
Unit Operations in Winery, Brewery, and Distillery Design
English | 2021 | ISBN: 0367563878 | 370 pages | pdf | 149.31 MB
Outlines the process flow of alcoholic beverage productionReviews 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 plantsDescribes the idea of sanitary design and its application to plant operation and designCovers critical equipment parameters for purchasing, operating, and maintaining systemsShows how winery/brewery/distillery can influence product "style" and how "style" can dictate designFeatures 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 understandingWritten 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.
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