Archive of B.S Degree Works

Please find below my selected degree archive demonstrating my degree skillset.

The bridge between Process Management and my experience.

Future Work to Bridge Process Management and Experience

Tank drainage relation to Process management and my experience at 7-Eleven beverage.

1. Efficiency and Reduce Customer Wait times The report discusses how the flow rate is affected by the diameter and length of the drainage pipe. In the context of soda dispensers and Slurpee machines at 7-Eleven, the dimensions of the pipes that deliver the beverage to the dispensing nozzle can affect the rate at which the drink is poured. If the diameter is too small or the pipe too long, the flow could be too slow, leading to longer wait times for customers.

2. Temperature Control: The principles of fluid flow and energy loss in pipes can be related to the temperature maintenance in beverage machines. Understanding the heat exchange and flow dynamics can help keep the beverages at the ideal temperature without excessive cooling costs.

3. Prevent losses The report discusses losses due to changes in area or pipe fittings, which are analogous to the connectors and tubes used in beverage machines. These losses can affect the consistency and speed of the beverage being dispensed.

4. Minimize Waste: The report predicts fluid height over time which can help in designing dispensers that minimize the waste of product. By understanding the drainage rates, the beverage industry can adjust the settings on their machines to ensure that drinks are dispensed efficiently, reducing the amount of product that goes to waste.

Coffee Analysis bridge to my experience with 7-Eleven coffee industry

The coffee absorbance could be used to predict the flavor of the coffee and optimize quality.

Optimization: Certain grind sizes, water temperatures, and coffee-to-water ratios yield a stronger coffee flavor. Coffee outlets could use these findings to adjust their coffee machines for optimal flavor, satisfying customers who have preferences for stronger or milder coffee.
Temperature Control: The ideal brewing temperature for maximum flavor extraction is highlighted in the report. By maintaining consistent brewing temperatures, we ensure product taste and quality.
Process Efficiency: By adjusting the grind size, we can ensure maximal flavor by maintaining proper temperatures. Doing so will reduce customer wait times therefore boosting sales.
Waste Reduction and Energy Saving: By optimizing coffee strength (grind size, temperature) and coffee consumption, we can minimize water usage and heating costs therefore minimizing waste and energy usage.
Inventory Management: The scientific analysis of coffee, using absorbance readings can inform inventory purchases to avoid excessive ordering, minimize waste, boost profit, and be environmentally conscious.

Capstone Cyclohexane production

1. Design Methodology that describes the specifics of the cyclohexane manufacturing process, including raw material selection, catalyst selection, and operational conditions (temperature, pressure). This is the cornerstone of process management, as it sets forth the operational and hardware requirements.
2. Optimization, indicating how the production workflow can be enhanced to bolster efficiency and reduce expenditure, such as tweaking the extractive distillation parameters. Optimization is the key of process management with the intent to elevate both the economic and technical efficiency of the operation.
3. Financial Analysis, considering the capital investment for both the production equipment and storage facilities, gauging the plant's economic sustainability, and key financial metrics like net present value and rate of return. Economic return and management are vital to ensure the economic sustainability of the process.
4. Health, environmental and safety of operations to ensure standards of public safety are met.