FUNDAMENTALS OF PHYSICS AND MACHINES

Module MECHANICS AND MACHINES

Knowledge and understanding

By the end of the course, students will have a solid understanding of applied mechanics, thermodynamics, heat transfer, and machines relevant to the agri-food sector. They will know the main characteristics (power, efficiency, sizing parameters) of key machines such as heat exchangers, refrigeration systems, internal combustion engines, and pumps, as well as the fundamental processes necessary for managing energy and production systems.

Applying knowledge and understanding

Students will be able to apply the knowledge gained to analyze and evaluate mechanical and energy processes in agri-food contexts, size basic machines, calculate performance parameters, use computational tools for practical problems, and interpret numerical results. They will also understand interactions between different machines and systems, assessing efficiency and performance in production processes.

Making judgements

Students will develop critical thinking skills in the analysis of production processes and the comparison between theoretical and measured data, identifying limitations, critical points, and potential improvements of the systems considered. They will be able to make independent judgments about the choice of the most suitable technical solutions, taking into account engineering aspects and energy performance.

Communication skills

Students will be able to clearly and coherently describe and discuss technical issues related to mechanics, thermodynamics, and agri-food machines, using appropriate scientific and technical language. They will be able to communicate calculation results, analyses, and critical evaluations effectively, both orally and in writing, with instructors and peers.

Learning skills

Students will acquire a study method that allows them to independently deepen the topics covered in the course and update their knowledge of machines and energy processes in the agri-food sector. They will be able to integrate previously acquired skills with new information and tools, fostering a continuous learning process.

The teaching (6 CFU) includes 21 hours of lectures and 42 hours of other activities, mainly guided numerical exercises for solving problems of practical interest for the profession of food technologist. PowerPoint presentations are mainly used to conduct lessons and exercises.

Information for students with disabilities and/or DSA

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 professor Anna De Angelis.

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.

The teacher provides all the material necessary for the study of the topics covered in the classroom (handouts with the theoretical part and slides for the guided development of the exercises). In addition, the following texts are recommended, without prejudice to the freedom to consult any other text:

1. Anzalone G., Bassignana P., Brafa Musicoro G., Meccanica, macchine ed energia, Hoepli.

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

The final exam consists of two parts: a mandatory written test and an optional oral test, which can be taken only after passing the written test with a minimum score of 18/30. The written exam includes multiple-choice questions based on theoretical knowledge and/or the solution of simple numerical exercises. During the course, two in-course written tests will also be conducted, and their results will be taken into account in the final evaluation.

The marks attributed will follow the following scheme, also on the basis of written tests:

Unsuitable

Knowledge and understanding of the topic: Important shortcomings. Significant inaccuracies.

Ability to analyze and synthesize: Irrelevant. Frequent generalizations. Inability to synthesize.

Use of references: Completely inappropriate.

18-20

Knowledge and understanding of the topic: At the threshold level. Obvious imperfections.

Analysis and synthesis skills: Just enough skills.

Use of references: As appropriate.

21-23

Knowledge and understanding of the topic: Routine knowledge.

Analysis and synthesis skills: Correct analysis and synthesis, with logical and coherent argumentation skills.

Use of references: Use of standard references.

24-26

Knowledge and understanding of the topic: Good.

Ability to analyze and synthesize: Good, with arguments expressed consistently.

Use of references: Use of standard references.

27-29

Knowledge and understanding of the topic: More than good.

Ability to analyze and synthesize: Remarkable.

Use of references: In-depth.

30-30L

Knowledge and understanding of the topic: Excellent.

Ability to analyze and synthesize: Remarkable.

Use of references: Important insights.

All the teaching material (lecture notes with the theoretical part, slides used during the lessons, texts of the exams assigned in previous years) is made available on the STUDIUM platform.

The topics most frequently requested during the oral interview concern:

SI unit of measurement of quantities of interest (energy, power, pressure)

Calculation of efficiency in machines connected in series or in parallel

Friction and grip

Conditions of equilibrium

Power transmission systems

Equation of state of ideal gases and calculation of heat and work exchanged in the main thermodynamic transformations

Modes and laws governing the transmission of heat

Types of heat exchangers and their sizing

Thermodynamic cycles of refrigeration machines

Thermodynamic cycles of internal combustion engines

Calculation of pumping power

Thermodynamics of most air