School of Engineering 1 PROC2085 -Transfer Processes Poster Rubric Group number: Student name: Student number: Category Criteria for 25 points Points per category 1.Title - Title can be read from 6 ft...

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A0 poster about a chosen separation process from screenshot provided. with a full description and mention real life applications of that particular process. Also provide schematics for the process.


School of Engineering 1 PROC2085 -Transfer Processes Poster Rubric Group number: Student name: Student number: Category Criteria for 25 points Points per category 1.Title - Title can be read from 6 ft away and is quite creative. 2 marks 2. Labels, captions, and fonts - All items are mounted and clearly labeled with labels that can be read from at least 3 ft. away. - Clear and descriptive captions are present. 3 marks 3. Graphics- Originality - Several of the graphics used reflect an exceptional degree of creativity in the creation of display. - Several of the graphics used are original. 4 marks 4.Graphics - Clarity - Pictures and graphs used to cover each aspect of poster topic. - Visuals add understanding and represents all aspects of the poster. - Graphics are all in focus and the content easily viewed and identified from 6 ft away. They are all clearly labeled and mounted correctly. 3 marks 5. Attractiveness and creativity - The poster is exceptionally attractive and highly creative in terms of design, layout, and neatness, showing careful thought in design and organization. (creativity related to the topic) - Color/texture is used to visually organize the material. 2.5 marks 6. Content and poster organization - Information is neatly written and can be read from 6 ft away. - Headings are used effectively. - Design equation present and explained. - Observer could quickly get information if asked a factual question. - All required items are covered as well as additional information. Information is well researched (thorough and accurate) and shows thorough understanding of the topic. 3 marks 7. Grammar, citations, and student name and number - No typos or grammatical errors. - At least 10 scientific citations are used. - No Wikipedia or generic non-scientific sources are cited. - No plagiarism or copying. - Intext citations as well as references are present and numbered correctly. -References are placed at the end of the poster. - Student name is present and clear and in the correct format (last name_first name_student number). It is placed at the bottom of the poster. 2.5 marks School of Engineering 2 • Poster size: A0. • Format : PDF format only. • Naming convention for the PDF: Lastname_Firstname_StudentNumber_Poster_YYYYMMDD Example: Ahmed_Heba_S26846_poster_20210416 • Target Audience: Scientific Professionals No Wikipedia! Plagiarism will not be tolerated! Required Items to be covered: 1. Introduction and background on selected application and equipment. 2. Design of selected equipment (describe the equipment and its component). 3. Principle of operation for selected application (use simplified schematic of your own). 4. Real world application(s) (choose an application and justify whey they need this type of equipment). 5. Figures labeled, captioned, and mentioned in the text in correct order and cited. 6. In-text citations and references. (not less than 10 scientific references). - Use consecutive numbering for in-text citations. - For references use the format below: REFERENCES (Author. Abbreviated journal name. year, issue number, page.) 1. Smedes & Boer. Trends Anal. Chem.1997, 16, 503. 2. Vesely et al., J. Agric. Food Chem.2003, 51, 6941. 3. Erickson. In. Anal. Chem. of PCBs, Lewis Publ. 1997. 7. Student name and student number at the end of the poster (last name_first name_student number). PowerPoint Presentation Two-Stage Spray Drying of Powdered Milk Introduction: Milk is extremely perishable and yet, for several reasons, it must be preserved for later consumption. The removal of water prevents the growth of micro-organisms and facilitates preservation and storage of milk constituents. Spray drying is one of the most convenient techniques for producing milk powders and for stabilizing milk constituents1. Before spray drying, the milk undergoes several processes (such as heat treatment, cream separation, membrane processes, vacuum evaporation and homogenization) (Fig.1). The chemical, physical, technological, nutritional, functional and microbiological properties of the final products are influenced by a number of factors such as operating conditions, properties of the dairy products and storage conditions. For more than 30 years, spray drying has been the most frequently used milk drying technique. It is also the most convenient technique for producing powders directly from pumpable feeds. Indeed, since the 1970s there has been an increase in the capacity of tower spray dryers (from 1 to 6 t of water drained per hour). Tower spray dryers treating from 10 to 15 t of water per hour have recently been installed in New Zealand and in Australia. The total capacity and number of tower spray dryers have more than doubled in a short time in certain countries2. This article describes the process of spray drying of dairy products and reviews advances in knowledge of properties of spray-dried milk products; modelling and water transfer simulation (drying and rehydration), dairy powders, spray drying equipment and energy consumption1. Figure 1: Technological operations before spray drying1 References: 1. Mistry V.V., Lait 82 (2002) 515-522. 2. Hall G.M., Iglesias O., Food Sci. Technol. Int. 3 (1997) 381-383. 3. Keogh M.K., Okennedy B.T., Int. Dairy J. 9 (1999) 657-663. 4. Ilari J.L., Loisel C., Process 1063 (1991) 39-43. 5. Pisecky J., J. Soc. Dairy Technol. 38 (1985) 60-64. 6. Sougnez M., Chim. Mag. 1 (1983) 1-4. 7. Knipschildt M.E., Drying of milk and milk products, in: Robinson R.K., (Ed.), Modern Dairy Technology. Advances in Milk Processing, Elsevier, London, UK, 1986, pp. 131-233. 8. Bimbenet J.J., SEPAIC, Paris, France, (1978) 1-31. 9. Kessler H.G., Energy aspects of food preconcentration, in: Mac Carthy D. (Ed.), Concentration and drying of food, Elsevier, London, UK, 1986, pp. 147-163. 10.Schuck P., Roignant M., Brulé G., Méjean S., Bimbenet J.J., Ind. Alim. Agric. 115 (1998) 9-14. 11.Bimbenet J.J., Schuck P., Roignant M., Brûlé G., Méjean S., Le Lait 82 (4), 541-551 (2002) 12.Schuck P., Méjean S., Dolivet A., Jeantet R., Innov. Food Sci. and Emerg. Technol. 6, 45-50 (2005) Student name: Citizen Kane Student number: s227231 Spray Dryer Design Spray drying involves atomizing the feed into a spray of droplets, which are put into contact with hot air in a drying chamber. There are three modes of contact: co-current, counter-current and mixed flow Sprays are produced by a rotary (wheel) or nozzle atomizer (Fig. 3) 3. The spray-drying process is initiated with the feed solution atomization in small droplets due to a decrease of surface tension. This is considered a crucial step for the subsequent phases, namely during the drying chamber exposition. In fact, breaking up the initial solution into many droplets increases their surface area, optimizing therefore the heat and mass transfers between the heated drying gas and the liquid particles. In other words, this gathers the ideal conditions for evaporation process, which will be preponderant for the formation of dried particles 4, 5, 6.The physical principle behind the atomization transformation process is based on the liquid disintegration phenomenon. In 1873, Joseph Plateau was a pioneer in this issue, realizing that a liquid jet of constant radius, falling due to gravity, experiences a progressive increase of its length [2]. As soon as a critical value is reached, the cylindrical shape of the jet is disintegrated into small spherical droplets, which essentially takes place due to a decrease in surface tension. Later, Lord Rayleigh (1878) 7. validated Plateau’s work and postulated the “Liquid jet theory”. In broad terms, he described the existence of perturbations waves in a simple laminar jet. For certain wavelengths, the optimum wavelength (λopt = 4.51 d, where d is the initial jet diameter), such perturbations grow larger in time, causing the droplet formation (Fig.4) 8. Weber and Ohnesorge built a more complete model to describe the liquid instability. Besides the surface tension and inertial forces underlying the previous works, they described the impact of other factors in the system, namely feed viscosity, the surrounding air and the atomization gas. Weber proved that the frictional forces of the surrounding air cause a decrease in the λopt for drop formation. Moreover, the increase of the relative velocity between the liquid jet and the surrounding air also provokes a decrease in the λopt, and consequently a reduction in the final droplet size. Regarding Ohnesorge’s contribution, he reported the propensity of a liquid jet to breakup into droplets through a relationship (Eq. (1)) between its viscosity, density, surface tension and jet size 9. Oh = ?? ?? = µ ??? = ??????? ?????? (??????? ? ??????? ???????) E1 10 Oh is the Ohnesorge number (dimensionless) that expresses a ratio between the Weber number (We) and the Reynolds number (Re). μ, ρ and γ are the viscosity, density and surface tension of the feed solution, respectively. L is the volume per unit area of the feed droplet. The atomization process into droplet form may be accomplished by pressure, centrifugal, electrostatic or ultrasonic energy, using specific devices called atomizers [6, 8]. There are different atomizers, which are used according the desired product characteristics (shape, structure and size) as well as depending on the nature of the feed solution. In fact, there is a mathematical equation (Eq. (2)) which expresses the relation between the droplet diameter (Dd), the atomizer type and feed solution properties (surface tension (γ), viscosity (μ) and density (ρ)) 11,12. Dd=Kf⋅Qn[ρa⋅γb⋅μc] E2 Kf , Q and n are the equipment constant, feed solution volumetric flow rate, and the power constant of volumetric flow rate, respectively. The power constants of solution properties are represented by a, b and c. Figure 2: Schematic representation of spray-drying mechanism. (1) Atomization
Answered 29 days AfterMar 15, 2021PROC2085

Answer To: School of Engineering 1 PROC2085 -Transfer Processes Poster Rubric Group number: Student name:...

Parul answered on Mar 23 2021
140 Votes
Yellow Illustrated Design Process Infographic
Distilling
04
STEP
1 Aylott, Ross & MacKenzie, W.. (2010). Analyti
cal Strategies to Confirm the Generic Authenticity of Scotch Whisky. J. Inst. Brew.. 116. 10.1002/j.2050-0416.2010.tb00424.x.
2 A whisky tour. (2021). Retrieved 13 April 2021, from https://www.chemistryworld.com/features/a-whisky-tour/3004483.article
3 Bathgate, George. (2016). A review of malting and malt processing for whisky distillation: Malting and malt processing for whisky distillation. Journal of the Institute of Brewing
4 Brennan, J. (2015). The Disadvantages of Simple Distillation | eHow. Retrieved 13 April 2021, from http://www.ehow.com/info_8490343_disadvantages-simple-distillation.html
5 Green, J., D. (2005). Distiallion of Whisky. Encyclopedia of Analytical Science (Second Edition)
6 Kinyanjui, L. (2015). The Advantages & Disadvantages of Fractional Distillation | eHow. Retrieved 13 April 2021, from http://www.ehow.com/info_8513450_advantages-disadvantages-fractional-
distillation.html
7 MacGregor, A. W., & Bhatty, R. S. (1993). Barley: chemistry and technology.
8 Palmer, G. H. (1989). Cereal science and technology....
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