Technology

Compressed air quality is measured by the amount of solid particulates, water and oil content in one cubic foot (cu. ft.) of compressed air. Many of these contaminants are introduced from the air surrounding the installation site that is drawn into the system at the beginning of the compression process. The relative humidity, type of compressor and air treatment and filtration system can also affect air quality. Minimum air quality requirements vary by industrial application; the most stringent standards apply to manufacturers whose end products, packaging or critical instrumentation come in direct contact with compressed air.

  In an ideal world, industrial air or gas supply lines would be free of particulate, water, oil and other contaminants. In the real world, however, supply lines typically deliver some contaminants along with the air or gas they were designed to carry. Left unchecked, these contaminants will cause efficiency losses, maintenance headaches and the premature failure of pneumatic components.

Air Demand Increase of 43% Results in Only a 5% Energy Cost Increase Compressed air is an expensive medium; yet, many compressed air systems are wastefully managed with minimal system transparency. Capturing essential system performance data and monitoring critical air quality data is not only eye opening, it enables future investments in compressed air systems to be fact-based and traceable.

One of the strategies discussed in Compressed Air Challenge® seminars is to use remote sensing to better control multiple air compressors.  The use of a pressure signal from a common location downstream of air dryers and filters allows air compressor controls to “see” the downstream pressure better and provide more accurate pressure control. A characteristic of this strategy that is often missed is that remote sensing can also provide better pressure control for single compressor systems, where only one compressor normally runs to feed the plant loads, and can result in lower average compressor discharge pressure and lower more accurate plant pressure regulation, which saves energy.

Back when gasoline was 35 cents a gallon, the term “environmental technology” was not well known. Engineers did not often promote the benefits of building low-energy consumption pneumatic valves among their peers. Recycling or conservation of resources was seldom discussed with any seriousness. In reality, the conversation was more likely to have turned to the muscle cars of the day and how much horsepower they would generate.

Two years ago, sales were picking up and we began operating six extrusion lines on most days. We had to bring in some portable chillers, to keep up, and we started looking at buying a larger cooling system. We wanted to get rid of the portable chillers and have room to grow into four more extrusion lines. The new system we looked at was a 100-ton system that would have cost us around $150,000 in capital and installation and with a larger monthly electricity bill. We were about to buy the new 100-ton chiller when our President, Abe Gaskins said, “Hold-on, can we replace the Liquid Ring pumps with something that doesn’t consume water”? That was our “Eureka!” moment.

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.