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E-grāmata: Unit Operations in Winery, Brewery, and Distillery Design

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  • Formāts: 370 pages
  • Izdošanas datums: 06-Oct-2021
  • Izdevniecība: CRC Press
  • ISBN-13: 9781000457490
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Unit Operations in Winery, Brewery, and Distillery DesignPalielināt
  • Formāts: 370 pages
  • Izdošanas datums: 06-Oct-2021
  • Izdevniecība: CRC Press
  • ISBN-13: 9781000457490
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"This text focuses on equipment and facility design for wineries, breweries, and distilleries and fills the need for a title that focuses on the challenges inherent to specifying and building alcoholic beverage production facilities and the equipment therein. The book walks through the process flow of grapes to wine, grain to beer, and wine and beer to distilled spirits, with an emphasis on the underlying engineering principles, the equipment involved in these processes, and the selection and design of said equipment. Written at a level accessible to both engineers and non-engineers, this textbook is aimed at students, winemakers, brewers, distillers, and process engineers"--

Unit Operations in Winery, Brewery, and Distillery Design focuses on process design for wineries, breweries, and distilleries; and fills the need for a title that focuses on the challenges inherent to specifying and building alcoholic beverage production facilities. This text walks through the process flow of grapes to wine, grain to beer, and wine and beer to distilled spirits, with an emphasis on the underlying engineering principles, the equipment involved in these processes, and the selection and design of said equipment.

  • Outlines the process flow of alcoholic beverage production

  • Reviews process engineering fundamentals (mass & energy balances, fluid flow, materials receiving & preparation, heat exchange, fermentation, downstream processing, distillation, ageing, packaging, utilities, control systems, and plant layout) and their application to beverage plants

  • Describes the idea of sanitary design and its application to plant operation and design

  • Covers critical equipment parameters for purchasing, operating, and maintaining systems

  • Shows how winery/brewery/distillery can influence product "style" and how "style" can dictate design

  • Features examples of calculations derived from wineries designed by the authors, end of chapter problems, and integrative in-text problems that describe real-world issues and extend understanding

Written for both engineers in the alcohol industry and non-engineers looking to understand facility design, this textbook is aimed at students, winemakers, brewers, distillers, and process engineers.



This text focuses on equipment and facility design for wineries, breweries, and distilleries and fills the need for a title that focuses on the challenges inherent to specifying and building alcoholic beverage production facilities and the equipment therein.

Preface for Unit Operations in Winery, Brewery, and Distillery Design xiii
Authors xvii
Chapter 1 Engineering Principles for Winemaking, Brewing, and Distilling
1(6)
1.1 Making Wine, Beer, or Spirits: The Inputs
1(1)
1.2 The Concept of the Unit Operation
1(2)
1.3 Example: A Generic Winery Block Diagram
3(1)
1.4 Choosing Equipment for a New or Existing Facility
4(3)
Chapter 2 Fundamental Concepts in Beverage Engineering
7(22)
2.1 Engineering Units and Unit Conversions
7(3)
2.1.1 Sugar Concentration Units in Winemaking, Brewing, and Distilling
10(1)
2.2 Mass and Species Balances
10(7)
2.2.1 Steady State Balances
12(2)
2.2.2 Unsteady State Balances
14(3)
2.3 Energy Balances
17(2)
2.3.1 Specific Heat Capacity
17(1)
2.3.2 Latent Heat
18(1)
2.4 Sanitary Design Fundamentals
19(10)
2.4.1 Materials of Construction
19(1)
2.4.2 Stainless Steel
20(5)
2.4.3 Design of Fittings and Piping Configurations to Maintain Cleanability
25(1)
References
26(1)
Problems
27(2)
Chapter 3 Fluid Flow
29(48)
3.1 Standard Valves, Fittings, and Pumps
29(15)
3.1.1 Valves
29(1)
3.1.1.1 Diaphragm Valves
29(1)
3.1.1.2 Butterfly Valves
30(1)
3.1.1.3 Ball Valves
31(1)
3.1.1.4 Gate and Guillotine Valves
32(1)
3.1.1.5 Mix Proof Valves
32(1)
3.1.1.6 Check Valves
33(1)
3.1.1.7 Automated Valves, Limit Switches, and Failure States
34(1)
3.1.2 Fittings
35(1)
3.1.3 Pumps
36(1)
3.1.3.1 Centrifugal Pumps
36(1)
3.1.3.2 Positive Displacement Pumps
37(1)
3.1.3.2.1 Rotary Lobe and Circumferential Piston Pumps
38(1)
3.1.3.2.2 Diaphragm Pumps
39(1)
3.1.3.2.3 Progressive Cavity Pumps
40(1)
3.1.3.2.4 Flexible Impeller Pumps
40(1)
3.1.3.2.5 Piston Pumps
41(2)
3.1.3.2.6 Peristaltic Pumps
43(1)
3.1.4 Mixers
43(1)
3.1.5 Handling of High Proof Spirits
44(1)
3.2 Sizing Pipes/Hoses and Pumps
44(12)
3.2.1 Sizing Pipes
45(2)
3.2.2 Sizing Pumps
47(1)
3.2.3 Net Positive Suction Head (NPSH) Calculation and Cavitation
48(2)
3.2.4 Density and Viscosity Effects
50(6)
3.3 Fluid Flow Due to Gravity
56(21)
References
58(1)
Problems
58(19)
Chapter 4 Fruit Receiving and Processing
77(26)
4.1 Harvest Decisions
77(1)
4.2 Receiving and Sorting
78(7)
4.2.1 Onsite Winery Grape Sampling and Juice Analysis
78(1)
4.2.2 Receiving Hoppers and Conveyor Systems
78(1)
4.2.2.1 Helical Screws and Moving Belts
78(2)
4.2.2.2 Vibrating or Tilting Hoppers
80(1)
4.2.2.3 Elevators
80(1)
4.2.3 Manual and Automated Sorting
80(1)
4.2.3.1 Manual Sorting
80(3)
4.2.3.2 Automated Optical Sorting
83(1)
4.2.3.3 Automated Density Sorting
84(1)
4.3 Crushing and Destemming
85(4)
4.3.1 Traditional Crushers
85(2)
4.3.2 Traditional Crusher Capacity
87(1)
4.3.3 Non-Traditional Destemmers
87(2)
4.3.4 Sizing Destemmers and Crushers
89(1)
4.3.5 Crusher Location and Stem Removal
89(1)
4.4 Drainers
89(2)
4.5 Presses
91(6)
4.5.1 Batch Presses
91(1)
4.5.1.1 Basket Presses
91(1)
4.5.1.2 Moving Head Press
92(1)
4.5.1.3 Membrane and Bladder Presses
93(2)
4.5.2 Press Capacity for Grapes at Various Stages of Processing
95(1)
4.5.3 Continuous Presses
95(2)
4.6 Dissolved Air Flotation
97(1)
4.7 Sizing Grape Receiving and Crush Equipment
98(5)
References
102(1)
Problems
102(1)
Chapter 5 Brewery Upstream Processing
103(12)
5.1 Brewery Upstream Process Flow
103(1)
5.2 Milling
103(3)
5.3 Mashing
106(5)
5.4 Lautering/Solids Removal
111(1)
5.5 Boiling/Kettling
112(1)
5.6 Aeration
113(2)
References
114(1)
Chapter 6 Fermentor Design and Heat Transfer
115(52)
6.1 General Fermentor Functionality and Design
115(3)
6.1.1 Design of a Generic Wine Fermentor
115(1)
6.1.2 Materials of Construction
116(1)
6.1.3 Geometry
116(1)
6.1.4 Seismic Stability
117(1)
6.1.5 Venting Carbon Dioxide
117(1)
6.1.6 Cleaning
118(1)
6.2 Special Considerations for White Wine Fermentors
118(1)
6.2.1 Mixing
118(1)
6.2.2 Cooling and Heat Transfer Surfaces
118(1)
6.3 Special Considerations for Beer Fermentors
119(2)
6.3.1 Primary Beer Fermentors
120(1)
6.4 Special Considerations for Red Wine Fermentors
121(6)
6.4.1 Filling
121(1)
6.4.2 Cap Management
121(1)
6.4.2.1 Pumpovers
122(1)
6.4.2.2 Punchdowns
123(2)
6.4.2.3 Rotary Fermentors
125(1)
6.4.2.4 Ganimede Tanks
126(1)
6.4.2.5 Rack and Return
126(1)
6.4.2.6 Submerged Cap
126(1)
6.4.3 Skin Removal
126(1)
6.5 Pressurized Fermentors
127(2)
6.6 The Effect of Fermentor Geometry and Design on Wine Chemistry
129(2)
6.7 The Appearance of Temperature Gradients in Red Wine Fermentors
131(2)
6.8 The Effects of Cap Management on Wine Chemistry
133(1)
6.9 Heat Transfer and Temperature Control
133(34)
6.9.1 Heat Transfer in Wineries, Breweries, and Distilleries
133(1)
6.9.2 Common Types of Heat Exchangers
134(1)
6.9.2.1 Tank Jackets
134(1)
6.9.2.2 Tube-in-Tube
134(1)
6.9.2.3 Shell-and-Tube Heat Exchangers
135(1)
6.9.2.4 Spiral Heat Exchanger
136(1)
6.9.2.5 Plate Heat Exchanger
136(2)
6.9.2.6 Scraped-Surface Heat Exchanger
138(1)
6.9.3 Means of Heating and Cooling
139(1)
6.9.4 Heat Transfer Calculations Using Common Scenarios
139(1)
6.9.4.1 Temperature Control during Fermentation
139(5)
6.9.4.2 Use of a Single Pass Heat Exchanger for Must/Juice/Wort Chilling
144(3)
6.9.4.3 Use of a Jacket and Unstirred Tank for Cold Stabilization of Wine
147(1)
References
148(1)
Problems
148(19)
Chapter 7 Post-Fermentation Processing Equipment
167(38)
7.1 Types and Mechanisms of Filtration
167(2)
7.2 Filtration Theory
169(5)
7.3 Common Filter Configurations
174(6)
7.3.1 Plate and Frame Filters
174(1)
7.3.2 Kieselguhr/K/Pressure Leaf Filters
175(2)
7.3.3 Lenticular Stacks
177(1)
7.3.4 Rotary Drum Filters
177(1)
7.3.5 Cartridge and Normal Flow Membrane Filters
178(2)
7.4 Tangential Flow Filters
180(5)
7.4.1 Terminology and Flow Patterns
181(1)
7.4.2 Applications
182(1)
7.4.3 Types of TFF Membrane Geometries
182(1)
7.4.4 Sizing and Scale Up of Tangential Flow Filtration
182(3)
7.5 Gravity Settling (Sedimentation) and Centrifugation
185(4)
7.5.1 Settling Theory
185(1)
7.5.2 Centrifugation Theory and Sizing
186(1)
7.5.3 Centrifugation Equipment
187(2)
7.6 Adjusting Volatile Product Components Post Fermentation: Reverse Osmosis and Spinning Cone
189(16)
7.6.1 Reverse Osmosis
190(1)
7.6.2 Spinning Cone
191(2)
References
193(1)
Problems
193(12)
Chapter 8 Distillation
205(26)
8.1 Concepts in Distillation
205(4)
8.1.1 Separation by Volatility
205(1)
8.1.2 Relative Volatility
205(3)
8.1.3 Classes of Distillation Compounds
208(1)
8.2 Distillation Modes
209(6)
8.2.1 Batch Stills
209(3)
8.2.2 Continuous Distillation
212(3)
8.3 Continuous Distillation Equipment and Operation
215(3)
8.3.1 Distillation Trays
215(2)
8.3.2 Reboilers and Direct Steam Injection
217(1)
8.3.3 Condensers
218(1)
8.4 McCabe--Thiele Method
218(13)
References
226(1)
Problems
226(5)
Chapter 9 Wooden Cooperage and Oak Chemistry
231(40)
9.1 Barrels: A Historical Perspective
231(1)
9.2 Uses of Barrels in Wineries and Distilleries
231(2)
9.3 Attributes of White Oak and the Anatomy of a Barrel
233(3)
9.4 Barrel Production
236(7)
9.5 Oak Chemistry
243(3)
9.6 Barrel Storage Systems
246(4)
9.7 Controlling Temperature and Humidity during Barrel Storage
250(21)
9.7.1 Definitions of Important Temperatures and Humidities
250(1)
9.7.2 The Psychrometric Chart
250(5)
9.7.3 Choosing the Right Humidity and Temperature for Your Barrel Room
255(3)
9.7.4 Controlling Humidity and Temperature at the Desired Setpoints
258(2)
References
260(1)
Problems
261(10)
Chapter 10 Packaging and Bottling Lines
271(14)
10.1 Overview of Packaging Lines
271(1)
10.1.1 Regulatory Issues in Wine Packaging
271(1)
10.1.2 General Considerations for Bottling Lines
271(1)
10.2 Glass Dumping and Conveyers
272(2)
10.3 Glass Rinsing
274(1)
10.4 Fillers
275(1)
10.5 Corkers and Capsulers
276(2)
10.6 Screw Caps
278(1)
10.7 Labelers
278(2)
10.8 Palletizing
280(1)
10.9 Warehousing
280(5)
Problems
280(5)
Chapter 11 Utilities
285(48)
11.1 Sterilization, Sanitization, and Cleaning
285(7)
11.1.1 Sterilization and Sanitization
285(5)
11.1.2 Chemical Sanitization
290(1)
11.1.3 Cleaning
291(1)
11.1.3.1 Chemistry
291(1)
11.1.3.2 Temperature
291(1)
11.1.3.3 Current Methods for Varying Contact Time and Turbulence
292(1)
11.2 Clean-in-Place Systems
292(3)
11.2.1 Justification for CIP
293(1)
11.2.2 Skid Design and Typical Cleaning Cycles
293(1)
11.2.3 Sizing Flows for Cleaning
293(1)
11.2.4 Testing for Adequate Cleaning
294(1)
11.3 Wastewater Treatment
295(14)
11.3.1 Source and Nature of Plant Processing Wastewater
295(1)
11.3.2 Biological Oxygen Demand (BOD)
296(1)
11.3.3 Chemical Oxygen Demand (COD)
297(1)
11.3.4 Settleable Solids
298(1)
11.3.5 Suspended, Dissolved, or Soluble Solids
298(1)
11.3.6 pH and Buffering
299(1)
11.3.7 Amount of Waste Generated
299(1)
11.3.8 Wastewater Treatment for Small Facilities
299(2)
11.3.9 Wastewater Treatment for Larger Facilities
301(1)
11.3.10 Pond and Clarifier Design
302(2)
11.3.11 Anaerobic Ponds
304(1)
11.3.12 Uses for Reclaimed Water
304(5)
11.4 Refrigeration Systems
309(6)
11.4.1 The Refrigeration Cycle
309(2)
11.4.2 Refrigerants
311(1)
11.4.3 Sizing a Refrigeration Unit
311(1)
11.4.4 The Effect of Suction or Evaporator Temperature on System Capacity
312(1)
11.4.5 Assessing Refrigeration System Efficiency
313(2)
11.5 Heating, Ventilation, and Air Conditioning (HVAC)
315(18)
11.5.1 Workplace Carbon Dioxide Levels
315(1)
11.5.2 Necessary Fresh Air Flow Rates
316(1)
References
317(1)
Problems
317(16)
Chapter 12 Control and Information Management Systems
333(8)
12.1 Process Control Systems
333(6)
12.1.1 Control System Signals
333(1)
12.1.2 Process Sensors
334(1)
12.1.3 Controllers
335(2)
12.1.4 Actuation Systems
337(1)
12.1.5 Control Logic, Feedback, and Feedforward Systems
338(1)
12.2 Data Acquisition Systems
339(1)
12.3 Data Management Systems
339(1)
12.4 Implementation of Control and Data Management Systems
340(1)
Notes on Designing for Operability, Sustainability, and Business Operations 341(8)
Index 349
Professor Block is Marvin Sands Department Chair in Viticulture and Enology at UC Davis and holds the Ernest Gallo Endowed Chair. Since joining UC Davis, he has conducted research on various topics, from fermentation optimization methods to metabolic engineering of yeast for improved wine production, as well as more recently working on single-plant resolution irrigation sensing and control. He played a key role in designing the UC Davis LEED Platinum-certified Teaching and Research Winery. Prof. Block has received the Distinguished Teaching Award from the UC Davis Academic Senate, the highest teaching award given for teaching alone on the UC Davis campus. Prior to joining UC Davis, he worked for Hoffmann-La Roche, Inc. working on biopharmaceuticals, both in process development and in manufacturing. David holds a B.S.E. from the University of Pennsylvania and a Ph.D. from the University of Minnesota, both in Chemical Engineering. Konrad Miller is the Director of Process Development at Solugen Inc, a Houston-based biotechnology company; and an Adjunct Professor at the University of California at Davis. He holds a PhD in Chemical Engineering from the University of California at Davis, an MS in Chemical Engineering from the University of Southern California, a BS in Chemical Engineering from the University of California at Berkeley; and is a licensed Professional Engineer. After earning his bachelors, Dr. Miller worked as a process engineer in the wine and spirits industry at E&J Gallo, the beer industry at Anheuser-Busch, and in the biotechnology industry at Amyris. He returned to school to study under Dr. Block, earning a PhD focused on the development reactor-engineering models of red wine fermentations. His expertise is in process development and design in the food and bioprocess industries.
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