Facilities, Equipment and Instrumentation

The subjects of General Food Processing, Food Process Technology I and Food Process Technology II or similar disciplines of the BSc plan in Biothecnology are recommended.

Lectures supported by presentations and notes from teachers, group work and its presentation in class by students and practical sessions, in pilot plants, to identify, characterize and operate the various types of equipment and instrumentation available at the ESAC.

It is intended to provide students with a comprehensive view of the auxiliary services required to operation of a food processing plant, in order to understand the impact of these services on the performance (functional and economic) of the production’s units. The students should understand and be able to describe the basic principles underlying the design of facilities, simple equipment, and the good practices of their use; identify the main technical terms, symbology and usual designations in the food industry; sketch the equipment configuration, systems and facilities; and fill the elementary requirement sheets for simplest equipment/facilities specifications. In general, they should be able to systematize, schematize and present solutions for the resolution of problems and questions of lesser complexity, concerning facilities and equipment in the food industry.

Design of food processes and food processing plants; Design and selection of equipment for food processing; Several equipment used in food processing; Compressed air networks; Air compressors; Ventilation systems; Air quality and ventilation; Pumps and pumping systems; Boilers and thermal fluids; Introduction to instrumentation and control; Pressure, temperature, flow and level measurement; Control systems; Control valves.

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

• - Teste escrito - 100.0%

NAO

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

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

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

Saravacos, G.D., A. E. Kostaropoulos. Handbook of Food Processing Equipment, 2nd Ed., Springer, 2016, ISBN 978-3-319-25018-2, ISBN 978-3-319-25020-5 (eBook), DOI 10.1007/978-3-319-25020-5