chemical engineering

1. PELATIHAN DASAR
MICROSOFT VISIO
PRODI TEKNIK KIMIA
UNIVERSITAS TANJUNGPURA
RINJANI RATIH RAKASIWI

2. Sebuah program aplikasi dirilis Microsoft Corporation
yang digunakan untuk membuat diagram alir
(flowchart), brainstorm dan skema jaringan.
Mengunakan grafik vektor untuk membuat diagram-
diagramnya.
Microsoft Visio
Chemical
Engineering
Flowsheet

3. Flow Sheet
 A plant design is made up of words, numbers, and pictures.
• An engineer thinks naturally in terms of the sketches and
drawings which are his "pictures. "
• To solve a material balance problem, start with a block to
represent the equipment and then showing entering and
leaving streams with their amounts and properties.
• To describe a process and begin to sketch the equipment,
show how it is interconnected, and what the flows and
operating conditions are.
 Flowsheets are necessary for clarity and to meet the needs of
the various persons engaged in design, cost estimating,
purchasing, fabrication, operation, maintenance, and
management.

4. Flow Diagram
Blok Flow
Diagram (BFD)
Process Flow
Diagram (PFD)
Piping &
Instrument
Diagram (P& ID)
Utility Flowsheet
 Material & energy balance
 Numerical data (T, P, C, Q)
 Major instrumentation.
 Don’t show operating conditions (P, T, C, Q)
 Major & minor equipment more realistically than PFD
 Sizes & specification of pipe lines, valves & instruments
 Material Balance
 Major flow & equipmnet.
 P&ID for individual utilities (steam, steam condensate,
cooling water, heat transfer media in general)

5. Control Instrument
1. Pressure Indicator (PC) : Alat pengendali
tekanan
2. Level Controller (LC) : Alat pengendali tinggi
permukaan cairan
3. Flow controller (FC) : Alat pengendali laju alir
4. Temperature (TC) : Alat pengendali
temperatur
5. pH controller (pHC) : Alat pengendali massa
bahan

6. Design Element

7. Flowsheet Equipment Symbol
Fluid Handling Heat Handling

8. Mass Transfer Vessel
Flowsheet Equipment Symbol

9. Conveyor Vessel
Flowsheet Equipment Symbol

10. Flowsheet Equipment Symbol

11. Flowsheet Flags of Operating condition in typical unit

12. Letter designation of equipmnet

13. BFD, PFD or P&ID ?

14. BFD, PFD or P&ID ?

15. BFD, PFD or P&ID ?

16. Gambar 1. Blok diagram produksi High Fructose syrup dari biji jagung secara hidrolisis
enzimatis
Blok Flow Diagram

17. Gambar 2. Diagram proses produksi High Fructose syrup dari biji jagung secara hidrolisis
enzimatis
Process Flow Diagram

18. Pipping & Instrument Diagram
Gambar 3. Skema Pengendalian proses produksi High Fructose syrup dari biji jagung secara hidrolisis
enzimatis

19. ICE REAM MANUFACTURE

20. Ice cream Manufactur
Procedure of process:
• Blending of the mix ingredients
• Pasteurization
• Homogenization
• Aging the mix
• Freezing
• Packaging
• Hardening
Figure 1. Block diagram of ice cream production

21. ICE CREAM PRODUCTION PLANT
Figure 1. Plan of ice cream manufacture

22. Blending
• The milk fat source, nonfat solids, stabilizers and
emulsifiers are blended to ensure complete
mixing of liquid and dry ingredients

23. Pasteurization of Mix
• Pasteurization is the biological control point in the system,
designed for the destruction of pathogenic bacteria. In addition
to this very important function, pasteurization also reduces the
number of spoilage organisms such as psychrotrophs, and helps
to hydrate some of the components (proteins, stabilizers).
• Pasteurization (Ontario regulations): 69° C/30 min. 80° C/25s

24. Homogenization of Mix
Homogenization provides the following functions in ice cream
manufacture:
• Reduces size of fat globules
• Increases surface area
• Forms membrane
• makes possible the use of butter, frozen cream, etc.
By helping to form the fat structure, it also has the following indirect
effects:
• makes a smoother ice cream
• gives a greater apparent richness and palatability
• better air stability
• increases resistance to melting

25. Ageing of Mix
• Aging is performed in insulated or refrigerated storage tanks, silos, etc.
Mix temperature should be maintained as low as possible without
freezing, at or below 5 C. An aging time of overnight is likely to give
best results under average plant conditions. A "green" or unaged mix is
usually quickly detected at the freezer.
• Ice cream mix is aged at 40°F (5°C) for at least 4 hours or overnight.
Aging the mix cools it down before freezing, allows the milk fat to
partially crystallize and the gives the proteins stabilizers time to hydrate.
This improves the whipping properties of the mix.

26. Freezing/Whipping of Ice Cream
• the mix is drawn into a flavour tank where any liquid flavours,
fruit purees, or colours are added. The mix then enters
the dynamic freezing process which both freezes a portion
of the water and whips air into the frozen mix. The "barrel"
freezer is a scraped-surface, tubular heat exchanger, which is
jacketed with a boiling refrigerant such as ammonia or freon.
Mix is pumped through this freezer and is drawn off the other
end in a matter of 30 seconds, (or 10 to 15 minutes in the case
of batch freezers) with about 50% of its water frozen. There
are rotating blades inside the barrel that keep the ice scraped
off the surface of the freezer and also dashers inside the
machine which help to whip the mix and incorporate air.

27. Hardening
• Hardening enables fast freezing, which achieves the desired ice cream
texture by limiting the growth of ice crystals and air bubbles.
• The ice cream is cooled as quickly as possible down to a holding
temperature of less than -13°F(-25°C). The temperatures and times of
cooling will depend on the type of storage freezer. Rapid cooling will
promote quick freezing of water and create small ice crystals. Storage at
-13°F(-25°C) will help to stabilize the ice crystals and maintain product
quality. At this temperature there is still a small portion of liquid water.
If all the water present in the ice cream were frozen, the ice cream would
be as hard as an ice cube

28. Daftar Pustaka
• Bhattacharyya D. Diagrams for Uncerstanding Chemical Process.
www.informit.com, 3 Jul 2012.
• Esti & Rinjani. 2011. Perancangan Pabrik High Fructose Corn Syrup
secara Enzimatis. Teknik Kimia, ITENAS : Bandung.
• https://www.Conceptdraw.com, Chemical and Process Engineering,
2015.
• https://www.uoguelph.ca/foodscience/book
• http://www.tetrapak.com/products-and-services/processing-
equipment/ice-cream-equipment
• http://www.uk.airliquide.com/en/solution-for-industry/food-process-
solutions/dairy-ice-cream-production.html
• http://www.goma.co.in/dairy-processing.html
• Walas, Stanley M. 1988. Chemical Process Equipment. Boston London
Singapore Sydney Toronto Wellington: Butterworths Series in Chemical
Engineering