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Università degli Studi di Parma Università degli Studi di Parma
Degree course in
Food science and technology
Università degli Studi di Parma
Department of Food and Drug

TECHNICAL PHYSICS
cod. 1004360

Academic year 2014/15
2° year of course - First semester
Professor
Giulio LORENZINI
Academic discipline
Fisica tecnica ambientale (ING-IND/11)
Field
Attività formative affini o integrative
Type of training activity
Related/supplementary
42 hours
of face-to-face activities
6 credits
hub:
course unit
in - - -
lectures timetable unavailable
exam calls
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Learning objectives

Being able to understand and assess all the processes, being them natural or industrial, involving heat, work and fluid flows.

Prerequisites

Basic notions of Physics and Mathematics.

Course unit content

MEASUREMENT UNITS

ENERGY, WORK, POWER

THERMODYNAMICS: FIRST AND SECOND PRINCIPLE

THERMODYNAMIC DIAGRAMS

AIR AND VAPOUR MIXTURES

FLUIDS: DEFINITIONS, STATICS, CYNEMATICS AND DYNAMICS

LOSSES OF PRESSURE

HEAT TRANSFER: CONDUCTION, CONVECTION, RADIATION

HEAT EXCHANGERS CLASSIFICATION AND OVERALL HEAT EXCHANGE COEFFICIENT

Full programme

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Bibliography

1) G. Lorenzini, “Lezioni di Fisica Tecnica 1”, Pitagora Editrice, Bologna.
2) Y. Cengel, “Termodinamica e trasmissione del calore”, Mc Graw-Hill, USA.
3) A. Giulianini, “Fondamenti di Fisica Tecnica”, Patron, Bologna.

Teaching methods

Transparencies with high detail shown and explained by the teacher; work in groups among students with a constant interaction between them and the teacher.

Assessment methods and criteria

Just written examination, with exercises and theoretical questions.

Other information

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2030 agenda goals for sustainable development

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