1.1 Project Summary: • So this project describes the methodology and working of the model. The heating topic as refers to thermal subject. The basic concepts and references are taken from the book of “Heat Transfer” and online .pdf files on thermal subject. • The main advantage of thermal disinfector is that no harmful chemicals are used and hence no harmful residues are left on the product. Once equipment is purchased ongoing costs are minimal. As the process is mechanical there is less risk of harm to the operator and a consistent result can be achieved each time. In 8th semester we make our project on the bases of IDP (Partially UDP). Our project title is to Fabrication of Thermal Disinfector. We try to make a Model which easy to …show more content…
1.3 Objectives: Our project objectives are as below: 1. Design of Thermal Disinfector: We are trying to make compact size of design which can be use easily in our day to day life at every human interaction. 2. Fabrication of Thermal Disinfectors : We calculate the resistance and many other parameters for improving the efficiency of module. 3. Power consumption: Its basic criteria are to make it efficient. Hence the power consumption should be less. 4. Overall Heat Transfer: Overall heat transfer by using Aluminum sheets is increase and overall heat transfer between two materials is more. 5. Efficiency: Efficiency of heat transfer rate can be increase by more area over bye Aluminum sheets. 6. Time Consumption: Overall time Consumption for the product to get properly heated should set right. The product should not remain for more time; otherwise it will get overheated and consume more time. 2 Title: Introduction • In industry the extrusion machine produces lldpe granules. These granules get moist or bit wet in monsoons. The granules contaminated with moist are not good for industry. The quality of the product get degrades and deforms easer. • Hence it is very important to maintain its quality proper. For that it should be …show more content…
The high temperature integrated by the heater to the aluminum sheet carrier. In this process it can destroys the proteins in viruses and bacteria and render them as dead or inert. • Due to humidity into the atmosphere the food grains are also get contaminated of moisture in it and raise the chances of getting contaminating by the bacteria and viruses’. The food grains containing the harmful bacteria and viruses cause many deadly diseases. Including cancer diseases after consuming for long time. • It is very important to fight against that and build an appropriate system or model for that. It should be efficient user friendly and easy to operate. Maintains should be easy and less time consuming. • Main motive of this system is to draw the moist factor contain in it. If there is no moisture in it then virus and bacteria will not affect it. Hence it will be safe to use. • This project deals with this topic and designed a system to overcome this problem. The basic and simple prototype it constructed. 1.5 Materials and Tools Required: 1. Fan: A simple fan running on AC current is taken. The fan is used to circulate the hot air into the chamber. The hot air due to fan strikes on to the product in aluminium
METHOD: The following procedure was taken from the 2017 Millsaps College lab manual.1 The experiment was split into two parts, part A and part B. Part A was to find the heat capacity while part B determined the specific heat of an unknown metal. This was the final goal of the lab. To start, a temperature probe had to be connected to a LabQuest2 data collection device. 100.0 mL of deionized had to be added into a Styrofoam cup.
Air Conditioning Heating & Refrigeration News, 217(6),
This method requires the use of a micro incinerator to sterilize any tool that may encounter the bacteria, along
2.004 The procedures include: chemicals used and concentrations, time, temperature, frequency, etc. The cleaning procedures address utensil and tool cleaning as well as processing equipment. 2.005 Cleaning chemicals are appropriate for the intended use (equipment cleaning vs. facility cleaning). 2.006 CIP systems properly documented for bulk systems or processing lines.
Keep the container in a cool, well-ventilated area. Materials Safety Lab Equipment Safety Goggles Chemical Waste
Winnable Battle- Safe Food Objectives: Approximately 1 of 6 people in America get sick from eating contaminated food. Some people recover and few others may suffer from complication such as kidney failure, miscarriage or brain and nerve damage (10 Colorado winnable battles). In Colorado, there is at least 41% of foodborne outbreaks report and investigation each year. This is an enormous number that underscores the need for vigilance and highlights the importance of the food safety programs to identify foodborne illnesses (10 Colorado winnable battles).
Food is the sustaining life force that drives the human race forwards from day to day. As daily consumers of food products, it is automatically expected that the producers of such important products aim to produce goods that will help the consumer and attribute to their health. Unfortunately, this is not always the case. At the turn of the twentieth century, food sanitation in factories was at an all time low. Adding to this issue were the harsh conditions in which the workers were forced to work in.
perfringens food poisoning are the results of ingesting improperly stored and cooked foods, Normally, the bacteria is found on food after cooking, and these bacteria can multiply and cause large consumption of C. perfringens resulting in food poisoning. The foods most commonly infected with C. perfringens are meats, meat products, gravies, dried or pre-cooked foods, foods prepared in large quantities and kept warming for long period of time before serving. Food poisoning outbreaks occur most often in hospitals, school cafeterias, prisons, nursing homes, or catered food events. Everyone is susceptible to C. perfringens, food poisoning, but very young and elderly are at higher risk due to a weaker immune
Third, in a summary, we also need to maintain
To prevent cross contamination, taking into account the conditions of production the following activities should be carried out: • The organization of separate production (industrial premises and sites) for products such as penicillins, live vaccines, biological preparations containing living microorganisms, and some other biological products or the use of closed circuit of production • Installation of air locks, exhaust systems and providing pressure differentials • Reducing the risk of contamination caused by recirculation or
To protect from the airborne contaminants of an automation space, there is a NEMA 4/4X enclosure around the device. The operating temperature of the device should stay between 0 and 50 degrees Celsius. The device also has a proper operating humidity which is from 5% to 95%. The are a large amount of ports for the user to connect to.
Name: Pravin Lobo Course: CIS613-T301 Software Development (2167-1) Capstone Milestone #2 Complete a UML activity diagram that provides a high level overview of the major processes that characterize the pizza ordering application. Assume a Test Driven Development approach. Identify 5 or more failing tests and what you would do to make them pass. These tests will form the basis of your unit testing strategy. Failing Scenario Solution / Check User is allowed to add the same item twice to the cart.
Oxygen - Almost all food-borne pathogens are aerobic. Some microorganisms thrives in oxygen, and some reproduce when the environment lacks oxygen. Moisture - Water is essential for the growth of food-borne pathogens; water activity (aw) is a measurement of the water that is available for use and is measured on a scale of (0 to 1.0). Food-borne pathogens grow best in the foods that have an aw level between 0.95 and 1.0. FDA regulations for canned foods require food with aw levels of 0.85 or below.
Staphylococcal enterotoxins are thermostable and maintain heating to such a temperature at which staphylococci themselves are killed. The incidence is quite high. In fact, it is higher in the summer than at other times of the year. The reason most often is related to meat dishes and cakes with custard, perhaps because staphylococci, being resistant to high concentrations of protein, salt and sugar, thrive in these products without being competitive. Outbreaks are usually associated with the consumption of food with long shelf life at room temperature.
Quality goes deeper than that and shows what a person, book, or anything around you is really about. In our society we also don 't look deep into things quality. We focus