| Course ID: | NTŻ-SE>MASZ2 |
| Course title: | THEORY OF MACHINES AND EQUIPMENT FOR FOOD INDUSTRY II |
| Semester: | 2 / Spring |
| 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 the issues related to the operation of selected equipment used in food processing. There are included some processes, such as: cleaning, sorting, grinding, crushing, mixing, filtering, dedusting, washing, transportation, drying, cooling and shaping of texture. Analysis of operation of the equipment is based on the graphical diagrams and calculations required to develop design assumptions with regard to the energy consumption |
| Full description: | Learning content addresses issues related to the functioning of selected machinery and equipment used in food processing. Physical and mechanical properties of plant materials are contemplated for the processes of cleaning, sorting, grinding, crushing and mixing. A separate group consists of issues related to the washing and cleaning of plant materials, filtration and dedusting of gases with particular emphasis on air. Transport facilities concern conveyors of various types and purpose. Particular attention is devoted to the process of drying of plant materials method. In addition to the classification and indicators of work of dryers there are raised issues related to the dried material and drying factor in determining the kinetics and the energy intensity of drying as well as the quality of the finished product. There are also discussed issues related to refrigeration and shaping the texture of foods. Analysis of operation of the machines covered by the content of the course is based on the graphical diagrams and calculations necessary to develop the project assumptions. |
| Bibliography: | 1Chwiej M. 1979: Aparatura przemysłu spożywczego. PWN, Warszawa. 2Glaser R. 1995: Materiały do ćwiczeń z maszynoznawstwa i aparatury przemysłu spożywczego i chemicznego. Skrypt Akademii Ekonomicznej we Wrocławiu. 3Błasiński K., Pyć W., Rzycki E. 1994: Maszyny i aparatura przemysłu spożywczego. Politechnika Łódzka. 4Strumiłło C. 1983: Podstawy teorii i techniki suszenia. WNT, Warszawa 1983. |
| 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 and exam / NT_P6S¬_WG06 He knows and understands techniques, methods and tools, unit operations and technologies used in food processing/ Final test and exam / 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 (50%) + grade obtained at lectures (50%) |