CRC Press, Taylor & Francis Group, 2008. — 352 р.
ISBN 978‑0‑8493‑4021‑5.
Книга поможет провести экономический анализ различных
технологических процессов пищевых производств. Описаны потоки
создания стоимости в пищевом производстве. Структура капитальных и
операционных расходов. Простой язык книги и большое количество
поясняющих схем и рисунков делают книгу доступной даже при не очень
хорошем знании языка, но понимании основных производственных
процессов пищевого производства.
Introduction.
Food system.
Food process technology.
Food plant economics.
Economic analisys of food processing plants.
Food Preservation Plants.
Food Manufacturing Plants.
Food Ingredients Plants.
Food research and development.
Food Science.
Food Engineering.
Structure of the Food Industry.
Introductin.
Food systems.
The US Food System.
The US Food Processing Industry.
The European Food Processing Industry.
Multinational Food Companies.
Food Distribution Systems.
Overview of Food Process and Plant Design.
Introduction.
Food process design.
Food plant design.
Food plant utilities.
Food plant economics.
Process Engineering Economics.
Money flow in a business enterprise.
Capital cost.
Manufacturing cost.
Cash flow analysis.
Plant profitability.
Sensitivity analysis.
Capital cost of food plants.
Introduction.
Quotations from fabricators.
Equipment cost estimation.
Data for preliminary equipment cost estimation.
Short-cut equipment sizing.
Operating cost of food plants.
Introduction.
Raw materials.
Food product cost data.
Packaging materials.
Utilities.
Utility cost estimating model.
Labor.
Labor cost esimating model.
Food preservation plants.
Introduction.
Tomato paste plant.
Orange juice concentrate plant.
UHT Sterilized milk plant.
Fruit canning plant.
Vegetable freezing plant.
Vegetable dehydration plant.
Techno-economic comparsion.
Suppliers of major food processing equipment.
Food manufacturing plant.
Introduction.
Bread manufacturing plant.
Yogurt manufacturing plant.
Wine processing plant.
Economic comparsion.
Food ingredients plants.
Introduction.
Beet sugar plant.
Overview of process plant optimization.
Appendices.
Glossary of economic terms.
Notation and conversion to SI units.
Useful thermophysical properties of water.
Thermophysical properties of some food materials.
Rheological properties.
Overall heat transfer coefficients.
Accompanying cd.
Food system.
Food process technology.
Food plant economics.
Economic analisys of food processing plants.
Food Preservation Plants.
Food Manufacturing Plants.
Food Ingredients Plants.
Food research and development.
Food Science.
Food Engineering.
Structure of the Food Industry.
Introductin.
Food systems.
The US Food System.
The US Food Processing Industry.
The European Food Processing Industry.
Multinational Food Companies.
Food Distribution Systems.
Overview of Food Process and Plant Design.
Introduction.
Food process design.
Food plant design.
Food plant utilities.
Food plant economics.
Process Engineering Economics.
Money flow in a business enterprise.
Capital cost.
Manufacturing cost.
Cash flow analysis.
Plant profitability.
Sensitivity analysis.
Capital cost of food plants.
Introduction.
Quotations from fabricators.
Equipment cost estimation.
Data for preliminary equipment cost estimation.
Short-cut equipment sizing.
Operating cost of food plants.
Introduction.
Raw materials.
Food product cost data.
Packaging materials.
Utilities.
Utility cost estimating model.
Labor.
Labor cost esimating model.
Food preservation plants.
Introduction.
Tomato paste plant.
Orange juice concentrate plant.
UHT Sterilized milk plant.
Fruit canning plant.
Vegetable freezing plant.
Vegetable dehydration plant.
Techno-economic comparsion.
Suppliers of major food processing equipment.
Food manufacturing plant.
Introduction.
Bread manufacturing plant.
Yogurt manufacturing plant.
Wine processing plant.
Economic comparsion.
Food ingredients plants.
Introduction.
Beet sugar plant.
Overview of process plant optimization.
Appendices.
Glossary of economic terms.
Notation and conversion to SI units.
Useful thermophysical properties of water.
Thermophysical properties of some food materials.
Rheological properties.
Overall heat transfer coefficients.
Accompanying cd.