ECTS
ECTS Course Catalogue
Course details
Course code: NWSS10072o12Semester: 2012/2013 winter
Name: Equipment and engineering production processes
Major: Commodity Science
Study Type: first cycle
Course type: compulsory
Study Semester: 7
ECTS points: 4
Hours (Lectures / Tutorials / Other): 24 / 24 / 0
Lecturer: dr hab. inż. Marian Szarycz
Language of instruction: Polish
Learning outcomes: Knowlege Student is able to identify, define and identify the basic processes and equipment used during food processing. Demonstrates the knowledge of technical terminology relating to food engineering. It lists and has appropriate systems and equipment for food processing. Selects the appropriate formula to allow for technical and technological description of the operation of the unit. Skills The student knows the specific nature of work in the lab process engineering. He can choose, prepare, assemble and operate laboratory equipment and facilities necessary to carry out the pump, fan and drying process. Analyzes the proper operation of selected machinery and equipment. Able to develop and validate test results using statistical methods. He can carry out basic calculations drying, using the graph of i-x and solve tasks in the field of momentum, heat and mass transfer.
Competences: Student is dedicated to the permanent supplementary training. Is willing to work as a team. Demonstrates active and creative in acquiring knowledge. It shows entrusted to care for his equipment and maintenance of proper relations in the group classrooms.
Prerequisites: mathematics, physics, chemistry
Course content: Basic relationships used indrying technology. Figure Ramzina-Moliere for humid air. The dryers. Fluid flows. Division, the application, the size of typical fans. Classification and use of pumps. Basic cleaning and sorting. The theory of crambling. Size reduction equipment. Agitators, mixers, crushers. The equipment for washing and cleaning. Filtration devices. Dedusting equipment. Transport facilities. Reactors - general news.Fermenters.
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: exam
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