Title

Diamond Foods Inc. Preheating Chamber Remodel

Lead Author Major

Mechanical Engineering

Format

SOECS Senior Project Demonstration

Faculty Mentor Name

Kyle Watson

Faculty Mentor Department

Mechanical Engineering

Abstract/Artist Statement

Diamond Foods, Inc. wishes to increase its production of quality nuts by reducing the time spent treating the product. This project approached the production time problem by planning to reduce the time spent in the preheating process and to move the pre-heating chamber to an optimal location to improve production flow. Specifications from the preheating activity logs in fiscal years 2013 to 2014 were used to calculate the annual pre-heating capacity for all nut types that went through sterilization. Using the annual pre-heating capacity, a new number of bin spaces for optimal product flow was determined to calculate the appropriate size for the remodeled pre-heating chamber. A four-point temperature test was conducted in the current pre-heating chamber to determine if the locations of the current thermocouples were acceptable. A new location for the pre-heating chamber was determined to optimize the product flow throughout the facility. The power required to heat the chamber to the appropriate temperature was calculated to determine the amount of heaters needed in the chamber. A scaled model was also manufactured for demonstration purposes. This project has met its objectives by providing Diamond Foods with the data to achieve its production goals.

Location

School of Engineering & Computer Science

Start Date

2-5-2015 2:30 PM

End Date

2-5-2015 4:30 PM

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May 2nd, 2:30 PM May 2nd, 4:30 PM

Diamond Foods Inc. Preheating Chamber Remodel

School of Engineering & Computer Science

Diamond Foods, Inc. wishes to increase its production of quality nuts by reducing the time spent treating the product. This project approached the production time problem by planning to reduce the time spent in the preheating process and to move the pre-heating chamber to an optimal location to improve production flow. Specifications from the preheating activity logs in fiscal years 2013 to 2014 were used to calculate the annual pre-heating capacity for all nut types that went through sterilization. Using the annual pre-heating capacity, a new number of bin spaces for optimal product flow was determined to calculate the appropriate size for the remodeled pre-heating chamber. A four-point temperature test was conducted in the current pre-heating chamber to determine if the locations of the current thermocouples were acceptable. A new location for the pre-heating chamber was determined to optimize the product flow throughout the facility. The power required to heat the chamber to the appropriate temperature was calculated to determine the amount of heaters needed in the chamber. A scaled model was also manufactured for demonstration purposes. This project has met its objectives by providing Diamond Foods with the data to achieve its production goals.