FPE 606 FOOD PLANT LAYOUT AND OPERATIONS 1+1

Scope
For any industry selection of location is a major consideration, which mainly depends
on the availability of raw materials, labour, electricity, connecting roads, etc.
Arranging the various divisions / sections inside the plant is a key factor which reduces
the movement of the raw materials, semi-finished goods, etc within the plant to
reduce the cost of production and increase the profit. In this subject scientific
methods and techniques of plant layout preparation, installation, operation and
maintenance of equipment are discussed with appropriate case studies and examples.
Theory
Introduction to plant design - special features of food and agricultural process industry
- plant location - location factors - site selection - location theory and models - layout
- objectives - classical and practical layout – preparation of layout - fruit juice
processing plant, reduction unit, evaporation plant, drying plant, bake ovens and
frying plant, heat exchanger plant, refrigeration and air conditioning plant, packaging
plant – ancillary equipments - building materials – water supply and drainage -
illumination – ventilation - estimation of services - peak and critical load – electrical
installations – installation, operation and maintenance for food processing industry.
Practical
Preparation of project report and plat layout for milk chilling centre, fruit processing
plant, multi product dairy plant, food processing industry, bakery unit, egg powder
unit , fish processing industry – preparation of water supply and drainage plan –
planning electrical installation - visit to food processing plant.
References
1. American Society of Heating, Refrigerating and Air-Conditioning Engineers,
1981, ASHRAE Handbook, Fundamentals. ASHRAE, Atlanta, Georgia.
2. American Society of Heating, Refrigerating and Air-Conditioning Engineers,
1982, ASHRAE Handbook, Fundamentals. ASHRAE, Atlanta, Georgia.
3. Hall,H.S and Y.Rosen.1976. Milk plant layout - (F.A.O. Publication).
4. James, M.More.1976. Plant Layout and Design. MacMillian Publishing Co., New York.
5. Slade, F.H.1967. Food processing plant. Leonardhill Books, London.
 Lecture Schedule
1. Introduction to plant layout - concepts - general design considerations – food
processing industries.
2. Plant location, location theory and models.
3. Plant site selection - economic plant size, plant layout and industrial building.
4. Plant layout objectives- classical and practical layout – merits and demerits.
5. Layout development, evaluation trends in plant layout - development and
presentation of detailed layout.
6. Layout for preparation machinery for fruit, vegetables and meat.
7. Size reduction machinery layout, size reducing mills, capacity and location.
8. Plant layout for solid – liquid and liquid – liquid separation plants, evaporators and
drying plants.
9. Mid semester examination
10. Plant layout for feeders, blenders, mixtures, emulsifying mills and homogenisers.
11. Layout for boiler and steam line - installation and operation.
12. Layout design for heat using equipments, bake ovens, frying units, boiling plant,
retorts and sterilizer.
13. Refrigeration and air conditioning plant – objective, air conditioning – centralized
and selective plant layout - layout for single and multi storey buildings.
14. Layout for filling, closing and labeling plant and packaging plant.
15. Ancillary factory facilities, buildings, water supply and effluent treatment.
16. Building materials, drainage, illumination, ventilation – estimation of load – peak
and critical load.
17. Installation, operation and maintenance for food processing industry –foundation,
operation – safety – maintenance- break down and periodical maintenance.

Practical Schedule
1. Preparation of project reports
2. Design and layout of refrigeration and air conditioning plant.
3. Design and layout of milk chilling centre
4. Design and layout of fruit processing plant
5. Design and layout of fruit juice processing plant.
6. Design and layout of vegetables processing plant
7. Design and layout of biscuit manufacturing plant.
8. Design and layout of Noodles manufacturing plant.
9. Design and layout of ice cream plant
10. Design and layout of multi product dairy plant.
11. Design and layout of egg powder plant.
12. Design and layout of fish processing plant
13. Design and layout of ancillary plant and other factory facilities.
14. Design and layout of effluent treatment and by products utilization plant.
15. Visit to a dairy and study the plant layout system.
16. Visit to a bakery and study the plant layout system.
17. Practical examination.