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Unit Operations in Winery, Brewery, and Distillery Design by Konrad V. Miller and David E. Block (2021, Hardcover)

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About this product

Product Identifiers

PublisherTaylor & Francis Group

ISBN-100367563878

ISBN-139780367563875

eBay Product ID (ePID)13050423930

Product Key Features

Number of Pages352 Pages

LanguageEnglish

Publication NameUnit Operations in Winery, Brewery, and Distillery Design

SubjectChemical & Biochemical, Chemistry / Industrial & Technical

Publication Year2021

TypeTextbook

AuthorKonrad V. Miller, David E. Block

Subject AreaTechnology & Engineering, Science

FormatHardcover

Dimensions

Item Weight23.8 Oz

Item Length9.2 in

Item Width6.1 in

Additional Product Features

Intended AudienceCollege Audience

LCCN2021-035514

Dewey Edition23

IllustratedYes

Dewey Decimal663/.10284

Table Of ContentChapter 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

SynopsisThis 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., 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.

LC Classification NumberTP159.D5