ECTS
ECTS Course Catalogue
Course details
Course code: RIPS10071o16Semester: 2016/2017 summer
Name: Engineering and storage of agricultural products processing II
Major: Production Engineering and Management
Study Type: first cycle
Course type: compulsory
Study Semester: 6
ECTS points: 3
Hours (Lectures / Tutorials / Other): 15 / 15 / 0
Lecturer: Dr hab. inż. Marian Szarycz
Language of instruction: Polish
Learning outcomes: Knowledge: The student acquires knowledge of technological processes used in the processing of agricultural products. Acquire a detailed knowledge of the processing of agricultural engineering and engineering storage of agricultural products and food. Skills: Student has the ability to selection processes in the agri-food industry. Student has the ability to design new and supervision of existing processes and systems of food production and storage of agricultural products.
Competences: Social competence: Student is aware of the validity of education and self-improvement in engineering processing of agricultural and food production, and understands the need for learning throughout life in order to improve the skills acquired during their studies.
Prerequisites: Mathematics, physics, technique of heat
Course content: Basic relationships used in the dehydration humidity, the water content, the weight of evaporated water. Chart Ramzina-Moliere for humid air. Static and flow dryers. Fluid flows. Laminar and turbulent flow, resistance to flow of gases and liquids, local resistance. Division, the application, the size of the fan characteristic. Division and the use of pumps, pump characteristic values, characteristics of positive displacement pumps and centrifugal, pump selection in the network flow. Fundamentals of cleaning and sorting. Machinery and equipment for cleaning and sorting and crushed granular materials, the principle of operation of the division, the selection, calculation of operating. Theory grinding. Grinding machines. Agitators, mixers, crushers. Characteristic power, the efficiency of mixing. Equipment for washing and cleaning. Filtration devices. Types of filters, centrifuge filtration, filtration equipment operating features. Dust extraction equipment. Construction and operating features, extraction efficiency. Transport equipment. Types of conveyors, operating characteristics, choice.
Recommended literature: 1. Błasiński K., Pyć W., Rzycki E. 1994 Maszyny i aparatura przemysłu spożywczego. Politechnika Łódzka 1994. 2.Chwiej M. 1979 Aparatura przemysłu spożywczego. PWN. Warszawa. 3. Glaser R. 1995 Materiały do ćwiczeń z maszynoznawstwa i aparatury przemysłu spożywczego i chemicznego. Skrypty Akademii Ekonomicznej we Wrocławiu. 4. Strumiłło C. 1983: „Podstawy teorii i techniki suszenia”. WNT, Warszawa.
Assessment methods: Assessment of learning outcomes in terms of knowledge: written exam Assessment of learning outcomes in terms of skills: checking after each theme, Assessment of learning outcomes in terms of social competence: individual and group work, discussion in class.
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