Unit Operations in Winery, Brewery, and Distillery Design.

ISBN:

9781000457490

Title:

Author:

Block, David E.

Personal Author:

Block, David E.

Physical Description:

1 online resource (370 pages)

Contents:

Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface for Unit Operations in Winery, Brewery, and Distillery Design -- Authors -- Chapter 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 -- Chapter 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 -- Chapter 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 -- Chapter 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 -- Chapter 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 -- Chapter 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 -- Chapter 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 -- Chapter 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 -- Chapter 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 -- Chapter 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 -- Chapter 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 -- Sterilization, Sanitization, and Cleaning -- Wastewater Treatment -- Refrigeration -- HVAC -- Chapter 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 -- Notes on Designing for Operability, Sustainability, and Business Operations -- Designing for Operability -- Designing for Environmental Sustainability -- Designing for Business Operations -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2023. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Distillation apparatus.

Added Author:

Miller, Konrad V.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2021

Publication Information:

Milton :

Taylor & Francis Group,

2021.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
663.10284	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

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.

Author Notes

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.

-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 stud-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.-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 studg 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.