Learning objectives
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
Making judgments:
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.
Communication skills:
The student should be able to clearly present the knowledge acquired by the course.
Prerequisites
Fluid Machinery
Course unit content
The purpose of the course is to present a review of the main fluid machines which found applications in the food industries.
Full programme
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.
Bibliography
S. Sandrolini – Generatori di vapore – Pitagora Bologna
Professor's notes.
G. Morandi –Macchine ed apparecchiature a vapore e frigorifere – Patron, Bologna
Teaching methods
Lectures
Assessment methods and criteria
Oral test.
Other information
Some numerical exercises are presented.Lectures attendance is highly recommended
