To recognise that chemical engineers are involved in creation of products and processes, in manipulating complex systems, and in managing technical operations. To develop an appreciation of the practical application of concepts and tools to real design problems in the process, products and service sectors in which chemical engineers are engaged. To consider this through project-driven case studies covering a range of integrated analysis scenarios, from the domain of energy, thermodynamic and fluid systems. In this course, the focus is on the production of alcohol (by fermentation) and the separation of this alcohol (by distillation). The fermentation related topics include: biotechnology; the process of fermentation; organism; requirements for growth and the metabolic pathways that lead to the generation of specific products; the application of the principles of mass balance and thermodynamics in the analysis of bioprocessing systems; growth and product stoichiometry; elemental and electron balance; equations; the use of electron balance equations and energy balance equations in estimating the growth heat of reaction; bioprocessing heat of reaction and in assessing the cooling requirements of fermentation systems and concepts of analytical chemistry with relevance to the analysis of the process of fermentation. Distillation related topics include: Distillation vapour liquid equilibrium (VLE); operation of a distillation column; use of Hysys to formulate and solve material and energy problems around distillation unit operations. This course is a concurrent requirement for the concept and enabling technology courses running in parallel in the same semester.
Lectures, Tutorials, Practical Sessions
Refer to the assessment table in the unit outline.
Mass and energy balances, physical chemistry, physics.
CHNG2806 OR CHNG5706