FOOD ENGINEERING DESIGN AND ECONOMICS.ppt

FOOD ENGINEERING DESIGN AND ECONOMICS
CHAPTER II
GENERAL CONSIDERATIONS IN PLANT DESIGN
GENERAL CONSIDERATIONS IN A PLANT DESIGN
Plant location
Plant layout
Plant operation and control
Utilities
Structural design
Storage
Materials handling
Waste disposal
Health and safety
Patents
Plant Location
The geographical location of the final plant can have a strong influence on the ess of an industrial enterprise.
The plant should be located where the minimum cost of production and distribution can be obtained.
The choice of the final site should first be based on plete survey of the advantages and disadvantages of various geographical areas.
An approximate idea for the plant location should be obtained before a design project reaches the detailed estimate stage.
. Raw Materials
The source of raw materials is one of the most important factors influencing the selection because location near the raw materials source leads to reduction in transportation and storage charges.
Attention should be given to the;
purchased price of the raw materials
distance from the source of supply
freight or transportation expenses
availability and reliability of supply
purity of raw materials
storage requirements
. Markets
The location of markets or intermediate distribution centers affects the cost of product distribution and the time required for shipping.
It should be noted that markets are needed for by-products and end products as well as for major final products.
. Energy Availability
Power and steam requirements are high in most industrial plants and the fuel is ordinarily required to supply these utilities. Consequently, power and fuel can bined as one major factor in the choice of a plant site.
In addition, the presence and cost of electricity is an important consideration for plant location. In industrial areas the cost, voltage and availability of electricity is different than in living areas.
. Climate
Excessive humidity or extremes of hot or cold weather can hav