Making Powerpoint on Safety section for Beer & Non alcoholoc manufacturing plant 1 answer below »

Safety Issues & Health Issues

We watched and briefly discussed videos from the CSB (U.S. Chemical Safety Board) video can be divided in the following section: What happened? Why did it happen? and how can we prevent ‘it’ from happening?

We require depth more than breadth in this analysis. Each specific decision has to be detailed and backed up with quantities/calculations and make sure that you always ask Why? For each step.

You do not have to make a video or use AUTOCAD, or Google SketchUp. The important aspect is that you think of a list of what if? scenarios and that you can defend/explain them within your system using your design calculations.

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I have attached safety section along with PFD of our process. I need animation of what if scenario and solution to that. Safety and health: Several safety measures are considered during the beer brewing and dealcoholization process. During the mashing process of the beer brewing, the temperature and duration should be controlled carefully. Malted barley basically contains two different types of enzymes: alpha-amylase and beta-amylase. Alpha enzymes are active at 149 to 153 F whereas beta enzymes are active at 126 to 144F temperatures. Both of these enzymes are very important to break complex starches into simpler sugars. The boilers are insulated, steam jacketed and equipped with temperature regulator for safety purpose. Flavoring compounds obtained from boiling of hops are very volatile and evaporate quickly so hops are added about 15 minutes before the boiling process ends. For obtaining the same taste in each batch, the same amount of hops are added at the same time during each batch. After separating solid waste in whirl pooling process, the wort should be cool quickly. Cooling the wort quickly will prevent contamination of the wort by stray yeasts in air. During the fermentation of the beer, temperature is maintained around 68F with no oxygen. The temperature in the fermenter should be cooled and monitored carefully as the fermentation produces large amount of heat. The specific gravity should be measured time to time in order to know when to stop the fermentation process. Measuring the specific gravity will help to determine the amount of alcohol present in the beer. The fermentation tank should be sealed completely to prevent oxygen from getting into the tank. The only vent in the fermenter is the long narrow vent pipe for the outward flow of the carbon dioxide. This outlet pipe is one major area of concern for safety issues. After the completion of fermentation, the beer is cooled to about 32F in order to help remaining yeast to settle to the bottom…


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