Designing Food Safety And Equipment Reliability Through Maintenance Engineering

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

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.

The four-volume set LNCS 8517, 8518, 8519 and 8520 constitutes the proceedings of the Third International Conference on Design, User Experience, and Usability, DUXU 2014, held as part of the 16th International Conference on Human-Computer Interaction, HCII 2014, held in Heraklion, Crete, Greece in June 2014, jointly with 13 other thematically similar conferences. The total of 1476 papers and 220 posters presented at the HCII 2014 conferences were carefully reviewed and selected from 4766 submissions. These papers address the latest research and development efforts and highlight the human aspects of design and use of computing systems. The papers accepted for presentation thoroughly cover the entire field of Human-Computer Interaction, addressing major advances in knowledge and effective use of computers in a variety of application areas. The total of 256 contributions included in the DUXU proceedings were carefully reviewed and selected for inclusion in this four-volume set. The 69 papers included in this volume are organized in topical sections on design for health; design for reading and learning; design for mobility, transport and safety; design for rural, low literacy and developing communities; design for environment and sustainability; design for human-computer symbiosis.

To satisfy consumer demand for “fresh-like” additive-free foods, many food producers nowadays apply mild processing and conservation techniques that often shorten the shelf-life of food, may put food at risk and may compromise consumer health. However, food legislation developed in many countries around the globe requires that microbiologically safe food shall be produced by means of process equipment that minimizes the risk of contamination and that is easily cleanable. Hence, good hygienic engineering and design practice became one of the tools to reduce or exclude microbial (e.g. pathogens), chemical (e.g. lubricating fluids, cleaning chemicals) or physical (e.g. glass, wood) contamination of food. Good hygienic equipment design also allows for the elimination of food product “held up” within the process equipment that could deteriorate and affect product quality and may reduce the downtime required for an item of process equipment to be cleaned or maintained. Although initially more expensive than poorly designed equipment, hygienically designed equipment is more cost effective in the long term. In response to the demand of food producers and global legislation, manufacturers of food processing equipment are encouraged to develop and manufacture food processing equipment that is hygienically designed and easily cleanable. This chapter gives guidance on the hygienic design, selection of hygienic open and closed food processing equipment and maintenance of hygienic process equipment.

Servitization and Physical Asset Management, third edition, was developed to provide a structured source of guidance and reference information on the business opportunities linked to servitization and the management of physical assets. A growing trend in the global economy, servitization focuses on the actual deliverables of an asset from the perspective of the customer: electricity instead of the power plant, thrust instead of the engine, mobility instead of a plane or a car. The book offers high-level overviews of how to servitized and manage assets from a variety of perspectives, reviewing nearly 1,500 books, magazine articles, papers and presentations and websites. Written by Michael J. Provost, Ph.D., and a subject matter expert in modeling, simulation, analysis and condition monitoring, Servitization and Physical Asset Management, third edition, is an invaluable reference to those considering providing asset management services for the products they design and manufacture. It is also meant to support middle management wishing to know what needs to be done to look after the assets they are responsible for and who to approach for help, and academics doing research in this field. Michael Provost, is a British engineer with a doctoral degree in thermal power from Cranfield University.

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.