Food Plant Design,9781574446029

Food Plant Design

by ;
Edition: 1st
ISBN13: 9781574446029
ISBN10: 1574446029
Format: Hardcover
Pub. Date: 2005-05-06
Publisher(s): CRC Press
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Summary

Balancing coverage of chemical engineering and food technology issues, this text discusses the design of the food processing system and the industrial food plant. Including modeling procedures for food processing systems and auxiliary systems, the authors discuss synthesis techniques and procedures to structure information and data on different food processing alternatives. They also cover food factory optimization and experimentation in the food plant. The book outlines solutions to plant design problems in the context of overall optimization of an agro-industrial system and corresponding food chain. It provides the work procedures and techniques needed to solve design problems.

Table of Contents

Chapter 1 Economic and Technical Context of Food Plant Design 1(30)
1.1 Food Science, Technology, and Engineering
1(9)
1.1.1 Historical Evolution
1(8)
1.1.2 The Design Engineer in Food Engineering
9(1)
1.2 Socioeconomic and Technical Context
10(18)
1.2.1 Agro-Industrial System and the Food Chain
10(4)
1.2.2 Food Processing Systems, Auxiliary Systems, and Food Plants
14(14)
References
28(3)
Chapter 2 Mathematical Modeling of Food Processing Systems and Food Plant Simulation 31(122)
2.1 Transfer Phenomena and Property Balance
31(34)
2.1.1 Transfer Phenomena
31(5)
2.1.2 Macroscopic Balances and Physical Properties
36(12)
2.1.2.1 Mass Balance
36(1)
2.1.2.2 Energy Balance
37(5)
2.1.2.3 Momentum Balance
42(5)
2.1.2.4 Physical Properties
47(1)
2.1.3 Microscopic Balances and Transfer Phenomena
48(17)
2.1.3.1 Microscopic Mass Balance: Fick's Laws
49(4)
2.1.3.2 Momentum Balance: Newton's Law
53(6)
2.1.3.3 Energy Balance: Fourier's Law
59(6)
2.2 Transfer Properties: Viscosity, Conductivity, and Diffusivity
65(6)
2.2.1 Viscosity
65(3)
2.2.2 Thermal Conductivity
68(1)
2.2.3 Diffusivity
69(2)
2.3 Heat Transfer in Fluids
71(6)
2.3.1 Individual Coefficients of Heat Transfer by Convection
71(1)
2.3.2 Heat Transfer Coefficients in Newtonian Fluids
72(3)
2.3.3 Heat Transfer Coefficients in Non-Newtonian Fluids
75(2)
2.4 Mathematical Model of a Unit Operation: Hot Air Drying
77(16)
2.4.1 Equations for General Model
84(1)
2.4.2 Equations from This Model
85(4)
2.4.3 Results of Experiment
89(3)
2.4.4 Nomenclature
92(1)
2.5 Mathematical Modeling of Refrigeration and Thermal Storage Systems
93(34)
2.5.1 Modeling the Components of a Refrigeration System
95(21)
2.5.1.1 Compressor
97(6)
2.5.1.2 Condenser
103(3)
2.5.1.3 Evaporator
106(6)
2.5.1.4 Expansion Valve
112(4)
2.5.2 Trends in Refrigeration Systems Modeling
116(1)
2.5.3 A Case Study
117(10)
2.5.3.1 Model Formulation
117(3)
2.5.3.2 Heat Transfer Coefficients Analysis
120(1)
2.5.3.3 Experiment Validation
121(6)
2.6 Food Plant Simulation
127(14)
2.6.1 Malting Plant
127(4)
2.6.1.1 Knowledge-Based System Development
128(3)
2.6.1.2 Simulation Results
131(1)
2.6.2 Winery
131(8)
2.6.2.1 Refrigeration Requirements Profile for Wineries
133(1)
2.6.2.2 Thermal Behavior of the Fermentation Process
134(1)
2.6.2.3 The Use of Thermal Storage Systems
135(1)
2.6.2.4 The Use of Advanced Control Systems in Fermentation
136(3)
2.6.3 Frozen Vegetables Plant
139(2)
References
141(12)
Chapter 3 Documentation of Food Plant Design 153(60)
3.1 Introduction
153(1)
3.2 Preliminary Studies of Food Products and Raw Materials
154(1)
3.3 Literature Review and Laboratory Studies on Food Processing Technology and Engineering
155(1)
3.4 Pilot Plant Studies
156(1)
3.5 Food Processing Systems and Food Plant Preliminary and Final Projects
157(14)
3.5.1 The Food Processing Plant Preliminary Project
157(5)
3.5.2 The Food Processing Plant Final Project
162(9)
3.5.2.1 Food Processing System Final Project
163(3)
3.5.2.2 Auxiliary System Final Project
166(2)
3.5.2.3 Buildings and Services Final Project
168(3)
3.6 Information Handling in Flowchart Form
171(23)
3.6.1 Basic Modules General Flowchart
171(1)
3.6.2 Flowcharts
172(4)
3.6.3 Mass Balance in the Process
176(11)
3.6.4 Energy Balance in a Food Processing System
187(28)
3.6.4.1 Energy Accounting in Food Processing Plants
187(2)
3.6.4.2 Measuring Energy Flow Rates
189(5)
References
194(19)
Chapter 4 Processing System Alternatives: Process Synthesis 213(18)
4.1 Introduction
213(2)
4.2 Synthesis Methods
215(12)
4.2.1 Evolutionary Methods
215(5)
4.2.1.1 Basic Modules Method
215(3)
4.2.1.2 Evolutionary Design Method
218(2)
4.2.2 Methods Based on Problem Solving
220(3)
4.2.3 Heuristic Design Methods
223(1)
4.2.4 Algorithmic or Mathematical Programming Methods
224(3)
Nomenclature
227(1)
References
228(3)
Chapter 5 Food Processing System Alternatives Analysis 231(54)
5.1 Outlining the Problem
231(1)
5.2 Selecting Design Variables
232(24)
5.2.1 Process Subsystems
233(10)
5.2.1.1 Degrees of Freedom and Information Flow Diagram
233(4)
5.2.1.2 Inversion of Information Flow
237(3)
5.2.1.3 Algorithms for Selecting Design Variables
240(3)
5.2.2 Process Systems
243(14)
5.2.2.1 Information Flow through Subsystems
243(6)
5.2.2.2 Inversion of Information Flow
249(2)
5.2.2.3 Algorithm for Selecting Design Variables
251(5)
5.3 Alternative Analysis by Means of Simulation
256(1)
5.4 Design Economic Criteria
257(6)
5.4.1 Static Criteria
257(2)
5.4.2 Dynamic Criteria
259(4)
5.4.2.1 Net Present Worth
260(1)
5.4.2.2 Net Present Worth/Initial Investment Ratio
261(1)
5.4.2.3 Payback Period
261(1)
5.4.2.4 Internal Rent Share
262(1)
5.5 Cost Estimation
263(19)
5.5.1 Initial or Capital Investment Estimation
263(6)
5.5.1.1 Cost Estimation of Food Processing Equipment
263(6)
5.5.1.2 Auxiliary System Cost Estimation
269(1)
5.5.2 Operating Cost Estimation
269(13)
References
282(3)
Chapter 6 Experimentation in Pilot Plant 285(14)
6.1 Introduction
285(1)
6.2 Size and Structure of the Pilot Plant
286(2)
6.2.1 Basic Principles of Scaling
286(1)
6.2.2 Minimum and Maximum Size
287(1)
6.3 Types and Applications
288(4)
6.4 Pilot Plant Design
292(1)
6.5 Experimentation Strategies
293(3)
6.6 Capital Investment and Operation Cost
296(1)
References
297(2)
Chapter 7 Materials for Construction of Food Equipment 299(16)
7.1 Characteristics of Suitable Construction Material
299(2)
7.2 Types of Materials and Applications
301(13)
7.2.1 Stainless Steel
301(10)
7.2.1.1 Surface Finish
303(6)
7.2.1.2 Corrosion
309(2)
7.2.2 Aluminum
311(1)
7.2.3 Nickel and Monel
311(1)
7.2.4 Plastic Materials
312(2)
References
314(1)
Chapter 8 Hygienic Design of Processing Systems and Auxiliary Systems 315(36)
8.1 Basic Principles for Hygienic Design of Food Equipment
315(3)
8.2 Hygienic Design of Auxiliary Systems in Contact with Foods
318(15)
8.2.1 Tanks
318(4)
8.2.2 Pumps
322(3)
8.2.3 Valves
325(3)
8.2.4 Pipes
328(5)
8.3 External Design of Processing Equipment and Auxiliary Systems
333(2)
8.4 CIP (Clean-in-Place) System Design
335(15)
8.4.1 Single-Use or Single-Tank Systems
337(3)
8.4.2 Multiple-Use or Multitank Systems
340(1)
8.4.3 Compact Systems and Foam-Cleaning Systems
341(4)
8.4.4 CIP System Design Details
345(6)
8.4.4.1 Spray Distribution Devices
346(3)
8.4.4.2 Pumps, Heat Exchangers, and Valves
349(1)
References
350(1)
Chapter 9 Food Processing Plant Design Considerations 351(22)
9.1 Designing the Food Plant
351(9)
9.1.1 Legal Aspects
352(2)
9.1.2 Functional Aspects
354(3)
9.1.3 Plant Layout
357(3)
9.2 Selecting Food Plant Site
360(2)
9.2.1 Land Conditions and Location
360(1)
9.2.2 Distribution of Zones at the Site
361(1)
9.3 Hygienic Design of the Food Processing Plant
362(10)
9.3.1 Resistant Structure
362(1)
9.3.2 Building Enclosure and Interior Divisions
362(4)
9.3.3 Floors
366(6)
References
372(1)
Index 373

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