FOOD SCIENCE AND TECHNOLOGY | University of Parma

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

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.