master brewer program (6 weeks) fluids fundamentals and equipment
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Master Brewer Program (6 Weeks) Fluids fundamentals and equipment. Fluids test. Heat transfer fundamentals and equipment. Heat transfer test. Insulation, steam, refrigeration. Heat exchanger/steam/refrigeration test. Materials, process control - PowerPoint PPT PresentationTRANSCRIPT
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So, what do we need to know about H.T.?3.8.1 Forms of heat energy3.8.2 Heat transfer mechanisms3.8.3 Conduction3.8.4 Convection3.8.5 Multi-Component Barrier3.8.6 Boiling and Condensation3.8.7 Radiation3.8.8 Heat Exchanger Sizing3.8.9 Plate Heat Exchanger Design3.8.10 Plate Heat Exchanger Applications3.8.11 Jacketed Vessels3.8.12 Shell and Tube Applications3.8.13 Insulation
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Forms of Heat EnergySpecific Heat CapacityLatent Heat (enthalpy of vaporization)Exothermic Heat (chemical to sensible)Examples of these in brewery
Heat transfer mechanisms• Conduction – contact between atoms/mol.• Convection – in fluid, natural or forced• Radiation – electromagnetic waves
Conduction –• Thick walled tubes – Area increases with radius. Log mean radius.• Fouling – Thin layer of low k material.
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Convection – What is it?• Natural vs. forced convection• Effect of velocity, turbulence (vel profile)• Film heat transfer coefficient
Some Heat Transfer Equations for multi-component systems (MANY APPLICATIONS):
€
˙ Q = UoAΔT
€
Rconduction = xk
€
Rconvection = 1hinsidewoutsideo hk
xhU
111
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Boiling and CondensationNucleate vs. film boilingCopper – well wetted surfaceStainless steel – less-well wettedLarger bubbles on stainless (larger surface
tension)Smaller bubbles better (conductivity of
liquid greater than vapor)Effect of delta T between boiling liquid and
heat transfer surface
RadiationFactors effecting radiation heat transferAreas of brewery where rad is significant
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Heat exchange – conservation of energyRate of Ein – Rate of Eout = Rate of E Accumulation
WortH2O
0,,,, 22222 outOHinOHOHpOHOHin TTcmQ
0,,,, outwortinwortwortpwortwortout TTcmQ
0,,,,,, 2222 outOHinOHOHpOHoutwortinwortwortpwort TTcmTTcm
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Log Mean Temperature DifferenceParallel Flow Counter Flow
Length
Tem
pera
ture
T1 T T2
Length
Tem
pera
ture T1
TT2
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Log Mean Temperature Difference
2
1
21
lnTT
TTTm
€
˙ Q = UoAΔTm
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Plate Heat Exchangers• Construction, Components, and Configuration• Function of Plate Patterns• Typical Heat Transfer Coefficients• Importance of Gaskets, Divider Plates• Parallel and Series Passes to Match Flow and Heat Requirements• Typical Approach Temperatures• Calculation of Area, Number of Plates
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Plate heat exchanger (wort, beer cool, pasteurize)
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Use of Plate Heat Exchangers in:• Wort cooling (both single and 2 stage)• Beer chilling• Pasteurizaton• Importance of fouling/ scaling problems• CIP techniques• Process and instrumentation arrangement• Leakage protection
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Two-stage wort cooler
Single-stage stage wort cooler
Hot Wort 85C
Hot Water 80C
Cool Wort 15C
Cold Water 10C
2nd Refrig. -5C
Cold Wort 0C
2nd Refrig. 10C
Hot Wort 85C
Cold Wort 7-15C
Cold Water 10C
2nd Refrig. -5C
Colder Water 2C
Hot Water 80C
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CIP of Plate Heat Exchanger
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Jacketed Vessels
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Shell and Tube (steam raising, calandria)
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Insulation• Above ambient temp – open pore
• Fiberglass• Below ambient temp – closed pore
• Plastic foams• Air is good (low conductivity)• Convection is bad (tiny air pockets)• Water is bad (higher k than air)
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Right Now
Heat transfer problems.
Readings for Next Tuesday
CD, Section 3.8
Review BS+T pp. 102-113
Read BS+T pp. 115-143
Read Kunze pp. 232-235, 289-319, 347-352, 816-821