Document accompagné d'un CD-ROM
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
2 : Structure of the Food Industry
I. INTRODUCTION
Document accompagné d'un CD-ROM
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
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 Oil
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
3 : Overview of Food Process and Plant Design
I. INTRODUCTION
II. FOOD PROCESS DESIGN
1. Process Foodwsheets
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
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
5 : Capital Cost of Food Plants
1. INTRODUCTION
1. Unit Operations in Food Processing
2. Mechanical Processes
a. Mechanical Transport Operations
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 Exehangers
Evaporators
9. Dryers
10. Filters
11. Continuous Flow Sterilizers
6 : Operating Co st of Food Plants
I. INTRODUCTION
II. RAW MATERIALS
III. FOOD PRODUCT COST DATA
1. Retail Prices
2. Farm Prices
3. Retail-to-Farm Priee 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. Non Energy-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
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. lnspecting/Washing
d. Crushing/Finishing
e. Concentration
f. SterilizationIPacking
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 Resouree Priees 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/Debitting
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
Plant Profitability
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
8 : Food Manufacturing Plants
INTRODUCTION
1. BREAD MANUFACTURlNG 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 Oyen
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 MANUFACTURlNG 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
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
Appendices
1. GLOSSARY OF ECONOMIC TERMS
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
VII. ACCOMPANYING CD
+
-