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Table of Contents

                            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