Title | Food plant economics |
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File Size | 4.9 MB |
Total Pages | 363 |
Title CONTENTS PREFACE LIST OF APPLICATION EXAMPLES Chapter 1: Introduction I. INTRODUCTION II. FOOD SYSTEM III. FOOD PROCESS TECHNOLOGY IV. FOOD PLANT ECONOMICS V. ECONOMIC ANALYSIS OF FOOD PROCESSING PLANTS 1. Food Preservation Plants 2. Food Manufacturing Plants 3. Food Ingredients Plants VI. FOOD RESEARCH AND DEVELOPMENT 1. Food Science 2. Food Engineering REFERENCES Appendices Chapter 2: Structure of the Food Industry I. INTRODUCTION II. FOOD SYSTEMS 1. The US Food System 2. The US Food Processing Industry a. Industry Classification b. Food Consumption c. Value Added in Food Processing d. Raw Materials e. Labor and Energy 3. Food Trade Industries 4. The European Food Processing Industry a. Dairy Industry b. Sugar c. Edible Oils d. Fruits and Vegetables e. Grain Milling f. Baking Industry g. Confectionery h. Meat Industry i. Fish Industry k. Coffee Industry 5. Multinational Food Companies 6. Food Distribution Systems REFERENCES Appendices Chapter 3: Overview of Food Process and Plant Design I. INTRODUCTION II. FOOD PROCESS DESIGN 1. Process Flowsheets 2. Material and Energy Balances 3. Sizing and Costing of Equipment III. FOOD PLANT DESIGN 1. Plant Buildings a. Plant Location b. Building Construction 2. Food Plant Safety 3. Hygienic Design 4. Cleaning of Equipment 5. Plant Maintenance IV. FOOD PLANT UTILITIES 1. Process Water 2. Steam 3. Electricity 4. Plant Effluents V. FOOD PLANT ECONOMICS 1. Capital Investment Cost 2. Operating Expenses 3. Food Plant Logistics REFERENCES Appendices Chapter 4: Process Engineering Economics I. MONEY FLOW IN A BUSINESS ENTERPRISE II. CAPITAL COST 1. Fixed Capital Cost 2. Working Capital Cost III. MANUFACTURING COST IV. CASH FLOW ANALYSIS 1. Construction Period 2. Operating Period 3. Discounted Cash Flow V. PLANT PROFITABILITY VI. SENSITIVITY ANALYSIS NOMENCLATURE REFERENCES Appendices Chapter 5: Capital Cost of Food Plants I. INTRODUCTION 1. Unit Operations in Food Processing 2. Mechanical Processes a. Mechanical Transport Operations i. Transport of Fluid Foods ii. Mechanical Conveyors b. Mechanical Processing Operations c. Mechanical Separation Operations 3. Food Packaging Processes II. QUOTATIONS FROM FABRICATORS III. EQUIPMENT COST ESTIMATION 1. Effect of Material of Construction 2. Effect of Pressure on Equipment Cost 3. Effect of Inflation on Equipment Cost IV. DATA FOR PRELIMINARY EQUIPMENT COST ESTIMATION V. SHORT-CUT EQUIPMENT SIZING 1. Pumps and Blowers 2. Compressors 3. Conveyor Belts 4. Screw Conveyors 5. Size Reduction 6. Vessels 7. Heat Exchangers 8. Evaporators 9. Dryers a. Belt dryer b. Rotary dryer 10. Filters 11. Continuous Flow Sterilizers NOMENCLATURE REFERENCES Appendices Chapter 6: Operating Cost of Food Plants I. INTRODUCTION II. RAW MATERIALS III. FOOD PRODUCT COST DATA 1. Retail Prices 2. Farm Prices 3. Retail-to-Farm Price Ratios IV. PACKAGING MATERIALS V. UTILITITIES VI. UTILITY COST ESTIMATING MODEL 1. Fuel oil Cost 2. Natural gas Cost 3. Electricity Cost 4. Steam Cost 5. Cooling Water Cost 6. Refrigeration Cost 7. Energy-Related Utilities Cost 8. Nonenergy-Related Utilities Cost 9. Waste Treatment Cost VII. LABOR VIII. LABOR COST ESTIMATING MODEL 1. Factorial Method 2. Annual Operating Time 3. Manpower 4. Labor Rates REFERENCES Appendices Chapter 7: Food Preservation Plants INTRODUCTION 1. Food Preservation Plants 2. Application Examples I. TOMATO PASTE PLANT 1. Process Technology a. Raw Materials b. Concentrated Tomato Products c. Inspecting/Washing d. Crushing/Finishing e. Concentration f. Sterilization/Packing g. Plant Effluents 2. Process Flowsheet 3. Material and Energy Requirements 4. Capital Investment 5. Operating Expenses 6. Plant Profitability 7. Sensitivity Analysis a. Break-Even Analysis b. Effect of Resource Prices and Tax and Debt Characteristics II. ORANGE JUICE CONCENTRATE PLANT 1. Process Technology a. Raw Materials b. Washing/Grading c. Juice Extraction /Finishing d. Centrifuging/Debittering e. Juice Pasteurization f. Juice Concentration g. Aseptic Packing and Storage h. Peel/Pulp Drying i. Peel Oil Extraction j. Plant Effluents 2. Process Flowsheet 3. Material and Energy Requirements 4. Capital Investment 5. Operating Expenses 6. Plant Profitability 7. Sensitivity Analysis III. UHT STERILIZED MILK PLANT 1. Process Technology a. Raw Material b. Separation/Homogenization c. UHT Sterilization d. Aseptic Packaging 2. Process Flowsheet 3. Material and Energy Requirements 4. Capital Investment 5. Operating Expenses 6. Plant Profitability 7. Sensitivity Analysis IV. FRUIT CANNING PLANT 1. Process Technology a. Raw Materials b. Washing/Pitting/Peeling/Grading b. Filling/Syruping c. Sealing/Sterilization of Cans d. Labeling/Packing/Storage 2. Process Flowsheet 3. Material and Energy Requirements 4. Capital Investment 5. Operating Expenses 6. Plant Profitability 7. Sensitivity Analysis V. VEGETABLE FREEZING PLANT 1. Process Technology a. Raw Materials b. Cleaning/Grading/Cutting c. Blanching d. Freezing/Packing e. Storage 2. Process Flowsheet 3. Material and Energy Requirements 4. Capital Investment 5. Operating Expenses 6. Plant Profitability 7. Sensitivity Analysis VI. VEGETABLE DEHYDRATION PLANT 1. Process Technology a. Raw Materials b. Washing/Peeling c. Dicing/Blanching/Sulfiting d. Drying e. Packing 2. Process Flowsheet 3. Material and Energy Requirements 4. Capital Investment 5. Operating Expenses 6. Plant Profitability 7. Sensitivity Analysis VII. TECHNO-ECONOMIC COMPARISON VIII. SUPPLIERS OF MAJOR FOOD PROCESSING EQUIPMENT REFERENCES Appendices Chapter 8: Food Manufacturing Plants INTRODUCTION I. BREAD MANUFACTURING PLANT 1. Process Technology a. Bread Ingredients b. Dough Preparation c. Fermentation d. Dough Mixing e. Dough Dividing/Rounding f. Pre-proofing g. Bread Molding/Panning h. Proofing i. Baking Oven j. Depanning/Cooling of Bread k. Slicing/Packaging l. Storage m. Frozen Dough 2. Process Flowsheet 3. Material and Energy Requirements 4. Capital Investment 5. Operating Expenses 6. Plant Profitability 7. Sensitivity Analysis a. Break-Even Analysis b. Effect of Resource Prices and Tax and Debt Characteristics II. YOGURT MANUFACTURING PLANT 1. Process Technology a. Raw Materials b. Standardization/Mixing c. Homogenization d. Heat Treatment e. Fermentation f. Mixing of Yogurt g. Packaging h. Cooling/Storage 2. Process Flowsheet 3. Material and Energy Requirements 4. Capital Investment 5. Operating Expenses 6. Plant Profitability 7. Sensitivity Analysis III. WINE PROCESSING PLANT 1. Outline of Process Technology a. Raw Materials b. Grape Crushing c. Juice Expression d. Fermentation e. Ageing of Wine f. Wine Filtration g. Bottling of Wine h. Bottle Storage i. Plant Wastes 2. Process Flowsheet 3. Material and Energy Requirements 4. Capital Investment 5. Operating Expenses 6. Plant Profitability 7. Sensitivity Analysis IV. ECONOMIC COMPARISON REFERENCES Appendices Chapter 9: Food Ingredients Plants INTRODUCTION I. BEET SUGAR PLANT 1. Outline of Process Technology a. Raw Materials b. Sugar Extraction c. Juice Concentration d. Sugar Crystallization e. Centrifugation f. Drying of Sugar g. Drying of Beet Pulp h. Sugar Molasses i. Plant Effluents j. Sugar Storage 2. Preliminary Sugar Plant Design 3. Outline of Sugar Economics II. OVERVIEW OF PROCESS PLANT OPTIMIZATION 1. Parametric Optimization 2. Structural Optimization 3. Cogeneration in Food Processing REFERENCES Appendices Appendices I. GLOSSARY OF ECONOMIC TERMS References II. NOTATION AND CONVERSION TO SI UNITS III. USEFUL THERMOPHYSICAL PROPERTIES OF WATER IV. THERMOPHYSICAL PROPERTIES OF SOME FOOD MATERIALS V. RHEOLOGICAL PROPERTIES VI. OVERALL HEAT TRANSFER COEFFICIENTS (U) VII. ACCOMPANYING CD