D3a - Dipartimento di Scienze Agrarie, Alimentari e Ambientali - Guida degli insegnamenti (Syllabus)
Basics on mathematics, physics and chemistry are propaedeutic to this course
The course is structured in lectures (4 CFU, 36 ore) supported by blackboard, projector, lessons on laptop and in exercises applications in lecture room and didactic trips (2 CFU, 18 ore). The didactic material is available on the web platform.
Knowledge and understanding
a) understanding of the physical, chemical and technological elements related to the main processes used in the food industry;
b) knowledge of the main plant and machinery used in the food industry and its operation;
c) understanding of the main processes used in the food industry: structure, dimensional, construction and design aspects, related mass and energy flows.
Applying knowledge and understanding
a) the ability for horizontal integration of the basic information acquired (technological, mathematical, physical, chemical) and vertical integration of information in the agro-food industry processes;
b) the ability to correctly interpret the main dimensional, construction and design aspects of the food industry and evaluate the mass and energy balance of processes by identifying critical points and improvement strategies.
a) autonomy of judgment: the ability to use information on the technological process to implement optimization strategies; the ability to compare different technologies, conventional and innovative, to evaluate the technical suitability and identify interventions aimed at improving the efficiency of food production;
b) communication skills: the ability to transfer, in a clear and comprehensive manner, information, ideas, problems and related technical solutions to both specialists and not-specialist, representative of the different skills involved in agro-food chains.
1. Energy and systems for the production of energy in the food industry: basics of energy and power, fuels and combustion. Heat and steam generators and related mass and energy balance, p-H diagram, use of energy sources, heat exchange. 1 ECTS
2. Production and use of electricity and safety aspects. 0.5 ECTS
3. Materials used in plants and their main features, the problem of contact with food. 0.5 ECTS
4. Main auxiliary machinery: pumps, compressors and fans, relevant background information: power, efficiency, characteristic curve. 0.5 ECTS
5. Evaporation: calculation of the amount of water to be evaporated, calculation of mass and energy balances of an evaporator and methods to increase the process efficiency. 1 ECTS
6. Refrigeration and freezing: refrigeration cycle, refrigerators and refrigerants, refrigeration cells, their size and related mass and energy balance. 0.5 ECTS
7. Drying equipment: calculation of the amount of water to be removed, the psychrometric diagram, air-drying, the main types of dryers and relative mass and energy balance. 1 ECTS
8. Distillation plants: basics of distillation, the main types of systems, mass and energy balance. 1 CFU
Learning evaluation methods
Examination is based on an oral examination regarding three subjects of the syllabus. Blank sheets and scheme projected during the course are made available to the student for supporting the examination.
Learning evaluation criteria
The student during the examination shall show: a) knowledge of definitions and technical language associated to course contents; b) knowledge and understanding of machinery and plant used in agro-food industry; c) the ability to carry out considerations on the various aspects dealt with in the course, in particular mass and energy balance of processes. The ability to support arguments in an orderly and understandable manner will also be appreciated. This could be done with diagrams, charts, simple numerical calculations on sheets and schemes made available to the candidate.
Learning measurement criteria
The vote is expressed as thirtieths.
Final mark allocation criteria
The oral exam will be based on three main questions, each evaluated using a score ranging from 0 to 10 points.
The oral test is deemed passed if the student demonstrates that he has an appropriate knowledge of the contents, presented sufficiently clearly and correctly using the appropriate technical terminology. The highest rating is achieved by demonstrating a thorough understanding of the contents through a presentation that shows the complete mastery of the technical language and the ability to apply the knowledge to solve simple practical problems (simple numerical evaluations, mass and energy balances, plant dimensioning).
D. Friso - Ingegneria dell'industria alimentare. Operazioni unitarie del food engineering. Macchine e impianti. Edizioni CLEUP, Padova, 2013
R.L. Earle, M.D. Earle, Unit operations in food processing, (http://www.nzifst.org.nz/unitoperations)
R.P. Singh, D.R. Heldman, Introduction to Food Engineering, Edition, Academic Press, London
The didactic material is available on the web platform.