Food Plant Economics
Seiten
2007
Crc Press Inc (Verlag)
978-0-8493-4021-5 (ISBN)
Crc Press Inc (Verlag)
978-0-8493-4021-5 (ISBN)
Food Plant Economics introduces the application of modern process engineering economics to the food industry. It provides a thorough background in the economics of a food plant, including recent technological advances, the structure of the food system in the US and EU, and the principles of modern design. It applies the concepts of
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.
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.
Zacharias B. Maroulis, George D. Saravacos
Introduction. Structure of the Food Industry. Overview of Food Process and Plant Design. Process Engineering Economics. Capital Cost of Food Plants. Operating Cost of Food Plants. Food Preservation Plants. Food Manufacturing Plants. Food Ingredients Plants. Appendices. Index.
| Erscheint lt. Verlag | 2.8.2007 |
|---|---|
| Reihe/Serie | Food Science and Technology |
| Zusatzinfo | 100 Tables, black and white; 130 Illustrations, black and white |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 657 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-8493-4021-7 / 0849340217 |
| ISBN-13 | 978-0-8493-4021-5 / 9780849340215 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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