Macchine per l'industria alimentare e vitivinicola
(objectives)
The student will acquire basic skills in order to develop the mechanization of the operations of the wine-making companies. In particular, it must be able to choose suitable machines for quality production (knowing materials, operating modes) and respecting constraints on mechanization (economic, environmental, safety, etc.).
EXPECTED LEARNING RESULTS • Knowledge and understanding skills The student will acquire knowledge and understanding about the principles underlying the design and operation of machines and plants, and will be able to introduce them into viticulture and enology companies, while respecting various types of constraints.
• Ability to apply knowledge and understanding The student will have to acquire the skills to apply the theoretical knowledge of the topics dealt with in the course with a critical sense for the identification of individual machines, machinery, or a processing plant for viticulture and enology.
• Autonomy of judgment The student should be able to select specific machines and plants suitable for viticulture and enology industry in a targeted manner without letting them be influenced by the construction companies and also by respecting the social, scientific or ethical aspects of each mechanization decision.
• Communicative Skills Students should be able to communicate machine and plant information and their technical and economic requirements to third parties (employers, clients such as wine industries, farms, etc.), motivating them choices.
• Learning ability The articulation of the course will be developed in such a way as to convey to the students at first the "transversal" basic concepts, regarding any type of machine. Next, individual types of machines will be treated (the most common in viticulture and enology). The topics will be dealt in order to stimulate the will to learn, in the logic of gradually developing knowledge, from mechanical materials, principles, construction and safety, to machine management. The same logic is required in the creation of a presentation that will be taken into account in the assessment of learning.
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Derived from
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18272 Tecnologie gastronomiche e logistica della ristorazione in Food and Wine Technologies L-26 Moscetti Roberto
(syllabus)
Physical quantities and units of measurement Thermodynamic system Basic knowledge: - density, concentration, relative humidity, moisture content of a food, temperature, pressure and enthalpy - water status diagram - thermodynamics, energy, work and power The food raw material - qualities - compositing - physical and physico-chemical and biochemical properties - susceptibility to damage - food safety - shelf-life Preparation of the raw material (Part I) - pre-refrigeration - cleanliness - sorting and calibration - peeling - cutting and shredding Minimal food processing Heat treatments by means of - steam or hot water - hot air or heated surfaces - hot use of oils - radiant energy Machines and plants for heat removal Food packaging operations and technologies Corrosion resistance of materials used in the food industry Optical food analysis systems Innovation in the agri-food industry: the 4th industrial revolution (or Industry 4.0) Process analytical technologies
(reference books)
R. Paul Singh, Dennis R Heldman. Introduction to Food Engineering, 5th edition. Academic Press P.J. Fellows. Food Processing Technology - Principles and Practice - 4th edition. Elsevier (in acquisto da parte della biblioteca universitaria) B. Valdez. Food industrial processes. InTech (open access: https://bit.ly/2VyizfU)
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Dates of beginning and end of teaching activities
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From 03/03/2020 to 12/06/2020 |
Delivery mode
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Traditional
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Attendance
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not mandatory
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Evaluation methods
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Written test
Oral exam
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