Facilities, Equipment and Instrumentation

Teaching Methodologies

Classes will be mostly theoretical. Some case studies will be used to allow for the discussion of the subjects begin covered. There will be a written test (individual) and a project work (group). Grading of this work will comprise the resulting written report and its public presentation.

Learning Results

The aim of this course is to provide students with a broad overview of the utilities and ancillary services needed for the operation of an industrial level food processing plant. By the end of the course the students should understand the importance of these services and utilities and how they influence the performance, both functional and economical, of a food processing plant. For this, the students should be able to understand and describe the basic principles underlying the project of simple installations and equipments and the good practices of their operation. They should identify common technical terms, symbols and usual names used in the industrial practice. They should also be able to sketch equipments configurations and installation layouts, and to fill elementary requirements check lists for the selection of simple equipments.

Program

Industrial facilities layouts. Electrical power networks (including command and protection); Actioning systems. Compressed air networks. Thermal fluids networks; Air compressors; Ventilation systems; Ventilators and thermo ventilators; Pumps and pumping networks; Refrigeration systems for the food industry; Boilers; Introduction to instrumentation and control; Pressure, temperature, level and flow measurement; Control systems; Control valves.

Curricular Unit Teachers

Grading Methods

Avaliação por exame
  • - Teste escrito - 100.0%
Avaliação contínua
  • - Teste escrito - 70.0%
  • - Trabalho em grupo com avaliação de um relatório escrito e de uma apresentação oral pública. - 30.0%

Internship(s)

NAO

Bibliography

Liptak, B.G., K. Venczel (eds.), Instrument Engineer’s Handbook, Volume 1 : Process Measurement And Analysis, 4th ed, CRC Press, 2003.

Liptak, B.G. (ed.), Instrument Engineer’s Handbook, Volume 2 : Process Control and Optimization, 4th ed, CRC Press, 2005.

Broughton, J., Process Utility Systems: Introduction to Design, Operation and Maintenance, IChemE, 1994.

Saravacos, G.D., A. E. Kostaropoulos. Handbook of Food Processing Equipment, Springer, 2002.