Economic and Technical Context of Food Plant Design Food Science, Technology, and Engineering Historical Evolution The Design Engineer in Food Engineering Socioeconomic and Technical Context Agro-Industrial System and the Food Chain Food Processing Systems, Auxiliary Systems, and Food Plants1Chapter 2 Mathematical Modeling of Food Processing Systems and Food Plant SimulationTransfer Phenomena and Property Balance Transfer Phenomena Macroscopic Balances and Physical Properties Mass Balance Energy Balance Momentum Balance Physical Properties Microscopic Balances and Transfer Phenomena Microscopic Mass Balance: Fick’s Laws Momentum Balance: Newton’s Law Energy Balance: Fourier’s LawTransfer Properties: Viscosity, Conductivity, and Diffusivity Viscosity Thermal Conductivity Diffusivity Heat Transfer in Fluids Individual Coefficients of Heat Transfer by Convection Heat Transfer Coefficients in Newtonian Fluids Heat Transfer Coefficients in Non-Newtonian Fluids Mathematical Model of a Unit Operation: Hot Air Drying Eąuations for General Model Eąuations from This Model Results of Experiment Nomenclature Mathematical Modeling of Refrigeration and Thermal Storage Systems Modeling the Components of a Refrigeration System Compressor Condenser Evaporator Expansion Valve Trends in Refrigeration Systems Modeling Model Formulation Heat Transfer Coefficients Analysis Experiment Vałidation Food Plant Simulation Malting Plant Knowledge-Based System Development Simulation Results Winery Refrigeration Reąuirements Profile for Wineries Thermal Behavior of the Fermentation Process The Use of Thermal Storage Systems The Use of Advanced Control Systems in Fermentation Frozen Vegetables Plant Documentation of Food Plant DesignPreliminary Studies of Food Products and Raw Materials Literaturę Review and Laboratory Studies on Food Processing Technology and Engineering Pilot Plant Studies Food Processing Systems and Food Plant Preliminary and Finał Projects The Food Processing Plant Preliminary Project The Food Processing Plant Finał Project Food Processing System Finał Project Auxiliary System Finał Project Buildings and Services Finał Project Information Handling in Flowchart Form Basic Modules General Flowchart Flowcharts Mass Balance in the Process Energy Balance in a Food Processing System Energy Accounting in Food Processing Plants Measuring Energy Flow RatesProcessing System Alternatives: Process SynthesisSynthesis Methods Evolutionary Methods Basic Modules Method Evolutionary Design Method Methods Based on Problem Solving Heuristic Design Methods Algorithmic or Mathematical Programming Food Processing System Alternatives Analysis Outlining the Problem Selecting Design Variables ProcessSubsystems Degrees of Freedom and Information Flow Diagram Inversion of Information Flow Algorithms for Selecting Design Variables ProcessSystems Information Flow through Subsystems .... Inversion of Information Flow Algorithm for Selecting Design Yariables Alternative Analysis by Means of Simulation Design Economic Criteria Static Criteria Dynamie Criteria Net Present Worth Net Present Worth/Initial Investment RatioPayback Period Internal Rent Share Cost Estimation Initial or Capital Investment Estimation Cost Estimation of Food Processing Eąuipment Auxiliary System Cost Estimation Operating Cost EstimationMaterials for Constrort Characteristics of Suitable Cors' Types of Materials and Applicati Stainless Steel Surface Finish Corrosion Aluminum Nickel and Monel Plastic Materials Hygienic Design of Pro and Auxiliary SystemsBasic Prindples for Hygienic Des Hygienic Design of Auriliary Foods Tanks Pumps Pipes Design of Processing i Clean-in-Place1 SystemSingle-Use or Single-Ta Multiple-Use or Multita Compact Systems and f CIP System Design Del Spray Distribut Pumps. Heat Experimentation in Pilot Plant Size and Structure of the Pilot Plant Basic Principles of Scaling Minimum and Maximum Size.... Types and Applications Pilot Plant Design Experimentation Strategies Capital Investment and Operation Cost References Materials for Construction of Food Eąuipment System Alternatives Analysis.... Diagram InformationFlow rmation Flow throughSubsystems rsion of InformationFlow (rithm for Selecting Design by Means of Simulation Present Worth/Initial Investment Investment Estimation Esrmarion of Food Processing System Cost Estimation Pilot PlantMarimum Size ind Operation CostCharacteristics of Suitable Construction Materiał Typesof Materials and Applications StainlessSteel Surface Finish Corrosion Aluminum Nickel and Monel Plastic MaterialsHygienic Design of Processing Systems and Auxiliary Systems Basic Principles for HygienicDesign ofFood Eąuipment Hygienic Designof Auxiliary SystemsinContact with Foods Tanks Pumps Valves PipesExternal Design of Processing Eąuipment and Auxiliary Systems i 4 CIP (Clean-in-Place) System Design Single-Use or Single-Tank Systems Multiple-Use or Multitank Systems Compact Systems and Foam-Cleaning Systems CIP System Design Details Spray Distribution Devices Pumps, Heat Exchangers, and Valves Chapter 9 Food Processing Plant Design Considerations Designing the Food Plant Legał Aspects Functional Aspects Plant LayoutSelecting Food Plant Site Land Conditions and Location Distribution of Zones at the Site Hygienic Design of the Food Processing Plant Resistant Structure Building Enclosure and Interior Divisions Floors