Vai al contenuto principale Vai al footer
Università degli Studi di Parma Università degli Studi di Parma
University of Parma
Course catalogue
Università degli Studi di Parma
course catalogue

MECHANICS AND CONSTRUCTION OF MACHINERY FOR THE FOOD INDUSTRY (UNIT 2)
cod. 1003953

Academic year 2010/11
2° year of course - Second semester
Professor
Alessandro PIRONDI
Academic discipline
Progettazione meccanica e costruzione di macchine (ING-IND/14)
Field
Ingegneria meccanica
Type of training activity
Characterising
40 hours
of face-to-face activities
5 credits
hub: -
course unit
in - - -
lectures timetable unavailable
exam calls
Print

Learning objectives

The aim is to give insight of the design of the most popular food industry machineries and their parts.

Prerequisites

- - -

Course unit content

Materials for food mechanical equipment, functional analysis of automated machineries, pressure vessels

Full programme

- Materials: materials used for food machinery construction, regulations concerning the use of materials in contact with food, weldability, corrosion and stress-corrosion, wear, static and fatigue strength.
- Machinery: regulations and principles of hygienic design, functional design, operation sequencing analysis methods (GRAFCET, GEMMA).
- Pressure vessels and pipings: regulations, theory of plates and shells.

Bibliography

Teacher notes. Further informations can be found in the following books available at the Engineering Faculty bibliotheque.
- AA.VV., Metals Handbook 9th ed., American Society for Metals, Metals Park, OH, USA.
- S.P. Timoshenko, S. Woinowsky-Krieger, "Theory of plates and shells", McGraw-Hill, NZ, 1987.
- R.V. Brink et al., "Handbook of fluid sealing", McGraw-Hill, USA, 1993.
- P.R. Smith, T.J. Van Laan, "Piping and pipe support system: design and engineering", McGraw-Hill, USA, 1987.

Teaching methods

Class lectures and exercises

Assessment methods and criteria

Written examination and team project

Other information

- - -

2030 agenda goals for sustainable development

- - -