Learning objectives
Knowledge and understanding
At the end of the course, the student will need to know the construction materials, their mechanical strength and joining technologies, the architecture of an automatic machine according to the required production rate, the design rules for pressure vessels . It will also be acquainted with the main regulatory aspects of the points outlined above.
Ability to apply knowledge and understanding
Students will be able to manage design and resistance issues of machinery and peculiar mechanical elements of the food industry by selecting the materials and architecture of a more appropriate machine; thay can also deal with the classification of a pressure vessel according to the Pressure Equipment Directive (PED) and the verification of connections strength and areas where the stress state is characterized by bending. They will also be able to associate traditional design with the use of computer assisted designing systems (CAD, FEM and Multibody analysis) on a basic level. The student will apply practically the acquired knowledge by carrying out a project in collaboration with a company operating in the field of interest of the course.
Making judgments
The student will be able to identify alternatives between materials and construction processes suitable for food use depending on the working conditions required, will compare different solutions and optimize the architecture of an automatic machine depending on the expected production rate and will choose the procedure of a pressure vessel classification according to the working conditions (pressure, volume, type of hazardous or non-hazardous liquid) along with and the connections between the parts forming the vessel.
Communication skills
It is expected that at the end of the course, the student will be able to transmit, in oral, written and graphical form, what he has learned over the course with regard to the three topics discussed. In particular, communication skills will be expressed through the written test of verification and through the oral presentation of the project carried out in collaboration with a company in the field. Students must communicate their knowledge through appropriate means such as animated presentations, 3D CAD drawings, tables, diagrams, flow diagrams, and numerical spreadsheets.
Learning ability
The student who has attended the course will be able to deepen his/her knowledge of design methods of machines and mechanical components for the food processiing and packaging equipment through the autonomous consultation of specialized texts, scientific or divulgative journals, even outside the course lecture topics, to effectively tackle job placement or to undertake further training paths.
Prerequisites
Though not mandatory, the knowledge of machine design principles, CAD and FEM is wellcome
Course unit content
The course is divided into three macro arguments
- Materials: materials used for food machinery construction, regulation sconcerning the use of materials in contact with food, weldability, corrosion and stress-corrosion, wear, strength.
- Machineries: regulations and principles of hygienic design, architecture of automatic machineries, feeding systems for automatic machineries;
- Pressure vessels and pipings: regulations, theory of shells under local bending.
Simple tutorials on computer-assisted engineering (CAE) will also be conducted in lab using SolidWorks.
The course also includes the development of a project in collaboration with a company operating in the field of food processing and packaging equipment construction, in order to apply the acquired knowledge and to come into contact with the practices and needs of a company.
Full programme
The course is divided into the following specific topics:
- examples ofmaterials used for the construction of food machines;
- conditions of use of the various classes of stainless steel and polymers in the construction of food machines;
- corrosion, weldability and bonding of stainless steels
- hygienic design aspects in the construction of food machines;
- automation of production processes: definitions and general criteria;
- architectures of automatic machines;
- automatic feeding systems;
- classification of pressure vessels under the Pressure Equipment Directive (PED)
- design of pressure vessels under membrane stress regime;
- design of pressure vessels under flexural stress regime;
- SolidWorks tutorials on: 3D Parts & Assemblies, Multibody Analysis, Finite Element Analysis
Bibliography
Notes provided by the teacher. The notes and the slides projected during the course are made available to students in PDF format on the Elly platform, after the student has enroled to the course. The following texts available at the library of the Department of Engineering and Architecture are suggested for consultation:
- AA.VV., Metals Handbook 9th ed., American Society for Metals, Metals Park, OH, USA.
- P.L. MAGNANI, G. RUGGIERI: “Meccanismi per Macchine Automatiche”, UTET, Torino.
- V. Dal Re, Lezioni del Corso di Costruzione di Apparecchiature Chimiche, Esculapio, 1992.
Teaching methods
The course has a weight of 6 CFU, which corresponds to 42 hours of frontal lesson. Didactic activities will be conducted by focusing on frontal classroom lessons with the help of slides in PowerPoint, alternating with laboratory exercises on the use of Computer-Aided Engineering (CAE) with SolidWorks software. During the frontal lessons, the course topics are dealt with from a theoretical point of view. Exercises consist in carrying out numerical examples on topics dealt with during lessons.
Assessment methods and criteria
The exam consists of a written test and the oral discussion of a group project (4-5 students) carried out in collaboration with a food machinery manufacturer. The written test consists of one open-ended question or an exercise for each of the three macro subjects of the course. Each answer counts for a maximum of 10/30. The maximum score is therefore 30/30. The oral discussion of the project yields an increase in the score of the written test up to four points, according to the methodological appropriateness, originality, content, and clarity of exposition.
Other information
The course is a module of the integrated course on Mechanics and Construction of Machines for the Food Industry. The final score of the integrated course exam will be obtained from the arithmetic mean between the examination score of this module and the score obtained in the Mechanics of Machines for the Food Industry module.
