FUNDAMENTALS OF PHYSICS AND MACHINERY

Learning Objectives

• Mechanics and Machinery

  To give the students the basic knowledge of applied mechanics and of the main machinery present in the agro industrial sector, useful for a proper management of the processes. To emphasize the engineering approach to the discipline, accustoming the students towards a critical evaluation of the numerical results.

Course Structure

• Mechanics and Machinery

  Teaching is done through lectures and guided exercises to solve problems of practical interest in the sector of food engineering.

Detailed Course Content

• Mechanics and Machinery

  Fundamentals of mechanics: International System of Units (SI); forces applied to the machines; mechanical work; friction: sources and remedies; efficiency; basics on power transmission systems.

  Applied thermodynamics (thermodynamic system, first and second law of thermodynamic, thermodynamic diagrams); heat transmission in steady state condition (conduction, convection, radiation); gases and vapours (quality, use of table of water vapour); moist air properties (humidity, enthalpy, psychrometric charts).

  Basic machinery in agro industrial plants: heat exchanger (equi- and counter-flow, sizing), pumps (positive displacement pumps, centrifugal pumps, power pump calculation), compressors, centrifugal separators and extractors, main electrical machines, Otto and Diesel internal combustion engines, refrigeration cycles.

Textbook Information

• Mechanics and Machinery

  1. Anzalone G., Bassignana P., Brafa Musicoro G., Fondamenti di meccanica e macchine, Hoepli.

  2. Çengel Y., Termodinamica e trasmissione del calore, Mc GrawHill.

  3. Teaching material provided during lectures