Archives for May 2019

Deionized Water in Process Cooling

Brooke Loeffler · May 29, 2019 ·

What’s so bad about ions?

Well, for everyday use…there is nothing bad about ions. They are in the water you use every single day. But for industrial purposes, these ions act as impurities that can interfere with and even damage sensitive equipment. Using deionized water instead of tap water is crucial in many industries.

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What Is Deionized Water?

Deionized (DI) water is extremely purified water in which all total dissolved solids and ions (charged molecules) are removed. Before water is deionized, it is filtered (sometimes through a reverse osmosis machine) in order to remove organic matter and other contaminants. Next, the water is run through a process called ion exchange.

North Slope Chillers infographic showing the ion exchange process of creating deionized water

The water is passed through 2 charged porous electrodes, 1 positive, 1 negative. The positive electrode attracts and removes all negatively charged ions from the water and replaces them with hydroxide (OH-). The negative electrode attracts and removes all positively charged ions from the water and replaces them with hydrogen (H+). The hydroxide and hydrogen then combine and form pure water molecules. The result of this process is completely purified water.

Deionized Water vs. Distilled Water

Distilled water has been boiled, turned into water vapor, condensed, and collected. Solids and impurities are left behind and purified water remains. Distilled water has many positive uses but is not as pure as DI water.

The process of creating DI water is faster, more cost-effective and uses less energy than the distillation process. Due to this added convenience, it is easier to produce greater amounts of purified water than distilled.

What Is Deionized Water Used For?

North Slope Chillers infographic describing deionized water and its industrial uses

DI water has many industrial and manufacturing applications in process cooling since it doesn’t leave behind mineral deposits and is free of corrosive salts. Its high purity levels means it is used in ulta-sterile industries, such as pharmaceuticals, to mix medicines and cleanse lab equipment. It also has a very low electrical conductivity, which is ideal for use around electrical equipment. DI water is used to flush impurities and waste material away from sensitive equipment like circuit boards, micro electrics, and Electrical Discharge Machinery (EDM).

Deionized Water In Process Cooling

For industrial machinery that generates a lot of heat and requires the sensitivity of deionized water, specialized chillers are essential. Deionized water chillers pump DI water in and around equipment solving both problems at once.

Deionized chillers from North Slope Chillers preserves your equipment and saves your operation time and money. Contact us to find the right deionized chilling solution for your needs at (866) 826-2993 or by email at info@northslopechillers.com.

Wine Temperatures: Fermentation and Storage

Brooke Loeffler · May 24, 2019 ·

Living On Cloud “Wine”

Grapes take quite a journey from vine to wine. Depending on the type of wine, that journey can be a lengthy one. A lot of different factors influence the quality of a finished wine, and temperature control is the key to ensuring wine finishes that journey.

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Wine glasses on table with barrels in the background

Fermentation Temperature Control

Fermentation is an exothermic, or heat-producing, process. As yeast breaks down sugars into carbon dioxide and alcohol, temperatures inside your fermenter will continue to rise. As temperatures climb, the fermentation process speeds up and the result is a run-away chemical train that disrupts flavors, aromas, colors, and alcohol content.

“The Goldilocks Zone”

Like the storybook character, fermentation yeasts are happiest when conditions are just right, not too hot and not too cold. If fermentation temperatures are too high, wines can develop a “cooked” flavor, emit unpleasant aromas, and leave your desired alcohol level behind. If fermentation temperatures are too cold yeast can go dormant, alcohol production will stop, and bacteria or mold can can begin to grow.

North Slope Chillers infographic showing fermentation temperatures for white and red wine

Red Wines

According to top yeast producer Wyeast Laboratories, red wines should ferment between 70° and 85° F. This temperature range not only ensures the yeast finishes the fermentation process but also protects all of the elements that comprise a high-quality red wine. These temperatures are ideal to extract the desired color and tannins from the grapes.

Tannins are bitter or astringent compounds that are found in many plants including grapes, and the oak used in wine aging barrels. Tannins produce that drying mouth feel when you drink red wine. Temperature control ensures that tannin levels are carefully managed, and the resulting astringent feel in your mouth can be pleasant and not harsh.

White Wines

According to Wyeast, white wines should be fermented at a lower temperature than reds, between 45° and 60°F. This cooler temperature range means a slower fermentation process that preserves the qualities one looks for in a white wine. These temperatures keep acidity levels under control, protect temperamental aromas, and produces the desired mouth-feel and fruity flavors associated with white wine.

Wine Aging and Storage Temperatures

North Slope Chillers infographic showing aging and storage temperatures for red and white wine

Once fermentation is complete, wine enters the storing and aging stage. Again, according to the experts at Wyeast, the ideal temperature for red wines is around 68° F. White wines should be aged and stored at 60°F. Storing wines at their correct temperatures preserves the flavors you worked so hard to cultivate.

When storing wine, the aging barrels and containers should stay put as much as possible so as to not stir up sediment and adversely affect the texture. Process cooling solutions can bring the temperature control straight to the barrel and keep the wine resting.

Temperature Control Methods

There are a wide variety of temperature control methods used in wine making: from water and ice baths, to insulation jackets, and expensively air conditioning entire rooms just to keep yeast in the “goldilocks zone.” These methods require a lot of attention and maintenance and lack efficiency.

North Slope Chillers Wine Temperature Solutions

Wyeast laboratories lists fluid channel blankets as “the most effective and efficient method of temperature control.” North Slope Chillers’ Fluxwrap fluid channel blankets apply direct and even temperature control throughout the entire fermentation process. For larger wine operations, fermentation chillers are the ideal method for keeping fermentation chambers and storage barrels in their ideal range. Portable glycol chillers from North Slope Chillers are an efficient and economic way to protect your wines through fermentation, aging, and storage.

Call (866) 826-2993 or email info@northslopechillers.com

How Chiller Systems Work

NSC Admin · May 20, 2019 ·

If you work with industrial machinery, you might use a process chiller system to keep your machines from overheating. They can be very effective in keeping things at optimal temperatures, but how does a chiller work? Knowing how process chillers work can be helpful in choosing the best system to meet your needs.

How a Chiller Works

To put it simply, industrial chillers cool process fluids. Process fluids (typically water or a water/glycol mix) are used to cool machinery, equipment, food, etc. The process fluid absorbs heat from what is being cooled and then goes through the chiller where the heat is removed from the fluid and transferred to the ambient air.

Two Circuits

Industrial water or glycol chiller systems contain two main circuits: a refrigeration circuit and a fluid circuit. The refrigeration circuit is made up of four components: the compressor, the condenser, the expansion valve and the evaporator. The refrigeration circuit removes heat from the process fluid. The fluid circuit is typically comprised of a fluid reservoir, a pump, filters, and a heat exchanger. The fluid circuit carries the process fluid around the object being cooled.

The Refrigeration Cycle Step by Step – Chiller Diagram

The refrigeration circuit is the most technical part of how a chiller works.The refrigeration cycle uses the principles of thermodynamics to efficiently move heat from one area to another. In the case of chillers, heat is taken from the fluid being chilled and transferred to the ambient air.

The Compressor

The refrigeration cycle begins with the compressor. The compressor takes low-pressure low-temperature refrigerant in gas form and compresses it into a high-pressure high-temperature gas.

The Condenser

This gas then flows through coils in the condenser. While in the condenser, air or water will flow over the coils and remove heat from the refrigerant. As the refrigerant loses heat it will begin to condense until all of the gas has condensed into a liquid.

The Expansion Valve

After leaving the condenser, the liquid goes through the expansion valve. The expansion valve restricts the flow of refrigerant. When the high-pressure liquid goes through the expansion valve it enters the evaporator.

The Evaporator

The evaporator is where the refrigerant starts evaporating back into a gas. When the refrigerant evaporates it gets very cold and absorbs a lot of heat. It is in the evaporator that the process fluid will interact with the cold refrigerant. Heat is removed from the fluid and transferred to the refrigerant. The refrigerant will then enter the compressor and the cycle begins again.

North Slope Chillers

Now that you know how a chiller works, you may be considering your process chiller system options. North Slope Chillers boast the most advanced active refrigeration circuit available. They are easy to install, remove and relocate and will not disrupt the layout of your current system. Whether you’re looking to cool, freeze, or anything in between, North Slope Chillers offers a solution to meet your needs.

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Fermentation Temperatures

Brooke Loeffler · May 15, 2019 ·

Unleash the Yeast!

Yeast is a living, breathing microorganism, and without it, beer would not exist. Like any other living organism, yeast needs to be fed and cared for in order for it to thrive.

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Pouring bag of yeast into glass container

Happy Yeast = Healthy Brew

The most important factor in yeast management is temperature. Cold temperatures can keep yeast stable and dormant for a period of time. Warm temperatures wake yeast up and provide it with an environment in which it can activate. If temperatures rise too high, the yeast will die.

The Fermentation Process

In the ideal temperature range and in the presence of sugars, yeast breaks down the glucose (C₆H₁₂O₆) into ethyl alcohol or ethanol (CH₃CH₂OH) and carbon dioxide (CO₂). There are many factors involved in the fermentation process that have an overall effect on the appearance, aroma, and flavor of the finished brew:

Yeast strain
Sugar type (from the wort)
Sugar amount
Fermentation length
Fermentation temperature

What happens when yeast ferments at incorrect temperatures?

The fermentation process naturally generates its own heat. When yeast gets too hot while fermenting it can produce a higher level of fruity esters and heavier fusel alcohols. This can adversely affect the finished flavor and alcohol levels of your brew.

Yeast Laboratories

There are many yeast laboratories that cultivate, store, and supply dry and liquid yeast strains to craft and home brewers all over the world. Some of the top labs include:

White Labs
Wyeast
Fermentum Mobile
The Yeast Bay
Saccharolicious
RBY Laboratories
Imperial Organic Yeast
Jasper Yeast
East Coast Yeast
Bootleg Biology
RVA Yeast Labs
Giga Yeast
Omega Yeast
Fermentis
Mangrove Jack’s

Most yeast strains can be used in multiple brews, so be sure to carefully research the lab and the temperature requirements of each yeast strain you order to make sure your set-up is prepared.

Fermentation Temperature Charts

Fermentation temperatures for different yeast strains can vary by dozens of degrees, so it is crucial to plan your cooling needs ahead of time. The charts below illustrate the wide array of temperature needs for White Labs yeast strains.

North Slope Chillers chart showing ale and lager yeast fermentation temperatures for White Labs yeast strains

North Slope Chillers chart showing specialty/belgian and spirits yeast fermentation temperatures for White Labs yeast strains

North Slope Chillers chart showing wild , kombucha, wine, mead, and cider yeast fermentation temperatures for White Labs yeast strains

Keeping it Cool

Craft and home brewers have used many temperature control methods like water baths, evaporative process cooling, and fermenting in cooler basements. However, all methods have vulnerabilities, requiring constant attention and maintenance. Using a fermentation chiller is the most efficient way to keep yeast strains at their optimal temperatures.

North Slope Chillers portable chillers keep your brew at exact temperatures with very little effort.

Chat with a chilling expert to find the best chiller or chilling accessory for your needs at (866) 826-2993 or by email at info@northslopechillers.com.

Glycol Chiller Systems in Process Cooling

Adam Jacobs · May 7, 2019 ·

Glycol: A Critical Chemical

Glycol is a common liquid used in process cooling across many industries. But is it the right one for your chilling needs?

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Process Cooling

Process cooling systems are a critical part of most manufacturing industries. Heat energy is built up as materials are put together and chemicals are combined. Process cooling allows those materials to be held at a stable temperature while the manufacturing process around them continues without heat becoming a worry.

The use of process cooling is widespread. These are only a few examples of the ways process cooling systems are used across the globe:

The plastic industry needs cooling to reduce the time it takes to create products using injection molding.
Cooling is used in the creation of pharmaceuticals when removing heat from medicinal vats as products move from the manufacturing stage to the containment and packaging stages.
Newspaper, books and magazine printers require process cooling to lower ink temperatures and in removing heat from friction caused by print rollers.
Home brewers, craft breweries and microbreweries use process cooling to make sure their brews are kept at the right temperatures while fermenting.

Different cooling liquids

Not all process cooling systems are created equal. There are a number of different types of heat-removal liquids that are used to effectively control temperature. These include water, deionized water, dielectric fluids and glycol. Let’s go over the pros and cons of using each cooling liquid:

Water

The most common liquid used in cooling, water is cheap and easily obtainable. An additional benefit is that water is a stable, nontoxic liquid, making cleanup easy in the event of spills. On the downside, water is extremely corrosive thanks to impurities in it such as chlorine, a common additive to tap water. Calcium buildup is also likely due to the fact that it too is generally found in tap water. Using filters, corrosion inhibitors or pure water can help remove these impurities.

Deionized Water

Basically water without additives, deionized water has all of the ions removed from normal water via filter, reverse osmosis membrane and deionization system. The only real advantages deionized water has over other cooling liquids is that it’s safest to use for electrical manufacturing, due in part to the water having high resistance properties. However, this same feature also causes the water to be acidic upon exposure to the open air, leading to non-stainless steel pipes corroding.

Dielectric Fluids

These fluids, such as castor oil, liquid oxygen or mineral oil, are also mainly used in electronics to keep equipment cool while providing electrical insulation. Dielectric fluids are often tailored to the material they serve and are very expensive as a result.

Glycol

A toxic liquid, ethylene glycol is mainly used as an antifreeze and for corrosion prevention. In addition, glycol has a low viscosity, negating the need for high-powered pumps that other cooling liquids might require. Glycol is the chemical of choice in process cooling due to its ability to reach extremely low temperatures without thickening or freezing. When combined with water, the freezing point of the collective chemicals reaches well below zero.

For most companies, a glycol chiller is the cooling system of choice to keep the heat away. Chillers pump cold liquids, usually water, glycol or a mixture of both, through heat-creating machinery via pipes or wraps. The cooling liquid absorbs the heat and brings it back to the chiller, which removes the heat and sends the liquid back out at a low temperature in order to draw away more heat.

Other chemicals can be used in process cooling. However, these chemicals don’t have the same temperature reach that glycol does, are less effective for general use, or are too expensive for most businesses.

Glycol in Chillers

North Slope Chillers recognizes the unique requirements that individual businesses have in process cooling, especially when using glycol. Glycol heaters and chillers are tantamount to achieving the best result. That’s why each chiller system is created to be the solution to specific temperature control problems. Chillers can be custom ordered according to size, flow rate, fluid variations and more.

Other issues that might arise in process cooling might be more along the lines of storage cooling, an issue that Fluxwrap was born to take care of. Fluxwrap is a cooling wrap that works with a chiller system to encase a container or drum in a blanket of cold, keeping your material at a stable temperature.

Learn More

North Slope Chillers is here to meet your process cooling needs. Even if your cooling problem is uniquely specific, our team of custom chiller builders are here to find a solution and get you back in control of your temperatures.

Deionized Water in Process Cooling

What’s so bad about ions?