| Course ID: | NTŻ-SE>MASZ1 |
| Course title: | THEORY OF MACHINES AND EQUIPMENT FOR FOOD INDUSTRY I |
| Semester: | 1 / Winter |
| ECTS: | 5 |
| Lectures/Classes: | 15 / 30 hours |
| Field of study: | Food Technology and Human Nutrition |
| Study cycle: | 1st cycle |
| Type of course: | optional |
| Prerequisites: | Physics, mathematics |
| Contact person: | prof. dr hab. Adam Figiel adam.figiel@upwr.edu.pl |
| Short description: | The subject concerns principles of technology, materials used in the construction of machines and equipment used in the food industry, basic calculations in the field of mechanics and strength of materials and flow of fluids, machine parts, compression machines, fundamentals of electrical engineering, as well as measurement devices. |
| Full description: | Content of the course unit covers basic technical issues including the proper use of physical units. Attention is paid to the proper selection of materials used in the construction of machinery and equipment in the food industry. This is achieved by presenting basic calculations in the field of technical mechanics and strength of materials as well as discussion on joint systems and machine parts in terms of classification, design and purpose. Particular emphasis is placed on training covering the basics of electrical engineering and the principles of safe use of electrical machines. The theory of flow is considered in relation to compression machines and pumps. An important item is to teach the proper operation of equipment used to measure the basic physical quantities occurring in the processing and storage of food. |
| Bibliography: | 1. Siuta W. 1992: Mechanika techniczna. WSiP, Warszawa. 2. Kozak B. 2013: Mechanika techniczna. Podręcznik dla technikum mechanicznego. WSiP, Warszawa. 3. Rutkowski A. 2007: Części maszyn. WSiP, Warszawa. 4. Biały W. 2015: Wybrane zagadnienia z wytrzymałości materiałów. WNT. 5. Madej T. 2011: Elektrotechnika. Podręcznik Technik elektryk. Difin. 6. Chwiej M. 1979: Aparatura przemysłu spożywczego. PWN. Warszawa. |
| Learning outcomes: | Knowledge: He knows and understands the principles of operation of machinery and equipment used in food production and the principles of the organization of the production process/ Final test/ NT_P6S-_WG06 He knows and understands techniques, methods and tools, unit operations and technologies used in food processing/ Final test/ NT_P6S¬_WG07 Skills: He is able to select and apply appropriate methods, techniques, technologies and materials for the production and preservation of food/ Reports from exercises/ NT_P6S_UW01 He is able to choose machines, devices and unit operations in the design of technological lines as well as develop the documentation of the production unit/ Reports from exercises/ NT_P6S_UW07 Social: He is ready to demonstrate an active attitude and use of knowledge in solving various problems occurring in food technology and human nutrition/ Working individually and in group, discussion during exercise/ NT_P6S_KO02 He is ready to comply with the rules of professional ethics and requirements from others and to take responsibility for food production and environmental protection/ Working individually and in group, discussion during exercise/ NT_P6S_KO05 |
| Assessment methods and assessment criteria: | grade obtained at classes (100%) |