Protein supplement production process control – Part 1

Protein supplement production process control – Part 1

Process Control & Safety

Drying is the critical unit operation in the production of nutritional yeast powder.   This process involves high temperature, flow rates and pressure, which needs to be controlled to guarantee safe
operating conditions. The parameters set must be maintained to ensure that the required quality of the product is achieved.  The most important parameters to be controlled in the dryer section are

Flow rate of the Air coming into the dryer

The temperature of Air coming into the dryer

The temperature/pressure of the spray inside the dryer

The temperature of Air going out if the dryer (Perry, 1997)

 Temperature Control

Temperature of the air coming into the dryer will be controlled by flow rate of gasoline coming into the heating element. If the temperature drops below the set point of Air temperature (near 300 °C),
the Flow control valve FCV30 will open and allow more gas going into the heater until the set point is reached.

The temperature of the air coming out of the dryer is controlled by controlled evaporation inside the dryer. If the temperature of the air decreases below the set point (near 115 °C) the FCV33 will
open and allow more air to flow into the dryer until the desired outlet temperature is reached. This will be controlled by Computer Control System -102 (Perry, 1997).

This computer controlled system would also control the flow rate of air going into the dryer and the flow rate of exhausted air such that Self-inertizing atmosphere is maintained. See Process description
for the dryer for further details.

Interlock (trip) system is in place in case of control loop failure (or mal operation of flow controller).

Continued in part 2

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Posted by Ahmed Tariq on Mar 7 2012. Filed under Sci-Tech. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry