Applying the proven success of modern process engineering economics to the food industry, Food Plant Economics considers the design and economic analysis of food preservation, food manufacturing, and food ingredients plants with regard to a number of representative food processes. Economic analysis of food plants requires the evaluation of quantitative data from the design and operation of food processes and processing plants. An accompanying CD-ROM includes prepared Excel spreadsheets for calculating various food plants scenarios by applying appropriate data regarding the cost of equipment and equipment sizing, material and energy balances, and plant operating costs. Beginning with a thorough background in the economics of a food plant, the first three chapters summarize recent advances in food process and research technology, the structure of the food system in the US and EU, and the principles of modern design in food processes, processing equipment, and processing plants. The second three chapters discuss process economics in relation to the food industry by applying the concepts of capital cost, operating cost, and cash flow to estimations of plant profitability. Detailed chapters cover estimations of capital investment and operating costs including statistical data, empirical models, and useful rules of thumb. The remaining three chapters apply the techniques of the previous discussions to food preservation plants such as concentration, canning, and dehydration; manufacturing plants including wine, bread, and yogurt; as well as ingredients plants that produce sugars and oils. A useful appendix contains a glossary, tables, conversions, nomenclature, food properties, and heat transfer coefficients.A practical and comprehensive treatment of process economics, Food Plant Economics provides a complete introduction to the application of this efficient technique to the food industry.
Author(s): Zacharias B. Maroulis, George D. Saravacos
Series: Food Science and Technology, vol 171
Edition: 1
Publisher: CRC Press
Year: 2008
Language: English
Pages: 363
Tags: Пищевая промышленность;Экономика пищевой промышленности;
Title......Page 3
CONTENTS......Page 6
PREFACE......Page 13
LIST OF APPLICATION EXAMPLES......Page 15
I. INTRODUCTION......Page 16
II. FOOD SYSTEM......Page 17
III. FOOD PROCESS TECHNOLOGY......Page 18
IV. FOOD PLANT ECONOMICS......Page 19
V. ECONOMIC ANALYSIS OF FOOD PROCESSING PLANTS......Page 20
2. Food Manufacturing Plants......Page 21
3. Food Ingredients Plants......Page 22
VI. FOOD RESEARCH AND DEVELOPMENT......Page 23
2. Food Engineering......Page 24
REFERENCES......Page 26
Appendices......Page 0
I. INTRODUCTION......Page 27
1. The US Food System......Page 28
2. The US Food Processing Industry......Page 29
a. Industry Classification......Page 30
b. Food Consumption......Page 31
e. Labor and Energy......Page 33
4. The European Food Processing Industry......Page 34
d. Fruits and Vegetables......Page 36
k. Coffee Industry......Page 37
5. Multinational Food Companies......Page 38
REFERENCES......Page 39
I. INTRODUCTION......Page 40
II. FOOD PROCESS DESIGN......Page 41
2. Material and Energy Balances......Page 42
3. Sizing and Costing of Equipment......Page 46
III. FOOD PLANT DESIGN......Page 47
b. Building Construction......Page 48
2. Food Plant Safety......Page 49
3. Hygienic Design......Page 50
5. Plant Maintenance......Page 52
2. Steam......Page 53
4. Plant Effluents......Page 54
1. Capital Investment Cost......Page 56
3. Food Plant Logistics......Page 57
REFERENCES......Page 58
I. MONEY FLOW IN A BUSINESS ENTERPRISE......Page 60
II. CAPITAL COST......Page 62
1. Fixed Capital Cost......Page 63
2. Working Capital Cost......Page 69
III. MANUFACTURING COST......Page 73
1. Construction Period......Page 78
2. Operating Period......Page 80
3. Discounted Cash Flow......Page 87
V. PLANT PROFITABILITY......Page 89
VI. SENSITIVITY ANALYSIS......Page 91
NOMENCLATURE......Page 94
REFERENCES......Page 95
1. Unit Operations in Food Processing......Page 96
a. Mechanical Transport Operations......Page 98
3. Food Packaging Processes......Page 99
II. QUOTATIONS FROM FABRICATORS......Page 103
III. EQUIPMENT COST ESTIMATION......Page 105
1. Effect of Material of Construction......Page 106
2. Effect of Pressure on Equipment Cost......Page 107
3. Effect of Inflation on Equipment Cost......Page 108
IV. DATA FOR PRELIMINARY EQUIPMENT COST ESTIMATION......Page 111
1. Pumps and Blowers......Page 133
2. Compressors......Page 134
3. Conveyor Belts......Page 135
4. Screw Conveyors......Page 136
6. Vessels......Page 137
7. Heat Exchangers......Page 139
8. Evaporators......Page 140
9. Dryers......Page 141
b. Rotary dryer......Page 142
11. Continuous Flow Sterilizers......Page 143
NOMENCLATURE......Page 144
REFERENCES......Page 145
II. RAW MATERIALS......Page 147
1. Retail Prices......Page 149
2. Farm Prices......Page 153
3. Retail-to-Farm Price Ratios......Page 158
V. UTILITITIES......Page 163
1. Fuel oil Cost......Page 166
2. Natural gas Cost......Page 168
3. Electricity Cost......Page 170
5. Cooling Water Cost......Page 172
7. Energy-Related Utilities Cost......Page 173
9. Waste Treatment Cost......Page 176
VII. LABOR......Page 177
1. Factorial Method......Page 178
2. Annual Operating Time......Page 179
4. Labor Rates......Page 180
REFERENCES......Page 186
INTRODUCTION......Page 187
1. Food Preservation Plants......Page 188
2. Application Examples......Page 189
b. Concentrated Tomato Products......Page 190
g. Plant Effluents......Page 191
2. Process Flowsheet......Page 192
3. Material and Energy Requirements......Page 195
4. Capital Investment......Page 196
5. Operating Expenses......Page 197
6. Plant Profitability......Page 200
a. Break-Even Analysis......Page 202
b. Effect of Resource Prices and Tax and Debt Characteristics......Page 203
c. Juice Extraction /Finishing......Page 206
g. Aseptic Packing and Storage......Page 207
2. Process Flowsheet......Page 208
3. Material and Energy Requirements......Page 211
4. Capital Investment......Page 212
5. Operating Expenses......Page 213
6. Plant Profitability......Page 215
7. Sensitivity Analysis......Page 217
2. Process Flowsheet......Page 220
3. Material and Energy Requirements......Page 222
4. Capital Investment......Page 223
5. Operating Expenses......Page 224
6. Plant Profitability......Page 227
7. Sensitivity Analysis......Page 229
b. Washing/Pitting/Peeling/Grading......Page 232
2. Process Flowsheet......Page 233
3. Material and Energy Requirements......Page 236
4. Capital Investment......Page 238
5. Operating Expenses......Page 239
6. Plant Profitability......Page 240
7. Sensitivity Analysis......Page 241
c. Blanching......Page 244
3. Material and Energy Requirements......Page 245
5. Operating Expenses......Page 250
6. Plant Profitability......Page 251
7. Sensitivity Analysis......Page 254
d. Drying......Page 256
3. Material and Energy Requirements......Page 257
4. Capital Investment......Page 261
5. Operating Expenses......Page 262
6. Plant Profitability......Page 264
7. Sensitivity Analysis......Page 265
VII. TECHNO-ECONOMIC COMPARISON......Page 268
VIII. SUPPLIERS OF MAJOR FOOD PROCESSING EQUIPMENT......Page 278
REFERENCES......Page 280
INTRODUCTION......Page 281
a. Bread Ingredients......Page 286
e. Dough Dividing/Rounding......Page 287
j. Depanning/Cooling of Bread......Page 288
2. Process Flowsheet......Page 289
4. Capital Investment......Page 292
5. Operating Expenses......Page 293
6. Plant Profitability......Page 296
b. Effect of Resource Prices and Tax and Debt Characteristics......Page 299
d. Heat Treatment......Page 302
h. Cooling/Storage......Page 303
3. Material and Energy Requirements......Page 304
5. Operating Expenses......Page 307
6. Plant Profitability......Page 311
7. Sensitivity Analysis......Page 313
c. Juice Expression......Page 316
f. Wine Filtration......Page 317
3. Material and Energy Requirements......Page 318
5. Operating Expenses......Page 321
6. Plant Profitability......Page 325
7. Sensitivity Analysis......Page 327
IV. ECONOMIC COMPARISON......Page 330
REFERENCES......Page 334
INTRODUCTION......Page 335
b. Sugar Extraction......Page 338
d. Sugar Crystallization......Page 340
i. Plant Effluents......Page 341
2. Preliminary Sugar Plant Design......Page 342
3. Outline of Sugar Economics......Page 347
1. Parametric Optimization......Page 348
2. Structural Optimization......Page 350
3. Cogeneration in Food Processing......Page 351
REFERENCES......Page 352
Appendices......Page 354
I. GLOSSARY OF ECONOMIC TERMS......Page 355
References......Page 358
II. NOTATION AND CONVERSION TO SI UNITS......Page 359
IV. THERMOPHYSICAL PROPERTIES OF SOME FOOD MATERIALS......Page 361
VI. OVERALL HEAT TRANSFER COEFFICIENTS (U)......Page 362
VII. ACCOMPANYING CD......Page 363
