Learning objectives
The aim is to give insight of the design of the most popular food industry machineries and their parts.
Course unit content
- Materials: materials used for food machinery construction, regulations concerning the use of materials in contact with food, weldability, corrosion and stress-corrosion, wear, static and fatigue strength.
- Machinery: regulations and principles of hygienic design, functional design.
- Pressure vessels and pipings: regulations, theory of plates and shells.
Bibliography
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.
Teaching methods
Class lessons and exercises on specific applications.
Assessment methods and criteria
Written examination on theoreatical issues as well as exercises and presentation and discussion of an industrial project.