One of the most
important considerations in design of dairy is proper sizing or capacity of
process equipments. Efficient and effective processing operations entirely
depend on suitability of employed process equipment that has enough capacity
and capabilities to process the raw inputs into final output or product of required
quality. Equipment used for generating and supplying particular utilities are
termed as service equipments, whereas the equipments required for processing and
manufacturing of milk and milk products are termed as process equipments.The service
equipment size must suit to the requirement of processing or process equipments,
whereas sizing of process equipment should be appropriate to process available
resources to produce desired quality and quantity of products.Importance of
proper sizing is highly desirable for optimizing initial investment and operational
cost. It is observed that undersized equipment becomes bottleneck in production
line, whereas over-sizing above desirable limit will ask for increased utilities
for its operation leading to extra cost. Some times, over-sized equipment attracts legal
expenses. Such provisions include Non-IBR vs. IBR boilers, small scale vs.
large size etc. In general, considerations given in table be looked into
while selecting the equipments:
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| Considerations for Process Equipment Sizing |
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