THEORY OF MACHINES AND EQUIPMENT FOR FOOD INDUSTRY II

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:
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 the principles and operation of machines and equipment used in food production and principles of organization of the production process. He knows the basic techniques, methods and tools as well as unit operations used in the processes of food processing. Skills: He can choose the machinery, equipment and unit operations in the design of production lines; develops project documentation of the production unit Selects appropriate methods, techniques, technologies, tools and materials for production and food preservation. Social competence (attitudes): He demonstrates responsibility for health and safety of the production, minimizing the negative effects of production processes. He is aware of the importance of social, professional and ethical responsibility for food production.
Assessment methods and assessment criteria: grade obtained at classes (50%) + grade obtained at lectures (50%)

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