Lecture

HAZOP Analysis: Risk Diagnostic

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In course

ENG-430: Risk management

This course provides students with the opportunity to acquire the methods and tools necessary for modern risk management from an engineering perspective. It emphasizes stakeholders, resources, and objectives, while ensuring economic and social sustainabili ...

Description

This lecture covers the Hazard and Operability Analysis (HAZOP) method, developed in the 1970s to assess safety in chemical plants. It involves systematically analyzing deviations in plant parameters to predict potential consequences, focusing on thermo-hydraulic systems. The lecture explains the HAZOP process, methodology, guide words, operating parameters, safety barriers, evaluation table, and includes practical exercises like analyzing a coffee machine.

Instructor

Thierry Meyer

Thierry Meyer received in 1986 a diploma degree (MSc) in chemical engineering from the Swiss Federal Institute of Technology at Lausanne (EPFL). He was awarded in 1989 a PhD at EPFL for his thesis on micromixing in highly viscous polymeric media. He joined the Institute of Chemical Engineering from 1989 till 1993 as senior scientist in the field of polymerization reactions. In 1994 he joined Ciba-Geigy SA in the pigment division as successively development chemist, head of development a.i. and finally production manager for high performance pigments. Returning to the Institute of Chemical Engineering at EPFL in Lausanne by the end of 1998, he was nominated maître denseignement et de recherche (MER) for leading a new research group in the field of polymers and supercritical fluids, and teaching to chemists, chemical engineers and material sciences, disciplines as process development, introduction to chemical engineering, polymer and organic chemistry at master and bachelor program. In 2005 he owned the responsibility of the Occupational Health and Safety of the school of basic sciences on top of his research activities dealing with risk management and supercritical fluids. He is presently teaching introduction to chemical engineering at bachelor level, risk management at master level and specific courses on safety and engineering risk management in continuing education. He acts also as consultant and expert in risk assessment and chemical engineering matters by the ICC (International Chamber of Commerce) of the World Business Organization, by several consultancy companies and by major and SMEs chemical industries. Thierry Meyer is currently member of several international associations of the European Federation of Chemical Engineering, American institution of chemical engineering, American chemical society and senior member of the American Institute of Chemical Engineers. He was elected chairman of the European Working Party on Polymer Reaction Engineering from 2001 till 2006. He his currently the Swiss academic member of the European Working Party on Loss Prevention and Safety Promotion as well as of the European Working Party on Education. He is member of several editorial boards: Chemical Engineering Research and Design, Macromolecular Reaction Engineering, Chemical Engineering and Technology, Journal of Chemical Health and Safety.

Official source

Related concepts (30)

Drip coffee

Drip coffee is made by pouring hot water onto ground coffee beans, allowing it to brew. There are several methods for doing this, including using a filter. Terms used for the resulting coffee often reflect the method used, such as drip-brewed coffee, filtered coffee, or immersion-brewed coffee in general. Manually brewed drip coffee is typically referred to as pour-over coffee. Water seeps through the ground coffee, absorbing its constituent chemical compounds, and then passes through a filter.

Coffee preparation

Coffee preparation is the process of turning coffee beans into liquid coffee. While the particular steps vary with the type of coffee and with the raw materials, the process includes four basic steps: raw coffee beans must be roasted, the roasted coffee beans must then be ground, and the ground coffee must then be mixed with hot or cold water (depending on the method of brewing) for a specific time (brewed), the liquid coffee extraction must be separated from the used grounds, and finally, if desired, the extracted coffee is combined with other elements of the desired beverage, such as sweeteners, dairy products, dairy alternatives, or toppings (such as shaved chocolate).

Coffee

Coffee is a beverage prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks. The seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee.

Coffee roasting

Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste. Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans due to the Maillard and other chemical reactions that occur during roasting.

Evaluation strategy

In a programming language, an evaluation strategy is a set of rules for evaluating expressions. The term is often used to refer to the more specific notion of a parameter-passing strategy that defines the kind of value that is passed to the function for each parameter (the binding strategy) and whether to evaluate the parameters of a function call, and if so in what order (the evaluation order). The notion of reduction strategy is distinct, although some authors conflate the two terms and the definition of each term is not widely agreed upon.

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