FLUID MACHINERY FOR THE FOOD INDUSTRY
Learning outcomes of the course unit
Knowledge and understanding:
Development of the ability to design and select the fluid machinery used in food industries.
Applying knowledge and understanding:
The student should be able to set the design of fluid machinery
At the end of the course, the student should be able to evaluate, with critical mind, the best solutions in the field of fluid machinery used in the food industry.
The student should be able to clearly present the knowledge acquired by the course.
Course contents summary
The purpose of the course is to present a review of the main fluid machines which found applications in the food industries.
ISO standard symbols of pneumatics components. Boiler: typology, efficiency. Efflux of liquid and gas. Flow forces in valves.
Impeller pumps: characteristic curve; cavitation; NPSH.
Leak-free pumps. Positive displacement pumps. Positive displacement compressors.
Jet pumps: theory of operation; performance.
A review of the Refrigeretion pinciples and plants.
S. Sandrolini – Generatori di vapore – Pitagora Bologna
G. Morandi –Macchine ed apparecchiature a vapore e frigorifere – Patron, Bologna
Assessment methods and criteria
Some numerical exercises are presented.Lectures attendance is highly recommended