Technical Physics
cod. 1004360

Academic year 2020/21
2° year of course - First semester
Professor
LORENZINI Giulio
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 ITALIAN

Learning objectives


Knowledge of the laws of transport for heat, mass and fluid transfer; use and manipulation of formulas and equations, easily managing their measurement units; assessment of teaching; transfer and communications info on technological issues; capacity of actively participating to seminars and full days of formation; ability of self-widening their scientific-cultural knowledges, going on to update on scientific and technological developments more recently connected to food science; ability of efficiently participating in the MSc degrees courses of the LM70 class, particularly for what relates the MSc in Food Science and Technologies.

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

COOLING MACHINES AND HEAT PUMPS

Full programme

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Bibliography


1) G. Lorenzini, “Elementi di Fisica Tecnica”, Pitagora Editrice, Bologna.
2) A. Giulianini, “Fondamenti di Fisica Tecnica”, Patron, Bologna.

Teaching methods


lectures will be organized from remote in asynchronous way (files available on the Elly page of the course)

Assessment methods and criteria


Just written examination, with exercises and theoretical questions. In case of impossibility of performing the examination in presence, for unpredictable and serious reasons, the examination will still be just written but performed from remote, through approaches that will be explained when closer to the date of the exams.

Other information

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