Technology

Nitrogen, an inert gas comprising 79% of the atmosphere, can be distilled from ordinary air. However, companies that use this product in their everyday operations know that it’s not quite that simple and much more expensive than the stuff we breathe. The primary means of obtaining nitrogen for industrial use is to transport it onsite in liquid form, which must be shipped stored at cryogenic temperatures. But, really, what’s the point of turning nitrogen into liquid for shipping, transporting it to where it’s used, and then turning it back into gas?

The objective of a compressed air management system is to improve the Key Performance Indicator (KPI) of “Energy Intensity” as it relates to compressed air. This translates into improving the ratio between the volume of product shipped and the net electricity (kWh) consumed by the compressed air system. How many thousand bottles, per compressed air kWh consumed, were shipped this month?

Compressed Air Best Practices interviewed Gregory Rhames, Asset Reliability Manager/Energy Manager at Verallia. As background, Verallia is the packaging division of Saint-Gobain. Verallia employs 15,500 people globally and makes about 25 billion glass bottles and jars each year. We employ 350 people at Madera where we produce about 1 million wine, champagne and sake bottles per day.

Many passenger cars on roads in Germany contain efficiency concepts that make a considerable contribution to lowering emissions. Automotive manufacturers such as VW have gone even further than this, by applying efficiency strategies in their own value added chain. Because the benefits of pneumatics in automotive industry production processes have seen pneumatic actuation win over other drive technologies, efficient use of compressed air plays a key role in increasing energy efficiency.

Temperature control of the musts during the fermentation process is required for the production of high quality wines. Alcoholic fermentation is the chemical reaction in which yeast is used to transform the natural sugars of the fruit into alcohol. The heat generated by this exothermic reaction has to be managed. If must temperatures are allowed to reach the 85°F to 105°F range the reaction will be stopped. This results in high sugar content and an unstable product that requires the addition of sulphur dioxide (SO2) to allow it to be stored without spoiling. In general, optimal fermentation temperatures are 65°F - 68°F for white wines and 77°F for red wines.