Diedrich IR-12 Series Roaster
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| Diedrich IR-12 Series Roaster | |
| Sponsors | |
| Team Name | MBC - Mean Bean Consulting |
| Duration | Summer 2014 - Fall 2014 |
| Faculty Advisers | |
| Students |
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Our client,Diedrich Manufacturing, proposed a student ran design project that worked to improve their IR-12 coffee Roasters. Diedrich Manufacturing gives students the opportunity to demonstrate and further develop their engineering skills by challenging them to figure out the inner working of their IR-12 Series Coffee Roaster and make it more efficient.
Design Task
Mean Bean Consulting (MBC) Capstone project will be to work with Diedrich Manufacturing and their IR-12 Series Coffee Roaster. MBC will develop a computational model of the inner workings of the roaster to find the temperature fluctuation and volumetric flow rate. The computational model will then be validated using different experimental apparatuses throughout the IR-12 roaster.
Goals:
- Model the heat exchanger using solidworks
- Develop Computational model to determine Temperature throughout the IR-12.
- Use several different sensors that can handle heat in the range of 350-1000 degrees F and distribute them throughout the roaster
- Validate the Computational model with experimentally and analyzed statistically
Detailed Specifications
Project Learning
Circuit Board Research
| Boards | Specifications |
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8/16-Channel Thermocouple/Voltage Input USB Data Acquisition Module
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1019_1 - PhidgetInterfaceKit 8/8/8 w/6 Port Hub
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1048_0 - PhidgetTemperatureSensor 4-Input
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Thermocouple Research
| Thermocouples | Specifications |
|---|---|
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High Temperature Inconel Overbraided Ceramic Fiber Insulated Thermocouples
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3110_0 - TPK-01H Bead Probe K-Type Thermocouple
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3109_0 - TPK-01G Bead Probe K-type Thermocouple
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Experimental Setup
| Setup | Description |
|---|---|
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In testing we placed thermocouples throughout the IR-12 Roaster. The thermocouples connected to the Omega and Phidget data acquisition devices | |
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The Computers have the data acquisition devices connected to the Artisan and the Omega software. The data was saved as a .csv file and then imported into excel for analysis. | |
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During testing one student would monitor the computers making sure the data collection remains constant and doesn't freeze. We also had two students monitoring time and drum temperatures by hand. |
Data Collected
To comply with the confidentiality agreement with Diedrich the graph legends have been removed from the data.
| Data Collected | Description |
|---|---|
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This test was the initial data collection completed on August 8th. During the test the side doors remained opened limiting air flow through the system. The data was from the start of warmup to the end of a roast. There were 8 thermocouples spread out through the IR-12. | |
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This test was roasted on September 18th. This test had 10 Thermocouples spread out through the IR-12. The doors were opened off and on to take drum temperatures throughout the roast you can see the temperature fluctuated when doors where opened and closed. | |
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This data was the second test done on September 18th. The test had 9 Thermocouples spread throughout the IR-12. The side doors remained closed throughout the roast. | |
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This test was roasted on October 24th. The test had 13 Thermocouples spread throughout the IR-12. The side doors remained closed throughout the roast. This test is the data that is compared to our computational simulation because it is real roasting conditions. | |
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This test was roasted on October 24th. The test had 14 Thermocouples spread throughout the IR-12. The side doors remained closed throughout the roast. For this test we closed off the gap between the top of the roaster and the drum to see the effects the gap had on the air entering the drum. |
Simulation
| Simulation | Description |
|---|---|
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The simulation shown is the Air temperatures at various places throughout the IR-12 Coffee Roaster during a roast | |
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The simulation to the left is the Steel temperatures at various places throughout the IR-12 Coffee Roaster during a roast. |
Statistical Analysis
| Beans | Hopper | Description |
|---|---|---|
| Temperatures analyzed at the beginning | ||
| Temperatures analyzed at the middle of roast | ||
| Temperatures analyzed at the end of roast
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Team Members
| Picture | Biography | Discipline |
|---|---|---|
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Matthew Garrison is a senior at the University of Idaho working toward a Bachelor of Science in Mechanical Engineering. Matthew has lived in Idaho his entire life and has enjoyed many outdoor activities including, fishing, snowboarding, hiking and golfing. His interest in engineering came at a young age trying to understand how everything worked. Matthew is interested in the fields of power and manufacturing. He will be graduating in Fall 2014. |
ME |
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Matthew Nichols is a senior in Mechanical Engineering at the University of Idaho. He was born in Spokane, Washington, and lived there throughout his childhood and high school years. He chose Mechanical Engineering after discovering an interest in problem solving while working on building a car after high school. He hopes to find work in thermal systems design after graduating, and has chosen to work on the coffee roaster because it is closely related to his interests within the field. He enjoys automobile racing, motorcycles, snowboarding and waterskiing in his free time. |
ME |
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Benjamin Springli is expected to graduate in the Fall of 2014 with a Bachelors of Science in Mechanical Engineering from the University of Idaho. As a true Idahoan, Ben enjoys the great outdoors and exploring the western United States with his camera in his hand. His interest in engineering spawned off his interest in the automotive industry but has since evolved into many more interests within the scope of the field with special interest in turbines and jet propulsion systems. |
ME |