MACHINERY MANUFACTURING FOR THE FOOD SECTOR
Learning outcomes of the course unit
To learn how to manage design an strength issues typical of food processing machinery components.
Course contents summary
- Materials: suitability for use with food, weldability, corrosion and stress-corrosion, wear, static and fatigue strength.
- Machineries: functional design, analysis methodologies (GRAFCET, GEMMA).
- Pressure vessels and pipings: theory of plates and shells, design regulations, accessories (piping, seals, expansion relievers,...)
Teacher notes. Further informations can be found in the following books available at the Engineering Faculty bibliotheque.
- AA.VV., Metals Handbook 9th ed., American Society for Metals, Metals Park, OH, USA.
- S.P. Timoshenko, S. Woinowsky-Krieger, "Theory of plates and shells", McGraw-Hill, NZ, 1987.
- R.V. Brink et al., "Handbook of fluid sealing", McGraw-Hill, USA, 1993.
- P.R. Smith, T.J. Van Laan, "Piping and pipe support system: design and engineering", McGraw-Hill, USA, 1987.