THEORY OF MACHINES AND EQUIPMENT FOR FOOD INDUSTRY I

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:
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 the importance of machine parts in the operation of equipment used in food production. He knows the basic techniques, methods and tools, and unit operations used in the manufacturing of equipment for food processing. Skills: He can apply the basic calculations which concern method of connections and machine parts used in the construction of production lines. He selects appropriate methods, techniques, technologies, tools and materials for the production of equipment for food preservation. Social competence (attitudes): He demonstrates responsibility for security when joining parts and during using of machinery and electrical equipment. He is aware of the importance of social, professional and ethical responsibility for the proper and safe use of machinery and electrical equipment for food production.
Assessment methods and assessment criteria: grade obtained at classes (100%)

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