Design and printing instructions: •  This document is set to the correct size - please do not change the dimensions on the File/Page Setup

menu. Finished panels must be no larger than 42” x 56”. The page size is set as the paper size. The printer will not print to the edges, so please leave at least a ½” margin.

•  Text on the template can be highlighted and replaced – avoid the use of too many different fonts. The printer does not support all fonts (i.e., fonts that are named “Technical”). It is best to use a 40-point font or larger (this text box is in 40 point font).

•  The text boxes on the template are suggested placements only – they can be moved and changed (color, line thickness, etc) as necessary.

•  Background color must be white. AutoCAD drawings need to have the black background changed prior to inserting (Under “Tools,” “Options,” “Display” click on the background and select a different color – preferably white or something else VERY light).

•  The deadline for submitting your project is a firm deadline, independent of other activities you may be participating in outside the department. There are several groups printing projects and late submissions will be queued behind the other classes and printed on an as-available basis. Our printer is very efficient; things still go wrong. We want to be able to have all posters printed before the videotaping begins.

•  Reprints will not be available except for catastrophic disaster. Reprints for any reason other than hardware or software failure will cost $50 (prepaid). Please print a scaled-down version of your project to the color printer ABE208H1 or ABE201H2 prior to submitting it to me for printing (to check for spacing, perspective, etc.). You can choose “Scale to fit paper” in the print dialogue box. Ask me if you have any questions. Please bring me a copy of the scaled version with the Instructor AND Technical Advisors’ signatures on it as “approved.” I will be delighted to print projects once I have the signed version.

•  Do not try to print your own job on the department poster printer. The risk is very high that your job will be deleted from the queue.

CAPSTONE/DESIGN EXPERIENCE 2016

IceCreamWaffleBallsElise Lund (B.S. FPE), Katie Krawczyk (B. S. FPE), Katie Smethers (B.S. FPE), and Troy Tonner (B. S. FPE)

Works Cited: We’d like to thank Dr. Martin Okos for all his

help and support throughout this year-

long project!

Introduction: The overreaching goal of this project is to create a company that will mass produce waffle coated ice cream balls to be sold on Purdue University’s campus. Economic feasibility, impact on the environment, and a processing plant design are all considered. Objectives: ● Create a process with minimal environmental impact

(emissions, waste water, waste byproducts) ●  Earn enough profit on the product to create jobs for students ● Design processing operations that yield the highest return on

investment

Market Feasibility ●  90% of consumers have purchased a frozen confection in the

last 6 months ●  37% of consumers purchasing frozen treats are millenials ● Consumers are more likely to purchase a dairy-free product

Plant Layout of Ice Cream Process:

Lab Experiment:

Possible Future Improvements: ●  Full waffle exterior instead of waffle

pieces ● Gluten and dairy-free recipe ●  Alcoholic flavored ball with pretzel

exterior

Equipment & Purpose Size

Cost-Annualized (over 10 years

@ 5%) Centrifuge Radius: 0.252 m

Rotation Speed: 7000 rpm

$4868/year

Pasteurizer - 3 unit plate heat exchanger

Area: 3ft by 5ft Heater: 2 plates Regenerator:110 plates Cooler: 30 plates

$12,355/year

Scrape Surface Heat Exchanger

Surface Area: 0.85 sq. m Rotation Speed: 2000 rpm

$27,250/year

Hardening Freezer

Freezer temperature: -20 Celsius

$751.10/year

Optimization:

BoilerBites:

Sales projections, shown in the graph from Mintel, for the ice cream industry, are expected to increase over the next 5 years.

Global, Ethical and

Societal Impact

Plant experience for students

Unique to Purdue -

attractive to prospective

students

Economics:

Locally sourced milk and

ingredients

Zero waste other than cleaning

water

Milk sourced

from cows not treated with rBGH

Eco-friendly packaging

Variables: ● Concentration of sugar in ice cream

base ●  Time in deep freezer at -20C Outputs: ● Hardness/stability of ball

20 minutes - not stable enough

80 minutes - maintains shape

Hardness of ice cream

Temperature vs. Time plot

●  3 people working at all times for total of 8 hrs per day

●  3 days/batch production/cleaning

●  45 batchs/year

●  Product price: $4.50/carton ●  6 balls / carton ● Re-selling skim milk to

Purdue dining courts ● Distribution occuring at one

of Purdue remote dining experiences

●  12.9% ROI

Bloom, Beth. "Ice Cream and Frozen Novelties." Mintel (2015). Mintel. Web. 14 Apr 2016. Geankoplis, C. (2003). Transport Processes and Separation Principles (includes unit operations) (4th ed.). Upper Saddle River, New Jersey: Prentice Hall.

Gram Equipment (2014). Worldwide Ice Cream Equipment. Retrieved from http://www.gram-equipment.com/

Perry, R. H., & Green, D. W. (2008). Perry's chemical engineers' handbook. New York: McGraw-Hill.

Peters, Max S., Klaus D. Timmerhaus, and Ronald E. West. Plant Design and Economics for Chemical Engineers. New Delhi: McGraw-Hill Corporation, 2011. Print. TetraPak. (n.d.). Dairy Processing Handbook. Lund, Sweden.

Annual Cost Breakdown

Cumulative Cash Position