Fundamentals of designing a food plant

1. Food Plant Design
Department of Food Technology
Faculty of Chemical Engineering
University of Technology, VNUHCM
Email: lqdat@hcmut.edu.vn
1
Lai Quoc Dat, Dr

2. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 2
Introduction
 Content of Subject:
- Chap. 0: Introduction of Food Plant Design
- Chap. 1: Analysis of feasibility of the food plant project
1.1. Situation of Market
1.2. Trends of Market
1.3. Own capacity
1.4. Threats
1.5. Scientific and technological context
1.6. SWOT Methods for feasibility study
1.7. Product Design
1.8. Capacity estimation
1.9. Location and site

3. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 3
Introduction
 Content of Subject (cont.):
- Chap. 2: Process design
2.1. Principles of Process Design
2.2. Materials
2.3. Mass balance
2.4. Energy balance
2.5. Equipment for Food Production

4. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 4
Introduction
 Content of Subject (cont.):
- Chap. 3: Facilities in Food Plant
3.1. Steam
3.2. Water
3.3. Cooling system
3.4. Electricity
3.5. CIP
- Chap. 4: Waste and waste treatment in food factory
4.1. Waste water
4.2. Solid water
4.3. Air pollution

5. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 5
Introduction
 Content of Subject (cont.):
- Chap. 5: Lay out and industrial building
5.1. Principles of lay out design in food plant
5.2. General lay out of plant
5.3. Industrial building
5.4. Ventilation
5.5. Lighting
5.6. Drainage
5.7. Floor, door, window and roof
5.8. Warehouse

6. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 6
Introduction
 Content of Subject (cont.):
- Chap. 6: Organization, operation and safety
6.1. Gant chart
6.2. Organization of plant
6.3. Human resource
6.4. Safety
- Chap. 7: Economic analysis of food plant
7.1. Capital
7.2. Revenue, Expense, and Profit
7.3. Cash flow
7.4. Sensitivity in Economic analysis

7. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 7
Introduction
 References:
1. Zacharias B. Maroulis and George D. Saravacos, Food Plant
Economics, CRC Press, 2008, 352 pages
2. Antonio López-Gómez and Gustavo V. Barbosa-Cánovas, Food
Plant Design, CRC Press, 2005, 372 pages
3. Zacharias B. Maroulis and George D. Saravacos, Food Process
Design, CRC Press, 2003
4. Joseph Irudayaraj, Food Processing Operations Modeling: Design
and Analysis, Marcel Dekker Inc., 2002
5. Jasim Ahmed and Mohammad Shafi ur Rahman, Handbook of
Food Process Design, Wiley – Blackwell, 2012, 1470 pages

8. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 8
Introduction
 References:
6. G. D. Saravacos and A. E. Kostaropoulos, Handbook of Food
Processing Equipment, Kluwer Academic/Plenum Publishers,
2002
7. D. R. Heldman and R. W. Hartel, Principles of Food Processing,
Aspen Publishers, 1998
8. Perry, R.H. and Green, D.W., Perry’s chemical engineers’
handbook, 7th edition, New York McGraw-Hill
9. D.R. Heldman and D.B Lund, Handbook of Food Engineering,
CRC Press, 2007

9. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 9
Chap.0: Introduction of Food Plant
 Characteristics of Food Plant
- Storage of materials, fresh materials
- Season of materials
- Diversity of materials: Engineering Properties, Chemical
Compositions, Ripen…
- Scale up: Bench scale  Pilot  Practical scale
- Contamination of impurities and microorganism.
- The change of microorganism and enzyme in products
- Sensitive attributes of products in storage and distributions
- Role of distribution system: B2B, B2C products
- Consumer behaviors
- Scale

10. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 10
Chap.0: Introduction of Food Plant
 Food Plant Design
- Food Plant:
+ Material zone
+ Manufacturing
+ Distribution
+ Marketing
+ Trading
+ R&D
+ Cash flow
….

11. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 11
Chap.0: Introduction of Food Plant
 Food Plant Design
- Steps of Design:
+ Step 1: Get idea,
+ Step 2: General Feasibility Study
* Economic Context
* Science and Technological Context
* General estimation
* Social issues
+ Step 3: Deciding investment

12. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 12
Chap.0: Introduction of Food Plant
 Food Plant Design
- Steps of Design (Cont.):
+ Step 4: Technical Design
* Location and site, capacity, products
* Process design, mass and energy balance
* P&ID design
* Energy, electricity, water, fire fighting
* Waste treatment
* Facilities
* Industrial building, ware house, general lay out
* Operation
* Economic analysis

13. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 13
Chap.0: Introduction of Food Plant
 Food Plant Design
- Steps of Design (Cont.):
+ Step 5: Deciding on investment
+ Step 6: Master plan for investment
+ Step 7: Mobilization of capital, tendering, contracting…
+ Step 8: Installation
+ Step 9: Trial operation and evaluation
+ Step 10: Official operation and launch.

14. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 14
Chap.0: Introduction of Food Plant
 Food Plant Design
- Master Plan for Design Activities:
+ Human resource
+ Data resource
+ Facility resource
+ Financial resource
+ Gantt chart

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Chap.0: Introduction of Food Plant
 Food Plant Design
- Documents of Design activities:
+ Preliminary design: reports and drawing
+ Technical design: revised reports and drawing, legal
documents…
+ Installation design: drawing of construction and installation,
legal documents for construction…

16. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 16
Chap.0: Introduction of Food Plant
 Food Plant Design
- Drawings:
+ Vietnamese Standards of Drawings (TCVN).

17. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 17
Chap.0: Introduction of Food Plant
 Science vs. Engineering vs. Technology

18. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 18
Chap.0: Introduction of Food Plant
 Science vs. Engineering vs. Technology

19. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 19
Chap.0: Introduction of Food Plant
 Science vs. Engineering vs. Technology

20. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 20
Chap.0: Introduction of Food Plant
 Engineer in Food Industry: Capable of R&D:
- Process
- Products
- Plant (factory)
- System
 Assignment to:
- R&D
- Design sector
- Manufacturing
- Trading
- …

21. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 21
Chap. 1: Analysis of feasibility
of the food plant project
1.1. Situation of Market
- Volume and demands
- Necessity of the related products
- Relationship of quality – price
- Possibility of export
- Possibility of distribution system
- Efforts of sales

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1.2. Possibility of market development in future
- Increasing in demands and amount of consumers
- Increasing in acceptance of consumer
- New products on market
- Trends in society, economy and politics
Chap. 1: Analysis of feasibility
of the food plant project

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1.3. Strengths of price and distribution system
- Material cost
- Labor cost
- Distribution and saling cost
- Efficiency of process
- Patents and copyright
Chap. 1: Analysis of feasibility
of the food plant project

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1.4. Threats
- Stability of economy
- Risks of technologies
- Competition from import
- Capacity of competitors
- Risks on quality and consumer belief
- Capital
- Possibility of attacks
- Laws and policies of government
- Time to obtain the profit
- In stock
Chap. 1: Analysis of feasibility
of the food plant project

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1.5. Scientific and Technological context
- Achievement of science and technology
- Equipment
- Supporting industry: packaging, transportations…
Chap. 1: Analysis of feasibility
of the food plant project

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1.6. SWOT method for feasibility study
- SWOT
STRENGTHS
1.
2.
WEAKNESSES
1.
2.
OPPORTU-
NITIES
1.
2.
3.
Opportunity-Strength (OS)
Strategies
Use the strengths to take
advantage of opportunities
1.
Opportunity-Weakness (OW)
Strategies
Overcome weaknesses by taking
advantage of opportunities
1.
THREATS
1.
2.
Threat-Strength (TS)
Strategies
Use strengths to avoid threats
1.
Threat-Weakness (TW) Strategies
Minimize weaknesses and avoid
threats
1.
Chap. 1: Analysis of feasibility
of the food plant project

27. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 27
1.7. Capacity Estimation
- Where to play?
- Who are consumers?
- Source of materials
- Capital
- Human resource
- Limitation of technology
- Policies of governmental authority (national, local….)
Chap. 1: Analysis of feasibility
of the food plant project

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1.8. Product Design
Quality:
- Nutrition elements
- Food Safety and Hygiene
- Sensory Properties
- Convenience for using
- Service
- Level of technology: hand made, mechanization, automation…
Specifications:
- Brand and Label
- Packaging
- Size
- Storage and transport
- Shelf life
Chap. 1: Analysis of feasibility
of the food plant project

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1.8. Product Design
Method of product design:
Chap. 1: Analysis of feasibility
of the food plant project

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1.8. Product Design
Method of product design:
Chap. 1: Analysis of feasibility
of the food plant project

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1.8. Product Design
Method of product design:
Chap. 1: Analysis of feasibility
of the food plant project

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1.8. Product Design
Method of product design:
Chap. 1: Analysis of feasibility
of the food plant project

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1.8. Product Design
Method of product design:
Chap. 1: Analysis of feasibility
of the food plant project

34. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 34
1.9. Location and Site
- Material sources
- Market
- Labor resource (cost, capacity, amount…)
- Transport system
- Supporting services: public transport, internet, banking…
- Infrastructure: electricity, water supply, waste water treatment,
- Characteristics of site: shape of area, geological characteristics
- Climate (temperature, typhoon, storm, drain, flood…)
- Policies and plans of local and central governments
Note: Consider the priority of factors and forecast the changes
in these factors in future.
Chap. 1: Analysis of feasibility
of the food plant project

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1.9. Location and Site
Steps of selection:
- Step 1: Determine the purposes of food plant
- Step 2: Figure out the factors influencing on the operation of
Plant
- Step 3: Determine the requirements of these factors
- Step 4: Seek the sites satisfying the requirements
- Step 5: Preliminarily evaluate and choose some sites most
satisfy the requirements
- Step 6: Set up the method for eligibility of sites
- Step 7: Evaluate the sites which are preliminarily selected.
- Step 8: Select the optimized site.
Chap. 1: Analysis of feasibility
of the food plant project

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1.9. Location and Site
Methods for selection: SWOT analysis
- Analyze the SWOT of sites
- Select the site satisfying the requirements
- Strategies for plant compatible with the sites (solutions for
problems of site).
- Select the site suitable for the factory
 This method is simple, however, it depends on the capacity of
people in charged of selection work. Normally, apply for SMEs.
Chap. 1: Analysis of feasibility
of the food plant project

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1.9. Location and Site
Methods for selection: Optimize the cost of transportation
- Estimate the cost for transport of materials and products
- Select the site at lowest cost
 This method suitable for factories in which, the cost of
transportation is remarkable.
Chap. 1: Analysis of feasibility
of the food plant project

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1.9. Location and Site
Methods for selection: Factors analysis
- Step 1: Determine the factors influencing on selection of site
- Step 2: Determine the important coefficient of each factor
- Step 3: Make score for each factor for each site (note: scale of
score)
- Step 4: Summarize score, evaluate and select the optimized site
with highest scored.
- In case of two or more sites have the same score at highest,
investor decide the site.
 This method requires the experts with high capacity, apply for
big project.
Chap. 1: Analysis of feasibility
of the food plant project

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1.9. Location and Site
Methods for selection: Factors analysis
Chap. 1: Analysis of feasibility
of the food plant project
No. Factor
Important
coefficient
Scale of
score
Score
Standardized
score
Score of
Contribution
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n Fn kn mn sn gn=
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C1=kn*gn
Total score
1
𝑛
𝐶𝑖

40. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 40
2.1. Principles of process design
What is food engineering
- Food Engineering is a relatively new profession and a scientific
field involved with food manufacturing and the processing of
refined foods. It encompasses the practical application of food
science to develop efficient industrial production, packaging,
storage, and physical distribution of nutritious and convenient
foods that are uniform in quality and safe.
- Food Engineering: integrate physical, chemical engineering and
bioengineering
Chap. 2: Process design

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2.1. Principles of process design
Chap. 2: Process design

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2.1. Principles of process design
Chap. 2: Process design

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2.1. Principles of process design
Chap. 2: Process design

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2.1. Principles of process design
Components of food technology
Chap. 2: Process design

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2.1. Principles of process design
Process system
Chap. 2: Process design

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2.1. Principles of process design
Some basic principles of food process design
- Including physical engineering, chemical engineering, biological
engineering process.
- Base on chemical process: mass transfer, heat transfer, fluid mechanic…
- Optimization in food process: Maximize the yield, minimize the loss of
quality and hazards to human health.
- Overall goals of optimization of process is profit.
- Food safety and hygiene
- From the process design  characteristics of equipment forprocessing
- Process design: Fundamentals of process  modeling  simulation 
optimization  select facilities for process
Chap. 2: Process design

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2.1. Principles of process design
Some basic principles of food process design
- Activities of process design: select process, estimate mass balance and
energy, estimate capacity and specifications of equipment, design lay out of
equipment in factory, estimate cost for investment and operation,
technological and economic assessment.
- Factors influence on the design: HSE, policies, regulation, disaster, quality
of production, food safety, operation…
- Food Quality Management: ISO, HACCP, TQM, GMP…
Chap. 2: Process design

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2.1. Principles of process design
Some basic principles of food process design
Chap. 2: Process design

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2.1. Principles of process design
Optimization in Food Process
Chap. 2: Process design

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2.1. Principles of process design
Block Diagram of process
Chap. 2: Process design

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2.1. Principles of process design
Process Diagram with Equipment
Chap. 2: Process design

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2.1. Principles of process design
P&ID
Chap. 2: Process design

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2.1. Principles of process design
2D process Diagram
Chap. 2: Process design

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2.1. Principles of process design
3D process Diagram
Chap. 2: Process design

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2.1. Principles of process design
3D Process Diagram
Chap. 2: Process design

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2.2. Materials in Foods
Chap. 2: Process design

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2.2. Materials in Foods
Roles of materials:
- Influence on quality and price of product
- Input data for process design
- Contribute to determination of economic efficiency
Chap. 2: Process design

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2.2. Materials in Foods
How to select materials and suppliers:
- Roles of materials in process and product
- Plant capacity
- Requirements on quality of materials
- Price
- Stability of quantity and quality
- Prestigious suppliers
Chap. 2: Process design

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2.3. Mass balance
Mass and energy flow in food factory:
Chap. 2: Process design

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2.3. Mass balance
Mass and energy flow in food factory:
- Used for preparation of formulas, final compositions of products,
yields  estimate the rate and size of equipment, economic
efficiency, operation and planning…
- Based on the principles of the law of “conservation of mass”:
Mass can neither be created or destroyed
Chap. 2: Process design

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2.3. Mass balance
Chap. 2: Process design

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2.3. Mass balance
Chap. 2: Process design

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2.3. Mass balance
Chap. 2: Process design

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2.3. Mass balance
Chap. 2: Process design

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2.3. Mass balance
Chap. 2: Process design

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2.3. Mass balance
Preparing the mass balance estimation:
- Prepare the diagram of process flow
- Determine the boundaries of the system (process)
- Describe the system with a boundary (real or imaginary, stationary or movable)
- A system boundary may even enclose an entire food processing system.
- Choose the basis capacity (kg/hour, kg, ton….)
Chap. 2: Process design

67. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 67
2.3. Mass balance
Conducting the mass balance estimation:
- Collect all data on mass and composition of an inlet and exit streams from the
references or experiments
- Analysis the changes in process
- Draw a process flow diagram, indicating the process, with inlet and exit streams
property
- Draw the system boundary
- Write all available on the flow diagram, select the basic
- Determine the loss
- Write total and components mass balance.
- Solve the material balance to determine the unknowns.
- Notes: All unknowns ≥0, adding some components for solution of problems
(maltodextrin, butter…)
Chap. 2: Process design

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2.3. Mass balance
Loss and yield:
- Depends on properties of material
- Depend on process
- Depend on storage and transportation
- Depend on equipment
- Depend on skill of staffs
- …
Chap. 2: Process design

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2.3. Mass balance
Chap. 2: Process design

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2.3. Mass balance
Chap. 2: Process design

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2.3. Mass balance
Chap. 2: Process design

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2.3. Mass balance
Chap. 2: Process design

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2.3. Mass balance
Chap. 2: Process design

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2.4. Energy balance
Chap. 2: Process design

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2.4. Energy balance
Chap. 2: Process design

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2.4. Energy balance
Chap. 2: Process design

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2.4. Energy balance
Chap. 2: Process design

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2.4. Energy balance
Chap. 2: Process design

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2.4. Energy balance
Chap. 2: Process design

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2.4. Energy balance
Chap. 2: Process design

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2.4. Energy balance
Chap. 2: Process design

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2.4. Energy balance
Chap. 2: Process design

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2.4. Energy balance
Chap. 2: Process design

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2.4. Energy balance
Chap. 2: Process design

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2.4. Energy balance
Chap. 2: Process design

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2.4. Energy balance
Chap. 2: Process design

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2.4. Energy balance
Saving energy in food plant
Chap. 2: Process design

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2.5. Equipment for food production
Criteria
- Advance technology
- Automation
- Friendly with environment.
- Satisfy the capacity, synchrony and technological parameters…
- Capital cost
- Operation cost
- Safety
- Durability
- Sanitation
- Cleaning
- Match the requirements of food safety
Chap. 2: Process design

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2.5. Equipment for food production
Criteria
- Method of manufacture
- Structure:
+ Low weight
+ Easy to maintain and repair
+ Easy to cleaning
+ Safety and convenient in operation
+ No leakage
+ Able to update (capacity and specification)
+ Standardize elements
- Material:
+ Durable
+ Easy to process
+ No corrosion
+ Easy to cleaning
+ Low cost
Chap. 2: Process design

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2.5. Equipment for food production
Chap. 2: Process design

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2.5. Equipment for food production
Chap. 2: Process design

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3.1. Steam
Using of Steam
- Heating, drying, pasteurization, sterilization, steaming…
- State of steam: P, T, Enthalpy…
Chap. 3: Facilities in Food Plant

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3.1. Steam
Estimate of The consumption of Steam
Chap. 3: Facilities in Food Plant

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3.1. Steam
Estimate of The consumption of Steam
Chap. 3: Facilities in Food Plant

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3.1. Steam
Chap. 3: Facilities in Food Plant

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3.1. Steam
Selection of Boiler
Chap. 3: Facilities in Food Plant

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3.1. Steam
Selection of Boiler
- Codes and standards of requirements
- State of steam
- Boiler load
- Number of boiler
- Performance considerations
- Special considerations
Chap. 3: Facilities in Food Plant

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3.1. Steam
Fuel for boiler
- Fossil: coal, DO, FO..
- Wood,
- Biomass
- Notice: Air pollutions from boiler operation
Chap. 3: Facilities in Food Plant

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3.2. Water
Source of water
- Surface water
- Ground water
- Water from suppliers
Chap. 3: Facilities in Food Plant

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3.2. Water
Using of Water in Food Factory
- Technical water
- Non –technical water:
+ Cleaning equipment, floor
+ Fire distinguish
+ Irrigation of greenery area
+ For staff activities
+ Boiler
Chap. 3: Facilities in Food Plant

101. LAI Quoc Dat, Ph.D. HCMUT – Chemical Engineering Faculty 101
3.2. Water
Quality of Water
- Depend on the purpose of using
- Quality for technical water
- Quality for non-technical water
Chap. 3: Facilities in Food Plant

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3.2. Water
Chap. 3: Facilities in Food Plant

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3.3. Cooling system
- Carnot cycle
- Estimation of power
- Estimation of electrical consumption
Chap. 3: Facilities in Food Plant

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3.3. Cooling system
Chap. 3: Facilities in Food Plant

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3.4. Electricity
- Electricity for motors
- Electricity for heating
- Electricity for lighting
- Electricity for pumps
- Electricity for fans
- Electricity for ventilation
Chap. 3: Facilities in Food Plant

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3.4. Electricity
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3.5. Cleaning in place (CIP)
Benefits of CIP
- Substantial increase in processing capacity
- Reduce losses through application of CIP cleanable automated
valves and highly automated process
- Improve quality of all products and significant improvement in the
shelf – life of perishable products
- Reduce labor for both processing and cleaning
- Refer Handbook of CIP
Chap. 3: Facilities in Food Plant

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3.5. Cleaning in place (CIP)
CIP system
Chap. 3: Facilities in Food Plant

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3.5. Cleaning in place (CIP)
CIP system
Chap. 3: Facilities in Food Plant

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4.1. Waste water
Chap. 4: Waste treatment in Food Factory

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4.1. Waste water
Chap. 4: Waste treatment in Food Factory

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4.1. Waste water
Chap. 4: Waste treatment in Food Factory

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4.1. Waste water
Chap. 4: Waste treatment in Food Factory

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4.1. Waste water
Chap. 4: Waste treatment in Food Factory

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4.1. Waste water
Chap. 4: Waste treatment in Food Factory

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4.2. Solid Waste
Chap. 4: Waste treatment in Food Factory

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4.3. Air pollution
Chap. 4: Waste treatment in Food Factory

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5.1. Principles of lay out design in food plant
Chap. 5: Lay out and industrial building

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5.1. Principles of lay out design in food plant
Chap. 5: Lay out and industrial building

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5.2. General lay out of food plant
Chap. 5: Lay out and industrial building

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5.2. General lay out of food plant
Chap. 5: Lay out and industrial building

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5.2. General lay out of food plant
Chap. 5: Lay out and industrial building

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5.3. Industrial building
Chap. 5: Lay out and industrial building

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5.3. Industrial building
Chap. 5: Lay out and industrial building

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5.4. Ventilation
Chap. 5: Lay out and industrial building

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5.5. Lighting
Chap. 5: Lay out and industrial building

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5.6. Drainage
Chap. 5: Lay out and industrial building

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5.7. Floor, door, window and roof
Chap. 5: Lay out and industrial building

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5.8. Warehouse
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6.1. Gantt chart
Chap. 6: Organization, operation and safety

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6.2. Organization of plant
Chap. 6: Organization, operation and safety

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6.3. Human resource
Chap. 6: Organization, operation and safety

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6.4. Safety
Chap. 6: Organization, operation and safety

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7.1. Capital
Chap. 7: Economic analysis of food plant

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7.2. Factors influencing on price
Chap. 7: Economic analysis of food plant

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7.2. Factors influencing on price
Chap. 7: Economic analysis of food plant

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7.2. Factors influencing on price
Chap. 7: Economic analysis of food plant

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7.2. Factors influencing on price
Chap. 7: Economic analysis of food plant

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7.2. Factors influencing on price
Chap. 7: Economic analysis of food plant

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7.2. Factors influencing on price
Chap. 7: Economic analysis of food plant

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7.2. Factors influencing on price
Chap. 7: Economic analysis of food plant

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7.2. Factors influencing on price
Chap. 7: Economic analysis of food plant

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7.2. Factors influencing on price
Chap. 7: Economic analysis of food plant

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7.3. Cash flow
Chap. 7: Economic analysis of food plant

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7.3. Cash flow
Chap. 7: Economic analysis of food plant

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7.3. Cash flow: In Operation
Chap. 7: Economic analysis of food plant

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7.3. Cash flow
Chap. 7: Economic analysis of food plant

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7.3. Cash flow
Chap. 7: Economic analysis of food plant

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7.3. Cash flow
Chap. 7: Economic analysis of food plant

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7.3. Cash flow
Chap. 7: Economic analysis of food plant

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7.4. Sensitivity in Economic Analysis
Chap. 7: Economic analysis of food plant

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7.4. Sensitivity in Economic Analysis
Chap. 7: Economic analysis of food plant