Transporting Operations of Food Materials within Food Factories, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for storage and transportation of food materials within food production factories. Divided into four sections, Receiving and storage facilities, Liquid food transportation, Solid and semi- solid transportation and General material handling machines in food plants, all sections emphasize basic content relating to experimental, theoretical, computational and/or applications of food engineering principles and relevant processing equipment.
Written by experts in the field of food engineering in a simple and dynamic way, the book targets all who are engaged in worldwide food processing operations, giving readers comprehensive knowledge and an understanding of different transporting facilities and equipments.
1. Chapter One. Introduction to food material handling within food factories - p. 1 2. Part One: Receiving and storage facilities - p. 11 3. Chapter Two. Storage vats, vessels, and tanks - p. 15 4. Chapter Three. Pallets and bags - p. 42 5. Chapter Four. Silos and bins - p. 61 6. Part Two: Liquid food transportation - p. 93 7. Chapter Five. Transportation and metering of fluids - p. 97 8. Chapter Six. Centrifugal pumps - p. 164 9. Chapter Seven. Positive displacement pumps - p. 201 10. Part Three: Solid and semi-solid transportation - p. 217 11. Chapter Eight. Fundamentals of conveyors - p. 221 12. Chapter Nine. Different mechanical conveyors in food processing - p. 253 13. Chapter Ten. Pneumatic conveyors - p. 265 14. Chapter Eleven. Hydraulic conveyors, bucket conveyors, and monorails - p. 293 15. Part Four: General material handling machines - p. 313 16. Chapter Twelve. Transporting vehicles/trucks used in food plants - p. 317 17. Chapter Thirteen. Robotics for general material handling machines in food plants - p. 341 18. Index - p. 373
Transporting Operations of Food Materials within Food Factories, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for storage and transportation of food materials within food production factories. Divided into four sections, Receiving and storage facilities, Liquid food transportation, Solid and semi- solid transportation and General material handling machines in food plants, all sections emphasize basic content relating to experimental, theoretical, computational and/or applications of food engineering principles and relevant processing equipment.
Written by experts in the field of food engineering in a simple and dynamic way, the book targets all who are engaged in worldwide food processing operations, giving readers comprehensive knowledge and an understanding of different transporting facilities and equipments.
1. Chapter One. Introduction to food material handling within food factories - p. 1 2. Part One: Receiving and storage facilities - p. 11 3. Chapter Two. Storage vats, vessels, and tanks - p. 15 4. Chapter Three. Pallets and bags - p. 42 5. Chapter Four. Silos and bins - p. 61 6. Part Two: Liquid food transportation - p. 93 7. Chapter Five. Transportation and metering of fluids - p. 97 8. Chapter Six. Centrifugal pumps - p. 164 9. Chapter Seven. Positive displacement pumps - p. 201 10. Part Three: Solid and semi-solid transportation - p. 217 11. Chapter Eight. Fundamentals of conveyors - p. 221 12. Chapter Nine. Different mechanical conveyors in food processing - p. 253 13. Chapter Ten. Pneumatic conveyors - p. 265 14. Chapter Eleven. Hydraulic conveyors, bucket conveyors, and monorails - p. 293 15. Part Four: General material handling machines - p. 313 16. Chapter Twelve. Transporting vehicles/trucks used in food plants - p. 317 17. Chapter Thirteen. Robotics for general material handling machines in food plants - p. 341 18. Index - p. 373
