Unit Operations in Winery, Brewery, and Distillery Design
Auteurs : Block David E., Miller Konrad V.
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.
Chapter 1 Engineering Principles for Winemaking, Brewing, and Distilling
Chapter 2 Fundamental Concepts in Beverage Engineering
Chapter 3 Fluid Flow
Chapter 4 Fruit Receiving and Processing
Chapter 5 Brewery Upstream Processing
Chapter 6 Fermentor Design and Heat Transfer
Chapter 7 Post-Fermentation Processing Equipment
Chapter 8 Distillation
Chapter 9 Wooden Cooperage and Oak Chemistry
Chapter 10 Packaging and Bottling Lines
Chapter 11 Utilities
Chapter 12 Control and Information Management Systems
Notes on Designing for Operability, Sustainability, and Business Operations
Index
Date de parution : 10-2021
15.6x23.4 cm
Thèmes d’Unit Operations in Winery, Brewery, and Distillery Design :
Mots-clés :
Energy Balance; chemical engineering; Ava; Beverage Engineering; Bottling Line; Distillation process control; Lauter Tun; Post-Fermentation; Reflux Ratio; Upstream Processing; Enological Practices; Fermentor Design; Aeration Pond; heat design; Mash Tun; Brewery; Mole Fraction Ethanol; flow; Brew Kettle; Fluid; Psychrometric Chart; heat transfer fermentation; Total Reflux; Positive Displacement Pump; Heat Exchanger; Fanning Friction Factor; Millipore Sigma; Sieve Trays; Wine Fermentors; Tangential Flow Filtration; Ethanol Composition; Rotary Drum Filters; Mix Proof Valves; Energy Savings; Beer Fermentors; Disk Stack Centrifuges
