Handbook Of Lean Manufacturing In The Food Industry

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Handbook of Lean Manufacturing in the Food Industry

Michael Dudbridge
Handbook of Lean Manufacturing in the Food Industry Book PDF

Author : Michael Dudbridge
Publisher : John Wiley & Sons
Page : 238 pages
File Size : 50,8 Mb
Release : 2011-02-02
Category : Technology & Engineering
ISBN : 9781444393118

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Handbook of Lean Manufacturing in the Food Industry by Michael Dudbridge Pdf

The principles of lean manufacturing – increasing efficiency, reducing waste, lowering costs and improving control – may be applied to any industry. However, the food industry is unique, and creates unique demands. The political, social and economic importance of food is unrivalled by any other form of produce, as is the scrutiny to which the manufacture of food is subjected. For the food industry, lean manufacturing is not simply a cost-saving strategy, but is directly linked to issues of sustainability, the environment, ethics and public accountability. Handbook of Lean Manufacturing in the Food Industry is a major new source of information and ideas for those working in food manufacturing. Offering a fresh and modern perspective on best practice, it points the way to fewer breakdowns, reduced quality faults, improved teamwork and increased profits. With a focus on operations management and new process development, the book is accessible and easy to read, and is complemented by a wealth of practical examples drawn from industry. The author’s conversational style and questioning approach will be invaluable to food manufacturers who are seeking solutions to fundamental issues. The book is directed at those who are working in food manufacturing or the wider food industry, particularly factory operations managers and training teams who are looking for resources to help with lean manufacturing implementations. Others in the supply chain, from producers to retailers, will also find it invaluable. The book is a clear and timely introduction for students and lecturers in food science and technology who want to access the reality of lean manufacturing as well as the theory.

Food Processing Handbook

James G. Brennan,Alistair S. Grandison
Food Processing Handbook Book PDF

Author : James G. Brennan,Alistair S. Grandison
Publisher : John Wiley & Sons
Page : 829 pages
File Size : 52,8 Mb
Release : 2012-05-07
Category : Technology & Engineering
ISBN : 9783527634378

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Food Processing Handbook by James G. Brennan,Alistair S. Grandison Pdf

The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Handbook of Food Process Design

Jasim Ahmed,Mohammad Shafiur Rahman
Handbook of Food Process Design Book PDF

Author : Jasim Ahmed,Mohammad Shafiur Rahman
Publisher : John Wiley & Sons
Page : 1543 pages
File Size : 43,8 Mb
Release : 2012-02-27
Category : Technology & Engineering
ISBN : 9781444398250

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Handbook of Food Process Design by Jasim Ahmed,Mohammad Shafiur Rahman Pdf

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

Handbook of Plant Food Phytochemicals

Brijesh K. Tiwari,Nigel P. Brunton,Charles Brennan
Handbook of Plant Food Phytochemicals Book PDF

Author : Brijesh K. Tiwari,Nigel P. Brunton,Charles Brennan
Publisher : John Wiley & Sons
Page : 510 pages
File Size : 54,6 Mb
Release : 2013-01-02
Category : Technology & Engineering
ISBN : 9781118464687

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Handbook of Plant Food Phytochemicals by Brijesh K. Tiwari,Nigel P. Brunton,Charles Brennan Pdf

Phytochemicals are plant derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet. Given that plant foods are a major component of most diets worldwide, it is unsurprising that these foods represent the greatest source of phytochemicals for most people. Yet it is only relatively recently that due recognition has been given to the importance of phytochemicals in maintaining our health. New evidence for the role of specific plant food phytochemicals in protecting against the onset of diseases such as cancers and heart disease is continually being put forward. The increasing awareness of consumers of the link between diet and health has exponentially increased the number of scientific studies into the biological effects of these substances. The Handbook of Plant Food Phytochemicals provides a comprehensive overview of the occurrence, significance and factors effecting phytochemicals in plant foods. A key of objective of the book is to critically evaluate these aspects. Evaluation of the evidence for and against the quantifiable health benefits being imparted as expressed in terms of the reduction in the risk of disease conferred through the consumption of foods that are rich in phytochemicals. With world-leading editors and contributors, the Handbook of Plant Food Phytochemicals is an invaluable, cutting-edge resource for food scientists, nutritionists and plant biochemists. It covers the processing techniques aimed at the production of phytochemical-rich foods which can have a role in disease-prevention, making it ideal for both the food industry and those who are researching the health benefits of particular foods. Lecturers and advanced students will find it a helpful and readable guide to a constantly expanding subject area.

Handbook of Sustainability for the Food Sciences

Rubén O. Morawicki
Handbook of Sustainability for the Food Sciences Book PDF

Author : Rubén O. Morawicki
Publisher : John Wiley & Sons
Page : 397 pages
File Size : 53,5 Mb
Release : 2012-03-20
Category : Technology & Engineering
ISBN : 9780813817354

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Handbook of Sustainability for the Food Sciences by Rubén O. Morawicki Pdf

Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. Structured in four sections, Handbook of Sustainability for the Food Sciences first covers the basic concepts of environmental sustainability and provides a detailed account of all the impacts of the food supply chain. Part two introduces the management principles of sustainability and the tools required to evaluate the environmental impacts of products and services as well as environmental claims and declarations. Part three looks at ways to alleviate food chain environmental impacts and includes chapters on air emissions, water and wastewater, solid waste, energy, packaging, and transportation. The final part summarizes the concepts presented in the book and looks at the measures that will be required in the near future to guarantee long term sustainability of the food supply chain. Handbook of Sustainability for the Food Sciences is aimed at food science professionals including food engineers, food scientists, product developers, managers, educators, and decision makers. It will also be of interest to students of food science.

Lean for the Process Industries

Peter L. King
Lean for the Process Industries Book PDF

Author : Peter L. King
Publisher : CRC Press
Page : 373 pages
File Size : 52,5 Mb
Release : 2019-06-05
Category : Business & Economics
ISBN : 9780429681738

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Lean for the Process Industries by Peter L. King Pdf

Compared to its widespread implementation across almost all areas of production, Lean improvement efforts lag within the process industries. While many innovators have successfully applied Lean principles to these industries during the past three decades, most of those pioneering efforts were never recorded to guide the improvement efforts of others. Drawing on more than 40 years of application experience at one of the world’s largest chemical and materials manufacturers, coupled with 10 years in private practice, Peter King corrects this void by providing the first comprehensive resource written explicitly for change agents within the process industries. Focusing on areas where the improvement needs of the process industry differ from parts assembly manufacturing, Lean for the Process Industries: Dealing with Complexity, Second Edition: Covers each of the eight wastes commonly described in Lean literature, looking at how they manifest themselves in process operations. Explains how to adapt value stream mapping for process operations. Shows how to identify the root causes of bottlenecks, and how to manage them to optimize flow until they can be eliminated. Provides practical techniques to overcome the barriers which have prevented the application of Cellular Manufacturing to process operations. Discusses the role of business leadership in a Lean strategy, describing both enabling and counter-productive management behaviors Since the publication of the first edition of this book, Peter King has been busy consulting with food, beverage, gasoline additive, and nutraceutical companies -- these new experiences have broadened his perspectives on certain Lean processes and have given him a richer set of examples to discuss in this new edition. While Value Stream Mapping is a very powerful tool to understand flow, bottlenecks, and waste in an operation, the traditional format as presented in many other books does not describe all of the data required to fully understand process flow and its detractors. This new edition highlights the necessary additions with examples of why they are useful. Product wheel scheduling achieves production leveling in a far more comprehensive and effective way than traditional heijunka methods. This edition has a more thorough description of the wheel concept and design steps, and more examples from actual applications.

Ozone in Food Processing

Colm O'Donnell,Brijesh K. Tiwari,P. J. Cullen,Rip G. Rice
Ozone in Food Processing Book PDF

Author : Colm O'Donnell,Brijesh K. Tiwari,P. J. Cullen,Rip G. Rice
Publisher : John Wiley & Sons
Page : 315 pages
File Size : 43,7 Mb
Release : 2012-02-13
Category : Technology & Engineering
ISBN : 9781118307434

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Ozone in Food Processing by Colm O'Donnell,Brijesh K. Tiwari,P. J. Cullen,Rip G. Rice Pdf

This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various methods of ozone production are compared, including their economic and technical aspects. Several chapters are dedicated to the major food processing applications: fruit and vegetables, grains, meat, seafood and food hydrocolloids, and the effects on nutritional and quality parameters will be reviewed throughout. Further chapters examine the role of ozone in water treatment, in food waste treatment and in deactivating pesticide residues. The international regulatory and legislative picture is addressed, as are the health and safety implications of ozone processing and possible future trends.

Manufacturing Yogurt and Fermented Milks

Ramesh C. Chandan,Arun Kilara
Manufacturing Yogurt and Fermented Milks Book PDF

Author : Ramesh C. Chandan,Arun Kilara
Publisher : John Wiley & Sons
Page : 478 pages
File Size : 53,9 Mb
Release : 2013-01-10
Category : Technology & Engineering
ISBN : 9781118481325

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Manufacturing Yogurt and Fermented Milks by Ramesh C. Chandan,Arun Kilara Pdf

Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to writeManufacturing Yogurt and Fermented Milks, 2nd Edition. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles.

Organic Meat Production and Processing

Steven C. Ricke,Ellen J. Van Loo,Michael G. Johnson,Corliss A. O'Bryan
Organic Meat Production and Processing Book PDF

Author : Steven C. Ricke,Ellen J. Van Loo,Michael G. Johnson,Corliss A. O'Bryan
Publisher : John Wiley & Sons
Page : 465 pages
File Size : 45,7 Mb
Release : 2012-05-01
Category : Technology & Engineering
ISBN : 9780813821269

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Organic Meat Production and Processing by Steven C. Ricke,Ellen J. Van Loo,Michael G. Johnson,Corliss A. O'Bryan Pdf

Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other organic meat species. The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. Organic Meat Production and Processing serves as a unique resource for fully understanding the current and potential issues associated with organic meats.

Handbook of Fermented Meat and Poultry

Fidel Toldrá
Handbook of Fermented Meat and Poultry Book PDF

Author : Fidel Toldrá
Publisher : John Wiley & Sons
Page : 528 pages
File Size : 47,7 Mb
Release : 2014-10-27
Category : Technology & Engineering
ISBN : 9781118522677

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Handbook of Fermented Meat and Poultry by Fidel Toldrá Pdf

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.

Handbook of Mineral Elements in Food

de la Guardia,Salvador Garrigues
Handbook of Mineral Elements in Food Book PDF

Author : de la Guardia,Salvador Garrigues
Publisher : John Wiley & Sons
Page : 792 pages
File Size : 47,8 Mb
Release : 2015-04-20
Category : Technology & Engineering
ISBN : 9781118654347

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Handbook of Mineral Elements in Food by de la Guardia,Salvador Garrigues Pdf

Mineral elements are found in foods and drink of all differenttypes, from drinking water through to mothers’ milk. Thesearch for mineral elements has shown that many trace andultratrace-level elements presented in food are required for ahealthy life. By identifying and analysing these elements, it ispossible to evaluate them for their specific health-givingproperties, and conversely, to isolate their less desirableproperties with a view to reducing or removing them altogether fromsome foods. The analysis of mineral elements requires a number ofdifferent techniques – some methods may be suitable for onefood type yet completely unsuited to another. The Handbook of Mineral Elements in Food is the firstbook to bring together the analytical techniques, the regulatoryand legislative framework, and the widest possible range of foodtypes into one comprehensive handbook for food scientists andtechnologists. Much of the book is based on the authors’ owndata, most of which is previously unpublished, making theHandbook of Mineral Elements in Food a vital andup-to-the-minute reference for food scientists in industry andacademia alike. Analytical chemists, nutritionists and food policymakers will also find it an invaluable resource. Showcasing contributions from international researchers, andconstituting a major resource for our future understanding of thetopic, the Handbook of Mineral Elements in Food is anessential reference and should be found wherever food science andtechnology are researched and taught.

Food Processing Technology

P.J. Fellows
Food Processing Technology Book PDF

Author : P.J. Fellows
Publisher : Woodhead Publishing
Page : 806 pages
File Size : 50,9 Mb
Release : 2022-06-18
Category : Technology & Engineering
ISBN : 9780323984317

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Food Processing Technology by P.J. Fellows Pdf

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes. Presents current trends on food sustainability, environmental considerations, changing consumer choices, reduced packaging and energy use, and functional and healthy/plant-based foods Includes highly illustrated line drawings and/or photographs to show the principles of equipment operation and/or examples of equipment that is used commercially Contains worked examples of common calculations

Emerging Technologies in Manufacturing

Matthew N. O. Sadiku,Abayomi J. Ajayi-Majebi,Philip O. Adebo
Emerging Technologies in Manufacturing Book PDF

Author : Matthew N. O. Sadiku,Abayomi J. Ajayi-Majebi,Philip O. Adebo
Publisher : Springer Nature
Page : 297 pages
File Size : 49,7 Mb
Release : 2023-03-15
Category : Technology & Engineering
ISBN : 9783031231568

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Emerging Technologies in Manufacturing by Matthew N. O. Sadiku,Abayomi J. Ajayi-Majebi,Philip O. Adebo Pdf

The manufacturing industry is a cornerstone of national economy and people’s livelihood. It is the way of transforming resources into products or goods which are required to cater to the needs of the society. Traditional manufacturing companies currently face several challenges such as rapid technological changes, inventory problem, shortened innovation, short product life cycles, volatile demand, low prices, highly customized products, and ability to compete in the global markets. Modern manufacturing is highly competitive due to globalization and fast changes in the global market. This book reviews emerging technologies in manufacturing. These technologies include artificial intelligence, smart manufacturing, lean manufacturing, robotics, automation, 3D printing, nanotechnology, industrial Internet of things, and augmented reality. The use of these technologies will have a profound impact on the manufacturing industry. The book consists of 19 chapters. Each chapter addresses a single emerging technology in depth and describes how manufacturing organizations are adopting the technology. The book fills an important niche for manufacturing. It is a comprehensive, jargon-free introductory text on the issues, ideas, theories, and problems on emerging technologies in manufacturing. It is a must-read book for beginners or anyone who wants to be updated about emerging technologies.

The Seafood Industry

Linda Ankenman Granata,George J. Flick, Jr.,Roy E. Martin
The Seafood Industry Book PDF

Author : Linda Ankenman Granata,George J. Flick, Jr.,Roy E. Martin
Publisher : John Wiley & Sons
Page : 489 pages
File Size : 44,5 Mb
Release : 2012-02-08
Category : Technology & Engineering
ISBN : 9781118229538

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The Seafood Industry by Linda Ankenman Granata,George J. Flick, Jr.,Roy E. Martin Pdf

The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin’s classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries – from harvest through consumption – the book thoroughly describes the commercial fishery of the western hemisphere. The international audience will also find the coverage accessible because, although species and regulations may differ, the techniques described are similar worldwide,. The second edition contains a significant expansion of the material included in the first edition. Examples include: high pressure processing; inclusion of additional major crustacean species of commerce; fishery centers and development programs; handling methods on fishing vessels; and new chapters on Toxins, Allergies, and Sensitivities; Composition and Quality; and Risk Management and HACCP; and Processing Fin Fish. The Seafood Industry: Species, Products, Processing, and Safety, comprehensive in scope and current with today’s issues, will prove to be a great asset to any industry professional or seafood technologist working in the field.

Handbook of Research on Design and Management of Lean Production Systems

Modrák, Vladimír
Handbook of Research on Design and Management of Lean Production Systems Book PDF

Author : Modrák, Vladimír
Publisher : IGI Global
Page : 487 pages
File Size : 54,9 Mb
Release : 2014-01-31
Category : Technology & Engineering
ISBN : 9781466650404

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Handbook of Research on Design and Management of Lean Production Systems by Modrák, Vladimír Pdf

"This book explores the recent advancements in the areas of lean production, management, and the system and layout design for manufacturing environments, capturing the building blocks of lean transformation on a shop floor level"--