FOOD INDUSTRY PLANT AND EQUIPMENT

Introduction to the course
Flow charts of the traditional glass packaging, the viscosity of the fluid food; current issues of food plants, the flexibility of the bottling plants, introduce the technologies bottling
Bottling operations.
Description of the functionality of the bottling department, the department of preparing the liquid, the warehouses of packaging materials, finished products warehouse.
Definition of Lay-out schematic of establishment

The water
Distinction of waters according to their use; aggressiveness and hardness of the water; waters for the washing of bottles; waters for pasteurization; waters for boilers and for sterilizations; waters for the preparation of soft drinks.
Natural waters, drinking water, potable water, the structure of water. The mineral waters, evaluation parameters: fixed residue, hardness, alkalinity. Classes of mineral water, trace elements, minerals and medium mineral pd

The uptake of water
Hydrology, hydrogeology, crenologia. The uptake of water. Rainwater, surface, telluric. The uptake of water telluric uptake from groundwater. The drilled wells, types of wells drilled. The development of the wells flow rate, tubing, drainage and cementing. Technological risks of drilling.

The water treatment
The correction of the water, industrial water, on the water treatment, correction treatments. The treatment of surface water and groundwater. The chemical treatment of water, the treatment of hard water.

The sanitation of water
Chemical methods, physical and mechanical. UV treatments. The chlorination, advantages and disadvantages: sodium hypochlorite, chlorine dioxide. Ozone and ozone generators: advantages, disadvantages and limitations of use. The filtration on a bed of sand, the micro-nano-ultra filtration and treatment on activated carbon.

The characteristics of the fluids
The specific weight, density, compressibility, thermal expansion, the tensile strength. The dynamic and kinematic viscosity, the evaporation capacity

Manufacture of syrups
Densimetry; methods of measuring the density; adjusting the density; sugar; sugar in the manufacture of beverages; systems of transport and storage of sugar dry and in solution. The preparation of syrups, mixing systems in batch or continuous; filtration and brillantazione; preparation of syrups finished.

The systems for the sterilization of liquid food
Exchangers direct and indirect. Types of heat exchangers direct injection and infusion types of indirect heat exchangers, shell and tube and tubular. Temperature and duration of the sterilization process for different liquid food; performance in terms of temperature and thermal gradient of different types of heat exchangers. Range of applicability and advantages and disadvantages of each solution.

Dimensioning of bottling lines
Parameters for the determination of the problem; accumulation, accumulation time, recovery time and recovery time; fundamental patterns of bottling lines; design criteria of a line; sizing machine in recovery; pilot machine; diagrams V and sizing lines glass and PET Dimensioning tapes; efficiency of the line lay-out royal lines.

Carbonation
Aims of the carbonation of beverages, carbon dioxide, the supply of carbon dioxide, problems related to the use of CO2; adduction of the CO2 gas, liquid gas solutions theoretical references.
The carbonation of beverages; solubility of CO2 and influence of temperature and pressure; influence of time and the contact surface of the liquid gas; purity of the elements; drawbacks due to the presence of air in the process of carbonation; calculation of carbonation.
Methods of carbonation, the carbonators direct expansion socket and continues: regulating the flow of the liquid in the saturator.
Preparation and carbonation of the drink over, and the system Premix; Postmix the system, the solution conditions liquid gas during production.

The processing of milk and dairy products
Chemical-physical and organoleptic characteristics of the milk. Tech