Evaluation of film, jacket and internal cooling during fermentation of grape juice

The work described in this thesis deals with analytical and experimental aspects of water-film cooling, jacket cooling and internal cooling, which are the three predominant types of fermentation cooling found in the South African wine industry. During the past decades questions were constantly raised concerning the thermal efficiency of equipment used in the above mentioned types of fermentation cooling. These questions were particularly asked when a wine cellar expanded operations, or after product damage had occurred. The thesis presents the work that was carried out along the following aspects: 1. The building of models which will enable simulation of each type of fermentation cooling under different running conditions for various sizes of available equipment. 2. The experimental work on all three main types of fermentation cooling under different running conditions to confirm the validity of the mathematical models. 3. The comparison of analytical or predicted results of the performance (cooling capacity, pressure drop and effectiveness of the three types of fermentation cooling) with the experimental or measured values.

Grantor dc:publisher.institution

Department of Mechanical Engineering

Year dc:date.issued

1994

Author dc:creator

• Steenkamp, Zaldeus Johannes

Advisor dc:contributor.advisor

• Gryzagoridis, Jasson

Language dc:language.iso

eng

Handle dc:identifier.uri

http://hdl.handle.net/11427/8481

OAI identifier oai:identifier

oai:open.uct.ac.za:11427/8481