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
THE LESSONS WILL BE MADE IN PRESENCE WITH THE P0ROJECTION OF SLIDES ENRICHED BY THE EXPLANATION OF THE PROFESSOR, APART FROM POSSIBLE COVID EMERGENCY.
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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