AI3006 Food Plant Design and Management Syllabus:

AI3006 Food Plant Design and Management Syllabus – Anna University Regulation 2021

COURSE OBJECTIVES:

 State the different specifications and processes involved in the design and development of food processing plant
 Define the processes involved in layout design
 Evaluate the projects and cost estimation of designing food plant
 Outline the product cost and plant overheads
 Perform profitability analysis in food processing industry.

UNIT I PLANT LAYOUT-INTRODUCTION

Design considerations of processing agricultural and food products. Plant design concepts and general design considerations: Plant layout, plant location, location factors and their interaction with plant location, location theory models, and computer aided selection of the location. Human factors in design, selection of materials of construction and standard component, design standards and testing standards.

UNIT II PROCESS ECONOMICS OF PLANT LAYOUT

Feasibility analysis and preparation of feasibility report: plant size, factors affecting plant size and their interactions, estimation of break-even and economic plant size; Product and process design, process selection, process flow charts, Plant utilities, electricity, water, steam, air, raw material requirements and computer aided development of flow charts.

UNIT III DEVELOPMENT AND PRESENTATION OF LAYOUT

Hygienic design aspects and worker’s safety, functional design of plant building and selection of building materials, estimation of capital investment, analysis of plant costs and profitability’s, management techniques in plant design including applications of network analysis, preparation of project report and its appraisal.

UNIT IV FOOD PROCESSING PLANT & EQUIPMENT LAYOUT

Plant layout and design of bakery and biscuit industries; fruits and vegetables processing industries including beverages; milk and milk products; meat, poultry and fish processing industries. Equipment layout in Food Industries : Basic understanding of equipment layout and. Preparation of flow sheets for material movement and utility consumption in food plants.

UNIT V PROJECT EVALUATION AND COST ESTIMATION

Preparation of flow sheets for material movement and utility consumption in food plants; Application of Program Evaluation and Review Technique (PERT) and Critical Path Method (CPM) in project planning and monitoring; Cost estimation for a Food Plant; Scale-up. Case Study: Preparation of plant layout and cost estimation for a food processing plant

Total: 45 PERIODS
REFERENCES

1. Maroulis, Z.B. and Saravacos, G.D. . Food Process Design. Marcel Dekker Inc,. 2003.
2. Antonio Lopez-Gomez, Gustavo V. Barbosa-Canovas,“Food Plant Design (Food Science and Technology)”, CRC Press, 2005.
3. Towler, G. and Sinnott, R.K. Chemical Engineering design principles, practice and Economics of Plant and Procese. 2nd Edition. Elsevier.2012.
4. Theunis C. Robberts . Food plant engineering system. II Edition, CRC Press, Washington, 2013.
5. M Moore, Mac Millan, Plant Layout & Design. Lames, New York, 1971.
6. Langley and C. Billy, Refrigeration and Air conditioning, Ed. 3, Engle wood Cliffs (NJ), Prentice

COURSE OUTCOMES

CO1 Design and construct the well-equipped food processing plant for effective processing
CO2 List the start – to – end facilities, infrastructure, utilities, investments along with the government regulations and specifications for plant layout
CO3 Evaluate and estimate the capital investments and methods of cost estimation of designing food plants
CO4 Assess the overall production cost, profitability and factors involved in the cost estimation of products manufactured
CO5 Analyze the problems involved in deciding the level of manufacture of a food product