Design and management of food plants

A.Y. 2017/2018
Overall hours
Learning objectives
Provide students with the conceptual tools for analysis, selection and management of production facilities. Learn the operational problems of complex systems. Know the main methods of choosing and analyzing food processing plants.
Expected learning outcomes
Conceive, plan and manage production systems and processes. Operating efficiency, and functional analysis of alternative technical solutions. Lead industrial production lines optimizing the functionality and performance. Assess efficiency of production and distribution of energy.
Course syllabus and organization

Single session

Lesson period
First semester
Course syllabus
General criteria for technical and economic selection ofindustrial plents: fundamentals of economy of the industrial structure of production costs, the production function and the factors of production, marginal analysis. Risk analysis, reliability and availability, economies of size, reserve units, sizing of accumulators. The materials and the hygienic design of food plants: the main materials used in the food industry (stainless steel, plastics, aluminum, copper) surface finishes. The hygienic design and the safety of industrial plants. Production and distribution of food industry: types, uses, performance. The production facilities and distribution of thermal energy: steam generators, temperature control and pressure distribution (sizing of piping, control valves, the desuperheater, safety valves, steam traps). The production facilities and distribution of electricity: the active power, reactive and apparent power, electric motors (features, shortcuts, speed control, performance), power factor, the electrical installations, the safety of electrical installations. Technologies of the cold cycle refrigerator refrigerants, compressors (reciprocating and centrifugal); systems expansion; capacitors (air, water, cooling towers, evaporative condenser), the evaporators. Systems for space cooling, cold stores. The refrigerated transport, refrigerated facilities for distribution. Handling of products: the study of the lay-out, traffic theory, elements of industrial logistics (handling, storage of materials, freight). Transportation continues: mechanical, pneumatic systems. Discontinuous transport: trucks, trucks. Transport of liquids pump curves, diagrams to handkerchief, calculation of the characteristic of plant, the operating point, flow regulation. The extraction systems: industrial pollutants in the food (types, legislative limits, occupational hazards). Characteristic curves of fans. The fume hoods: criteria for selecting and sizing. Sizing channels. Process control and regulation: the problem of control, control systems in open loop and closed loop; components of the system: sensors, controllers, actuators, and the signal processing: precision, stability and speed. The extent of the main physical process. The control of linear, logical operation: two positions (on 'off), proportional action, integral action, derivative action.
Teaching methods
Appunti delle lezioni Dispense distribuite dalla Segreteria Didattica del Dipartimento di Scienze Agrarie e Ambientali (DiSAA). Testi di riferimento: F. Turco - Principi generali di progettazione degli impianti industriali - Clup, Milano. P. Parolini - Impianti industriali meccanici : produzione e distribuzione del calore, trasporto dei fluidi - Clup, Milano. O. Pierfederici - Impianti meccanici - Pitagora Editrice, Bologna. Monte - Elementi di Impianti Industriali - Edizioni Libreria Cortina, Torino Pareschi - Impianti Industriali - Edizioni Progetto Leonardo.
R.P.Singh, D.R. Heldman - Principi di Tecnologie Alimentari - Casa Editrice Ambrosiana
Practicals: 32 hours
Lessons: 32 hours
Professor: Guidetti Riccardo
Department of Agricultural and Environmental Sciences - Production, Landscape and Agroenergy