Unit Operations in Winery, Brewery, and Distillery Design 1st Edition by David E. Block, Konrad V. Miller 9781000457490 1000457494

Unit Operations in Winery, Brewery, and Distillery Design 1st Edition David E. Block, Konrad V. Miller – Ebook Instant Download/Delivery ISBN(s): 9780367563875,0367563878

Product details:

• ISBN 10:1000457494
• ISBN 13:9781000457490
• Author: David E. Block, Konrad V. Miller

Unit Operations in Winery, Brewery, and Distillery Design

Table contents:

1 Engineering Principles for Winemaking, Brewing, and Distilling
1.1 Making Wine, Beer, or Spirits: The Inputs
1.2 The Concept of the Unit Operation
1.3 Example: A Generic Winery Block Diagram
1.4 Choosing Equipment for a New or Existing Facility
2 Fundamental Concepts in Beverage Engineering
2.1 Engineering Units and Unit Conversions
2.1.1 Sugar Concentration Units in Winemaking, Brewing, and Distilling
2.2 Mass and Species Balances
2.2.1 Steady State Balances
2.2.2 Unsteady State Balances
2.3 Energy Balances
2.3.1 Specific Heat Capacity
2.3.2 Latent Heat
2.4 Sanitary Design Fundamentals
2.4.1 Materials of Construction
2.4.2 Stainless Steel
2.4.3 Design of Fittings and Piping Configurations to Maintain Cleanability
References
Problems
3 Fluid Flow
3.1 Standard Valves, Fittings, and Pumps
3.1.1 Valves
3.1.1.1 Diaphragm Valves
3.1.1.2 Butterfly Valves
3.1.1.3 Ball Valves
3.1.1.4 Gate and Guillotine Valves
3.1.1.5 Mix Proof Valves
3.1.1.6 Check Valves
3.1.1.7 Automated Valves, Limit Switches, and Failure States
3.1.2 Fittings
3.1.3 Pumps
3.1.3.1 Centrifugal Pumps
3.1.3.2 Positive Displacement Pumps
3.1.3.2.1 Rotary Lobe and Circumferential Piston Pumps
3.1.3.2.2 Diaphragm Pumps
3.1.3.2.3 Progressive Cavity Pumps
3.1.3.2.4 Flexible Impeller Pumps
3.1.3.2.5 Piston Pumps
3.1.3.2.6 Peristaltic Pumps
3.1.4 Mixers
3.1.5 Handling of High Proof Spirits
3.2 Sizing Pipes/Hoses and Pumps
3.2.1 Sizing Pipes
3.2.2 Sizing Pumps
3.2.3 Net Positive Suction Head (NPSH) Calculation and Cavitation
3.2.4 Density and Viscosity Effects
3.3 Fluid Flow Due to Gravity
References
Problems
4 Fruit Receiving and Processing
4.1 Harvest Decisions
4.2 Receiving and Sorting
4.2.1 Onsite Winery Grape Sampling and Juice Analysis
4.2.2 Receiving Hoppers and Conveyor Systems
4.2.2.1 Helical Screws and Moving Belts
4.2.2.2 Vibrating or Tilting Hoppers
4.2.2.3 Elevators
4.2.3 Manual and Automated Sorting
4.2.3.1 Manual Sorting
4.2.3.2 Automated Optical Sorting
4.2.3.3 Automated Density Sorting
4.3 Crushing and Destemming
4.3.1 Traditional Crushers
4.3.2 Traditional Crusher Capacity
4.3.3 Non-Traditional Destemmers
4.3.4 Sizing Destemmers and Crushers
4.3.5 Crusher Location and Stem Removal
4.4 Drainers
4.5 Presses
4.5.1 Batch Presses
4.5.1.1 Basket Presses
4.5.1.2 Moving Head Press
4.5.1.3 Membrane and Bladder Presses
4.5.2 Press Capacity for Grapes at Various Stages of Processing
4.5.3 Continuous Presses
4.6 Dissolved Air Flotation
4.7 Sizing Grape Receiving and Crush Equipment
References
Problems
5 Brewery Upstream Processing
5.1 Brewery Upstream Process Flow
5.2 Milling
5.3 Mashing
5.4 Lautering/Solids Removal
5.5 Boiling/Kettling
5.6 Aeration
References
6 Fermentor Design and Heat Transfer
6.1 General Fermentor Functionality and Design
6.1.1 Design of a Generic Wine Fermentor
6.1.2 Materials of Construction
6.1.3 Geometry
6.1.4 Seismic Stability
6.1.5 Venting Carbon Dioxide
6.1.6 Cleaning
6.2 Special Considerations for White Wine Fermentors
6.2.1 Mixing
6.2.2 Cooling and Heat Transfer Surfaces
6.3 Special Considerations for Beer Fermentors
6.3.1 Primary Beer Fermentors
6.4 Special Considerations for Red Wine Fermentors
6.4.1 Filling
6.4.2 Cap Management
6.4.2.1 Pumpovers
6.4.2.2 Punchdowns
6.4.2.3 Rotary Fermentors
6.4.2.4 Ganimede Tanks
6.4.2.5 Rack and Return
6.4.2.6 Submerged Cap
6.4.3 Skin Removal
6.5 Pressurized Fermentors
6.6 The Effect of Fermentor Geometry and Design on Wine Chemistry
6.7 The Appearance of Temperature Gradients in Red Wine Fermentors
6.8 The Effects of Cap Management on Wine Chemistry
6.9 Heat Transfer and Temperature Control
6.9.1 Heat Transfer in Wineries, Breweries, and Distilleries
6.9.2 Common Types of Heat Exchangers
6.9.2.1 Tank Jackets
6.9.2.2 Tube-in-Tube
6.9.2.3 Shell-and-Tube Heat Exchangers
6.9.2.4 Spiral Heat Exchanger
6.9.2.5 Plate Heat Exchanger
6.9.2.6 Scraped-Surface Heat Exchanger
6.9.3 Means of Heating and Cooling
6.9.4 Heat Transfer Calculations Using Common Scenarios
6.9.4.1 Temperature Control during Fermentation
6.9.4.2 Use of a Single Pass Heat Exchanger for Must/Juice/Wort Chilling
6.9.4.3 Use of a Jacket and Unstirred Tank for Cold Stabilization of Wine
References
Problems
7 Post-Fermentation Processing Equipment
7.1 Types and Mechanisms of Filtration
7.2 Filtration Theory
7.3 Common Filter Configurations
7.3.1 Plate and Frame Filters
7.3.2 Kieselguhr/K/Pressure Leaf Filters
7.3.3 Lenticular Stacks
7.3.4 Rotary Drum Filters
7.3.5 Cartridge and Normal Flow Membrane Filters
7.4 Tangential Flow Filters
7.4.1 Terminology and Flow Patterns
7.4.2 Applications
7.4.3 Types of TFF Membrane Geometries
7.4.4 Sizing and Scale Up of Tangential Flow Filtration
7.5 Gravity Settling (Sedimentation) and Centrifugation
7.5.1 Settling Theory
7.5.2 Centrifugation Theory and Sizing
7.5.3 Centrifugation Equipment
7.6 Adjusting Volatile Product Components Post Fermentation: Reverse Osmosis and Spinning Cone
7.6.1 Reverse Osmosis
7.6.2 Spinning Cone
References
Problems
8 Distillation
8.1 Concepts in Distillation
8.1.1 Separation by Volatility
8.1.2 Relative Volatility
8.1.3 Classes of Distillation Compounds
8.2 Distillation Modes
8.2.1 Batch Stills
8.2.2 Continuous Distillation
8.3 Continuous Distillation Equipment and Operation
8.3.1 Distillation Trays
8.3.2 Reboilers and Direct Steam Injection
8.3.3 Condensers
8.4 McCabe–Thiele Method
References
Problems
9 Wooden Cooperage and Oak Chemistry
9.1 Barrels: A Historical Perspective
9.2 Uses of Barrels in Wineries and Distilleries
9.3 Attributes of White Oak and the Anatomy of a Barrel
9.4 Barrel Production
9.5 Oak Chemistry
9.6 Barrel Storage Systems
9.7 Controlling Temperature and Humidity during Barrel Storage
9.7.1 Definitions of Important Temperatures and Humidities
9.7.2 The Psychrometric Chart
9.7.3 Choosing the Right Humidity and Temperature for Your Barrel Room
9.7.4 Controlling Humidity and Temperature at the Desired Setpoints
References
Problems
10 Packaging and Bottling Lines
10.1 Overview of Packaging Lines
10.1.1 Regulatory Issues in Wine Packaging
10.1.2 General Considerations for Bottling Lines
10.2 Glass Dumping and Conveyers
10.3 Glass Rinsing
10.4 Fillers
10.5 Corkers and Capsulers
10.6 Screw Caps
10.7 Labelers
10.8 Palletizing
10.9 Warehousing
Problems
11 Utilities
11.1 Sterilization, Sanitization, and Cleaning
11.1.1 Sterilization and Sanitization
11.1.2 Chemical Sanitization
11.1.3 Cleaning
11.1.3.1 Chemistry
11.1.3.2 Temperature
11.1.3.3 Current Methods for Varying Contact Time and Turbulence
11.2 Clean-in-Place Systems
11.2.1 Justification for CIP
11.2.2 Skid Design and Typical Cleaning Cycles
11.2.3 Sizing Flows for Cleaning
11.2.4 Testing for Adequate Cleaning
11.3 Wastewater Treatment
11.3.1 Source and Nature of Plant Processing Wastewater
11.3.2 Biological Oxygen Demand (BOD)
11.3.3 Chemical Oxygen Demand (COD)
11.3.4 Settleable Solids
11.3.5 Suspended, Dissolved, or Soluble Solids
11.3.6 pH and Buffering
11.3.7 Amount of Waste Generated
11.3.8 Wastewater Treatment for Small Facilities
11.3.9 Wastewater Treatment for Larger Facilities
11.3.10 Pond and Clarifier Design
11.3.11 Anaerobic Ponds
11.3.12 Uses for Reclaimed Water
11.4 Refrigeration Systems
11.4.1 The Refrigeration Cycle
11.4.2 Refrigerants
11.4.3 Sizing a Refrigeration Unit
11.4.4 The Effect of Suction or Evaporator Temperature on System Capacity
11.4.5 Assessing Refrigeration System Efficiency
11.5 Heating, Ventilation, and Air Conditioning (HVAC)
11.5.1 Workplace Carbon Dioxide Levels
11.5.2 Necessary Fresh Air Flow Rates
References
Problems
12 Control and Information Management Systems
12.1 Process Control Systems
12.1.1 Control System Signals
12.1.2 Process Sensors
12.1.3 Controllers
12.1.4 Actuation Systems
12.1.5 Control Logic, Feedback, and Feedforward Systems
12.2 Data Acquisition Systems
12.3 Data Management Systems
12.4 Implementation of Control and Data Management Systems

People also search:

unit operations in winery, brewery

unit operations in winery brewery and distillery design

winery operations

winery operations manager

winery operations manager job description