GROUP 2

Altez, John Carl Maloles, Charles Daniel

Cambe, Efraim Manalo, Ser Guiseppe Dale
Cruz, Raiza Gwyneth Real, Leean
Hernandez, Mary Rose

PROPOSAL 1

Title: Glucose Syrup Production

Process description: Glucose syrup, also known as confectioner’s glucose, is a syrup

made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used
as the source of starch in the US, in which case the syrup is called “corn syrup”, but
glucose syrup is also made from potatoes and wheat, and less often from barley, rice,
and cassava

● Operating conditions: pH of 7.5–8.2 and temperature of 55–60 °C. The glucose

syrup flow rate is controlled to convert 42–45% of the glucose into fructose.
● Raw materials & expected products: The raw materials of the product glucose
syrup include corn starch and dilute hydrochloric acid, with a process of heating
the mixture under pressure.
● List of major equipments: Streams and mixers, Material stream heater and
cooler, Gas-liquid separator

Process Flow Diagram:

Reference and citation:

Ratnapagol, K. (2022, January 15). Glucose Syrup three-effect evaporation system -

Kaushal Ratnapagol - Medium. Medium.
https://medium.com/@kaushal.ratnapagol20/glucose-syrup-three-effect-evaporati
on-system-487e0c8c8bee
Renneberg, R., Berkling, V., & Loroch, V. (2017). Enzymes. In Elsevier eBooks (pp.
33–63). https://doi.org/10.1016/b978-0-12-801224-6.00002-3
PROPOSAL 2

Title: Milk Production

Process description: Milk pasteurization is a heat treatment process used to kill

harmful bacteria, extend the shelf life, and enhance the safety of milk and dairy
products. The process involves heating the milk to a specific temperature for a short
period and then rapidly cooling it. This method effectively destroys harmful pathogens
like E. coli and Salmonella without significantly altering the taste and nutritional
properties of the milk. Pasteurization helps ensure that milk and dairy products are safe
for consumption and reduces the risk of foodborne illnesses.

● Operating conditions: Heat the milk to 63°C (150°F) for at least 30 minutes or
72°C (162°F) for at least 15 seconds.
● Raw materials & expected products: Raw milk and Pasteurized Milk
● List of major equipments: Heat Exchanger, Tank, and Separator

Process Flow Diagram:

Reference and citation:

GmbH, K. M. (n.d.). Pasteurisation and filling in liquid milk & cream production.
KROHNE Messtechnik GmbH.
https://krohne.com/en/industries/food-beverage-industry/liquid-milk-and-cream-pr
oduction-food-beverage-industry/pasteurisation-filling-liquid-milk-cream-productio
n
How to pasteurize milk at home. (n.d.).
https://myhealth.alberta.ca/Alberta/Pages/how-to-pasteurize-milk.aspx#:~:text=K
eep%20the%20milk%20at%20the,have%20to%20start%20timing%20again
PROPOSAL 3

Title: Methanol-Water Separation

Process description: Water and methanol have different boiling points, so methanol
and water can be separated via distillation. Methanol turns into vapor at a temperature
lower than water when the mixture is heated. After cooling, the methanol vapor is
separated from the water and collected.

● Operating conditions: At 26.7 degrees Celsius, the feed enters the heat
exchanger and exits at 51.64 degrees Celsius. In the distillation column, the
bottoms enter at 99 degrees Celsius and exit at 55 degrees Celsius.
● Raw materials & expected products: The raw water undergoes a process, and
the anticipated product is water-free from methanol.
● List of major equipments: Condenser and Reboiler

Process Flow Diagram:

Reference and citation:

Luyben, W. (2013). Distillation Design and Control Using Aspen Simulation (2nd ed.).
Wiley.
https://www.wiley.com/en-ca/Distillation+Design+and+Control+Using+Aspen+Sim
ulation,+2nd+Edition-p-9781118411438

Treybal R. (1981). Mass Transfer Operations (3rd ed.). Scribd.

https://www.scribd.com/doc/14414325/Mass-Transfer-Operations-Robert-Treybal