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Food Plant Economics 1st Edition by Zacharias Maroulis, George Saravacos 0849340217 9780849340215

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Food Plant Economics 1st Edition Zacharias B. Maroulis Digital Instant Download

Author(s): Zacharias B. Maroulis, George D. Saravacos
ISBN(s): 9780849340215, 0849340217
Edition: 1
File Details: PDF, 4.90 MB
Year: 2008
Language: english
SKU: EB-2149908 Category: Tags: ,

Food Plant Economics 1st Edition by Zacharias Maroulis, George Saravacos – Ebook PDF Instant Download/Delivery: 0849340217, 9780849340215

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ISBN 10: 0849340217 

ISBN 13: 9780849340215

Author: Zacharias B. Maroulis, George D. Saravacos

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. Accompanying downloadable resources include 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.

Table of contents:

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

  4. Food Science

  5. Food Engineering
    References

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
    References

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

  4. Plant Buildings
    a. Plant Location
    b. Building Construction

  5. Food Plant Safety

  6. Hygienic Design

  7. Cleaning of Equipment

  8. Plant Maintenance
    IV. Food Plant Utilities

  9. Process Water

  10. Steam

  11. Electricity

  12. Plant Effluents
    V. Food Plant Economics

  13. Capital Investment Cost

  14. Operating Expenses

  15. Food Plant Logistics
    References

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

  3. Construction Period

  4. Operating Period

  5. Discounted Cash Flow
    V. Plant Profitability
    VI. Sensitivity Analysis
    Nomenclature
    References

5: Capital Cost of Food Plants

  1. Introduction

  2. Unit Operations in Food Processing

  3. Mechanical Processes
    a. Mechanical Transport Operations
    b. Mechanical Processing Operations
    c. Mechanical Separation Operations

  4. Food Packaging Processes
    II. Quotations From Fabricators
    III. Equipment Cost Estimation

  5. Effect of Material of Construction

  6. Effect of Pressure on Equipment Cost

  7. Effect of Inflation on Equipment Cost
    IV. Data For Preliminary Equipment Cost Estimation
    V. Short-Cut Equipment Sizing

  8. Pumps and Blowers

  9. Compressors

  10. Conveyor Belts

  11. Screw Conveyors

  12. Size Reduction

  13. Vessels

  14. Heat Exchangers

  15. Evaporators

  16. Dryers
    a. Belt dryer
    b. Rotary dryer

  17. Filters

  18. Continuous Flow Sterilizers
    Nomenclature
    References

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. Utilities
    VI. Utility Cost Estimating Model

  4. Fuel oil Cost

  5. Natural gas Cost

  6. Electricity Cost

  7. Steam Cost

  8. Cooling Water Cost

  9. Refrigeration Cost

  10. Energy-Related Utilities Cost

  11. Nonenergy-Related Utilities Cost

  12. Waste Treatment Cost
    VII. Labor

  13. Factorial Method

  14. Annual Operating Time

  15. Manpower

  16. Labor Rates
    References

7: Food Preservation Plants
Introduction

  1. Food Preservation Plants

  2. Application Examples
    I. Tomato Paste Plant

  3. Process Technology
    a. Raw Materials
    b. Concentrated Tomato Products
    c. Inspecting/Washing
    d. Crushing/Finishing
    e. Concentration
    f. Sterilization/Packing
    g. Plant Effluents

  4. Process Flowsheet

  5. Material and Energy Requirements

  6. Capital Investment

  7. Operating Expenses

  8. Plant Profitability

  9. Sensitivity Analysis
    a. Break-Even Analysis
    b. Effect of Resource Prices and Tax and Debt Characteristics
    II. Orange Juice Concentrate Plant

  10. Process Technology
    a. Raw Materials
    b. Washing/Grading
    c. Juice Extraction /Finishing
    d. Centrifuging/Debittering
    f. Juice Concentration
    g. Aseptic Packing and Storage
    h. Peel/Pulp Drying
    i. Peel Oil Extraction
    j. Plant Effluents

  11. Process Flowsheet

  12. Material and Energy Requirements

  13. Capital Investment

  14. Operating Expenses

  15. Plant Profitability

  16. Sensitivity Analysis
    III. UHT Sterilized Milk Plant

  17. Process Technology
    a. Raw Material
    b. Separation/Homogenization
    c. UHT Sterilization
    d. Aseptic Packaging

  18. Process Flowsheet

  19. Capital Investment

  20. Operating Expenses

  21. Plant Profitability
    IV. Fruit Canning Plant

  22. Process Technology
    a.7 Raw Materials
    b. Washing/Pitting/Peeling/Grading
    b. Filling/Syruping
    c. Sealing/Sterilization of Cans
    d. Labeling/Packing/Storage

  23. Process Flowsheet

  24. Material and Energy Requirements

  25. Capital Investment

  26. Operating Expenses

  27. Plant Profitability

  28. Sensitivity Analysis
    V. Vegetable Freezing Plant

  29. Process Technology
    a. Raw Materials
    b. Cleaning/Grading/Cutting
    c. Blanching
    d. Freezing/Packing
    e. Storage

  30. Process Flowsheet

  31. Material and Energy Requirements

  32. Capital Investment

  33. Operating Expenses

  34. Plant Profitability

  35. Sensitivity Analysis
    VI. Vegetable Dehydration Plant

  36. Process Technology
    a. Raw Materials
    b. Washing/Peeling
    c. Dicing/Blanching/Sulfiting
    d. Drying
    e. Packing

  37. Process Flowsheet

  38. Material and Energy Requirements

  39. Capital Investment

  40. Operating Expenses

  41. Plant Profitability

  42. Sensitivity Analysis
    VII. Techno-Economic Comparison
    VIII. Suppliers of Major Food Processing Equipment
    References

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

  8. Process Technology
    a. Raw Materials
    b. Standardization/Mixing
    c. Homogenization
    d. Heat Treatment
    e. Fermentation
    f. Mixing of Yogurt
    g. Packaging
    h. Cooling/Storage

  9. Process Flowsheet

  10. Material and Energy Requirements

  11. Capital Investment

  12. Operating Expenses

  13. Plant Profitability

  14. Sensitivity Analysis
    III. Wine Processing Plant

  15. 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

  16. Process Flowsheet

  17. Material and Energy Requirements

  18. Capital Investment

  19. Plant Profitability

  20. Sensitivity Analysis
    IV. Economic Comparison
    References

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

  4. Parametric Optimization

  5. Structural Optimization

  6. Cogeneration in Food Processing
    References
    Appendices

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Tags: Zacharias Maroulis, George Saravacos, Plant, Economics