Food plant design

Food Plant Design......Page 1
Preface......Page 9
Authors......Page 12
Acknowledgments......Page 14
Contents......Page 15
1.1.1 Historical Evolution......Page 21
1.1.2 The Design Engineer in Food Engineering......Page 29
1.2.1 Agro-Industrial System and the Food Chain......Page 30
1.2.2 Food Processing Systems, Auxiliary Systems, and Food Plants......Page 34
REFERENCES......Page 48
2.1.1 Transfer Phenomena......Page 50
2.1.2.1 Mass Balance......Page 55
2.1.2.2 Energy Balance......Page 56
2.1.2.3 Momentum Balance......Page 61
2.1.2.4 Physical Properties......Page 66
2.1.3 Microscopic Balances and Transfer Phenomena......Page 67
2.1.3.1 Microscopic Mass Balance: Fick’s Laws......Page 68
2.1.3.2 Momentum Balance: Newton’s Law......Page 72
2.1.3.2.1 Newton’s Law......Page 74
2.1.3.3 Energy Balance: Fourier’s Law......Page 78
2.1.3.3.1 Fourier’s Law......Page 80
2.1.3.3.2 Heat Transfer in Solids at Steady State......Page 81
2.1.3.3.3 Heat Transfer in Solids at Unsteady State......Page 83
2.2.1 Viscosity......Page 84
2.2.2 Thermal Conductivity......Page 87
2.2.3 Diffusivity......Page 88
2.3.1 Individual Coefficients of Heat Transfer by Convection......Page 90
2.3.2 Heat Transfer Coefficients in Newtonian Fluids......Page 91
2.3.3 Heat Transfer Coefficients in Non-Newtonian Fluids......Page 94
2.4 MATHEMATICAL MODEL OF A UNIT OPERATION: HOT AIR DRYING......Page 96
2.4.1 Equations for General Model......Page 103
2.4.2 Equations from This Model......Page 104
2.4.3 Results of Experiment......Page 108
2.4.4 Nomenclature......Page 111
2.5 MATHEMATICAL MODELING OF REFRIGERATION AND THERMAL STORAGE SYSTEMS......Page 112
2.5.1 Modeling the Components of a Refrigeration System......Page 114
2.5.1.1 Compressor......Page 116
2.5.1.2 Condenser......Page 122
2.5.1.3 Evaporator......Page 125
2.5.1.4 Expansion Valve......Page 131
2.5.2 Trends in Refrigeration Systems Modeling......Page 135
2.5.3.1 Model Formulation......Page 136
2.5.3.2 Heat Transfer Coefficients Analysis......Page 139
2.5.3.3 Experiment Validation......Page 140
2.6.1 Malting Plant......Page 146
2.6.1.1 Knowledge-Based System Development......Page 147
2.6.2 Winery......Page 150
2.6.2.1 Refrigeration Requirements Profile for Wineries......Page 152
2.6.2.2 Thermal Behavior of the Fermentation Process......Page 153
2.6.2.3 The Use of Thermal Storage Systems......Page 154
2.6.2.4 The Use of Advanced Control Systems in Fermentation......Page 155
2.6.3 Frozen Vegetables Plant......Page 158
REFERENCES......Page 160
REFERENCES: SECTION 2.4......Page 161
REFERENCES: SECTION 2.5......Page 164
REFERENCES: SECTION 2.6.1......Page 167
REFERENCES: SECTION 2.6.2......Page 168
REFERENCES: SECTION 2.6.3......Page 170
3.1 INTRODUCTION......Page 171
3.2 PRELIMINARY STUDIES OF FOOD PRODUCTS AND RAW MATERIALS......Page 172
3.3 LITERATURE REVIEW AND LABORATORY STUDIES ON FOOD PROCESSING TECHNOLOGY AND ENGINEERING......Page 173
3.4 PILOT PLANT STUDIES......Page 174
3.5.1 The Food Processing Plant Preliminary Project......Page 175
3.5.2 The Food Processing Plant Final Project......Page 180
3.5.2.1.1 Report Document......Page 181
3.5.2.1.4 Drawings Document......Page 182
3.5.2.2.1 Report Document......Page 184
3.5.2.3.1 Buildings......Page 186
3.5.2.3.2 Other Services......Page 187
3.6.1 Basic Modules General Flowchart......Page 189
3.6.2 Flowcharts......Page 190
3.6.3 Mass Balance in the Process......Page 194
3.6.4.1 Energy Accounting in Food Processing Plants......Page 205
3.6.4.2.1 Electric Motors......Page 207
3.6.4.2.2 Steam Flow in Pipes......Page 209
REFERENCES......Page 212
ENCYCLOPEDIAS......Page 213
BOOKS......Page 214
JOURNALS......Page 226
4.1 INTRODUCTION......Page 230
4.2.1.1 Basic Modules Method......Page 232
4.2.1.2 Evolutionary Design Method......Page 235
4.2.2 Methods Based on Problem Solving......Page 237
4.2.3 Heuristic Design Methods......Page 240
4.2.4 Algorithmic or Mathematical Programming Methods......Page 241
NOMENCLATURE......Page 244
REFERENCES......Page 245
5.1 OUTLINING THE PROBLEM......Page 247
5.2 SELECTING DESIGN VARIABLES......Page 248
5.2.1.1 Degrees of Freedom and Information Flow Diagram......Page 249
5.2.1.2 Inversion of Information Flow......Page 253
5.2.1.3 Algorithms for Selecting Design Variables......Page 256
5.2.2.1 Information Flow through Subsystems......Page 259
5.2.2.1b Distillation Equipment Variables......Page 260
Design Relationships......Page 262
Addition Point of Dissolvent......Page 263
Heat Exchanger......Page 264
5.2.2.2 Inversion of Information Flow......Page 265
5.2.2.3 Algorithm for Selecting Design Variables......Page 267
5.3 ALTERNATIVE ANALYSIS BY MEANS OF SIMULATION......Page 272
5.4.1 Static Criteria......Page 273
5.4.2 Dynamic Criteria......Page 275
5.4.2.1 Net Present Worth......Page 276
5.4.2.3 Payback Period......Page 277
5.4.2.4 Internal Rent Share......Page 278
5.5.1.1 Cost Estimation of Food Processing Equipment......Page 279
5.5.2 Operating Cost Estimation......Page 285
Costs proportional to production volume......Page 293
Safety and protection, taxes, and administrative cost......Page 297
REFERENCES......Page 298
GENERAL......Page 299
6.1 INTRODUCTION......Page 300
6.2.1 Basic Principles of Scaling......Page 301
6.2.2 Minimum and Maximum Size......Page 302
6.3 TYPES AND APPLICATIONS......Page 303
6.4 PILOT PLANT DESIGN......Page 307
6.5 EXPERIMENTATION STRATEGIES......Page 308
6.6 CAPITAL INVESTMENT AND OPERATION COST......Page 311
REFERENCES......Page 312
7.1 CHARACTERISTICS OF SUITABLE CONSTRUCTION MATERIAL......Page 314
7.2.1 Stainless Steel......Page 316
Polished Surfaces......Page 318
7.2.1.2 Corrosion......Page 324
7.2.3 Nickel and Monel......Page 326
7.2.4 Plastic Materials......Page 327
REFERENCES......Page 329
8.1 BASIC PRINCIPLES FOR HYGIENIC DESIGN OF FOOD EQUIPMENT......Page 330
8.2.1 Tanks......Page 333
8.2.2 Pumps......Page 337
8.2.3 Valves......Page 340
8.2.4 Pipes......Page 343
8.3 EXTERNAL DESIGN OF PROCESSING EQUIPMENT AND AUXILIARY SYSTEMS......Page 348
8.4 CIP (CLEAN-IN-PLACE) SYSTEM DESIGN......Page 350
8.4.1 Single-Use or Single-Tank Systems......Page 352
8.4.2 Multiple-Use or Multitank Systems......Page 355
8.4.3 Compact Systems and Foam-Cleaning Systems......Page 356
8.4.4 CIP System Design Details......Page 360
8.4.4.1 Spray Distribution Devices......Page 361
8.4.4.2 Pumps, Heat Exchangers, and Valves......Page 364
REFERENCES......Page 365
9.1 DESIGNING THE FOOD PLANT......Page 366
9.1.1 Legal Aspects......Page 367
9.1.2 Functional Aspects......Page 369
9.1.3 Plant Layout......Page 372
9.2.1 Land Conditions and Location......Page 375
9.2.2 Distribution of Zones at the Site......Page 376
9.3.2 Building Enclosure and Interior Divisions......Page 377
9.3.3 Floors......Page 381
REFERENCES......Page 387