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Thésaurus Agro-alimentaire , SCIENCES , INFORMATIQUE , PRODUCTIQUE , GPAO
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Advanced planning in fresh food industries. Integrating shelf life into production planning. / M. Lütke-Entrup (2005)
Titre : Advanced planning in fresh food industries. Integrating shelf life into production planning. Type de document : texte imprimé Auteurs : M. Lütke-Entrup Editeur : HEIDELBERG : Physica-Verlag Année de publication : 2005 Collection : Contributions to management science Importance : 240 p. ISBN/ISSN/EAN : 978-3-7908-1592-4 Prix : 63,25 Note générale : Bibliographie
IllustrationsLangues : Anglais (eng) Catégories : Liste Plan de classement
22.2 (GESTION DE LA PRODUCTION) [Classement Massy]
Thésaurus Agro-alimentaire
GESTION DE LA PRODUCTION ; INDUSTRIE ALIMENTAIRE ; GPAO ; SAUCISSE ; VOLAILLE ; PRODUIT LAITIER ; YOGOURT ; APPROVISIONNEMENT ; GESTION DES STOCKS ; CONSERVATIONType de document : Livre Table des matières : Foreword
Acknowledgement
Abbreviations
1 Introduction
1.1 Introduction to the Field of Research
1.2 Research Objectives
1.3 Dissertation Outline
1.4 Conclusion
2 Advanced Planning and Scheduling Systems
2.1 Evolutionary Path of APS Systems
2.1.1 MRP 1 and MRP II
2.1.2 Assessment of the MRP Planning Concepts
2.1.3 Emergence of APS Systems
2.2 Structure of APS Systems
2.2.1 Overview
2.2.2 Strategic Network Design
2.2.3 Demand Planning
2.2.4 Supply Network Planning
2.2.5 Production Planning
2.2.6 Production Scheduling
2.2.7 Distribution Planning
2.2.8 Transport Planning
2.2.9 Available-to-Promise
2.3 APS Systems Market Overview
2.3.1 Available Market Studies
2.3.2 Market Size and Segments
2.3.3 Major Providers
2.3.4 Expectations for the Future
2.4 Implementation of APS Systems
2.4.1 Implementation Process Overview
2.4.2 Project DefInition
2.4.3 Vendor Selection
2.4.4 Implementation
2.4.5 Implementation Risks
2.5 Assessment of APS Implementations
2.5.1 Benefits
2.5.2 Development Needs
2.6 Conclusion
3 Fresh Food Industries
3.1 Introduction
3.2 Definition and Segments
3.3 Characteristics of Fresh Food Supply Chains
3.3.1 Structures of Fresh Food Supply Chains
3.3.2 Economic Characteristics and Developments
3.3.3 Technological Characteristics and Developments
3.3.4 Social/Legal Characteristics and Developments
3.3.5 Environmental Characteristics and Developments
3.3.6 Summary
3.4 Characteristics of Fresh Food Production Systems
3.4.1 Overview
3.4.2 Formulation
3.4.3 Processing
3.4.4 Packaging
3.4.5 Storage and Delivery
3.4.6 Summary
3.5 Case Study 1: Yogurt Production
3.5.1 Market Segments and Case Study Overview
3.5.2 Raw Milk Collection
3.5.3 Raw Milk Preparation
3.5.4 Fermentation
3.5.5 Flavoring and Packaging
3.5.6 Storage and Delivery
3.6 Case Study 2: Sausage Production
3.6.1 Market Segments and Case Study Overview
3.6.2 Input of lngredients
3.6.3 Grinding and Mixing
3.6.4 Chopping and Emulsifying
3.6.5 Stuffing and Tying
3.6.6 Scalding
3.6.7 Maturing and Intermediate Storage
3.6.8 Slicing and Packaging
3.6.9 Storage and Delivery
3.7 Case Study 3: Poultry Processing
3.7.1 Market Segments and Case Study Overview
3.7.2 Transport of AnimaIs
3.7.3 Stunning and Bleeding
3.7.4 Scalding and Eviscerating
3.7.5 Chilling
3.7.6 Rough Cutting
3.7.7 Fine Cutting
3.7.8 Packaging
3.7.9 Storage and Delivery
3.8 Conclusion
4 The Fresh Food Industry's Profile Regarding APS Systems
4.1 Methodological Remarks
4.2 General Requirements
4.3 Requirements for Strategic Network Design
4.4 Requirements for Demand Planning
4.5 Requirements for Supply Network Planning
4.6 Requirements for Purchasing & Materials Requirements Planning
4.7 Requirements for Production Planning and Production Scheduling
4.8 Requirements for Distribution Planning
4.9 Requirements for Transport Planning
4.10 Requirements for Demand Fulfilment and Available-to-Promise
4.11 Conclusion
5 Shelf Life in Fresh Food Industries
5.1 Shelf Life of Food Products
5.1.1 Definition and Limiting Factors
5.1.2 Determination of Shelf Life
5.1.3 Technological Shelf Life Extensions
5.2 Shelf Life Characteristics of Case Study Products
5.2.1 Case Study 1: Shelf Life of Yogurt
5.2.2 Case Study 2: Shelf Life of Sausages
5.2.3 Case Study 3: Shelf Life of Fresh Poultry
5.3 Shelf Life in Fresh Food Supply Chain Management
5.3.1 Literature Review
5.3.2 Role of Shelf Life in Fresh Food Supply Chains
5.4 Conclusion
6 Shelf Life Integration in APS-Systems
6.1 Introduction
6.2 SAP APO
6.2.1 System Overview
6.2.2 Shelf Life Integration
6.3 PeopleSoft EnterpriseOne
6.3.1 System Overview
6.3.2 Shelf Life Integration
6.4 CSB-System
6.4.1 System Overview
6.4.2 Shelf Life Integration
6.5 Summary and Conclusion
7 Shelf Life Integration in Yogurt Production
7.1 Problem Demarcation and Modeling Approach
7.2 Model Formulations
7.2.1 Model 1: Model with Day Bounds
7.2.2 Model 2: Model with Set-up Conservation
7.2.3 Mode 3: Position Based Model
7.3 Computational Results
7.3.1 Simultaneous Optimization of All Lines
7.3.2 Line Decomposition Approach
7.3.3 Model Combination and "Pick-the-Best" Approach
7.4 Conclusion
8 Shelf Life Integration in Sausage Production
8.1 Problem Demarcation and Modeling Approach
8.2 Model Formulation
8.3 Computational Results
8.4 Conclusion
9 Shelf Life Integration in Poultry Processing
9.1 Problem Demarcation and Modeling Approach
9.2 Model Formulation
9.3 Computational Results
9.4 Conclusion
10 Conclusions and Recommendations
10.1 Summary of Results
10.2 Discussion
10.3 Recommendations for Further Research
ReferencesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67821 Advanced planning in fresh food industries. Integrating shelf life into production planning. [texte imprimé] / M. Lütke-Entrup . - HEIDELBERG : Physica-Verlag, 2005 . - 240 p.. - (Contributions to management science) .
ISBN : 978-3-7908-1592-4 : 63,25
Bibliographie
Illustrations
Langues : Anglais (eng)
Catégories : Liste Plan de classement
22.2 (GESTION DE LA PRODUCTION) [Classement Massy]
Thésaurus Agro-alimentaire
GESTION DE LA PRODUCTION ; INDUSTRIE ALIMENTAIRE ; GPAO ; SAUCISSE ; VOLAILLE ; PRODUIT LAITIER ; YOGOURT ; APPROVISIONNEMENT ; GESTION DES STOCKS ; CONSERVATIONType de document : Livre Table des matières : Foreword
Acknowledgement
Abbreviations
1 Introduction
1.1 Introduction to the Field of Research
1.2 Research Objectives
1.3 Dissertation Outline
1.4 Conclusion
2 Advanced Planning and Scheduling Systems
2.1 Evolutionary Path of APS Systems
2.1.1 MRP 1 and MRP II
2.1.2 Assessment of the MRP Planning Concepts
2.1.3 Emergence of APS Systems
2.2 Structure of APS Systems
2.2.1 Overview
2.2.2 Strategic Network Design
2.2.3 Demand Planning
2.2.4 Supply Network Planning
2.2.5 Production Planning
2.2.6 Production Scheduling
2.2.7 Distribution Planning
2.2.8 Transport Planning
2.2.9 Available-to-Promise
2.3 APS Systems Market Overview
2.3.1 Available Market Studies
2.3.2 Market Size and Segments
2.3.3 Major Providers
2.3.4 Expectations for the Future
2.4 Implementation of APS Systems
2.4.1 Implementation Process Overview
2.4.2 Project DefInition
2.4.3 Vendor Selection
2.4.4 Implementation
2.4.5 Implementation Risks
2.5 Assessment of APS Implementations
2.5.1 Benefits
2.5.2 Development Needs
2.6 Conclusion
3 Fresh Food Industries
3.1 Introduction
3.2 Definition and Segments
3.3 Characteristics of Fresh Food Supply Chains
3.3.1 Structures of Fresh Food Supply Chains
3.3.2 Economic Characteristics and Developments
3.3.3 Technological Characteristics and Developments
3.3.4 Social/Legal Characteristics and Developments
3.3.5 Environmental Characteristics and Developments
3.3.6 Summary
3.4 Characteristics of Fresh Food Production Systems
3.4.1 Overview
3.4.2 Formulation
3.4.3 Processing
3.4.4 Packaging
3.4.5 Storage and Delivery
3.4.6 Summary
3.5 Case Study 1: Yogurt Production
3.5.1 Market Segments and Case Study Overview
3.5.2 Raw Milk Collection
3.5.3 Raw Milk Preparation
3.5.4 Fermentation
3.5.5 Flavoring and Packaging
3.5.6 Storage and Delivery
3.6 Case Study 2: Sausage Production
3.6.1 Market Segments and Case Study Overview
3.6.2 Input of lngredients
3.6.3 Grinding and Mixing
3.6.4 Chopping and Emulsifying
3.6.5 Stuffing and Tying
3.6.6 Scalding
3.6.7 Maturing and Intermediate Storage
3.6.8 Slicing and Packaging
3.6.9 Storage and Delivery
3.7 Case Study 3: Poultry Processing
3.7.1 Market Segments and Case Study Overview
3.7.2 Transport of AnimaIs
3.7.3 Stunning and Bleeding
3.7.4 Scalding and Eviscerating
3.7.5 Chilling
3.7.6 Rough Cutting
3.7.7 Fine Cutting
3.7.8 Packaging
3.7.9 Storage and Delivery
3.8 Conclusion
4 The Fresh Food Industry's Profile Regarding APS Systems
4.1 Methodological Remarks
4.2 General Requirements
4.3 Requirements for Strategic Network Design
4.4 Requirements for Demand Planning
4.5 Requirements for Supply Network Planning
4.6 Requirements for Purchasing & Materials Requirements Planning
4.7 Requirements for Production Planning and Production Scheduling
4.8 Requirements for Distribution Planning
4.9 Requirements for Transport Planning
4.10 Requirements for Demand Fulfilment and Available-to-Promise
4.11 Conclusion
5 Shelf Life in Fresh Food Industries
5.1 Shelf Life of Food Products
5.1.1 Definition and Limiting Factors
5.1.2 Determination of Shelf Life
5.1.3 Technological Shelf Life Extensions
5.2 Shelf Life Characteristics of Case Study Products
5.2.1 Case Study 1: Shelf Life of Yogurt
5.2.2 Case Study 2: Shelf Life of Sausages
5.2.3 Case Study 3: Shelf Life of Fresh Poultry
5.3 Shelf Life in Fresh Food Supply Chain Management
5.3.1 Literature Review
5.3.2 Role of Shelf Life in Fresh Food Supply Chains
5.4 Conclusion
6 Shelf Life Integration in APS-Systems
6.1 Introduction
6.2 SAP APO
6.2.1 System Overview
6.2.2 Shelf Life Integration
6.3 PeopleSoft EnterpriseOne
6.3.1 System Overview
6.3.2 Shelf Life Integration
6.4 CSB-System
6.4.1 System Overview
6.4.2 Shelf Life Integration
6.5 Summary and Conclusion
7 Shelf Life Integration in Yogurt Production
7.1 Problem Demarcation and Modeling Approach
7.2 Model Formulations
7.2.1 Model 1: Model with Day Bounds
7.2.2 Model 2: Model with Set-up Conservation
7.2.3 Mode 3: Position Based Model
7.3 Computational Results
7.3.1 Simultaneous Optimization of All Lines
7.3.2 Line Decomposition Approach
7.3.3 Model Combination and "Pick-the-Best" Approach
7.4 Conclusion
8 Shelf Life Integration in Sausage Production
8.1 Problem Demarcation and Modeling Approach
8.2 Model Formulation
8.3 Computational Results
8.4 Conclusion
9 Shelf Life Integration in Poultry Processing
9.1 Problem Demarcation and Modeling Approach
9.2 Model Formulation
9.3 Computational Results
9.4 Conclusion
10 Conclusions and Recommendations
10.1 Summary of Results
10.2 Discussion
10.3 Recommendations for Further Research
ReferencesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67821 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque GESTION DE LA PRODUCTION-LOGISTIQUE LUT 22.2 Papier 33004001026841 Empruntable Audiovisuel de formation MRP-2/JAT.
Titre : Audiovisuel de formation MRP-2/JAT. Type de document : texte imprimé Editeur : PARIS : Cabinet Bill Belt Importance : p. disc. Note générale : Annexes
IllustrationsLangues : Français (fre) Catégories : Thésaurus Agro-alimentaire
GESTION DE LA PRODUCTION ; GPAO
Liste Plan de classement
22.2 (GESTION DE LA PRODUCTION) [Classement Massy]Note de contenu : Jeu de diapositives. Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=64386 Audiovisuel de formation MRP-2/JAT. [texte imprimé] . - PARIS : Cabinet Bill Belt, [s.d.] . - p. disc.
Annexes
Illustrations
Langues : Français (fre)
Catégories : Thésaurus Agro-alimentaire
GESTION DE LA PRODUCTION ; GPAO
Liste Plan de classement
22.2 (GESTION DE LA PRODUCTION) [Classement Massy]Note de contenu : Jeu de diapositives. Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=64386 Exemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Économie GESTION DE LA PRODUCTION-LOGISTIQUE AUD 22.2 Papier MAS-9266 Consultable sur place Les cahiers de la production. (2 Vol.) Tome 1 : Les stratégies de compétitivité. (1992)
Titre : Les cahiers de la production. (2 Vol.) Tome 1 : Les stratégies de compétitivité. Type de document : texte imprimé Editeur : STRASBOURG : Les Editions de l'Entreprise SA Année de publication : 1992 Collection : IFE. Gestion industrielle Importance : p. disc. ISBN/ISSN/EAN : 978-2-85003-037-6 Note générale : Bibliographie
Illustrations
IndexLangues : Français (fre) Catégories : Thésaurus Agro-alimentaire
GESTION DE LA PRODUCTION ; CONCURRENCE ; AUTOMATISATION ; GPAO
Liste Plan de classement
22.2 (GESTION DE LA PRODUCTION) [Classement Massy]Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=64360 Les cahiers de la production. (2 Vol.) Tome 1 : Les stratégies de compétitivité. [texte imprimé] . - STRASBOURG : Les Editions de l'Entreprise SA, 1992 . - p. disc.. - (IFE. Gestion industrielle) .
ISBN : 978-2-85003-037-6
Bibliographie
Illustrations
Index
Langues : Français (fre)
Catégories : Thésaurus Agro-alimentaire
GESTION DE LA PRODUCTION ; CONCURRENCE ; AUTOMATISATION ; GPAO
Liste Plan de classement
22.2 (GESTION DE LA PRODUCTION) [Classement Massy]Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=64360 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque GESTION DE LA PRODUCTION-LOGISTIQUE CAH 22.2 Papier 33004001026403 Empruntable
Titre : Comment organiser et gérer la production. (2 Vol.) Tome 2 : Les applications. Type de document : texte imprimé Auteurs : G.W. Plossl Editeur : STRASBOURG : Les Editions de l'Entreprise SA Année de publication : 1986 Collection : Les dossiers du savoir-faire Importance : p. disc. ISBN/ISSN/EAN : 978-2-85003-027-7 Note générale : Annexes
Illustrations
IndexLangues : Français (fre) Catégories : Thésaurus Agro-alimentaire
GESTION DE LA PRODUCTION ; GPAO ; PLANIFICATION
Liste Plan de classement
22.2 (GESTION DE LA PRODUCTION) [Classement Massy]Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=64585 Comment organiser et gérer la production. (2 Vol.) Tome 2 : Les applications. [texte imprimé] / G.W. Plossl . - STRASBOURG : Les Editions de l'Entreprise SA, 1986 . - p. disc.. - (Les dossiers du savoir-faire) .
ISBN : 978-2-85003-027-7
Annexes
Illustrations
Index
Langues : Français (fre)
Catégories : Thésaurus Agro-alimentaire
GESTION DE LA PRODUCTION ; GPAO ; PLANIFICATION
Liste Plan de classement
22.2 (GESTION DE LA PRODUCTION) [Classement Massy]Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=64585 Exemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque GESTION DE LA PRODUCTION-LOGISTIQUE PLO 22.2 Papier 33004000574502 Empruntable sous conditions A complete course in canning and related process, volume 1. Fundamental information on canning / Susan Featherstone (2015)
Titre de série : A complete course in canning and related process, volume 1 Titre : Fundamental information on canning Type de document : texte imprimé Auteurs : Susan Featherstone Mention d'édition : 14th ed. Editeur : Cambridge : Woodhead Publishing Année de publication : 2015 Collection : Woodhead Publishing Series in Food Science, Technology and Nutrition num. 280 Importance : 1 vol. (XXXVI-357 p.) Présentation : ill., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-0-85709-677-7 Note générale : Bibliogr. Index. Annexes Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
CONSERVE ; USINE ; EAU ; NETTOYAGE ; OPERATION UNITAIRE ; ENERGIE ; TEMPERATURE ; VAPEUR ; CONTROLE DE QUALITE ; REGLEMENTATION ; ORDINATEUR ; GPAO ; STERILISATION ; ETIQUETAGE ; NORME ; HYGIENE ; DESINFECTION ; TRAITEMENT DES DECHETS INDUSTRIELS ; TRAITEMENT DES EAUX USEES ; STOCKAGE
Liste Plan de classement
18.14 (CONSERVERIE) [Classement Massy]Résumé : A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning.
This latest edition continues the tradition for both professionals in the canning industry and students who have benefitted from this collection for over 100 years. It contains extensively revised and expanded coverage, and the three-title set is designed to cover all phases of the canning process, including planning, processing, storage, and quality control.
Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among other topics.Type de document : Livre Table des matières : Part One. Business planning and regulations for canned foods
1. Creating a business plan
1.1. Introduction
1.2. Proposed outline for a business plan
1.3. Conclusion
2. Food regulations, standards, and labelling
2.1. Introduction
2.2. Codex Alimentarius
2.3. Food and drug administration in the United States of America
2.4. Principal requirements of food law
2.5. Current good manufacturing practice regulations
2.6. Food standards
2.7. Composition and labelling guidelines
2.8. Colour additives
2.9. Suggestions to foreign exporters and United States importers to expedite entries
2.10. Food plant inspection
2.11. US food standards
2.12. A general guide to canned food
3. Kosher and halal food regulations
3.1. Introduction
3.2. Importance of the process
3.3. Major concerns
3.4. Equipment kosherisation or preparing for halal production
3.5. Who prepares the product?
3.6. Examples of a few special issues of concern
3.7. Kosher and halal supervision agencies
Part Two. Design and upkeep of canned food factories
4. Plant location and construction
4.1. Introduction
4.2. Factors influencing plant location
4.3. Selecting a geographical area
4.4. Basic considerations in evaluating plant location
4.5. Site characteristics
4.6. Building a canning plant
4.7. Layout of a canning plant
4.8. Government regulations relating to building construction
4.9. Environmental considerations
4.10. Energy conservation considerations
4.11. Safety considerations
4.12. General guidance
5. Sanitary design and equipment requirements
5.1. Introduction
5.2. Sanitary food plant buildings
5.3. Equipment requirements
5.4. Sanitary construction of food plant equipment
5.5. Food plant equipment design
5.6. Sanitation criteria for pipes, valves, and pumps
5.7. Care and use of temperature controllers and recorders
5.8. Equipment corrosion
6. Water
6.1. Introduction
6.2. Supply
6.3. Microbiological content of water
6.4. Disinfection of cannery water using chlorination
6.5. Other methods of cannery water disinfection
6.6. Canning water requirements
6.7. Water analysis
6.8. Chemicals in water
6.9. Water quality in vegetable canning
6.10. Water use and conservation
6.11. Protecting the water supply
7. Energy supply and requirements
7.1. Introduction
7.2. Steam supply
7.3. Forms of steam
7.4. Properties of steam supply
7.5. Steam production
7.6. Cogeneration
7.7. Consumption demand
7.8. Steam requirements of products
7.9. Steam requirements: unit operations
7.10. Estimation of steam requirements
7.11. Suggestions for proper boiler maintenance
7.12. Air pollution
7.13. Energy conservation
Appendix 1: NFPA Bulletin 36-L on energy conservation
8. Cleaning and sanitising
8.1. Introduction
8.2. Sanitation program
8.3. Cleaning
8.4. Sanitising
8.5. Sanitisers
8.6. Successful application of CIP chemicals
8.7. Equipment cleaning procedures
8.8. Sanitation and plant personnel
8.9. Machinery mould
8.10. Control of insects
9. Food processing residuals treatment and disposal
9.1. Introduction
9.2. Factors considered in waste disposal problems
9.3. Methods of treatment and disposal of wastes
9.4. Biological methods for treatment of food-processing wastewaters
9.5. Chemical treatment to remove suspended solids – secondary treatment
9.6. Aeration–flotation process for removal of suspended solids
9.7. Odour control in cannery wastewater tanks
9.8. Disposal of waste by spray irrigation
9.9. Valorisation
Part Three. Canning operations
10. Canning operations
10.1. Introduction
10.2. Receiving raw products and packaging materials
10.3. Separation of the edible portion
10.4. Washing
10.5. Size grading
10.6. Inspecting
10.7. Blanching
10.8. Peeling
10.9. Size reduction
10.10. In-plant handling of cans and can ends
10.11. Cleaning the cans
10.12. Filling
10.13. Vacuum in canned foods
10.14. Exhausting and vacuum closing
10.15. Can closing
10.16. Dud detector
10.17. Container coding
11. Process room operations
11.1. Introduction
11.2. Commercial sterility in canned foods
11.3. Sterilisation metal (tinplate and or aluminium) cans in still, static, steam (discontinuous, non-agitating) retorts (summarised from NFPA Bulletin 26-L, 5th edition)
11.4. Retort maintenance and testing
11.5. Postprocessing can handling
11.6. Precautions for safe canning operations
11.7. Important points for retort equipment operators
11.8. Monitoring of sterilisation
11.9. Sterilising glass containers in still, static (discontinuous, non-agitating) retorts (NFPA Bulletin 30-L, 5th edition)
Appendix A: Cooling cans under pressure in retorts
12. Sterilisation systems
12.1. Introduction
12.2. Pure-steam static batch retorts
12.3. Still-water immersion batch retorts
12.4. Still-water cascade and water-spray batch retorts
12.5. Crateless retorts
12.6. Rotating batch retorts
12.7. Horizontal circulating water retorts
12.8. High-speed reciprocating motion (Shaka®)
12.9. Continuous rotary pressure cookers and coolers (reel and spiral cooker coolers)
12.10. Hydrostatic sterilisers
12.11. Aseptic processing
12.12. Alternate thermal technologies
13. Computer-integrated manufacturing
13.1. Introduction
13.2. Intelligent systems
13.3. Use of computers in the food industry
13.4. Application considerations
14. Warehousing of canned foods
14.1. Introduction
14.2. Stacking and cased
14.3. Warehousing of uncased cans versus cased cans
14.4. Palletising
14.5. Bright stacking
14.6. Effect of warehouse temperature on quality
14.7. Effect of freezing on canned food
14.8. External can corrosion in the warehouse
14.9. Corrosion resulting from cannery operations
14.10. Secondary spoilagePermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=185925 A complete course in canning and related process, volume 1. Fundamental information on canning [texte imprimé] / Susan Featherstone . - 14th ed. . - Cambridge : Woodhead Publishing, 2015 . - 1 vol. (XXXVI-357 p.) : ill., couv. ill. en coul. ; 25 cm. - (Woodhead Publishing Series in Food Science, Technology and Nutrition; 280) .
ISBN : 978-0-85709-677-7
Bibliogr. Index. Annexes
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
CONSERVE ; USINE ; EAU ; NETTOYAGE ; OPERATION UNITAIRE ; ENERGIE ; TEMPERATURE ; VAPEUR ; CONTROLE DE QUALITE ; REGLEMENTATION ; ORDINATEUR ; GPAO ; STERILISATION ; ETIQUETAGE ; NORME ; HYGIENE ; DESINFECTION ; TRAITEMENT DES DECHETS INDUSTRIELS ; TRAITEMENT DES EAUX USEES ; STOCKAGE
Liste Plan de classement
18.14 (CONSERVERIE) [Classement Massy]Résumé : A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning.
This latest edition continues the tradition for both professionals in the canning industry and students who have benefitted from this collection for over 100 years. It contains extensively revised and expanded coverage, and the three-title set is designed to cover all phases of the canning process, including planning, processing, storage, and quality control.
Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among other topics.Type de document : Livre Table des matières : Part One. Business planning and regulations for canned foods
1. Creating a business plan
1.1. Introduction
1.2. Proposed outline for a business plan
1.3. Conclusion
2. Food regulations, standards, and labelling
2.1. Introduction
2.2. Codex Alimentarius
2.3. Food and drug administration in the United States of America
2.4. Principal requirements of food law
2.5. Current good manufacturing practice regulations
2.6. Food standards
2.7. Composition and labelling guidelines
2.8. Colour additives
2.9. Suggestions to foreign exporters and United States importers to expedite entries
2.10. Food plant inspection
2.11. US food standards
2.12. A general guide to canned food
3. Kosher and halal food regulations
3.1. Introduction
3.2. Importance of the process
3.3. Major concerns
3.4. Equipment kosherisation or preparing for halal production
3.5. Who prepares the product?
3.6. Examples of a few special issues of concern
3.7. Kosher and halal supervision agencies
Part Two. Design and upkeep of canned food factories
4. Plant location and construction
4.1. Introduction
4.2. Factors influencing plant location
4.3. Selecting a geographical area
4.4. Basic considerations in evaluating plant location
4.5. Site characteristics
4.6. Building a canning plant
4.7. Layout of a canning plant
4.8. Government regulations relating to building construction
4.9. Environmental considerations
4.10. Energy conservation considerations
4.11. Safety considerations
4.12. General guidance
5. Sanitary design and equipment requirements
5.1. Introduction
5.2. Sanitary food plant buildings
5.3. Equipment requirements
5.4. Sanitary construction of food plant equipment
5.5. Food plant equipment design
5.6. Sanitation criteria for pipes, valves, and pumps
5.7. Care and use of temperature controllers and recorders
5.8. Equipment corrosion
6. Water
6.1. Introduction
6.2. Supply
6.3. Microbiological content of water
6.4. Disinfection of cannery water using chlorination
6.5. Other methods of cannery water disinfection
6.6. Canning water requirements
6.7. Water analysis
6.8. Chemicals in water
6.9. Water quality in vegetable canning
6.10. Water use and conservation
6.11. Protecting the water supply
7. Energy supply and requirements
7.1. Introduction
7.2. Steam supply
7.3. Forms of steam
7.4. Properties of steam supply
7.5. Steam production
7.6. Cogeneration
7.7. Consumption demand
7.8. Steam requirements of products
7.9. Steam requirements: unit operations
7.10. Estimation of steam requirements
7.11. Suggestions for proper boiler maintenance
7.12. Air pollution
7.13. Energy conservation
Appendix 1: NFPA Bulletin 36-L on energy conservation
8. Cleaning and sanitising
8.1. Introduction
8.2. Sanitation program
8.3. Cleaning
8.4. Sanitising
8.5. Sanitisers
8.6. Successful application of CIP chemicals
8.7. Equipment cleaning procedures
8.8. Sanitation and plant personnel
8.9. Machinery mould
8.10. Control of insects
9. Food processing residuals treatment and disposal
9.1. Introduction
9.2. Factors considered in waste disposal problems
9.3. Methods of treatment and disposal of wastes
9.4. Biological methods for treatment of food-processing wastewaters
9.5. Chemical treatment to remove suspended solids – secondary treatment
9.6. Aeration–flotation process for removal of suspended solids
9.7. Odour control in cannery wastewater tanks
9.8. Disposal of waste by spray irrigation
9.9. Valorisation
Part Three. Canning operations
10. Canning operations
10.1. Introduction
10.2. Receiving raw products and packaging materials
10.3. Separation of the edible portion
10.4. Washing
10.5. Size grading
10.6. Inspecting
10.7. Blanching
10.8. Peeling
10.9. Size reduction
10.10. In-plant handling of cans and can ends
10.11. Cleaning the cans
10.12. Filling
10.13. Vacuum in canned foods
10.14. Exhausting and vacuum closing
10.15. Can closing
10.16. Dud detector
10.17. Container coding
11. Process room operations
11.1. Introduction
11.2. Commercial sterility in canned foods
11.3. Sterilisation metal (tinplate and or aluminium) cans in still, static, steam (discontinuous, non-agitating) retorts (summarised from NFPA Bulletin 26-L, 5th edition)
11.4. Retort maintenance and testing
11.5. Postprocessing can handling
11.6. Precautions for safe canning operations
11.7. Important points for retort equipment operators
11.8. Monitoring of sterilisation
11.9. Sterilising glass containers in still, static (discontinuous, non-agitating) retorts (NFPA Bulletin 30-L, 5th edition)
Appendix A: Cooling cans under pressure in retorts
12. Sterilisation systems
12.1. Introduction
12.2. Pure-steam static batch retorts
12.3. Still-water immersion batch retorts
12.4. Still-water cascade and water-spray batch retorts
12.5. Crateless retorts
12.6. Rotating batch retorts
12.7. Horizontal circulating water retorts
12.8. High-speed reciprocating motion (Shaka®)
12.9. Continuous rotary pressure cookers and coolers (reel and spiral cooker coolers)
12.10. Hydrostatic sterilisers
12.11. Aseptic processing
12.12. Alternate thermal technologies
13. Computer-integrated manufacturing
13.1. Introduction
13.2. Intelligent systems
13.3. Use of computers in the food industry
13.4. Application considerations
14. Warehousing of canned foods
14.1. Introduction
14.2. Stacking and cased
14.3. Warehousing of uncased cans versus cased cans
14.4. Palletising
14.5. Bright stacking
14.6. Effect of warehouse temperature on quality
14.7. Effect of freezing on canned food
14.8. External can corrosion in the warehouse
14.9. Corrosion resulting from cannery operations
14.10. Secondary spoilagePermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=185925 Réservation
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