ECTS
ECTS Course Catalogue
Course details
Course code: RTSS10179o16Semester: 2016/2017 summer
Name: Science of mechanics in Food Industry
Major: Agricultural and Forestry Engineering
Study Type: first cycle
Course type: compulsory
Study Semester: 4
ECTS points: 2
Hours (Lectures / Tutorials / Other): 15 / 15 / 0
Lecturer: Dr hab. inż. Adam Figiel
Language of instruction: Polish
Learning outcomes: Knowledge: The student acquires knowledge of the machines used in the food industry. Skills: Student is able to prepare a study on the technology and equipment agri-food processing, student is necessary to prepare for work in the agri-food processing
Competences: The 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 moisture content, 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. Strumiłło C. 1983: Podstawy teorii i techniki suszenia. WNT, Warszawa. 2. Glaser R. 1995. Materiały do ćwiczeń z maszynoznawstwa i aparatury przemysłu spożywczego i chemicznego. Skrypty Akademii Ekonomicznej we Wrocławiu. 3. Błasiński K., Pyć W., Rzycki E. 1994. Maszyny i aparatura przemysłu spożywczego. Politechnika Łódzka 4. Chwiej M. 1979: Aparatura przemysłu spożywczego. PWN Warszawa.
Assessment methods: Pass of class exercises based on tests. Examination of the lectures.
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