The course provides elements of applied machine mechanics and heat transfer aimed at understanding the operation of machines and plants in several agrofood production chains.
The machines and plants of the main agrofood supply chains (EVOO, cereal supply chain, wine supply chain, etc.) will also be defined and described in detail.
Finally, the main control systems of the agro-food industry (HACCP - FMEA) will be explained.
Macchine ed impianti per la conservazione, estrazione e trasformazione dei prodotti alimentari (parte 1) – Prof. Paolo Amirante
Macchine ed impianti per la conservazione, estrazione e trasformazione dei prodotti alimentari (parte 2) – Prof. Paolo Amirante
L’arte della macinazione: tecniche, effetti sui prodotti e strategie di miglioramento. -Prof. Alessio Cappeli. Chiriotti Editori (Torino). Anno 2020.
Learning Objectives
The course aims to train the food technologist in the various scientific areas of his future work.
For this reason, in addition to recall of physics and mechanics applied to machines, the course is aimed at providing expendable technical skills regarding:
Operation, selection and use of machines and plants in the main agrofood supply chains
Techniques, phenomenologies, and effects of the main unit operations related to machines and plants (milling, crushing, kneading, malaxation, centrifugation etc.)
Problem solving
Effective and efficient innovations in machinery and plant engineering for the agro-food industry
Prerequisites
it is recommended to have passed the physics and mathematics exams
Teaching Methods
Frontal teaching (in-person)
In-class exercises
Possible seminars by experts
Possible educational visits
Type of Assessment
With respect to learning verification method, it will be by oral examination. Specifically, the oral examination is designed to ascertain the ability to apply the knowledge acquired regarding the selection, optimal use, and enhancement of machines, plants, and production processes within the scenario of agribusiness production chains.
Knowledge will be adequately met by demonstrating the ability to answer specific questions on the topics covered in class and with appropriate use of language and terminologies.
The ability to apply the acquired knowledge will have to be demonstrated through the ability to answer questions proposed during the examination, which may also include exercises or practical problems, regarding machinery and plants in the various production chains.
Course program
1) Introduction
Units of measurement and the International System (SI)
ISO and other standards
Measurements (direct and indirect), measurement errors, significant figure
Brief overview of mechanics applied to machines (friction, work, power, efficiency and transmission of motion)
Thermodynamics, heat transfer (conduction, convection, radiation)
Calorimetry and change of state
Pumps and cavitation
Importance of maintenance and bathtub curve
2) Agribusiness production
Food production (primary, secondary and tertiary)
Flow diagrams and definitions
Unit operations (definition and classification)
3) Machinery and plants in the olive-oil supply chain
Brief background and generalities on the olive tree
Optimal moment of harvest
Olive composition and factors affecting oil quality
Machinery, equipment and methods of olive harvesting
Defoliation, deramification, washing
Crushing and olive paste production
Malaxation and critical parameters
Oil separation by centrifugation (with decanter classification)
Filtration, packaging and storage
Classification and legislative references
C.O.I. method.
Defects and positive attributes of extra virgin olive oil
4) Machinery and plants in wheat supply chain.
Brief background and generalities on wheat
Composition of the caryopsis and importance of the protein fraction
Wheat milling (advantages and disadvantages of roller and stone mills)
Kneading process and kneading machines
Optimization and improvement of the kneading process
Machines for evaluating the technological quality of flours (Chopin's Alveograph, Brabender's Farinograph, Falling Number)
Preservation and evolution of flours during storage
Ancient wheat varieties versus modern varieties
5) Innovations in flour supply chains with focus on machinery and plants
Innovations and improvements in field
Innovations and improvements in milling and kneading
Innovations and improvements to increase the sustainability of wheat supply chain
6) Machines and plants for dry pasta production
Legal definition of durum wheat semolina and durum wheat semolina pasta
Pasta classification
Dry pasta production process
Pre-mixing and kneading
Compression and drawing
Cutting and wrapping
Pasta drying process
Technological solutions for medium and small size plants
Comparison of conventional and high-quality pasta
Quality parameters for durum wheat semolina pasta
7) Machinery and plants in the wine supply chain
Generalities on grapes and phenolic compounds in wine
Production process of red wines
Machinery and equipment for destemming and crushing
Machines and equipment for pumping over
Sulfitation and racking
8) Machines and plants for the production of sparkling wines.
Classical Method (or Champenoise)
Production of base wine, cuvée and tirage
Prise de mousse, remuage and dégorgement
Final dosage and classification
Martinotti method - Charmat method
Autoclave (description and operation)
9) Usability of machines and plants in the agribusiness industry.
Definition and fields of application
4 Key elements in the development of machines and plants
Operational steps in the development of usable, effective and efficient machines and plants
Multidisciplinary benefits of the innovative approach
Case study on the washing machine of the olive-oil production chain
10) Control systems in the agro-food industry.
HACCP - Hazard Analysis and Critical Control Point
History, description and legislative references
The 7 basic principles of HACCP
FMEA - Failure Mode and Effect Analysis
History, description and legislative references
Types of FMEA
The 11 operational steps of FMEA