PELATIHAN DASAR MICROSOFT VISIO

PRODI TEKNIK KIMIA UNIVERSITAS TANJUNGPURA

RINJANI RATIH RAKASIWI

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 Engineeri

ngFlowsheet

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.

Flow DiagramBlok 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)

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

Design Element

Flowsheet Equipment SymbolFluid Handling Heat Handling

Mass Transfer VesselFlowsheet Equipment Symbol

Conveyor Vessel

Flowsheet Equipment Symbol

Flowsheet Equipment Symbol

Flowsheet Flags of Operating condition in typical unit

Letter designation of equipmnet

BFD, PFD or P&ID ?

BFD, PFD or P&ID ?

BFD, PFD or P&ID ?

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

Blok Flow Diagram

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

Process Flow Diagram

Pipping & Instrument Diagram

Gambar 3. Skema Pengendalian proses produksi High Fructose syrup dari biji jagung secara hidrolisis enzimatis

ICE REAM MANUFACTURE

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

ICE CREAM PRODUCTION PLANT

Figure 1. Plan of ice cream manufacture

Blending

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

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 

Homogenization of MixHomogenization 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

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.

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.

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

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