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Masterfoods E.E.S. Project: With
Masterfoods E.E.S. Project: With
Project
With:
Freddie Stevens-Smith
Tiffany Renwick
James Farley-Nicholls
Felicity Milton
THE DESIGN OF
A WATER CLEANING
SYSTEM.
THE TEAM:
• Tiffany Renwick
• Freddie Stevens-
Smith
• Felicity Milton
• ISO 4001
• COST
• INCREASED CAPACITY.
We have split up our
design into 3 stages;
• Stage 1; Coarse
separation
• Coarse separation
• Stage 2; Fine
separation
• Stage 3; Water
purification
REQUIREMENTS:
TYPE OF
Continuous SYSTEM: Open
Single Multiple
Type of system:
Batch Continuous
+ve Flexibility of +ve Most space
• Batch or continuous? methods efficient
Gravel/sand
filter Multiple
filters
WAYS TO
REMOVE THE
VISIBLE MEAT
PARTICLES IN THE
WATER:
Settling
Centrifugal
separator
Coagulatio Screens
n
CENTRIFUGATION
MULTIPLE FILTERS
Flotation
Initial scoop design
Brush with
Rotate and
water outlets
drop
Back wash
method
Cleaning
Air blast Methods for Rotate and
the filters spray
water
Sponge the
meat off Sliding
scraper
across the
filter
Refinements;
• The majority of this was testing, done
during our E.E.S. residential at the
University of Surrey in January.
Experimenting at Surrey;
Gravel/sand
filter Multiple
filters
WAYS TO
REMOVE THE
VISIBLE MEAT
PARTICLES IN THE
WATER:
Settling
Centrifugal
separator
Coagulatio Screens
n
Stage 3
Water purification
• AIM; to remove most, if not all, of the
remaining bacteria, and make the water
clean enough to go back into the start of
the pigging system.