Engineering a Safer Food Machine PDF Download

Author:
Publisher: American Society of Agricultural & Biological Engineers
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 180

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Author: American Society of Agricultural Engineers
Publisher:
ISBN:
Category : Agricultural engineering
Languages : en
Pages : 32

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Book Description

Author: Ali Demirci
Publisher: Springer Nature
ISBN: 3030426602
Category : Technology & Engineering
Languages : en
Pages : 754

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Book Description
Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.

Author: Thomas J. Imholte
Publisher: Thompson & Company
ISBN: 9780918351005
Category : Technology & Engineering
Languages : en
Pages : 283

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Book Description

Author: Sauro Riccetti
Publisher: CRC Press
ISBN: 1466589884
Category : Business & Economics
Languages : en
Pages : 408

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Book Description
Existing maintenance engineering techniques pursue equipment reliability with a focus on minimal costs, but in the food industry, food safety is the most critical issue. This book identifies how to ensure food product safety through maintenance engineering in a way that produces added value and generates real profits for your organization.Integrati

Author: Tammy Imholte-Tauscher
Publisher:
ISBN: 9780967126401
Category : Food industry and trade
Languages : en
Pages : 382

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Book Description

Author: Nancy G. Leveson
Publisher: MIT Press
ISBN: 0262297302
Category : Science
Languages : en
Pages : 555

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Book Description
A new approach to safety, based on systems thinking, that is more effective, less costly, and easier to use than current techniques. Engineering has experienced a technological revolution, but the basic engineering techniques applied in safety and reliability engineering, created in a simpler, analog world, have changed very little over the years. In this groundbreaking book, Nancy Leveson proposes a new approach to safety—more suited to today's complex, sociotechnical, software-intensive world—based on modern systems thinking and systems theory. Revisiting and updating ideas pioneered by 1950s aerospace engineers in their System Safety concept, and testing her new model extensively on real-world examples, Leveson has created a new approach to safety that is more effective, less expensive, and easier to use than current techniques. Arguing that traditional models of causality are inadequate, Leveson presents a new, extended model of causation (Systems-Theoretic Accident Model and Processes, or STAMP), then shows how the new model can be used to create techniques for system safety engineering, including accident analysis, hazard analysis, system design, safety in operations, and management of safety-critical systems. She applies the new techniques to real-world events including the friendly-fire loss of a U.S. Blackhawk helicopter in the first Gulf War; the Vioxx recall; the U.S. Navy SUBSAFE program; and the bacterial contamination of a public water supply in a Canadian town. Leveson's approach is relevant even beyond safety engineering, offering techniques for “reengineering” any large sociotechnical system to improve safety and manage risk.

Author: Myer Kutz
Publisher: Academic Press
ISBN: 0128148047
Category : Technology & Engineering
Languages : en
Pages : 806

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Book Description
Handbook of Agricultural and Farm Machinery, Third Edition, is the essential reference for understanding the food industry, from farm machinery, to dairy processing, food storage facilities and the machinery that processes and packages foods. Effective and efficient food delivery systems are built around processes that maximize efforts while minimizing cost and time. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes coverage of microwave vacuum applications in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and more. The book's chapters include an excellent overview of food engineering, but also regulation and safety information, machinery design for the various stages of food production, from tillage, to processing and packaging. Each chapter includes the state-of-the art in technology for each subject and numerous illustrations, tables and references to guide the reader through key concepts. Describes the latest breakthroughs in food production machinery Features new chapters on engineering properties of food materials, UAS applications, and microwave processing of foods Provides efficient access to fundamental information and presents real-world applications Includes design of machinery and facilities as well as theoretical bases for determining and predicting behavior of foods as they are handled and processed

Author:
Publisher:
ISBN: 9783030426613
Category : Electronic books
Languages : en
Pages : 760

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Book Description
Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.

Author: H. Umesh Hebbar
Publisher: Springer Nature
ISBN: 303130683X
Category : Technology & Engineering
Languages : en
Pages : 448

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Book Description
Engineering Aspects of Food Quality and Safety aims to fill the knowledge gap in current technological advances and methods for food safety and quality, dedicating entire sections to analytical techniques from quality testing to packaging, post-harvest methods from product utilization to storage to chemical engineering principles and pre-harvest interventions from genetic engineering and mechanization to the links between pre-and-post harvest techniques. Throughout the book, global policy perspectives are taken into account. An introductory section is also included to cover the role of food processing and engineering in food quality and safety improvement. Encompassing all of the major applications and challenges involved in the engineering aspects of food safety and quality in one source, this work is incredibly valuable to a wide range of food engineers, scientists, and industry professionals involved in the engineering, processing and packaging of both novel and traditional foods. This text provides a detailed overview of the newest methods and advanced technologies used in the improvement of quality and safety in foods. The processes and methods described in this book are applicable to many areas of the food industry including pre-harvest and post-harvest technology, food machinery and product formulation. Featuring contributions from prominent food scientists and engineers across the globe, this work contains detailed coverage of the latest advances in genetic and chemical engineering, mechanization, thermal and non-thermal processing, automation, computational tools, packaging and waste management. The latest analytical techniques are also covered, including chapters dedicated to in-line monitoring, nanosensors, rapid testing kits and E-sensors. Maintaining a high standard of safety for consumers in foods is an interdisciplinary effort involving biologists, chemists, nutritionists, chemical engineers, mechanical engineers and genetic engineers among others. All of these experts will find this book to be a singular source encompassing all of the major current advances in food safety engineering and processing.