Umarım yardımcı olur...

Fizibilite raporu.

T.C
EGE UNIVERCITY
ENGINEERING FACULTY
FOOD ENGINEERING DEPARTMENT

FOOD ENGINEERIND DESIGN AND ECONOMICS


Yrd.Doc. Nur Dirim

05-04-6367 Gözde Bilen
05-04-6402 Güngör Çevik
05-04-6433 Yasemin Eke
05-04-6458 Türker Çavuş
05-04-6481 Gökhan Aydemir
05-99-2796 Filiz Biltekin Koyuncu













Bornova, IZMIR
2009



CONTENTS

SUMMARY

INTRODUCTION

1. SUMMARY OF PROJECT

1.1. Name Of Project

1.2. Plant Location

1.3. Capacity

1.4. Raw Material

1.5. Production Technology

2. DEFINITION OF PROJECT

2.1 Aim of The Project

2.2 Marketing Research of Orange Juice

2.3 Raw Material
2.3.1. Physical Properties of Orange and Orange Tree
2.3.2. Chemical Properties of Orange
2.3.3. Varieties of orange
2.3.3.1. Persian orange
2.3.3.2. Navel orange
2.3.3.3. Dream Navel
2.3.3.4. Valencia orange
2.3.3.5. Blood orange
2.3.3.6. Cara Cara
2.3.3.7. Hamlin
2.3.3.8. Jaffa
2.3.3.9. Moro
2.3.3.10. Moro Tarocco
2.3.3.11. Domestic Oranges

2.4 Techniques of process
2.4.1. Flow Sheet Diagram
2.4.1.1. Orange Uploading
2.4.1.2. Storage
2.4.1.3. Washing
2.4.1.4. Brushed Washing
2.4.1.5. Sorting
2.4.1.6. Extraction
2.4.1.7. Finisher
2.4.1.8. Decanter
2.4.1.9. Deaerotion
2.4.1.10. Pasteurization
2.4.1.11. Cooling
2.4.1.12. Homogenization
2.4.1.13. Filling
2.4.2. Equipments
2.4.2.1.Slope Regulated Elevator
2.4.2.2.Washing Unit
2.4.2.3. Sorting Unit
2.4.2.4. FMC Extractor
2.4.2.5. Finisher
2.4.2.6. Decanter
2.4.2.7. Vacuum Deaerator
2.4.2.8. Pasteurizer
2.4.2.9. Cooling Unit
2.4.2.10. Mixing Tank
2.4.2.11. Packaging Unit

2.5 Energy and Mass Balance

2.5.1. Mass balance
2.5.2. Energy balance

3. PLANT DESIGN

3.1 Location of plant
3.1.1. Raw material
3.1.2. Marketing and distribution
3.1.3. Energy and water sources
3.1.4. Labor availability
3.1.5. Waste disposal

3.2 Plant sketch drawing

3.3 Plant Site

4. DISCUSSION

5. CONCLUSION

6. REFERENCES

7. APPENDIX




FLUID FLOW DESIGN
REPORT
OF
THE ORANGE JUICE PRODUCTION


CONTENTS
PAGE


3. SUMMARY........................................... .................................................. ..................3

4. INTRODUCTION...................................... .................................................. .............4

5. SOLUTION METHOD............................................ ................................................5

5.1 PROCESS FLOW DIAGRAM FOR SELECTED TRANSPORTATION LINE…….5

5.2 CALCULATION OF FRICTION LOSSES AND OPTIMUM PIPE DIAMETER…..6

5.3 DETERMINATION OF COSTS…………………………….….…………..……8

6. DISCUSSION ……………………………………………………….………..........9

7. CONCLUSION ………………………………………….………………………..10

8. NOMENCLATURE ……………………………………………………………..11

9. REFERENCES……………………………………………………………………12

APPENDIX………………………………………………………………………......13



COST ANALYSIS
OF
ORANGE JUICE PRODUCTION


TABLE OF CONTENTS

1.SUMMARY 3
2.INTRODUCTION 4
3.GENERAL INFORMATIONS ……………………………………………………………6
4. DETAILED INFORMATIONS…………………………………………………………...6

4.1 INFORMATION ABOUT PRODUCTIONAMOUNT…………………………...6
4.2 CHOOSING OF PLANT LOCATION………………………………………….…7

5. COST ANALYSIS
5.1.TOTAL FIXED COST 8
5.2. TOTAL VARIABLE COST 10
5.3. TOTAL REVENUE 12
5.4. BREAK EVEN POINT ANALYSIS 13
6.DISCUSSION 14
7.CONCLUSION 15
8.REFERENCES 16



Devamı.....


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