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Plant lay-out and material transfer

Topic 2:Unit Operations in Food Industry

(ITP - 230)

Adil Basuki Ahza (ABA)

Dept Ilmu dan Teknologi Pangan,
Fakultas Teknologi Pertanian, IPB
Jln Kamper 1. KampuIPB Darmaga Bogor 16680
Email:[email protected]; [email protected]; [email protected]
Thanks to Dr. Arpah Saleng for the initial graphical

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Topics:
1.
2.
3.
4.

Plant Lay-out
Material Transportation & Machinery
Fluids Transfer & Machineries
Pumps

Instructional Objectives:
1. Students are capable to explain the concept, basic
principles&understanding, objectives and design of plant
lay-out
2. Explain material transports, methods and machineries
3. Explain principles and suitability of pumps for fluid transfer.

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Stages commonly adopten in Post

harvest handling and processing of
agricultural products basically covers:
1.Post-harvest handling and transports to the
processing plant
2.Pre-processing movement and treatments in
the processing plant
3.Processing
4.Waste handling
5.Packaging and storage
6.Distribution to the wholesalers and retailers
7.Presentation and display of the processed
products in the markeplace

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1. Plant
Layout

Definition of Plant Layout

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Design
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( defined
by Moore
13 Plant
layout
is:,1962 and others) :
a plan of, or the act of planning and its
implementation an optimum arrangement of
facilities, including:

personnel,
operating equipment storage space,
materials handling equipment, and
all other supporting machineries and services,
along with the design of the best structure to contain
these facilities.

Some authors include :

At one site and location to get the safest, most effective
and efficient operations
the ultimate objectives, i.e. to produce safe and good
quality products

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The Principles of Plant lay-out

design
Principles:
1. Integration (materials, workers,
machineries, activities/movements)
2. Minimum distance,
3. Flow,
4. Rooms volume.
5. Safety and comforts,
6. Flexibility

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Objectives of the Layout Design

1. To ease the production processes
2. To minimize Material Handling related
problems
3. To mantaining flexibility (of man and
machineries improvements/modifications)
4. To economically utilize rooms volume
5. To enhance effectiveness of workforce
6. To ensure work safety and comforts
7. To produce safe and good quality food
products

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Plant Layout: Importance and

Function 1 of 2)
(

Plant layout refers to an optimum

arrangement of different facilities including
human resource, plant and machinery,
material etc.
Since a layout once implemented cannot
be easily changed and costs of such a
change are substantial, the plant layout
is a strategic decision.
A poor layout will result in continuous
losses in terms of:
higher efforts for material handling,
more waste and rework,

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PLANT LAYOUT: IMPORTANCE,

FLOW PATTERNS
Importance
and Function (2 of 2)
The problem of plant layout should be seen in
relation to overall plant design which includes many
other functions such as product design, sales
planning, selection of the production process, plant
size, plant location, building, diversification etc.
The layout problem occurs because of many
developments
including:
change in product design
introduction of new product
obsolescence of facilities
changes in demand
market changes

Types of Plant Layout Problems:

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Problems always there even if we have appropriately
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designed......
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The plant layout problems can be

classified into four types as follows (big to
small):
1.Planning completely new facility
2.Expanding or relocating an
existing facility
3.Rearrangement of existing
layout
4.Minor modifications in present

Objectives & Advantages of Good Plant Layout

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Some of the important objectives of a good plant layout are as
20 follows:
13 Overall simplification of production process in terms of
equipment utilization, minimization of delays, reducing manufacturing
time, and better provisions for maintenance
Overall integration of man, materials, machinery, supporting
activities and any other considerations in a way that result in
the best compromise.
Minimization of material handling cost by suitably placing the
facilities in the best flow sequence
Saving in floor space, effective space utilization and less
congestion /confusion,
Increased output and reduced in-process inventories
Better supervision and control
Worker convenience and worker satisfaction
Better working environment, safety of employees and reduced
hazards minimization of waste and higher productivity
Avoid unnecessary capital investment
Higher flexibility and adaptability to changing conditions

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Flow of Materials
Good material flow design will:
Improve efficiency of production
Simplify the mateial handling
activities
Reduce the processing time
Better utilization of room space
Improve efficiency of workforce
Reduce product defects/deterioration
Reduce traveling distances
Facilitate easier control/inspections

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Flow Patterns
According to the principle of flow, the
layout plan arranges the work area for
each operation or process so as to have
an overall smooth flow through the
production / service facility.
The basic types of flow patterns that are
employed in designing the layout are:
1.
2.
3.
4.
5.

I-flow,
L-flow,
U- flow,
S-flow and
O flow

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(a) I-Flow: separate

receiving and
shipping area.

b) L-Flow: when straight

line flow chart is to be
accommodated

For storage
(c) U-Flow: very popular as a
combination of receiving
and dispatch
(e) O-Flow when it is desired to
terminate the flow near
where it is originated

(d) S-Flow: when the production line

is long and zigzagging on the

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BASIC TYPES OF PLANT LAYOUTS

(PRODUCT OR LINE LAYOUT, PROCESS OR FUNCTIONAL LAYOUT,
CELLULAR OR GROUP LAYOUT, AND FIXED POSITION LAYOUT, PLANT
LAYOUT FACTORS, LAYOUT DESIGN PROCEDURE)

Basic Types of Plant Layouts

Depending upon the focus of layout design, the basic types of the
layouts are:

1. Product or line layout

This type of layout is developed for product focused
systems.
In this type of layout only one product, or
one type of product, is produced in a given
area.
The work centers are organized in the
sequence of appearance. The raw material
enters at one end of the line and goes from

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Figure 1. Product or Line Layout

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The decision to organize the facilities on a

product or line basis is dependent upon a
number of factors and has many
consequences which should be carefully
weighed.
Conditions favor decision to go for a
product focused layout, are:
1. High volume of production for
adequate equipment utilization
2. Standardization of product
3. Reasonably stable product
demand
4. Uninterrupted supply of material

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Some of the major advantages of this

type of layout are:
1. Reduction in material handing
2. Less work-in-process
3. Better utilization and specialization
of labor
4. Reduced congestion and smooth
flow
5. Effective supervision and control
The major problem in designing the,
product-focused systems is to
decide the cycle time and the subdivision of work which is properly

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2. Process or functional layout

This type of layout is developed for
process focused systems.
The processing units are organized by
functions into departments on the
assumption that certain skills and facilities
are available in each department.
Similar equipment and operations are
grouped together.
The functional layout is more suited
for low-volumes of production (batch
production) and particularly when the
product is not standardized.
It is economical when flexibility

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Figure 2. Process or Functional Layou

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The major advantages of a

process layout are:
1. Better equipment utilization
2. Higher flexibility
3. Greater incentive to individual
worker
4. More continuity of production in
unforeseen conditions like
breakdown, shortages,
absenteeism etc.

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3. Cellular or group layout

It is a special type of functional layout
in which the facilities are clubbed
together into cells.
This is suitable for systems designed
to use the concepts, principles and
approach of group technology.
Such a layout offers the advantages of
mass production with high degree of
flexibility.
We can employ high degree of
automation even if the number of
products is more with flexible
requirements.

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Figure 3. Cellular or Group Layout

(Also known as Group Technology)

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Advantages :
1. Each cell manufactures products
belonging to a single family.
2. Cells are autonomous manufacturing
units which can produce finished parts.
3. Commonly applied to machined parts.
Often single operators supervising CNC
machines in a cell, with robots for
materials handling.
4. Productivity and quality maximised.
Throughput times and work in progress
kept to a minimum.
5. Flexible.
6. Suited to products in batches and

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4. Fixed Position Layout

This is suitable for producing single, large,
high cost components or products.
Here the product is static.
Labor, tools and equipment come to the
work site.

Figure 4. Fixed Position Layout

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PLANT LAYOUT FACTORS

The design of any layout is governed by a number of factors and the
best
layout is the one that optimizes all the factors.
The factors influencing any layout are categorized into the following

8(eight) groups:

1.The material factor: includes design,

variety, quantity, the necessary
operations, and their sequence.
2.The main factor: includes direct
workers, supervision and service
help, safety and manpower
utilization.
3.The machinery factor: includes the
process, producing equipment and

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5. The waiting factor: includes permanent

and temporary storage and delays and
their locations.
6. The service factors: include service
relating to employee facilities such as
parking lot, locker rooms, toilets, waiting
rooms etc.; service relating to materials in
terms of quality, production control,
scheduling, dispatching, waste control;
and service relating to machinery such as
maintenance.
7. The building factor: includes outside
and inside building features and utility
distribution and equipment.
8. The change factor: includes versatility,

Layout
Planning Procedure
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e-5. Systematic layout planning procedu

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Broad guidelines for

preparation of the site
layout are given below:

(1 of 3)

1.Minimize the distance that

materials have to travel to or from
stores or during processing
2.Separate the raw material
unloading and finished product
loading facilities
3.Isolate the hazardous operations
4.Locate storage areas close to
unloading and loading facilities

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Broad guidelines for preparation of the site layout are

given below: (2 of 3)

5. Locate boiler room, power station,

cooling towers, water pumping station
etc. on periphery but adjacent to the
area of largest use
6. The usual clearances between pipes
including flanges and lagging and
between pipes and other objects should
be 25 mm but this should be increased if
hot pipes run near plastic pipes, cables
etc.
7. Steam and water mains, electricity and
telephone cables etc. should, in general,
run parallel to the road system and

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Broad guidelines for preparation of the site layout are

given below: (3 of 3)

8. Locate office building close to the main

entrance
9. Provide adequate parking facilities for
vehicles waiting to load / unload, cars,
scooters etc.
10.Plan roads in such a manner that the
vehicles do not pass through process
areas. Ideally, outside of a plant should
be accessible on all four sides by road
11.Workshop and general stores should be
located within easy access of the
processing units.

Table-1 Typical Clearances between Various Units for

Preliminary Site Layouts
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Area

To

Plant areas

15 m

Boilers and furnaces

Blow down stacks with
flares
Gas holders

Clearan
ce
15

To the adjacent unit,

main
roads or boundary

30
30

Cooling towers

30

Effluent plants

15

Loading areas
Ware houses
Offices and canteens
Medical center
Garage
Fire station
Work shops
Main roads
Main roads

To process units

15
30
30
30
30
30
30
12

To building line
excluding
loading bays head

9
15
15

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Other Rules

General Logic of facilities Layout:

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1. Pengembangan Tata letak dimulai dari aktifitas umum ke aktifitas

spesifik.
2. Logika pergerakan karyawan, materi dan produk berlangsung antara
dua kutub yaitu antara kantor depan dengan lokasi pengeluaran produk
jadi.

General Rules are :

1. Konsumen (pasar) menentukan jenis produk yg diproduksi

2. Produk menentukan jenis peralatan dan pergudangan
3. Lokasi peralatan menentukan jenis material bahan baku dan
pergerakan karyawan
4. Alur pergerakan dan cara produksi menentukan letak kantor
administrasi dan pintu masuk karyawan
5. Pintu masuk karyawan menentukan letak locker dan toilet,
kafetaria dan SDM lainnya
6. Letak kantor administrasi menentukan letak pintu gerbang
utama pabrik

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General divisions for a Distribution Company comprise of:

1. Front end entry

a.customer conference rooms
b.accounting
c. sales, customer service, etc.
d.general work areas
e.private offices
f. misc. (main telephone/data, office supplies, break area,
files, fax, mail/postage)
2. Production Cell
a. various equipment
b. fulfillment
c. unique value added component
3. Warehousing
a. storage (raw materials, finished goods)

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4. Shipping/Receiving
a. shipping/receiving office
b. driver area
c. labeling and ready to ship
5. Maintenance & Production Support
a. Maintenance (parts storage)
b. Solvent storage
c. Equipment support (air compressors, etc.)
d. Battery chargers
6. Employee Services
a. main locker/toilets
b. cafetaria
c. training / recreation
d. human resources

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Some Examples of incorrectly

Plant layout /facilities designed

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Examples of factory layouts for

materials handling:
(a)INCORRECTLY DESIGNED
1, cleaning; 2, peeling and
preparation; 3, inspection; 4,
packaging; 5, freezing; 6, cold
store; 7, office;
8, overflow cold
store; 9, raw material cold store.
Note the following faults in design
(a):
A, Raw material, partly processed
product and finished product in
same cold store;
B, Adjacent inspection of prepared
food and washing of raw
material;

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Examples of
factory layouts for
materials
handling:
(B) CORRECTLY
DESIGNED
1, cleaning; 2,
peeling and
preparation; 3,
inspection; 4,
packaging; 5,

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Figure 7. An Example of Product/Personnel Flow Patterns in a

Fresh-cut Processing Plant

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Fruit Processing
Layout

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Dairy Processing
Layout

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Cooked Meat Processing Plant

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Dual Temperature Coldstore with Mobile Racking

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Upgrade of Existing Poultry Factory to EC Standards (Output: 5,000/hr)

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Plant Room Water & Air Services

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Laser coding: (a) (above) operator interface and coding

laser on a production line; (b) (overleaf) date and
production codes positioned on a carton

Layout V-Shape:
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V-shaped cross aisle allows workers to travel into the picking space as quickly
as possible, a Modification of U-shape

AB Materials (solid) Transportatio

II.
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1.
2.
3.
4.
5.
6.
7.
8.

ADVANTAGES of CORRECT
MATERIAL
HANDLING
Saving in Storage and Operating
space
Better stock control
Improved working conditions
Improved product quality
Lower risk of accidents
Reduce Processing time
Lower cost of Production
Less wastages of materials and
operator time

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Methods of Achieving Efficiency in

Material Handling
1. Only move materials when necessary and
minimize movements by placing related
actvities close together
2. Handle materials in bulk
3. Package or group materials for easier
handling
4. Use continuous handling techniques and
minimize manual handling
5. Automate where possible
6. Combine operations to eliminate handling
between them
7. Use system approach to optimize Material
flows and make paths as direct as possible
8. Use all layers of buildings height
9. Use handling equipment that can be

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Generally achieved by using: screw conveyors, bucket

conveyors, belt conveyors, and vibratory conveyors

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Emphasis during Transfering

Food Materials
1.Maintain the sanitary conditions
2.Minimize product and quality losses
(including weight loss of livestock),
maintaining raw material quality (e.g.,
vitamin content and physical
appearance),
3.Minimize (preventive) microorganism
growth
4.Minimize over-accumulation of materials
at a certain place by applying good
scheduling

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III. FLUID HANDLING & PUMPS

Methods &Fluid Transfer Equipm

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IV. PUMPS

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4. Types of Pumps

AB Centrifugal pumps converts the rotational energy into translational

A speed and energy in terms of pressure. (Liquid is pumped through the
20
eye of the pumps (center of the pump), follow the rotor and the impellers
13

rotation into the volute-shape housing).

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Positive Displacement Pumps:

Positive displacement pump, fluids is flowed into
the pumped, pushed out through an outlet.
Some types of positive displacement pumps
are: reciprocating piston pumps; gear pumps;
rotary pumps.
Positive displacement pumps are used to get a
very high pressure, and must be assures that
there is no clogs
Positive displacement pumps are in Figures
4.3 (a), (b) and (c).

a. Piston Pump

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b. Gear Pump

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Fluida didorong oleh

gear yang sekaligus
menekan fluida
tersebut agar bergerak
menuju ke arah yang
berlawanan dengan
inlet

c.
AB Rotary Pump
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Memasukkan fluida ke dalam

pompa dan mengeluarkannya
dengan menggunakan sistem
valve

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d. Jet Pump

e. Air Lift Pump

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Please read more on:

Food Engineering Operations. 3rd
edition. 1990.
JG Brennan et al.
Chapter 19. Materials Handling.
Chapter 20. Pumping in the Food
Industry
http://www.angrau.ac.in/media/9295/fd
en323foodplantdesign.pdf
http://www.du.ac.in/fileadmin/DU/Acad
emics/course_material/EP_07.pdf

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Selesai

Sampai ketemu pada topik berikutnya

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HEAT TRANSFER

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HEAT TRANSFER

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HEAT TRANSFER

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MASS TRANSFER

Fig. Mass Transfer

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SEPARATO
RS

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MIXING AND COMMUNITION

Fig

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DRIVERS

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PROCESS CONTROL AND

INSTRUMENTATION SYMBOLS

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Fig. Process control and

Instrumentation Symbols

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Plant design specifies:

1.the equipment to be used
2.performance requirements for the
equipment
3.interconnections and raw material flows in
terms of flow charts
4. and plant layouts:
1. the placement of equipment, storage
spaces, shop facilities, office spaces,
delivery and shipping facilities, access ways,
site plans and elevation drawings
2. required instrumentation and controls,
and process monitoring and control
interconnections
3. utility and waste treatment requirements,
connections and facilities

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Plant design situations may arise

due to one or more of the following:
design and erection of a completely new plant
design and erection of an addition to the existing plant
the facility or plant operations and subsequent expansion
restricted by a poor site, thereby necessitating the
setting up of the plant at a new site
addition of some new product to the existing range
adoption of some new process /replacement of some
existing equipment
modernization / automation of the existing facility
expansion of the plant capacity
relocating the existing plant at a new site because
of new economic, social, legal or political factors

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Major differences between Food

Processing Plant and others: (1 of 3)
Such differences occur because of the following considerations:
The storage life of foods is relatively limited and strongly affected by temperature,
pH, water activity, maturity, prior history, and initial microbial contamination
levels.
Very high and verifiable levels of product safety and sterility have to be provided.
Foods are highly susceptible to microbial attack and insect and rodent infestation.
Fermentations are used in producing various foods and bio chemicals. Successful
processing requires the use of conditions, which ensure the dominance of desired
strains of microorganisms growth or activity.
Enzyme-catalyzed processes are used or occur in many cases. These, like
microbial growth and fermentation are very sensitive to temperature, pH, water
activity and other environmental conditions.
Many foods are still living organisms or biochemically active long after harvest or
slaughter.
In some cases foods (e.g. ripening cheeses) contain active living microorganisms,
which induce chemical transformations for long periods of time.
Crop-based food raw materials may only be available in usable form on a seasonal
basis. Therefore, plant design may involve the modeling of crop availability.
Food raw materials are highly variable and that variability is enhanced by the
ageing of raw material and uncontrollable variations in climatic conditions.

Major differences.. and others:

(2 of 3)

AB
A The biological and cellular nature and structural complexity of foods causes special
heat-transfer, mass-transfer and component separation problems.
20
Foods are frequently solid. Heat and mass-transfer problems in solids have to be
13 created in ways that are different than those used for liquid and gas streams. The

kinetics of microbe and enzyme inactivation during thermally induced sterilization

and blanching and heat-transfer in the solids being sterilized or blanched are
strongly linked.
Food processing generates wastes with high BOD loads.
Foods are often chemically complex systems whose components tend to react with
one another. Certain types of reactions, e.g. Maillard reactions, oxidative
rancidification, hydrolytic rancidification and enzymatic browning tend to occur with
a high degree of frequency.
The engineering properties of foods and biological material are less well known and
more variable than those of pure chemicals and simple mixtures of chemicals.
Vaguely defined sensory attributes often have to be preserved, generated or
modified. These require sensory testing. Raw material variation, minor processing
changes and trace contaminants leached from processing equipment and packages
can often cause significant changes in these attributes. Frequently, we do not have
mechanistic bases for linking these attributes to processing conditions and
equipment design. Much current food engineering and food science research
activity at universities is designed to provide such linkages.
In the case of foods, prototype products have to be consumer tested so as to assure
market acceptability before plants for large scale production are built.

Major differences.. and others:

(3 of 3)
AB
A
20 Mechanical working is sometimes used to induce desired textural
13 changes. Examples include kneading and sponge mixing during the
making of bread, the calendaring of pastry dough, shearing during
extrusion texturization.
Packaging in small containers is often used or required; and strong
package-product interactions exist. Packaging often requires care to
maintain integrity of closure, reproducibility of fill elimination of air
from head spaces and prevention of subsequent moisture and
oxygen transfer. Segregation often causes problems in the packaging
of powdered foods. Aseptic packaging is starting to be widely used.
Food processing techniques and formulations are sometimes
constrained by standards of identity and good manufacturing
practice regulations and codes.
Food processing is an art to a certain extent. Engineers and
technologists are frequently uncertain as to weather portions of that
art are really justified or necessary. It is sometimes difficult for them
to translate the necessary portions of that art into quantifiable heattransfer and chemical reaction processes on which rational designs
can be based.

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GENERAL DESIGN CONSIDERATIONS, FOOD PROCESSING UNIT

OPERATIONS, PREVENTION OF CONTAMINATION, SANITATION,
DETERIORATION, SEASONAL PRODUCTION

General Design Considerations

Food processing plant designs must provide:
1. necessary levels of sanitation,
2. means of preventing product and material
contamination and
3. means of preventing or limiting product, raw
material, and intermediate product deterioration
due to naturally occurring processes.
Great care must be exercised to achieve high
levels of product purity and preserve product
integrity. A brief description of some of the
design considerations follows.

Food Processing Operations

AB
A
20 Food processing involves many conventional unit operations but it also
13 involves many which differ greatly from those usually encountered in
the production of industrial chemicals.
These include: freezing and thawing and other temperature-induced
phase transitions or phase transition analogs, freeze drying, freeze
concentration, curd and gel formation, development of structured
gels, cleaning and washing (the operation which occurs with the
greatest frequency in food processing plants), leavening, puffing, and
foaming, slaughtering, carcass disassembly, component excision,
slicing and dicing, peeling and trimming, grading, cell disruption and
maceration, pasteurization and sterilization, blanching, baking,
cooking (for purposes of tenderization or textural modification),
roasting (for purposes of flavour generation), radiation sterilization,
mechanical expression, structure-based component separation, filling
and packaging, canning and bottling, coating and encapsulation,
sausage and flexible casing, stuffing, controlled atmosphere storage,
fumigation and smoking, churning, artificially induced ripening,
fermentation, pureeing, emulsification and homogenization, biological
waste treatment, and controlled feeding of confined animals, poultry
and fish.

Prevention of contamination

AB
A
20 Prevention of contamination will involve the provision or use of filtered air, air
13 locks, piping layouts that ensure complete drainage and present cross-stream

contamination (particularly contamination of finished products by unsterilized or

unpasteurized raw material and cleaning solutions), solid material and human
traffic flow layouts that also prevent such contamination, suitably high curbs
when pipes, conveyors or equipment pass through floors and where gangways
pass over processing areas, bactericides in cooling water, culinary (i.e.
Contaminant free) steam whenever direct contact between a product and steam
is used, impermeable covers for insulation, dust covers over conveyors and clear
plastic covers for electric lights, methods for washing bottles and containers,
suitable barriers against pest entry, windowless construction, solid instead of
hollow walls, or completely tight enclosure of hollow spaces in walls, air
circulation system and external roof and wall insulation that prevent the
formation of condensate which can drip into products or favor mold growth,
ultra-violet irradiation of tank head spaces, electric light traps for flying insects,
impactors for killing insect eggs, larvae, pupae and adults in grain, carbon
dioxide and nitrogen fumigation of dry food storage bins, screening system to
remove insects and insect parts, magnetic traps, iron screens for sieving
equipment (so that screen fragments can be picked up by magnetic traps),
metal detectors for rejecting packaged product that contains unwanted metal,
and methods for storing and keeping track of segregated batches of raw
materials and finished goods until necessary quality assurance tests have been
carried out.

Deterioration

AB
A
20
To minimize product and raw material deterioration, provisions
13

should be made for:

1. refrigerated and controlled environment storage areas,
2. space and facilities for product inspection and for carrying
out quality assurance tests,
3. surge vessels for processed material between different
operations (particularly operations which are subject to
breakdown),
4. equipment for pre-cooling material stored in such vessels,
means of cooling, turning over or rapidly discharging the
contents of bins and silos when excessive temperature rises,
occur, and
5. standby refrigeration and utility arrangements which are
adequate to prevent product and raw material deterioration
in case of power interruptions or unusual climatic conditions.

Sanitation

AB
A
20 Sanitation, which helps prevent contamination, should be facilitated
13 by providing or using:
(Room): impermeable coated or tiled floors and walls, at least one floor
drain per every 40 m2 of wet processing area, special traps for such
drains, pitched floors that ensure good drainage, polished vessels and
equipment that do not contain dead spaces and which can be drained
and
(Equipment & Machineries) : automatically cleaned in place, sanitary
piping, clean-in-place (CIP) systems, plate heat exchangers and other
types of equipment which can be readily disassembled for cleaning if
necessary, clearances for cleaning under and around equipment,
grouting to eliminate crevices at the base of equipment support posts
and building columns, tubular pedestals instead of support posts
constructed from beams, and methods for removing solid particles which
fall off conveyors.
Air flow and human traffic flow patterns should be maintained to
eliminate possibilities of containment transfer from dirty areas to clean
ones.
Very high levels of sanitation must be provided for foodstuffs that provide good
substrates for the growth of microorganisms and when processing temperatures
and conditions favor such growth.

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20
13

Seasonal production
Food plants have to be sized to
accommodate peak seasonal flows of
product without excessive delay, and in
some cases, have to be highly flexible
so as to handle different types of fruits
and vegetables. Modeling of crop and
animal growth processes can be of
great help in scheduling production and
adequately sizing plants.

AB
A
20
13

ENGINEERING DESIGN/PLANT
DESIGN

Plant location
Plant size / Capacity
Product design / specification
Process selection / design
Equipment selection / design
Market design / analysis
Equipment / plant layout
Piping and instrumentation design / selection
Utilities and services
Plant building and surroundings
Cost and benefit analysis

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A
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13

FOOD PLANT UTILITIES

The principal plant utilities in a food plant are process
water, process steam, electric power for motors and
lighting, and fuel.
Process Water
Process water is required for washing the raw materials
and for various cooling operations.
In fruit and vegetable processing plants, water may be
used for transportation (fluming) of the raw materials
from receiving to processing areas.
Water used in steam boilers may require ion exchange
treatment to reduce its hardness.
Total water requirement in fruit and vegetable processing
may range from 5 to 15 m3 / ton of raw material.

2. Steam

AB
(1 of 2)
A
20
13 Steam boilers are needed in most food processing plants to

provide process steam, used mainly in various operations, such

as heating of process vessels, evaporators and dryers,
sterilization, blanching, and peeling. A medium size food plant
(80 tons / day raw material) may require a boiler producing
about 10 tons/h of steam at 18 bar pressure.
Two principal types of steam boilers are used in the food
processing industry, i.e. the fire-tube and the water-tube boilers.
The fire tube boilers operate at relatively lower pressure (124
bar) and produce cleaner steam.
The water tube units operate at higher pressures (100140 bar)
and they are suited for cogeneration, i.e. electrical power and
exhaust steam of lower pressure for process heating. Cogeneration is economical in large food plants, requiring large
amounts of low-pressure steam, e.g., beet sugar plants.
A standby steam boiler of proper capacity may be necessary to
provide process steam during any boiler failure or breakdown.

AB
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13

2. Steam

(2 of 2)

Steam boilers are rated in Btu/h, kW or boiler HP (1 Btu/h = 0.293 W, 1

boiler HP = 9.8 kW). The heat flux in the boiler heating surface is about 0.75
k W/m2. The boiler efficiency is about 85% with most of the thermal losses in
the dry gases and the moisture. Steam generation is about 1.4 t/h per MW.
In order to maintain the concentration of accumulated dissolved solids in
steam boilers below 3500 ppm, periodic discharge of hot water (blow down)
is practiced.
Fuel is used in food plants mostly for generating process steam and process
drying. Natural gas and liquefied propane (LPG) are preferred fuels in food
processing, because their combustion gases are not objectionable in direct
contact with food products. Fuel oil and coal can be used for indirect
heating, i.e. through heat exchangers.
Culinary steam of special quality is used when steam is injected in food
products. The steam must be free of objectionable chemicals used in
boilers, which may be carried into the food being heated. Culinary steam is
usually produced from potable water in a secondary system of a heat
exchanger heated with high pressure industrial steam.

3. Electricity

AB
A
20 Electrical power in food processing plants is needed for running
13

the motors of the processing, control, and service equipment, for

industrial heating, and for illumination. For a medium size food
plant processing about 100 tons/day raw materials, the power
requirement may of the order of 500 kW. A standby power
generator of about 200 k VA is recommended for emergency
operation of the main plant, in case of power failure or
breakdown.
Single-phase or three-phase alternating current (AC) of 110 V (60
cycles) or 220 V (50 cycles) is used in food processing plants. The
electrical motors are either single-phase or three-phase squirrel
cage.
Energy-efficient electrical motors should be used in various food
processing operations. A measure of the efficiency of electrical
power is the power factor (pf), defined as pf = kVA/kW, which
should be equal or higher than 0.85.
Illuminating (lighting) of industrial food plants should utilize
fluorescent lamps, which can save significant amounts of energy.

AB
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20
13

TIPE TATA LETAK FASILITAS

Tata Letak Tipe Proses
Berorientasi pd proses.
Komponen-komponen pengolahan dikelompokkan
sesuai fungsi.
Cocok untuk kondisi aliran kerja tidak baku/bervariasi
untuk produk yang berbeda.

Tata Letak Tipe Produk

Berorientasi pada produk.
Mesin dan peralatan disusun menjadi satu lini sesuai
urutan proses untuk produk tertentu.
Cocok untuk produksi yang kontinyu suatu produk
standar dlm jumlah besar.

AB
odel
Layout
Peralatan
(Tata
Leta
A
20
13

1. Garis Lurus (Sraight line) Untuk

proses-proses yang sederhana dengan
jumlah peralatan sedikit.
2. Zig-Zag Bilamana tahapan
produksi cukup panjang sedangkan
ruangan yang tersedia terbatas, maka
dimanfaatkan pergerakan dan
pergeseran ke samping membentuk
Zig-Zag

AB
A
20
13

Bentuk Melingkar (Circular) hampir

sama dengan bentuk U, hanya saja dalam hal
ini produk akhir ingin ditempatkan tepat pada
starting point.
Odd-angle Bentuk tak beraturan diterapkan
bilamana proses produksi dapat
dikelompokkan ke dalam beberapa kelompok
tahapan. Tiap kelompok tahapan
dikelompokkan sendiri-sendiri membentuk
klaster. Atau bilamana terdapat penanganan
yang dapat dilakukan menggunakan peralatan
tertentu, dan pada saat ruangan yang tersedia
sangat terbatas sehingga tidak ada alternatif

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A
20
13

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A
20
13

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A
20
13

AB
A
20
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