Gianpiero PATARO | FOOD PROCESS DESIGN
Gianpiero PATARO FOOD PROCESS DESIGN
cod. 0622800010
FOOD PROCESS DESIGN
| 0622800010 | |
| DIPARTIMENTO DI INGEGNERIA INDUSTRIALE | |
| FOOD ENGINEERING | |
| 2014/2015 |
| OBBLIGATORIO | |
| YEAR OF COURSE 2 | |
| YEAR OF DIDACTIC SYSTEM 2012 | |
| ANNUALE |
| SSD | CFU | HOURS | ACTIVITY | |
|---|---|---|---|---|
| ING-IND/25 | 9 | 90 | LESSONS |
| Objectives | |
|---|---|
| LEARNING OUTCOMES – EXPECTED LEARNING OUTCOMES AND COMPETENCES: DETAILED KNOWLEDGE OF ADVANCED UNIT OPERATIONS SPECIFIC TO THE FOOD INDUSTRY AND OF THE CRITERIA FOR THE DESIGN OF COMPLEX FOOD PLANTS. KNOWLEDGE AND UNDERSTANDING: ADVANCED KNOWLEDGE AND UNDERSTANDING OF THE THERMODYNAMICS OF CHEMICAL PROCESSES, TRANSPORT PHENOMENA OF MASS AND ENERGY, ENGINEERING OF CHEMICAL AND BIOCHEMICAL REACTIONS, AND THEIR INTEGRATION WITH THE SKILLS OF FOOD TECHNOLOGY AND FOOD MICROBIOLOGY IN THE DESIGN OF COMPLEX FOOD PLANTS. APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING ANALYSIS: CAPABILITIES OF ANALYSIS OF FOOD MANUFACTURING PROCESSES AND THEIR REPRESENTATION IN A FLOW-SHEET OF THE PLANT. CAPABILITIES OF IDENTIFICATION OF THE INDIVIDUAL UNIT OPERATIONS AND THEIR COMBINATION FOR THE MANUFACTURING OF FOOD PRODUCTS. CAPABILITIES OF ECONOMIC ANALYSIS AS PART OF A FEASIBILITY STUDY OF COMPLEX FOOD PLANTS. APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING DESIGN: DESIGN OF COMPLEX FOOD SYSTEMS: (A) DEFINITION OF THE PLANT LAYOUT, (B) DEFINITION OF MASS AND ENERGY FLUXES, (C) SIZING OF THE MAIN UNIT OPERATIONS AND SELECTION OF THE MOST APPROPRIATE TECHNICAL SOLUTIONS, INCLUDING THE USE OF INNOVATIVE TECHNOLOGIES, (D) ASSESSMENT OF THE REQUIRED UTILITIES, (E) ESTIMATION OF PROFITABILITY. MAKING JUDGMENTS - ENGINEERING PRACTICE: CAPABILITY TO INTEGRATE THE KNOWLEDGE ACQUIRED IN PREVIOUS COURSES TO MANAGE THE COMPLEXITY OF THE DESIGN OF A FOOD PLANT. ABILITY TO SELECT TECHNOLOGIES, EQUIPMENT AND TOOLS MOST APPROPRIATE FOR MANUFACTURING FOOD PRODUCTS. AWARENESS OF THE ECONOMIC, ORGANIZATIONAL AND MANAGEMENT ASPECTS IN THE DESIGN OF COMPLEX FOOD PLANTS. COMMUNICATION SKILLS – TRANSVERSAL SKILLS: CAPABILITY OF WORKING IN GROUPS ON A COMMON PROJECT. BEING ABLE TO DESCRIBE THE RESULT OF THE DESIGN OF COMPLEX FOOD PLANTS IN A TECHNICAL DOCUMENT. BEING ABLE TO EXPLAIN VERBALLY, WITH THE AID OF SLIDES, AND TO DISCUSS THE RESULT OF THE DESIGN OF COMPLEX FOOD PLANTS. LEARNING SKILLS – TRANSVERSAL SKILLS: CAPABILITY TO APPLY THE KNOWLEDGE ACQUIRED DURING PREVIOUS COURSES IN PRACTICAL CASES OF ENGINEERING DESIGN. LEARNING SKILLS – INVESTIGATION SKILLS: CAPABILITY TO COLLECT, MANAGE AND DEVELOP INDEPENDENTLY THE BODY OF KNOWLEDGE AND INFORMATION REQUIRED IN ENGINEERING DESIGN. |
| Prerequisites | |
|---|---|
| FOR THE SUCCESSFUL ACHIEVEMENT OF THE COURSE OBJECTIVES THE STUDENTS ARE REQUIRED TO HAVE BASIC MATHEMATICAL KNOWLEDGE, AND KNOWLEDGE RELATED TO CHEMICAL EQUILIBRIUM AND MASS, ENERGY AND MOMENTUM BALANCES. |
| Contents | |
|---|---|
| PROCESS INNOVATION IN FOOD SANITIZATION: PULSED ELECTRIC FIELDS, HIGH HYDROSTATIC PRESSURE, HIGH PRESSURE HOMOGENIZATION, OHMIC HEATING. CRYOCONCENTRATION: PRINCIPLES OF SEPARATION. FOOD QUALITY. PLANT SIZING. MEMBRANE SEPARATION: PRINCIPLES AND DEFINITIONS. POLARIZATION AND FOULING. TRANSPORT MECHANISMS AND FLOW OF PERMEATE. MATERIALS. MICROFILTRATION, ULTRAFILTRATION, REVERSE OSMOSIS. MICRONIZATION AND NANONIZATION: DISPERSED STATE PROPERTIES. PARTICLE SIZE ANALYSIS: INSTRUMENTATION AND TECHNIQUES. COMMINUTION: THEORETICAL, PHYSICAL AND ENERGETIC. ENERGY OF COMMINUTION. COMMINUTION EQUIPMENT. EMULSIFICATION FOOD EMULSIONS: PREPARATION OF EMULSIONS: CLASSIFICATION OF EMULSIFIERS, INGREDIENTS AND FORMULATION. PREPARATION OF NANO-EMULSIONS: HIGH PRESSURE HOMOGENIZERS. PHYSICAL AND CHEMICAL STABILITY OF EMULSIONS: PHENOMENOLOGY AND MEASURING INSTRUMENTS. INTRODUCTION TO PLANT DESIGN: ORGANIZING A PROJECT: THE CONCEPTUAL DESIGN OF A PROCESS PLANT, METHODS OF DESIGN AND INTEGRATION; FORMULATION OF A BASE CASE. DESIGN PROBLEMS OF COMPLEX SYSTEMS: DRYING; FREEZE-DRYING, SPRAY - DRYING, STERILIZATION, FREEZING. ANALYSIS OF PROCESS EQUIPMENT. DESIGN PROBLEMS OF COMPLETE PLANT INSTALLATIONS WITH REFERENCE TO SPECIFIC PROCESSES AND CALCULATIVE APPLICATIONS. LAYOUT PROCESS: TYPES OF LAYOUT: FIXED LOCATION, BY PRODUCT, BY DEPARTMENT, TO MACHINING CELLS. MAIN ELEMENTS OF AN INDUSTRIAL PLANT MANAGEMENT OF AN INDUSTRIAL PLANT. MATERIAL MANAGEMENT. MANAGEMENT OF HUMAN RESOURCES. MAINTENANCE MANAGEMENT. INDUSTRIAL LOGISTICS: THE LOGISTICS SYSTEM. TRANSPORTATION AND STORAGE. INVENTORY MANAGEMENT. DEVELOPMENT OF A BUSINESS PLAN OF A PRODUCTION LINE FOR THE FOOD INDUSTRY: EQUIPMENT SIZING, DETERMINATION OF OPERATING PARAMETERS, OPTIMIZATION OF SYSTEMS AND PROCESSES OF THE FOOD INDUSTRY, ESTIMATION OF FIXED AND VARIABLE COSTS OF THE PROCESS AND UNIT COSTS OF THE PRODUCTS, ENERGY OPTIMIZATION OF PLANTS. |
| Teaching Methods | |
|---|---|
| THE COURSE COMPRISES THEORETICAL LECTURES, CLASSROOM EXERCISES AND LABORATORY EXERCISES. CLASSROOM EXERCISES COMPRISE CALCULATION OF PROCESS TIMES, SIZING OF EQUIPMENT, AS WELL AS THE DESIGN OF A PRODUCTION LINE OF THE FOOD INDUSTRY IN A SMALL TEAM OF STUDENTS AND GUIDED BY THE TEACHER. |
| Verification of learning | |
|---|---|
| THE ACHIEVEMENT OF OBJECTIVES IS ASSESSED ON THE BASIS OF THE PRESENTATION OF A THESIS, RESULTING FROM THE TEAM WORK ON THE DESIGN OF AN ASSIGNED PRODUCTION LINE OF THE FOOD INDUSTRY, AND ON AN ORAL INTERVIEW. |
| Texts | |
|---|---|
| D. F. RUDD, C. C. WATSON, STRATEGY OF PROCESS ENGINEERING, PRENTICE-HALL, USA. G. D. SARAVACOS AND A. E. KOSTAROPOULOS, HANDBOOK OF FOOD PROCESSING EQUIPMENT, KLUWER ACADEMIC/PLENUM PUBLISHERS, USA |
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