Course catalogue | University of Parma

Professor
Academic discipline: Fisica tecnica industriale (ING-IND/10)
Field: Tecnologia alimentare
Type of training activity: Characterising

24 hours
of face-to-face activities

3 credits

hub: -

course unit
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lectures timetable unavailable

exam calls

Integrated course unit module: TECHNICAL PHYSICS AND FOOD INDUSTRY SYSTEMS

Learning objectives

The course is aimed at providing the fundamentals of the applications of thermodynamics

Prerequisites

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Course unit content

<br />The laws of thermodynamics. Liquids, steam, gas. Open systems. Mass and energy balance. Cycles: Carnot, Brayton, Otto, Diesel, Stirling, Rankine. Inverse cycles. Psycrometrics. Dry and wet bulbe temperatures.<br />

Full programme

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Bibliography

<br />Teacher's book and lectures.<br />Y.A. Cengel: Termodinamica e trasmissione del calore. Mc Graw Hill

Teaching methods

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Assessment methods and criteria

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Other information

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APPLIED PHYSICS cod. 00430

Learning objectives

Prerequisites

Course unit content

Full programme

Bibliography

Teaching methods

Assessment methods and criteria

Other information

APPLIED PHYSICS
cod. 00430