Food Plant Economics: 1st Edition (Hardback) book cover

Food Plant Economics

1st Edition

By Zacharias B. Maroulis, George D. Saravacos

CRC Press

376 pages | 130 B/W Illus.

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Hardback: 9780849340215
pub: 2007-08-02
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Description

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.

Table of Contents

INTRODUCTION

Food System

Food Process Technology

Food Plant Economics

Economic Analysis of Food Processing Plants

Food Research and Development

STRUCTURE OF THE FOOD INDUSTRY

Food Systems

OVERVIEW 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

About the Series

Food Science and Technology

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science