S.J. Wilkinson, 12th November 2008S.J Wilkinson 26 March 2012S.J Wilkinson 26 March 2012

Innovative features of the Design Project at SheffieldDeciding what to make and where to make it

Steve Wilkinson

Dept. of Chemical & Process Engineering,University of Sheffield

S.J. Wilkinson, 12th November 2008S.J Wilkinson 26 March 2012

Overview

• Sheffield BEng and MEng design projects

• Plant location

• Product Development

• Supervisors view

• Students view

S.J. Wilkinson, 12th November 2008S.J Wilkinson 26 March 2012

Sheffield BEng and MEng design projects

• 40 credits

• Group presentation (early Nov, 10%)

• Group report (7 Nov, 20%)

• Individual report (6 Feb 70%)

S.J. Wilkinson, 12th November 2008S.J Wilkinson 26 March 2012

BEng Design Project

• Hydrogen manufacturing unit

• Steam hydrocarbon reforming process

• 31 students

• Use of industrial consultants

• Site visit

S.J. Wilkinson, 12th November 2008S.J Wilkinson 26 March 2012

MEng Design Project

• Fischer-Tropsch biodiesel

• Lignocellulosic bioethanol

• Hybrid sulphur cycle

• Rotating spiral contactor

• Wood biomass gasification

• Plug flow reactor

• Caprolactam production

• CO2 capture and utilisation

• Chocolate production

S.J. Wilkinson, 12th November 2008S.J Wilkinson 26 March 2012

Plant location

• Assigned location for BEng - helps differentiate:– Seasonal temperatures– Feedstock composition– Labour costs– Safety legislation

• Chosen location for MEng – Political stability– Costs– Market demand– Access to utilities, transportation

• Adds realism and interest

• Ok for less technical group members

S.J. Wilkinson, 12th November 2008S.J Wilkinson 26 March 2012

Factory Location: Hefei, China

Product design: Chocolate confectionary in China

Why China?

o Highest population

o High marketing potential

Why Hefei?

o Fast developing city

o Strategic position

o Good transportation

o Industrial area

o Suitable climateo average temperature: 15.7°C

S.J. Wilkinson, 12th November 2008S.J Wilkinson 26 March 2012

Market Research

Liked

Disliked

S.J. Wilkinson, 12th November 2008S.J Wilkinson 26 March 2012

Milk chocolate– 10% Cocoa liquor– 20.5% Cocoa Butter– 20% Whole milk powder– 49% Sugar– 0.5% Lecithin

Fruit fillingJam-based

– Cherry– Kiwi – Banana

1.6 cm

2 cm

The final product- Fruitilicious

S.J. Wilkinson, 12th November 2008S.J Wilkinson 26 March 2012

Supervisors views

• Get them moving early in first 2 weeks

• Massive culture shock for many students– First time to read scientific papers– Making assumptions, estimates, approximations– Realise there is no right answer!

• Light teaching commitment – one hour meeting each week

• Challenging student attributes– Unable or unwilling to search for information (Google)– Incapable of making assumptions– Send in draft reports for checking– Thinking the supervisor is an expert in the process– Inability to formulate questions by email

S.J. Wilkinson, 12th November 2008S.J Wilkinson 26 March 2012

Students views: Questionnaire 2012 (43 returns)

• What did you enjoy most?– Working in a group and flexible working– Reading journals, learning how to research with Google scholar– Applying knowledge creatively to design something from scratch

• What did you find most challenging (in a good way)?– First time reading scientific papers– Making assumptions, estimates, approximations– Realising there is no right answer!

• How much did you use what you had learnt in lectures?– A lot = 42%, some = 49%, very little = 5%

• Do you think the plant location part makes it more realistic?– Yes = 74%

• What could be changed to make it better?– More guidance on where to find the info required– More realism and site visits– More books in library, more contact/feedback with supervisors

S.J. Wilkinson, 12th November 2008S.J Wilkinson 26 March 2012

Thankyou!