Effective Maintenance Management - Risk and Reliability Strategies for Optimizing Performance

Providing readers with a clear rationale for doing maintenance, this completely updated edition and unique guide is written in a language and style that practicing engineers and managers can understand and apply easily. This book examines the role of maintenance in minimizing the risks relating to safety or environmental incidents, adverse publicity, and loss of profitability. In addition to discussing risk reduction tools, it explains their applicability to specific situations so the readers can select the tool that fits their requirements. Aiming to bridge the gap between designers/maintainers and reliability engineers, this guide is sure to help businesses utilize their assets effectively, safely, and profitably. Content: Front Matter • Abbreviations & Acronyms Prefaces • Table of Contents 1. The Production and Distribution Process 2. Process Functions 3. Reliability Engineering for the Maintenance Practitioner 4. Failure, its Nature and Characteristics 5. Life Cycle Aspects of Risks in Process Plants 6. Process Plant Shutdowns 7. Facets of Risk 8. The Escalation of Events 9. Maintenance 10. Risk Reduction 11. Information for Decision Making 12. The Reliability Improvement Process (TRIP) 13. Improving System Effectiveness • 14. Book Summary • Glossary Index This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding.

New chapters on:
-Supplemental processes including filtration, sedimentation, centrifugation, and mixing
-Extrusion processes for foods
-Packaging concepts and shelf life of foods
Expanded information on
Emerging technologies, such as high pressure and pulsed electric field
Transport of granular foods and powders
Process controls and measurements
Design of plate heat exchangers
Impact of fouling in heat transfer processes
Use of dimensional analysis in understanding physical phenomena This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding. New chapters on: -Supplemental processes including filtration, sedimentation, centrifugation, and mixing -Extrusion processes for foods -Packaging concepts and shelf life of foods Expanded information on Emerging technologies, such as high pressure and pulsed electric field Transport of granular foods and powders Process controls and measurements Design of plate heat exchangers Impact of fouling in heat transfer processes Use of dimensional analysis in understanding physical phenomena The fourth edition of this leading textbook presents the engineering concepts and unit operations used in food processing in a classroom-proven and unique blend of principles with applications. Describing the application of a particular principle followed by the quantitative relationships that define the related processes, each chapter also includes solved examples and problems to evaluate reader comprehension. Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adapt "This book describes the crucial role of maintenance in minimizing the risk of safety or environmental incidents, adverse publicity, and loss of profitability. And it explains the applicability of risk-reduction tools to specific situations, thereby enabling you to select the tool that best fits your requirements."--Cover This edition of 'Introduction to Food Engineering' presents the engineering concepts and unit operations used in food processing, in a unique and challenging blend of principles with applications