CN2125MiniProject

StateStudentNamesandMatriculationNumberHere
1.7m
0.22064
5mm 5mm
A B S
We are embarking on a trip to Osaka, Japan in May. The temperature of Osaka at night is
predicted to be around 15
0
C. Therefore we will need to wear slightly thicker clothing there.
Despite the thick clothing, our body will continuously lose heat when we are outdoors. Hence,
the objective of this mini project is to find out how long we can stay outdoors at night in
Osaka before we start to experience mild hypothermia, which occurs at approximately 35
0
C.
This models an UNSTEADY STATE 2-Dimensional heat
transfer problem.
- We have fixed the geometry of the human body to be a cylinder
of 1.70m height and 0.22064 m in diameter
- Prior to leaving for outdoors, we assume that initially, the human
body has uniform distribution of heat throughout its core and
extremitie. Hence, T
A,o
= T
B,o
= 37
o
C.
-Additionally, since the layer of clothing is very thin, we further
establish that the temperature gradient across the clothing is
negligible such that T
s,o
= 37
o
C.
- In order to determine the lower threshold time taken for the onset
of mild hypothermia, we have to assume body heat generation to be
zero since body heat generation only sets to prolong the onset time.
Hence q
generation
= 0, to find this limiting case.
Due to varying surface temperatures, we first approximate our film temperature, T using
initial conditions.
I
],0
=
37+15
2
= 26 = 299. 15 K
Properties of air at 299.15 K to be given as the following,
k
air
(W m
-1
K
-1
) Pr
g p
2

2

2.61733175 10
-2
0.7082125 1.S4774 1u
8

0r
L
=
g [ p
2

2
I
3
I = (1.S4774 1u
8
)(1.71
3
)(S7 - 1S) = 1.482S8 1u
10

L
=
0.23064
1.71
= u.1S488
35
u
0.2S
= 0.1003029628
Since

L
>
35
u
0.2S
, a vertical cylinder can be evaluated using correlations for vertical plane
walls
Ra
L
= Gr
L
Pr = 1.0500 1
1

For vertical plane walls,
Nu
L
=
`

u.82S +
u.S87 Ro
L
1
6
_1 + (u.492Pr)
9
16
]
8
27
/

2
= 2S6.1u679
b
L
=
Nu
L
k
I
=
2S6.1u679 2.617SS 1u
-2

1.71
= S.92uu w m
-2
K
-1

Example1
CN2125MiniProject
StateStudentNamesandMatriculationNumberHere
For horizontal plates,
Wetted parameter, I =
A
P
=
nD
2
4
n
=

4
= u.uS766m
Gr
top
= Gr
bottom
=
g [ p
2

2
I
3
I = (1.S4774 1u
8
)(u.uS766
3
)(S7 -1S) = 58398. 2251
Ra
top
= Ra
bottom
= Gr
top
Pr = 568398.2251 0.7082125 = 402546.728
Since 10
5
<Ra
top
< 2 10
7
, Nu
top
= 0.54 Ra
top
1/4
= 13.601845
h
tup
=
1S.6u184S 2.617SS 1u
-2
u.2Su64
= 1. 54355 W m
-2
K
-1

Since 3 10
5
<Ra
bottom
< 10
10
, Nu
bottom
= 0.27 Ra
bottom
1/4
= 6.8009
h
huttum
=
6.8uu9 2.617SS 1u
-2
u.2Su64
= . 77177 W m
-2
K
-1

Taking the weighted area average,
h
aue
=
A
top
A
totuI
b
top
+
A
bottom
A
totuI
b
bottom
+
A
sdc
A
totuI
b
L
= 3. 745475 W m
-2
K
-1

We further assume the human body to have the properties of water since water constitutes 70%
of the human body. At 310K, properties of water: k = 0.6276, =0.1515 X 10
-6
m
2
/s
Bi =
h v
k
humcn
A
=
h
nD
2
L
4

k_nL+
nD
2
2
]
=
3.745475
n0.23064
2
1.1
4

0.6276_n0.230641.71+
n(0.23064)
2
2
]
= . 32237
Since 0.1<Bi<100, the Heislei charts are used (WWWR textbook Appendix F, Figure 7 & 8).
Y =
1

- 1
1

- 1
c
=
15-35
15-37
= . 91 = Y
a
Y
CL

n
CL
=
x
x
1
= u.9S66424, m
CL
=
k
h x
1
= 1.4SSu, x
CL
=
u
humcn
t
x
1
2
= 1.1S92 1u
-5
t
n
u
=
x
x
1
= u.9941S = 1, m
u
=
k
h x
1
= u.196u, x
u
=
u
humcn
t
x
1
2
= 2.u724 1u
-7
t
t/s X
CL
m
CL
n
CL
Y
CL
X
a
m
a
n
a
Y
a
Y = Y
a
Y
CL
10000 0.11392 1.4530 0.9566424 0.78 2.072E-3 0.1960 1 1 0.78
5000 0.05696 1.4530 0.9566424 0.84 1.036E-3 0.1960 1 1 0.84
2400 0.02734 1.4530 0.9566424 0.91 4.974E-4 0.1960 1 1 0.91

Therefore, the lower threshold time taken for the onset of mild hypothermia is
approximately 2400s (40 minutes).
CN2125 Heat and Mass Transfer AY 2010/2011 Semester 2
Project Work Instant Noodles

StateStudentNamesandMatriculationNumberHere

Introduction
In this project, we will find out if the 3 minutes cooking time as suggested by the instant
noodle manufacturer is valid.

Typical net weight of noodles in 1 packet of instant noodles = 85g (information obtained
from packaging of instant noodles)
Diameter of noodles 1mm
Initial temperature of uncooked noodles = 25C


Calculating the convective heat transfer coefficient of water at 100C:
Assumptions:
(i) Temperature of boiling water is constant at 100C
(ii) The composition of water remains unchanged, and hence the properties of water
remain unchanged
(iii) Assume the 15cm by 15cm square base of the cooking pot is large such that it mimics
natural convection on a horizontal plate
(iv) Base of the cooking pot is maintained at a constant temperature of 150C
(v) Assume heating of water only occurs from the base of the pot and none from the sides.

I
]
=
I
s
+I

2
=
1Su +1uu
2
= 12S
At 125C, properties of liquid water:
g[p
2
p
2
= 19S.117S 1u
9
K
-1
m
-3

k = u.6777S wm K Pr = 1.S2S
Values taken from Appendix I of WWWR textbook
0r =
g[p
2
p
2
(I)I
3
= (19S.117S 1u
9
)(1Su - 1uu)(u.1S)
3
= S.2S88 1u
10

Ro = 0r Pr = (S.2S88 1u
10
) 1.S2S = 4.9697S 1u
10

For a hot surface facing up,
Nu = u.14 Ro
1
3
= u.14(4.9697S 1u
10
)
1
3
= S14.722
Nu =
bI
k
b =
Nu k
I
=
(S14.722)(u.6777S )
u.1S
= 2S2S.687wm
2
K

Calculating the time taken to cook instant noodles in boiling water:
Assumptions to simplify the calculation:
(vi) Properties of noodles = properties of water at 100C since the water content in
noodles is high during cooking.
(vii) Noodles are infinitely long cylinder
(viii) Heat transfer into noodles is only by conduction
(ix) Noodles do not expand during the course of cooking
(x) Temperature of boiling water is constant at 100C
(xi) Noodles are cooked once the temperature in the core reaches 90C (since its instant
noodles)
Example 2
At 100C,
k = u.682wm K c
p
= 4211 [kg K p = 9S8.4 kgm
3

Values taken from Appendix I of WWWR textbook

Bi =
h(
v
A
)
k
=
2325.687(
nD
2
L
4nDL
)
0.682
=
2325.687(
0.001
4
)
0.682
= u.8S2S
The Temperature-Time Charts are used.

o =
k
pc
p
=
u.682
(9S8.4)(4211)
= 1.689866 1u
-7
m
2
s
=
I

-I
I

-I
0
=
1uu - 9u
1uu - 2S
= u.1SSS
n =
x
x
1
=
u
u.S
= u
m =
k
bx
1
=
u.682
2S2S.687 u.S1uuu
= u.S8649
from Fig.F5 of WWWR, X = 1.u =
ot
x
1
2

t = (1.u) _
u.S
1uu
]
2
(1.689866 1u
-7
) = 147.878s = 2.46 min
The time taken to cook 1 packet of instant noodles in boiling water is approximately 2.46
min, and this value corresponds to the recommended cooking time for instant noodles of 2 to
3 minutes as stated at on the packaging material.

Error Analysis and Evaluation
(i) The property of noodles was assumed to be equivalent to that of water, which is not a
very accurate assumption at the initial stage of cooking.
(ii) The noodles actually expand and absorb water in the process, thus its property
changes and is also different from the assumed property of noodles.
(iii) The proximity of the strands of noodles is close enough such that it affects the heat
transfer to noodles. This was not considered in our calculations.
(iv) The boiling water means that there are bubbles that rise from the bottom of the pan to
the water surface. This affects the assumption that heat transfer to the noodles is by
conduction and convection from the liquid water.
(v) For horizontal plate, the recommended Ra range for the equation of Nu is 2x10
-7
to
3x10
-10
. But in this case, the Ra is out of this range. Hence extrapolation was used

Conclusion
We found that the time needed to cook the noodle is 2.46 minutes. This value falls within the
3 minutes suggestion, however it should be noted that the assumptions we made will add
uncertainty to our results. Hence our calculated value is only an estimation to verify if the
recommended cooking time is valid. Ultimately, the best way to find out if the noodles is
cooked to your preference (hard or soggy) or not is to try a noodle from the pot and decide if
you want to turn off the fire or continue to let it boil. Afterall, the recommended cooking time
is a range of 2 to 3 minutes, subjected to personal preference.

References:
WELTY J.R., WICKS C.E., WILSON R.E. & RORRER G.; Fundamentals of Momentum,
Heat, and Mass Transfer 5
th
Edition, 2007. John Wiley & Sons
CN2125 Mini Project

StateStudentNamesand
MatriculationNumberHere

R
Sugar

Lollipop Size and Consumption Time

Introduction
Lollipop has been a very popular candy snack among kids and juveniles for decades. In this mini
project, the relation between lollipop size and time for lollipop consumption is explored and
suggested size of lollipop is given to with current product design size.

The mechanism for lollipop consumption is related to the diffusion of the components in saliva
and continuous removal of it by swallowing motion. The pseudo steady state at the surface of the
lollipop can be applied to calculate the disappearing rate of the candy sphere and Chilton-
Colburn analogy is used to calculate the mass convection rate of components into saliva. Major
ingredients of common lollipop are white sugar (sucrose), corn syrup (glucose) and other
additives. Sucrose and glucose are used in our model.
Data
Sucrose (C
12
H
22
O
11
) Glucose (C
6
H
12
O
6
) Saliva (H
2
O)
Diffusivity D
S
=4.310
-6
cm
2
/s Diffusivity D
g
=6.710
-6
cm
2
/s Kinematic viscosity
=1.00410
-2
cm
2
/s
Solubility(water) 200 g/100mL Solubility(water) 91 g/100mL Secretion rate V=1.00 mL/min
Molar weight M
s
=342.3 g/mol Molar weight M
g
=180.16g/mol Molar weight M
w
=18g/mol
Density of crystal
s
=1.588
g/cm
3
Density of crystal
g
=1.380
g/cm
3
Density of water
w
=1.000
g/cm
3

Possible volume ratio of sugar and corn syrup is 1:1/3 to 1:.

Model calculation
Saliva flows through the surface of lollipop (spherical geometry) and the
average flow cross-section area is calculated as


R
R
dr r
S
R
= =

2
2 2
0
--- (1), where is the thickness of the layer on
the surface of lollipop. The concentration of components in the
sugar film is assumed 100% of maximum solubility in the saliva
(water).

Using Chilton-Colburn Analogy

3
2
2
Sc
v
k
C
j
c
f
D

= = (2)


V R v vD
D
2 2
Re =

= = (3)

S
V
= (4)

3
2
) (
4

Di
R
k
ci
= (5)

where
D
f
C
Re
16
= since the saliva flow
rate is considered to be laminar
Reynolds number where is the flow
velocity of saliva on the surface of
lollipop

Mass convection factor where i= s, g.
It has no relation with saliva velocity or
flow rate.

Example3

Pseudo steady state

dt
dR
M
R R N
i
i
i

2 2
4 4 = (6)
) (

=
i is ci i
C C k N (7)
Calculation of average concentration in lollipop
g
g
g
s
s
s
ave T
x
M
x
M M
C + = =


) ( (8)
g
g g
s
s s
s
s s
s
M
V
M
V
M
V
x

+
=
s g
x x =1 (9)
Concentration of sucrose and glucose in sugar layer
(from solubility)
Sucrose solubility
mol g
cm g cm
mol g
g
mLwater
g
/ 18
/ 1 100
/ 3 . 342
200
100
200
3 3

=

(10)
0.095 =
+
=
water sucrose
sucrose
s
n n
n
y ; 0.083 =
g
y
Substitute all values into the equation
dt
dR
M
R R C k R C k
ave gs cg ss cs
) ( 4 4 ) 0 ( 4 ) 0 (
2 2 2

= +
Solve the equation, we have relation between time and R,
2
) ( 4 ) ( 4
) / (
2
3
2
3
2
R
C
D
C
D
M
t
sg
g
ss
s
ave

+
=

N
i
is the flux of component i

C
is
is the surface concentration of
component i and C
i
is the
concentration of component i outside
the film which is 0 in assumption.
C
T
is the concentration of lollipop, x
s

and x
g
is the molar fraction of
sucrose and glucose on the lollipop

V
s
and V
g
is the volume fraction of
sucrose and glucose in lollipop







where y
s
is the maximum molar
fraction of sucrose in sugar layer and
y
g
is that of glucose


Water molar concentration:
3
/ 056 . 0 cm mol
M
C
w
w
w
= =


s w ss
y C C = and
g w sg
y C C =
Conclusion
Set Vs:Vg=1:1/2, tabulate the t for R from 1cm to 3.5cm
The radius of 1.2-1.3 cm of lollipop will give a consumption
time of around 30 minutes. The real product size of lollipop
is about 2.7 cm diameters for Chupa Chups brand lollipop
which meets the requirement of their customers to have a 20-
minute consuming time (only licking and no crash of it). The
best optimized time depends on peoples fulfillment and
marginal pleasure changing with time which can be done by
survey the targeting customers. The manufacturer can also
increase diameter of the lollipop if they want the consumer to
enjoy more time on individual lollipop.
R (cm) T( min)
1 18.96022
1.1 22.94187
1.2 27.30272
1.3 32.04277
1.4 37.16203
1.5 42.6605
2 75.84088
2.5 118.5014
3 170.642
3.5 232.2627










CN 2125 Project

StateStudentNamesandMatriculationNumberHere

[IRON MAN, STRANDED!! ]


Iron Man lies in the freezing tundra of Antarctica, battered and bruised from the recent battle.
You might have won the battle, but you havent won the war Stane, he groaned in a
metallic modulation, while heaving a sigh of relief that he survived the blast of the AR-130
missile.
His internal computer system groans to a restart and indicates to him that while his suit is
fully functional; his Arc Reactor battery has been damaged from the blast and requires
immediate replacement. Iron Man painstakingly reaches down to his legs and opens the
compartment containing various Arc Reactor battery replacements.
In the compartment storage unit, which stores the batteries safely at a temperature of 113K,
he finds 3 usable replacements:
1. Platinum Battery (Cube) Length = 7cm
2. Platinum Battery (Sphere) Diameter = 8cm
3. Platinum Battery (Cylinder) Length = 10cm, Diameter = 7cm
However, Iron Man is now faced with a dilemma. While these batteries are working, they
require a core temperature of 345K in order to power up his metallic suit and to keep his life
support unit going.
Iron Mans backup power unit activates, indicating that he only has 6mins left to live. What
he has to do now is to choose the battery with the geometry such that within 6mins of placing
this battery inside the suits heating unit (h=100 W/m
2
K), it will be heated to the minimum
operational core temperature of the battery of 345K. So which one does he choose? Will Iron
Man live?

Example4
Assumpt
This is an
with the
heating u
Calculat
Followin
Density o
Heat cap
Convecti

First we

V/A
Biot Mod
Since the
paramete
From lum
Inserting
are tabula

Central T

From our
the only
within 6
minutes.
Consider
12 secon
complete
of future





tions
n unsteady s
stated geom
unit) tempera
tions
ng parameter
of platinium
acity of plat
ive Heat Tra
calculate the
dulus
e values for
er analysis fo
mped parame
g all known v
ated below.
Temperature
r analysis, Ir
geometry t
minutes. Ho
This rende
ring the fact
nds is adequa
ely remove b
mishaps.
state problem
metries. The
ature, T

= 4
rs are establi
,
tinium, c
p

ansfer coeffic
e Biot Modu
Cubic B
0.01166
0.01663
r the Biot M
or our calcul
eter analysis
values for t

Cubic
, T 349.6
ron Man wil
that would b
owever, the
rs Iron Man
that Iron Ma
ate for him to
both of the le
m. The arc r
initial batte
473K
shed at the a
cient of med
ulus for each
Battery
6m
3
Modulus for
lations.
s ; I =
(1
|cxp
= 6mins = 3
c Battery
65K
ll survive, b
be able to r
exact time r
n around 0.
an (Mr Tony
o pick out th
ess effective
reactor batte
ery temperatu
average temp
dium within t
of the geom
Spheri
0.0133
0.0189
all geomet
1o-1)
_
ht
Cp[
v
A

_]
- I
360seconds,
Spheri
335.70
but only if he
each the req
required for
21 minutes
y Stark) is a
he correct ba
e variants to
eries are assu
ure, T
o
= 11
perature (29
the oven, h
metries using
cal Battery
3m
97
tries are 0
I
the uniform
cal Battery
0K
e choses the
quired opera
r the cubic b
or 12.6 sec
engineering
attery. Mr St
prevent a re
umed to be o
13K. The un
3K) within I
2.15 x
1.340
100 W
g the equation
Cylin
0.012
0.018
0.1, we will
m temperatur
Cylin
331.9
e cubic shape
ational temp
battery to rea
conds to ma
g genius, we
tark would a
epeat of this
of solid plat
niform oven
Iron Mans s
x 10
4
kg/m
3
0 x 10
2
J/kg.K
W/m
2
.K
n Bi =
hv
kA
.
ndrical Batter
296m
49
l use the lum
re of the batt
ndrical Batter
976K
ed battery as
perature of 3
ach 345K is
ake his deci
e will assume
also be advis
dilemma in
tinum
(suit
suit.
K
ry
mped
teries
ry
s it is
345K
s 5.79
ision.
e that
sed to
n case
National University of Singapore
Faculty of Engineering
Chemical & Biomolecular Engineering Department

CN2125 Heat and Mass Transfer Mini Project
Rib-eye Steak Cooking Time


StateStudentNamesandMatriculationNumberHere

Example5

Jason, a guy who is keen to be a chef, decided to come out with a recipe of
making rib-eye beef steak. Time for different degree of cooking was calculated by
him after a thorough research on beef compositions, core temperature for different
degree of cooking and other related information.
Core temperature for different degree of cooking is summarized below:
Table 1. Degree of cooking and the corresponding core temperature
To simplify the model, calculations are based on the following assumptions:
1. The shape of rib-eye steak is a cylinder. Usually dimension of the steak is 0.1m in
diameter tabulated as D and 0.03m in thickness tabulated as H.
2. The steak will not shrink during cooking;
3. The cooking process is an one-dimensional heat transfer;
4. The convective heat transfer coefficient, h is obtained from literature as 15W/m
2
K
(INCROPERA F.P. & DEWITT D.P., 2007).
5. The steak is flipped so frequently during cooking that there is no heat loss and
property change on the uncooked side when the other side is in contact with the
pan surface.
6. During calculation, we assume symmetric and simultaneous heating from both
sides. The actual time needed is twice the time calculated. The heat is transferred
only in the axial dimension of the cylindrical steak.
7. Initial temperature for beef is set to be T
0
= 10; pan temperature, T
pan
= 300;
8. The specific heat capacity of the steak above freezing, c
p
=2.81kJ/kgK
9. The conductivity of the steak is calculated using model proposed by R.G.M. van
der Sman, from Agrotechnology and Food Sciences, Wageningen University based
on its composition.
Table 2: Composition of a rib-eye steak and its conductivity
The conductivity of the steak is given by (R.G.M. van der Sman, 2007):
k
con
= k
concon
1 +(e
condIs
e
con
+ e
concon
e
con
(1 -2Q
con
))
con
1 + e
concon
e
con
(1 -2Q
con
)
con

Where, e
con
= e
concon
+ e
condIs

e
con
, is volume fraction of the continuous phase. Assuming beep is of one continuous
phase, e
con
is 1 in this case.
e
concon
, e
condIs
are volume fraction of unfrozen solution, water, in this case, and
insoluble , fat and protein, in this case, respectively.
In meat emulsion, Q
con
=
1
3
. The effective conductivity of the insoluble (fat and
protein), kcondis =(
p
k
p
+
f
k
f
)/
condis
= 0.742 (where,
condis
=
f
+
p
= 34.46%)
Degree of Cooking Raw Medium Raw Medium Medium Well Well Done
Core Temperature 125
o
C 130
o
C 140
o
C 150
o
C 160
o
C
Fat Protein Water Total
Weight Percent 12% 26% 62% 100%
Density(kg/m
3
) 0.9 1.35 1 1.057
Conductivity(W/mK) 0.222 0.410 0.633 0.669
And,
con
=
k
conds
+k
concon
k
concon
= u.172S (where k
concon
= k
watcr
)
Conductivity is calculated as 0.669.
Cooking the steak is actually an unsteady conduction process of a cylinder. To
find out the time it will take to achieve a certain core temperature (ie. the temperature
at the symmetry center), Heissler Charts can be used.
Take cooking raw steak, core temperature after cooking, T = 125, as an
example.
Calculation of the three dimensionless ratios:
Unaccomplished temperature change, Y =
T
an
-T
T
an
- T
0
=
300 -125
300-10
= 0.603;
Relative position, n =
x
x
1
=
0
0.015
= 0; (x
1
=H/2=0.015m)
Relative resistance, m =
k
hx
1
=
0.669
150.015
= 2.9733
Read from Appendix F in the textbook, the relative time, X =
t
x
1
2
= 2.15.
The thermal diffusivity of the steak, =
k
c

=
0.669
28101057
= 2.25 1u
-7
m
2
s
Thus, t=
Xx
1
2

=
2.15(0.015)
2
2.2510
-
= 2150s = 35.83min
The cooking time for raw cooked steak, time = 2t = 71.6 min
Similar calculation can apply on medium raw, medium, medium well and well
done cooked steak. The results are tabulated as below:
Y n m X Time (min)
Raw 0.603 0 2.973 2.15 71.6
Medium Raw 0.586 0 2.973 2.35 78.2
Medium 0.552 0 2.973 2.60 86.6
Medium Well 0.517 0 2.973 2.75 91.6
Well Done 0.483 0 2.973 2.90 96.6
Table 3. results for five degrees of cooking streak
Thus in conclusion, to cook a normal size rib-eye beef steak, cooking time ranges
from 71.6 minutes to 96.6 minutes in order to achieve different degrees of cooking.
Using the methods tabulated above, the cooking time for different sizes of rib-eye
steak and different types of beef steaks can all be calculated. The theoretically
calculated time is a good reference for new learners to control the degree of cooking
for the beef steaks.

Reference
INCROPERA F.P. & DEWITT D.P. (2007). Fundamentals of Heat and Mass Transfer,
6
th
Edition. Publisher John Wiley & Son, New York. P284

R.G.M. van der Sman. (2007). Prediction of enthalpy and thermal conductivity of
frozen meat and fish products from composition data. Elsevier, 13 (3), 16.
CN2125
MiniProj

Problem
In 2007,
mosquito
National
mosquito
mosquito
water (po
The gran
by NEA
active in
the insec
as its eff
last for 1
we want
effectiven
Modelin
The tran
constant
respectiv
initial Te
infested w
Temepho
Also, it i
the mosq
0.012ppm
effective
Solution
First, it
(specie B
Wilke-Ch
Temphos
volume o
V
C
= 14.
V
P
= 17.0
H
V
A
is fo
water,
B
solution,
obtained
ject
m Statement
there were
oes are the r
Environme
oes. One of
oes, is to intr
otential bree
nular insectic
A, have 1%
ngredients. N
cticides to be
fectiveness a
1 month (30
t to determ
ness for 1 m
ng the Diffus
nsient diffus
temperatur
vely. The gra
emephos con
water. Cons
os through t
is assumed t
quitoes once
m (Carvalho
mosquito m
n:
is necessary
B). Temphos
hang correla
s has a mole
of Temphos
.8cm
3
/mol
0cm
3
/mol
Hence, V
A
= (
ound to be 4
B
is 1.45cp.
T is 298.1
:

A
StateStude

:
e about 800
root cause o
ent Agency
the methods
roduce presc
ding ground
cides, as reco
% Temephos
NEA recomm
e added onc
against mosq
0 days). In t
mine the siz
month.
sion of Tem
sion of Tem
re and pres
anular insec
ncentration
idering a lim
the liquid b
that the Tem
e it reaches
o 2004) of
mortality.
y to calculat
s is an orga
ation is a suit
ecular formu
can be evalu
V
H
= 3.7
V
S
= 15.
(16)(14.8)+2
405.7cm
3
/mo
The associ
5K. Substit
AB

B
1
=
7.41
v
A
0.
entNamesan
0 dengue ca
of spreading
(NEA) adv
s NEA recom
cribed amou
d of mosquito
ommended
s as their
mends that
ce a month
quitoes can
this report,
ze of the g
mephos in W
mephos in w
ssure of 29
cticides, assu
of 1ppm, ar
miting case w
oundary lay
mephos is im
the bulk me
Temephos
te the diffus
anic insectic
table equatio
ula of C
16
H
uated below:
7cm
3
/mol
.5cm
3
/mol
20(3.7)+(6)(
ol. Molecula
iation param
tuting the ab
10
-8
6
(
B
N
B
)
ndMatriculat
Page1

ases and 20
g dengue, thu
vocates the
mmends to e
unt of granul
oes) is unavo
granular tha
Water Mediu
water mediu
98.15K and
umed to be
re placed in
where the re
yer surround
mmediately c
edium, so C
in the cent
sivity of Te
cide and a n
on to calcula
H
20
O
6
P
2
S
3
. A
:
V
O
= 7.
Correct
7.4)+(2)(17.
ar weight o
meter of wat
bove values
)
1
2
, D
AB
=
Fig
ionNumber
0 dengue fa
us to preven
prevention
eradicate the
lar insecticid
oidable or di
at can main
um
um occurs
d 101325 P
spherical, h
1L of larva
esistance of
ding the gran
carried away
C
AS
=0ppm. I
tre of the g
emephos (sp
non-electroly
ate D
AB
.
At normal b
4cm
3
/mol
ion (2 benze
.0)+(3)(15.5
of water, M
B
ter,
B
is 2
s into the W
= 2. 4 1
gure1: Structur
Here
Figure2:S
atalities in S
nt the sprea
of the bre
e breeding g
de into place
ifficult to rem
ntain the d
at
Pa
has
ae-
the film ma
nular is neg
y and consu
It is desired
granular to
pecie A) in
yte molecule
boiling point
ene rings) =
)-30 = 405.7
B
is 18.0g/m
.26. The tem
Wilke-Chang

-
m
2
x
x
1
alFormulaofTe
SphericalGranu
Singapore. A
ad of dengue
eeding of A
grounds of A
es where stag
move.
desired mor
ass transfer o
gligible, so
umed to erad
d to have at
achieve an
a water me
e in water s
t, the molec
30.0cm
3
/mo
7cm
3
/mol
mol. Viscosi
mperature o
g correlation
1

emephos
ular
Aedes
e, the
Aedes
Aedes
gnant
rtality
of the
k
c
=0.
dicate
least
98%
edium
o the
culare
ol
ity of
of the
n, we
Example6
CN2125
MiniProject
StateStudentNamesandMatriculationNumberHere

Page2

For the transient diffusion of Temephos in water medium, the Hesslers Chart may be employed.
The boundary conditions are:
C
A
= C
A0
=1 ppm at t=0 for 0 rR
C
A
= C
AS
= 0 mg/mg

at r=0 for t 0
C
A
= C
AS
= 0 mg/mg

at r=R for t 0
Dimensionless ratio, Y =
C
A5
-C
A
C
A5
-C
A0
=
0-0.012
0-1
= u.u12
Relative time, X =
tD
AE
x
1
2
=
2.64 x1u
-6
cm
2
s
-1
Suuays24hi6umin6us
x
1
2

Relative position,
n =
x
x
1
= u
Relative resistance, m =
D
AE
kx
1
= u,convectiveresistanceisnegligible
From Appendix F, Figure F.3, the corresponding value of X is 0.55.
X =
tD
AE
x
1
2
=
2.64 x1u
-6
cm
2
s
-1
Suuays24hi6umin6us
x
1
2
= u.SS
iauius of gianulai = x
1
= 3. 53m
Discussion of Results:
It has been found that the minimum radius should be 3.53cm. However, most commercially
available granular insecticides is less than 1cm diameter, thus they will not last for 1 month. This
discrepancy can be due to that we have taken the mosquito mortality effectiveness to be 98%,
while the commercially accepted effectiveness may be less than 98%. We have also assumed that
all there is C
AS
= 0 and convective resistance is negligible, however in reality, there may be
residual Temephos present in the bulk medium and there is significant surface resistance.
Conclusion:
Thus, in order to allow the insecticide to last for 1 month, it can be suggested that the granular
insecticides be packed into spherical sachet of 3.53cm in radius, assuming that mass transfer only
occurs at the exterior surface of the satchet. In fact, a similar approach has already been adopted
by the Singapore Arm Forces (SAF) in the military camps, and it was reported that this helped to
save SAF an estimated of $178000 annually (Mindef).
Reference:
Carvalho.M.S,C.D.(2004).SusceptibilityofAedesaegyptilarvaetotheinsecticidetemephosinthe
FederalDistrict.Brazil:RevSaudePublica
NationalEnvironmentAgency.(2010).Campaignagainstdengue.RetrievedApril1,2010,fromNational
EnvironmentAgency:http://www.dengue.gov.sg/
Welty.J.R.,Wicks.C.E.,Rorrer.G.L.,Wilson.R.E.(2007).Fundamentalsofmomentum,heat,andmass
transfer.UnitedStatesofAmerica:JohnWiley&Sons.
Mindef(2008).UseofSandGranularSachetforDenguePrevention.RetrievedApril1,2010,from
http://www.mindef.gov.sg/imindef/mindef_websites/topics/prideday/awards/Sand_Granular_sachet_f
or_dengue_prevention.html
1
NATIONAL UNIVERSITY OF SINGAPORE
Department of Chemical & Biomolecular Engineering


DESIGN PROJECT STATEMENT:
For Academic Year 2012-13


OVERVIEW

Engineering design is an art that involves a creative and sound application of fundamental
principles of science and engineering to produce a safe, practical, and cost-effective
solution useful to the society. Holistic design experience is an essential part of any
engineering education including Chemical Engineering.

The final year design project aims to impart such a holistic experience in the Chemical
Engineering curriculum, where the students get an opportunity to carry out the major steps
involved in the design and evaluation of a new chemical manufacturing process or product.
They develop and evaluate alternatives, perform rigorous simulation, size and optimize
various processing units, analyse hazards and safety, develop schemes for control,
estimate capital and operating costs, and finally assess project profitability. In other words,
the design project serves as the capstone design course where students finally apply all
their acquired knowledge and skills from previous years in an integrated fashion on a
realistic, open-ended problem related to chemical manufacturing process or new product.

To facilitate the above described final goal, you are receiving the following statement on
the design project that you will eventually execute in your final year. The project is
designed to serve as a central theme around which the learning outcomes of various
modules can revolve. Lecturers of core modules will give you small, well-focused tasks
such as tutorial problems, assignments, reviews and/or mini-projects related to the design
problem given below. Students can also self-study at their own pace to learn more on the
design problem. Such an integrated learning experience over several years highlights the
importance and relation of core modules to the design project as well as motivates
students. Further, we hope that the students will be better prepared for the design project
and also learn how to solve open-ended problems by making critical design decisions with
sound scientific justification and giving due consideration to cost and safety.

DESIGN BRIEF

Design a plant to produce drying oil (DO) and crude vinyl acetate from Acetylated Castor
Oil (ACO). The process involves the use of Acetylated Castor Oil to produce Drying Oil,
whose byproduct is Acetic Acid. This Acetic Acid is then reacted with ethylene and oxygen
in the gas phase to produce Vinyl Acetate. Assume that the plant is to be located in
Singapore and the operation time is 8000 h/yr. The raw material specifications are as
follows.

Acetylated Castor Oil: 298 K and 110 kPa.
Ethylene: 99.9 mol% pure (0.1 mol% Ethane) 298 K, 1000 kPa.
Oxygen: 100% pure, 298 K, 1000 kPa.

The values given above are representative, and may vary in the design project that you will
do in the final year (Semester 2 of the academic year 2012-13).

2
PROCESS

ACO at an elevated temperature produces DO and acetic acid via the following reactions.

C
15
H
31
COOH(l) CH
3
COOH(g) + C
14
H
28
(l)
C
15
H
31
COOH(l) C
28
H
56
(s)

Gum (C
28
H
56
) is removed, DO is separated from acetic acid via distillation, and unreacted
ACO is recycled (Turton et al.
1
). The production of VA involves the following exothermic
reaction on a solid bed catalyst.

C
2
H
4
+ CH
3
COOH + 1/2O
2
CH
3
COOCHCH
2
+ H
2
O
C
2
H
4
+ 3O
2
2CO
2
+ 2H
2
O

The reactions are irreversible and the reaction rates have an Arrhenius-type dependence
on temperature. The reactor effluent is cooled and vapour and liquid streams are separated.
The liquid stream from the separator becomes a part of the feed to the distillation column.
The gas enters the bottom of an absorber, where the remaining vinyl acetate is recovered.
Liquid acetic acid that has been cooled is fed into the top of the absorber to provide the
final scrubbing. The liquid bottoms product from the absorber combines with the liquid from
the separator as the feed stream to the distillation column (Luyben et al.
2
).

REFERENCES
1. Turton R., Bailie R.C., Whiting W.B. and Shaeiwitz J.A., Analysis, Synthesis, and
Design of Chemical Processes, Prentice Hall, 3rd Edition, 2009 (CL RBR TP155.7 Ana
2009).
2. Luyben, M.L., Tyreus, B.J. An industrial design/control study for the vinyl acetate
monomer process. Computers & Chemical Engineering, 1998, 22, 867- 877.
3. Encyclopedia of Chemical Processing, editor: Sunggyu Lee. New York : Taylor &
Francis, 2006. (TP9 Ency 2006).
4. Ullmann's encyclopedia of industrial chemistry, executive editors: Ullmann F,
Gerhartz W, Yamamoto Y.S., Campbell F.T., Pfefferkorn R, et al. Weinheim, Federal
Republic of Germany ; Deerfield Beach, FL, USA: VCH, 1985 (TP9 Ull).
5. Encyclopedia of Chemical Processing and Design, executive editor: John J.
McKetta. New York : Marcel Dekker, Inc, c1976-<c1999> (TP9 Enc).
6. Kirk-Othmer Encyclopedia of Chemical Technology, executive editor: Kroschwitz JI
New York : Wiley, 2004 (TP9 Kir 2004).
7. P A Schweitzer Handbook of Separation Techniques for Chemical Engineers,
McGraw Hill, 1997.

1
NATIONAL UNIVERSITY OF SINGAPORE
Department of Chemical & Biomolecular Engineering


DESIGN PROJECT STATEMENT:
For Academic Year 2013-14


OVERVIEW

Engineering design is an art that involves a creative and sound application of fundamental
principles of science and engineering to produce a safe, practical, and cost-effective
solution useful to the society. Holistic design experience is an essential part of any
engineering education including Chemical Engineering.

The final year design project aims to impart such a holistic experience in the Chemical
Engineering curriculum, where the students get an opportunity to carry out the major steps
involved in the design and evaluation of a new chemical manufacturing process or product.
They develop and evaluate alternatives, perform rigorous simulation, size and optimize
various processing units, analyse hazards and safety, develop schemes for control,
estimate capital and operating costs, and finally assess project profitability. In other words,
the design project serves as the capstone design course where students finally apply all
their acquired knowledge and skills from previous years in an integrated fashion on a
realistic, open-ended problem related to chemical manufacturing process or new product.

To facilitate the above described final goal, you are receiving the following statement on
the design project that you will eventually execute in your final year. The project is
designed to serve as a central theme around which the learning outcomes of various
modules can revolve. Lecturers of core modules will give you small, well-focused tasks
such as tutorial problems, assignments, reviews and/or mini-projects related to the design
problem given below. Students can also self-study at their own pace to learn more on the
design problem. Such an integrated learning experience over several years highlights the
importance and relation of core modules to the design project as well as motivates
students. Further, we hope that the students will be better prepared for the design project
and also learn how to solve open-ended problems by making critical design decisions with
sound scientific justification and giving due consideration to cost and safety.



DESIGN BRIEF

Design a plant to produce 99.9 mol% phenol starting from cumene, and explore its uses.
The process involves the oxidation of cumene to form cumene hydroperoxide, and
subsequent cleavage of hydroperoxide to phenol and acetone. Assume that the operation
time is 8000 h/yr. The raw material specifications are as follows.

Cumene: 298 K and 110 kPa
Oxygen: 100% pure, 298 K, 1000 kPa

The values given above are representative, and can vary in the design project which you
do in the final year (i.e., in the Semester 2 of the academic year 2013-14).


2
PROCESS

The cumene-phenol process is based on the formation of cumene hydroperoxide and its
cleavage to phenol and acetone. Two reaction steps form the basis of the production of
phenol from cumene [4]:

1. Oxidation of cumene with oxygen to cumene hydroperoxide
2. Cleavage of cumene hydroperoxide in an acidic medium to phenol and acetone.

Phenol, acetone, unconverted cumene, and by-products are then separated in a series of
distillation towers to recover high purity acetone and phenol, and recycle cumene.

Phenol production processes based on the oxidation of cumene comprise the following
sections [3]:
1. Cumene oxidation to hydroperoxide
2. Cumene hydroperoxide concentration
3. Cumene hydroperoxide cleavage
4. Cleavage effluent neutralization
5. Product fractionation and purification

More details of phenol production can be found in Ullmanns Encyclopedia [4].

REFERENCES
1. Turton R., Bailie R.C., Whiting W.B. and Shaeiwitz J.A., Analysis, Synthesis, and
Design of Chemical Processes, Prentice Hall, 2nd Edition, 2003 (CL RBR TP155.7 Ana
2003).
2. Encyclopedia of Chemical Processing, editor: Sunggyu Lee. New York : Taylor &
Francis, 2006. (TP9 Ency 2006).
3. Encyclopedia of Chemical Processing and Design, executive editor: John J.
McKetta. New York : Marcel Dekker, Inc, c1976-<c1999> (TP9 Enc).
4. Ullmann's encyclopedia of industrial chemistry, executive editors: Ullmann F,
Gerhartz W, Yamamoto Y.S., Campbell F.T., Pfefferkorn R, et al. Weinheim, Federal
Republic of Germany ; Deerfield Beach, FL, USA: VCH, 1985 (TP9 Ull).
5. Kirk-Othmer Encyclopedia of Chemical Technology, executive editor: Kroschwitz JI
New York : Wiley, 2004 (TP9 Kir 2004).
6. P A Schweitzer Handbook of Separation Techniques for Chemical Engineers,
McGraw Hill, 1997.