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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...

This reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes. It discusses the integration and economic evaluation of the entire processing plant, including effective use of water, energy, and raw materials; process profitability; and wastewater reduction. It also offers detailed numerical examples for major food processes including heating, cooling, evaporation, dehydration, and thermal processing.

A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries.

Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering...

This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. The authors provide physical, mathematical or empirical models of the transport processes for each application, as well as principal property values and measuring methods for various food products and systems.