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.

Applying the proven success of process engineering economics to the food industry, this book/CD-ROM package considers the design and economic analysis of food ingredients, food manufacturing, and food preservation plants. Early chapters give background material on research technology, the structure of the food system in the US and EU, and principles of food plant design. Later chapters apply concepts of capital cost, operating cost, and cash flow to estimations of plant profitability. These chapters explain data and models for estimating capital investment and operating costs, in application areas of specific types of food preservation and manufacturing plants, including tomato paste, orange juice concentrate, bread, and wine. Because the economic analysis of food plants requires the evaluation of quantitative data, the accompanying CD-ROM includes prepared Excel spreadsheets for applying data on the cost of equipment, material and energy balances, and plant operating costs. Reference appendices provide calculations, tables, and a glossary. Author information is not given. Annotation ©2007 Book News, Inc., Portland, OR (booknews.com)

This book takes the well developed concepts of process engineering economics and applies them to the food industry. It covers the range of topics from raw food materials to final packaged product. It systematically presents favorable economic analysis methods suitable for most techno-economic studies concerning food plants, integrating the appropriate data. It features computer spreadsheets to implement proposed methods and data. It includes complete information flow diagrams for various economic problems, flow sheets of food plants, diagrams of process equipment, generalized equations for estimation of various economic magnitudes, cost data and characteristics of food plants, tables of food engineering properties, and application examples.

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 capital cost, operating cost, and cash flow to estimations of plant profitability and considers food preservation, manufacturing, and ingredients plants. The book includes a CD-ROM with prepared spreadsheets and useful appendix with a glossary, tables, conversions, nomenclature, food properties, and heat transfer coefficients.