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maroulis zacharias b.; saravacos george d. - food plant economics

Food Plant Economics

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Dettagli

Genere:Libro
Lingua: Inglese
Editore:

CRC Press

Pubblicazione: 08/2007
Edizione: 1° edizione





Note Editore

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.




Sommario

INTRODUCTIONFood SystemFood Process TechnologyFood Plant EconomicsEconomic Analysis of Food Processing PlantsFood Research and Development STRUCTURE OF THE FOOD INDUSTRY Food SystemsOVERVIEW OF FOOD PROCESS AND PLANT DESIGN Food Process Design Food Plant Design Food Plant Utilities Food Plant Economics PROCESS ENGINEERING ECONOMICS Money Flow in a Business Enterprise Capital Cost Manufacturing Cost Cash Flow Analysis Plant Profitability Sensitivity Analysis CAPITAL COST OF FOOD PLANTS Quotations from Fabricators Equipment Cost Estimation Data for Preliminary Equipment Cost Estimation Short-Cut Equipment Sizing OPERATING COST OF FOOD PLANTS Raw Materials Food Product Cost Data Packaging Materials Utilities Utility Cost Estimating Model Labor Labor Cost Estimation Model FOOD PRESERVATION PLANTS Tomato Paste Plant Orange Juice Concentration Plant UHT Sterilized Milk Plant Fruit Canning Plant Vegetable Freezing Plant Vegetable Dehydration Plant Techno-Economic Comparison Suppliers of Major Food Processing Equipment FOOD MANUFACTURING PLANTS Bread Manufacturing Plant Yogurt Manufacturing Plant Wine Processing Plant Economic Comparison FOOD INGREDIENTS PLANTS Beet Sugar Plant Overview of Process Plant Optimization APPENDIX Glossary of Economic Terms Notation and Conversion to SI Units Useful Thermophysical Properties of Water Thermophysical Properties of Some Food Materials Rheological Properties Overall Heat Transfer Coefficients Accompanying CD INDEX










Altre Informazioni

ISBN:

9780849340215

Condizione: Nuovo
Collana: Food Science and Technology
Dimensioni: 9 x 6 in Ø 1.90 lb
Formato: Copertina rigida
Illustration Notes:130 b/w images and 100 tables
Pagine Arabe: 376


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