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Title:
Food Plant Economics (Food Science and Technology, Volume 171) |
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Division: Food Chem / CRC Press / 英文版 |
Author/Editor: Zacharias B. Maroulis, George D. Saravacos Star:  |
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ISBN: 0849340217 |
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Introduce Date: 2008年03月23日21:00 , Release Date: 2008年03月23日22:41 |
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Introducer: 19203137 , Rate: 0/99 |
| Format: pdf(editorial) Download |
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| Description: |
Food Plant Economics
Zacharias B. Maroulis National Technical University of Athens, Greece
George D. Saravacos National Technical University of Athens, Greece
Series: Food Science and Technology Volume: 171
List Price: $169.95
Cat. #: 4021
ISBN: 9780849340215
ISBN 10: 0849340217
Publication Date: 8/2/2007
Number of Pages: 376
Availability: In Stock
CRC Press
# Provides an accompanying CD-ROM with prepared spreadsheet (Excel) applications
# Summarizes 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
# Applies the concepts of capital cost, operating cost, and cash flow to estimations of plant profitability
# Covers estimations of capital investment and operating costs including statistical data, empirical models, and useful rules of thumb
# Demonstrates the use of process engineering techniques to food preservation plants, manufacturing plants, and ingredients plants
# Contains a useful appendix with a glossary, tables, conversions, nomenclature, food properties, and heat transfer coefficients
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.
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