Food Processing Plant Design & Layout - AgriMoon

Food Processing Plant

Design & Layout

Mr. A. K. Sharma

Dr. B. K. Kumbhar

Food Processing Plant Design & Layout

-: Course Content Developed By :Mr. A. K. Sharma

Associate Professor

College of Food Processing Technology and Bio-Energy, AAU

-:Content Reviewed by :Dr. B. K. Kumbhar

Professor

Dept.of processand food engg.College of technology,

GBPUAT,Pantanagar

Index

Lesson

Module- 1. Introduction of food plant design and layout

Lesson 1. Introduction to plant design, situations, difference

and considerations

Lesson 2. Food plant design process

Lesson 3. Introduction to feasibility study and analysis

Module- 2. Location and site selection for food plants

Lesson 4. Introduction to plant location

Module- 3. Food plant size, utilities and services

Lesson 5. Food plant size and utilities

Lesson 6.Illumination and Ventilation

Module- 4. Food plant layout Introduction, Planning and

Experimentation

Lesson 7. Plant Layout

Lesson 8. Layout Design Procedure

Lesson 9. Experimentation in Pilot Plant

Module- 5. Symbols used for food plant design and layout

Lesson 10. Symbols used for food plant design and layout

Lesson 11. Food processing enterprise

Module- 6. Food processing enterprise and engineering

economics

Lesson 12. Engineering economics

Module- 7. Process scheduling and operation

Lesson 13 Process schedule

Lesson 14: Plant operation

Module 8. Building materials and construction

Lesson 15. Building materials

Lesson16. Building construction

Page No

5-9

10-13

14-23

24-35

36-40

41-43

44-50

51-58

59-60

61-70

71-80

81-83

84-86

87-97

98-110

111-128

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Food Processing Plant Design & layout

Module- 1. Introduction of food plant design and layout

Lesson 1. Introduction to plant design, situations, difference and considerations

1.1 Introduction

The manufacturing of food products of consistent quality and nutritional value at

affordable cost is essential to the success of the food industry today. The efficient use of

resources is, therefore, growing concern for all involved in handling of raw materials and

energy for processing, production, distribution and retailing of food. The unique features of

the raw materials of the food processing industries such as seasonality, perishability and

variability in conjunction with sophistication required for processing to maintain high

quality standards, necessitates special attention towards skilled technical manpower,

effective technologies, efficient machinery in the food plant.

Plant design refers to the overall design of a manufacturing enterprise / facility. It moves

through several stages before it is completed. The stages involved are: identification and

selection of the product to be manufactured, feasibility analysis and appraisal, design,

economic evaluation, design report preparation, procurement of materials including plant

and machinery, construction, installation and commissioning. The design should consider

the technical and economic factors, various unit operations involved, existing and potential

market conditions etc.

1.2 Plant design specifies

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Flow charts and plant layouts spell out interconnections and raw material flows,

permanent/temporary storage, shop facilities, office spaces, delivery and shipping

facilities, access ways

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Equipments, utilities and services to be used

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Required instrumentation and interconnections for process monitoring and controls

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Strategic site location, plan and elevation

They also often provide economic analyses of plant profitability in terms of various product

demand and price and material cost scenarios.

Plant design situations may arise due to one or more of the following:

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design and erection of a completely new plant

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design and erection of an addition to the existing plant

?

the facility or plant operations and subsequent expansion restricted by a

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poor site, thereby necessitating the setting up of the plant at a new site

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addition of some new product to the existing range

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