation and Air Conditioning.- Utilities and Their Conservation.- Effluent Treatment.- Part IV. Project Engineering Management.- Role of the Project Engineer in the Design Stage.- Role of the Project Engineer in the Construction Stage.

About the Author

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.