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PHT 602 PROCESS PLANT DESIGN                                                                               (2L+1P) I

Objective
Introduce students to the methodology of project formulations and the implementation procedures and strategic planning of new projects.

Theory

UNIT I
Plant design concepts and general design considerations; plant location - location factors and their interaction with plant location, location theory models.

UNIT II
Computer aided selection of the location; feasibility analysis and preparation of feasibility report; plant size-factors affecting plant size and their interactions, estimation of breakeven and economic plant size; product and process design.

UNIT III
Process selection; process flow charts, computer aided development of flow charts; equipment selection including economic analysis of equipment, alternatives; plant layout including computer aided development and evaluation, layout symbols; planning and design of service facilities, human resource.

UNIT IV
Packaging and marketing system; hygienic design aspects and workers’ safety; functional design of plant building and selection of building materials; estimation of capital investment, analysis of plant costs and profitabilities; management techniques in plant design including applications of network analysis; preparation of project report and its appraisal.

Practicals
Preparation of a model detailed project report for a small scale food processing unit, case studies of various food products, projections planning, analysis for financial and technical feasibilities of the projects.

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