Sample_report_2B - Group #5 Selection of Design and...

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Group #5 Selection of Design and Performance Index Introduction The beer cube is designed to replace current fermentation vessels for use in home- brewing. The current design, although simple and cheap, offers no form of temperature regulation required for lagering. Furthermore, the current carboy or bucket fermentation vessels can be cumbersome due to limited carrying apparatuses and locations. Carboys and buckets also cannot easily fit in a refrigerator, and require the purchase of extra equipment to perform common brewing related tasks such as trub removal, cleaning, and bottling. The beer cube effectively remedies these common problems, and eliminates the need for several pieces of equipment. The cube will fit in average sized refrigerators without removing more than 1 shelf, and provide temperature regulation to maintain appropriate lagering temperatures since refrigerator temperatures are commonly below optimal fermenting temperature range of (46-55°F). This report will cover the analyses conducted to design the beer cube. First there is a discussion of the TRIZ analysis performed to determine performance conflicts and solutions. Following the TRIZ analysis is a discussion of how the TRIZ solutions provided insight to the development of design concepts considered for the beer cube. These concepts are then considered using the Pugh method to determine the most effective design concept. Following the Pugh method is the development of a figure of merit used to determine the best groups of materials to use that will minimize weight while at the same time able to support the load of the liquid inside it. TRIZ Analysis The TRIZ analysis which we performed discussed a variety of problems. These problems dealt with a variety of aspects of our product including portability, size, temperature regulation, melting point, energy waste, and safety hazards. One problem found with our design is that we would need a heating element to keep the fermenter’s contents slightly warmer than the inside of the refrigerator, yet we want it to be portable. o One solution recommended by TRIZ “local quality.” One plan is to make the power supply part of the fermenter, yet separate from the heating element. o Another solution is “change of physical or chemical state.” We could use a heating element that uses little power or better, more temperature resistant material. Another problem is that when using a heating element for temperature regulation, the temperature could exceed the fermenter’s glass transition temperature or perhaps melting temperature. o One solution is “periodic action.” Thus, we could use the heating element periodically rather than leaving it on non-stop. o
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Sample_report_2B - Group #5 Selection of Design and...

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