J. Peter Clark

It may seem hard to justify the capital and operating costs of a proper pilot plant, and, in fact, many food companies have closed the ones they had. But this may be a very short-sighted decision, driven by an inadequate understanding of costs and benefits, as I’ll try to demonstrate.

Pilot plant operator at the University of Minnesota prepares to separate fat from milk for subsequent production and sale of Parmesan cheese.Types of Pilot Plants
As I discussed in my previous article on pilot plants (May 2004, pp. 72–75), academic institutions, food companies, and equipment suppliers might have different types of pilot plants.

The emphas…

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