seed for food systems - university of vermont · some seed for food systems mike rosen res assoc....
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Senior Experience in Engineering Design
Required 2-term capstone project course for teams of
ME and EE students
Fourth year, ~80 projects through current year
Primary features
Students work with outside “companies” and faculty
research groups on real design challenges
They design, build, test and present their prototypes
Company engineer and/or consumer mentor students
directly, along with CEMS faculty.
100 students, 26 projects this year
Design Night will take place May 4. You’re invited.
Managing underground atmosphere at
the Jasper Hill Cheese Cave
and
Redesigning the vegetable washing
facility at the Intervale
Two completed SEED projects tied to
Food Systems
Note: most of the slides that follow are based on
students’ own final PPT presentations at Design Night
Development of Climate Control System for Cheese Aging Facility
At Jasper Hill
David McCloskey Evan Johanson
Adam Wood Paul Veselka
Faculty Mentor: Will Louisos, ME Program
Jasper Hill partner: Andy Kehler
5
The Cellars at Jasper Hill
Artisan Cheese Aging Facility
7 Underground Cellars
22,000 square feet
Local Vermont Cheese
Aged in a Controlled “Open Air” Environment
A Nearly Constant Year Round Temperature is Naturally Maintained Below Ground
5
6
A challenges of artisan cheese aging,
and the students solution
Challenge Maintaining The Ideal Atmosphere …
90 – 95 % Relative Humidity
48 – 52 F
Minimal Air Movement
and sufficient Fresh Air
… despite the consequences of Bacterial Growth
Heat Production
Ammonia Byproduct
Our Approach: Ammonia Air Scrubber.
Removes Harmful Ammonia from Cave
Reduces Number of Air Exchanges Required Takes Advantage of Underground construction
Lowers load on Cooling and Humidifying Systems
7
Test Enclosure (in design lab in the
Perkins Building at UVM)
Two Chambers
1: Simulates the Cave
Circulation Fan
Gaseous Ammonia Sensor
Air Pump
Ammonia
2: Simulates the Air Scrubber
Water
Air Stones
Circulation Fan
Lab data justifies further
tests at Cellar
1 2
The University of Vermont 8
Trial Run at Jasper Hill
Time (min)
Concentration of Ammonia in
Water (mg/L)
0 1.1
20 3.4
40 5.2
60 7.4
80 10.4
100 12.6
120 15.5
0
2
4
6
8
10
12
14
16
18
0 50 100 150
Time(min)
Concentration
of Ammonia in
Water (mg/L)
Estimated Total Water Volume = 230 Gallons for all 7 chambers, proving that a very modest water volume will effectively scrub ammonia from the Cellar atmosphere.
The University of Vermont
Intervale Vegetable Washer
Henry Black Anthony Gervais
Phillip Gordon Chelsea Stevenson
William Tatro
Faculty Advisor: Michael Rosen Outside Partner: Glenn McRae
10
Our Project Goal
Farmers need to wash their produce before taking it to market to meet consumers expectations.
A number of small farms at the Intervale use a community wash station that can be vastly improved upon.
Off-the shelf washers are available but only for much larger farms.
Two categories at the Intervale: leafy greens and root vegetables.
11
Leafy Green Wash Tubs
Stirring the leaves by
hand took the farmer
away from other tasks,
risked bruised green or
incomplete washing.
New
Old
12
Leafy Greens washed in their net
Test results and changes
Water and bubble
flow pushed leaves to
outside of net
Corrected by adding
outer bubble ring
Force to lift net: 18 lbs
(previously 26 lbs) due
to lighter materials
Draw string allows
easy dump into dryer
13
Previous Root Vegetable Washing
Loader at head
level, had to lift
vegetables up
high. Needed to
keep pushing
them into loader.
Each crate
weighs ~30lbs.
Job needed lifter
and sorter.
14
Root Vegetable
Final Design
Ropes now directed
back to the sorting
table.
Block and tackle
allows gradual
introduction of 10
crates-worth into washer.
Both tasks (feeding
and sorting) at same end
of washer.
SEED in Food Systems this year
Developing and delivering inexpensive robust
transfer system to allow farmer with above-knee
amputation to safely transfer from his truck to two
different pieces of farming equipment.
Working through the UVM Extension Service and VT
Rural and Agricultural Vocational Rehab.
Students work with farmer, and experienced rehab
provider and an Extension Service field worker.
Rosen is the faculty mentor for this one.
15
Issues The Food Systems Spire could incorporate both
fundamental systems research and modeling, and
shorter-term projects emphasizing direct impact on the
practitioners of food systems in Vermont and their daily
operations.
The interests of undergraduate and graduate CEMS
students span the range from fundamental to applied.
They and their faculty can make contributions to the
Spire throughout that range.
SEED is always looking for projects. Call 233-8767