Hygienic Design of Food Factories

This textbook is aimed at providing the introductory knowledge on the subject to the undergraduate students studying mechanical and manufacturing engineering at most universities. Many of the universities prescribe a syllabus that contains both Design of Jigs and Fixtures, and Design of Press Tools in a single semester course. Keeping the above in mind, this book is designed in two parts. Part-I deals with Jigs and Fixtures and Part-II is earmarked exclusively for the study of Press Tools.

Manipulating or grasping objects seems like a trivial task for humans, as these are motor skills of everyday life. Nevertheless, motor skills are not easy to learn for humans and this is also an active research topic in robotics. However, most solutions are optimized for industrial applications and, thus, few are plausible explanations for human learning.

This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption. Shelf life is determined by several factors, including microbiological, chemical, physical, and organoleptic deterioration. Often these factors are interrelated and interdependent.

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.

This Brief defines reliable correlations between the food packaging design and its chemical features in terms of an 'integrated food product' (the synergistic union composed of the edible content and its container). A good design, as described in this Brief, implies the best choices from a series of possibilities, taking into account economical and commercial influences or limitations in the production and processing chain and the chemical interactions that can arise between the food containers and the contained edible material.