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Food Process Economics

  • George Saravacos
  • Zacharias Maroulis
Conference paper
Part of the Food Engineering Series book series (FSES)

Abstract

The principles and techniques of process economics can be applied to food processing by evaluating the economics of a particular food process. Material and energy balances, sizing of process equipment, and cost data on raw materials, labor, and utilities are used in the design of new food processes, and in economic evaluation of industrial processing operations. Raw materials and labor are the major cost items in most food processes, while packaging cost may be important in food manufactured products. Utilities, especially energy, may be important in food preservation processes, which use evaporation and dehydration. Food manufacturing plants, which produce consumer food products from raw food materials and food ingredients, are in general more profitable than food preservation plants.

Keywords

Cash Flow Food Processing Plant National Agricultural Statistics Service Total Capital Cost Plant Profitability 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer New York 2010

Authors and Affiliations

  1. 1.School of Chemical EngineeringNational Technical University of AthensAthensGreece

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