Food processing building
Academic Year 2022/2023 - Teacher: Giovanni CASCONEExpected Learning Outcomes
Students acquire basic technical skills on framing and building components, functional and plant aspects of buildings for the agro-industry.
The constructive and functional aspects of buildings for agro-industry are addressed in order to obtain optimal conditions for agro-food production, with specific regard to the wellbeing of operators and the optimization of production processes as well as their sustainability.
The basic elements are defined for understanding how agro-industrial buildings and their functional organization contribute to the achievement of production objectives.
The course also focuses on the valorization of traditional agro-industrial buildings existing in the rural territory.
Case studies and application examples of agro-industrial buildings will be examined.
Course Structure
Frontal teaching, exercises, technical visits.
If teaching is given in a mixed formula or remotely, necessary changes may be introduced to what was previously stated in order to comply with the privided and reported syllabus.
Learning assessment may also be carried out on line, should the conditions require it.
As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline.
It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Integration - Services for Disabilities and/or DSAs), in the persons of professors Giovanna Tropea Garzia and Anna De Angelis.
Detailed Course Content
Principles of building technology (3 hours)
The structural problem in the agri-industrial buildings. Function and significance of the building structure. Mutual influences between the structural system and the building functional and compositional aspects. Main loads acting on the buildings. Knowledge of construction elements technology: reinforced concrete structures, steel structures, bearing masonry, foundations, slabs, roofs.
Graphical representation of the project (4 hours)
Methods of projection and representation: planimetry, elevation, section. Drawing sheets: formats, arrangement of graphic elements, folding. Scales of representation. Types of lines and their main uses. Dimensioning. Preliminary, definitive, and executive project. Technical reports and drawings.
Old wineries of the traditional rural architecture in Sicily (2 hours)
Definition of “rural architecture”. Main building and functional solutions for traditional wineries: area of crushing, area of fermentation, area of pressing, wine cellar.
Wine cellars (3 hours)
Dimensioning, building characteristics and functional organization of modern wine cellars: conferment, crushing, pressing, vinification, storage, maturation and fining, bottling and packaging, warehouse for finished products.
Cheese factories (5 hours)
Localization aspects. Analysis of the working cycle, the product flows and the workers paths. Distributional-functional phase: Identification and sizing of the different sectors of the building. Small cheese factories.
Oil mills (3 hours)
Dimensioning, building characteristics and functional organization of modern oil mills: conferment, pressing and extraction, storage, packaging.
Fresh-cut buildings (3 hours)
Analysis of the working cycle, the product flows and the workers paths. Identification and sizing of the building spaces: reception, processing, cold rooms, office and laboratories, packaging storage, collection and storage of products and by-products. Aspects concerning environmental sustainability.
Hygiene and safety (2 hours)
Building solutions and materials for the hygiene and safety in the agri-industrial buildings: height and cubature, floorings and coverings, escape routes, doors, windows, stairs, changing rooms, toilets, refectory.
Thermal comfort and indoor pollution (4 hours)
Thermal comfort. Main heat exchanges between man and environment. Thermal comfort indices. The indoor pollution: physical, chemical and microbiological.
Construction sustainability in agro-industrial buildings (5 hours)
Materials for sustainable architecture: Loam, mortars, ceramic materials. Plasters: characteristics of materials and application methods. Thermal insulation: performance requirements and methods of insulation. Breathability and thermal inertia. Animal, vegetal, and mineral insulating materials. The wood: glued laminated timber, X-LAM panels. Green roofs.
Exercises (14 hours)
Compositional and communicative aspects of the project. Dimensioning and planimetric solutions of modern wine cellars. Examinations of projects of modern wine cellars. Dimensioning and planimetric solutions of modern oil mills. Examinations of projects of modern oil mills. Relationship between landscape and agri-industrial buildings.
Textbook Information
1) - AA.VV. “Architettura sostenibile” a cura di Luca Castelli, Manuali tecnici UTET, 2008.
2) - Allen E., "I fondamenti del costruire. I materiali, le tecniche, i metodi", McGraw Hill Italia, 1997..
3) - Barreca F. (a cura di), "Linee guida per la progettazione dei frantoi oleari", Iiriti Editore, 2011.
4) - Maines F., "Elementi per la progettazione di una cantina", Istituto agrario San Michele, 2008.
5) - Maines F.. Iiritano A., Crecente P., Centis B., "Genio rurale per gli istituti tecnici indirizzo agrario, agroalimentare e agroindustria" (pagg. 593-632), Hoepli, 2019.
6) - Rossetti M., "Cantine: tecnologia, architetture, sostenibilità", Maggioli Editore, 2011.
7) - Supporti didattici forniti dal docente
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | FONDAMENTI DI TECNOLOGIA DELLE COSTRUZIONI - Il problema strutturale negli edifici per l’agroindustria. Funzione e significato della struttura. Mutue influenze tra il sistema strutturale e gli aspetti funzionali e compositivi in edilizia. Principali azioni e carichi gravanti sugli edifici. Prestazioni richieste alle strutture. Strutture in calcestruzzo armato. Strutture in acciaio. Strutture in muratura portante. Fondazioni. Solai. Tetti | 2) |
| 2 | RAPPRESENTAZIONE GRAFICA DEL PROGETTO - Metodi di proiezione e rappresentazione: planimetria, prospetto, sezione. Fogli da disegno: formati, disposizione degli elementi grafici, piegatura. Le scale di rappresentazione. Tipi di linee e principali applicazioni. La quotatura. Progetto preliminare, definitivo, esecutivo. Relazioni ed elaborati grafici. | 7) |
| 3 | I PALMENTI DELL'ARCHITETTURA RURALE TRADIZIONALE SICILIANA - Definizione di ''architettura rurale''. Principali soluzioni costruttive e funzionali dei palmenti tradizionali: l'area di pigiatura, l'area di fermentazione, l'area di torchiatura, la cantina. Esempi di recupero e riuso dei palmenti tradizionali. | 7) |
| 4 | LE CANTINE - Dimensionamento, caratteristiche edilizie e organizzazione funzionale dei reparti delle cantine moderne: conferimento, deraspa-pigiatura, pressatura, vinificazione, stoccaggio; affinamento e maturazione nel legno, imbottigliamento e confezionamento, affinamento in bottiglia, magazzino per i prodotti finiti. | 4); 5); 6) |
| 5 | I CASEIFICI - Aspetti localizzativi. Analisi del ciclo di lavorazione, del flusso dei prodotti e dei percorsi delle unità operative. Fase distributivo-funzionale: Individuazione e dimensionamento dei differenti settori del fabbricato. I minicaseifici aziendali. | 5; 7) |
| 6 | GLI OLEIFICI - Dimensionamento, caratteristiche edilizie e organizzazione funzionale dei reparti dei frantoi oleari moderni: conferimento, frangitura ed estrazione, stoccaggio, confezionamento | 5); 7) |
| 7 | EDIFICI PER LA LAVORAZIONE DEI PRODOTTI DI “IV GAMMA” - Analisi del ciclo di lavorazione, del flusso dei prodotti e dei percorsi delle unità operative. Individuazione e dimensionamento degli spazi del fabbricato: ricezione, lavorazione, celle frigorifere, ufficio e laboratori, deposito imballaggi, raccolta e stoccaggio prodotti e sottoprodotti. Aspetti di sostenibilità ambientale. | 7) |
| 8 | IGIENE E SICUREZZA - Soluzioni edilizie e materiali per l'igiene e la sicurezza negli edifici agroindustriali: altezza e cubatura degli ambienti, pavimenti, pareti, vie di esodo, porte, serramenti, scale, spogliatoi, servizi igienici, refettorio. | 7) |
| 9 | COMFORT TERMICO E INQUINAMENTO - Il comfort termico. Principali scambi termici tra uomo e ambiente. Indici di comfort termico. L’inquinamento indoor: fisico, chimico e microbiologico. | 7) |
| 10 | LA SOSTENIBILITÀ EDILIZIA NEGLI EDIFICI AGROINDUSTRIALI - I materiali per la bioedilizia: terra cruda, malte, materiali ceramici. Gli intonaci: caratteristiche dei materiali e metodi di applicazione. Gli isolanti: prestazioni richieste e metodi di realizzazione di un isolamento (interno, esterno, intercapedine). Traspirabilità e inerzia termica. Isolanti di origine animale e vegetale. Il legno lamellare e X-LAM. Tetti verdi. | 1) |
| 11 | ESERCITAZIONI - Aspetti compositivi e comunicativi del progetto. Dimensionamento e definizione di soluzioni planimetriche dei reparti delle cantine. Esame di progetti e di realizzazioni di moderne cantine. Dimensionamento e definizione di soluzioni planimetriche dei reparti dei moderni oleifici. Esame di progetti e di realizzazioni di moderni oleifici. Rapporto tra edifici agroindustriali e paesaggio. | 7) |
Learning Assessment
Learning Assessment Procedures
The final exam consists in a final oral test on the subjects dealt with in the course.
Verification of learning is through oral examination. Evaluation of the student's preparation will be based on the following criteria: ability to learn and level of depth of the topics covered, properties of synthesis and exposition, and ability to reason.
Verification of learning can be carried out also by telematic means if the conditions should make it necessary.
Grading is expressed in thirtieths according to the following pattern:
Ineligible
Subject knowledge and understanding: significant deficiencies, significant inaccuracies
Ability to analyze and synthesize: irrelevant, inability to synthesize
Use of references: completely inappropriate.
18-20
Subject knowledge and understanding: at threshold level, obvious imperfections
Ability to analyze and synthesize: barely sufficient ability
Use of references: barely appropriate.
21-23
Knowledge and understanding topic: routine knowledge
Ability to analyze and synthesize: is able to analyze and synthesize correctly. argues logically and coherently
Use of references: uses standard references.
24-26
Subject knowledge and understanding: good knowledge
Analysis and synthesis skills: Has good analysis and synthesis skills. topics are expressed consistently
Use of references: uses standard references.
27-29
Knowledge and understanding topic: knowledge more than good
Analytical and synthesis skills: has considerable analytical and synthesis skills
Use of references: has deepened understanding of topics.
30-30 e lode
Knowledge and understanding topic: knowledge very good
Ability to analyze and synthesize: has considerable ability to analyze and synthesize.
Use of referenze: important insights.