ID: 1412
Course type: theoretical and methodological
Course coordinator: Zlatanović J. Ivan
Lecturers: Zlatanović J. Ivan
Contact: Zlatanović J. Ivan
Level of studies: M.Sc. (graduate) Academic Studies – Mechanical Engineering
ECTS: 6
Final exam type: oral
Department: Department of Agricultural Engineering
The aim of the subject "Microclimate Management in Agricultural and Industrial Facilities" in the Master's degree program at the Faculty of Mechanical Engineering is to provide students with a deep understanding of concepts and the application of methods for managing microclimates in various agricultural and industrial facilities. Through this subject, students are expected to acquire knowledge of methods for determining thermal and mass loads of objects, familiarity with measurement techniques and methods for monitoring environmental parameters, fundamentals of calculating required capacities of devices and systems to achieve desired microclimate parameters in agricultural facilities. By the end of the subject, students should be able to design, optimize, and manage microclimates in agricultural and industrial facilities in accordance with the latest standards and best practices.
Practical and theoretical knowledge about the processes necessary for organizing and implementing environmental parameter control and the basis of device and control-regulatory systems. Upon successful completion of this course, students should be able to: • Recognize and understand the key factors influencing microclimate, including temperature, humidity, lighting, and ventilation. • Apply theoretical knowledge of microclimate management in specific agricultural and industrial facilities, aiming to optimize conditions for plants, animals, or workers. • Identify potential risks associated with microclimatic conditions and develop strategies for managing them to minimize negative impacts on production, health, and safety. • Utilize the latest technological innovations in microclimate management, such as automated systems for temperature and humidity control, air quality monitoring sensors, and other advanced tools. • Apply principles of sustainable development in the planning and implementation of microclimate control systems. • Effectively communicate and collaborate with various experts in agriculture, industry, engineering, and other relevant disciplines to achieve optimal results in microclimate management.
1. Industrial and commercial production plants and premises (identification of heat and mass sources that significantly affect the ambient conditions, determination of their dissipation in the controlled area, devices and equipment for accepting targeted sources of contamination); 2. Storage of food materials (fruits, vegetables, etc.) and agricultural materials (biomass, wood, etc.) and finished products (packaged food, wine cellars, etc.) (storage of materials and products in the food industry, storage space structure, heat balance and calculation of moisture and contaminant transfer in the warehouse); 3. Facilities with protected space (calculation and selection of basic equipment for microclimate control in protected space facilities); 4. Facilities in livestock and poultry (defining microclimatic and spatial conditions for animal husbandry, identification of contaminants, calculation of devices and equipment).
1. Practical classes: Preparation of seminar papers from the above theoretical units in order to get acquainted with conventional and modern systems for achieving specific environmental conditions in different agricultural facilities; 2. Calculation tasks: Calculations of heat and mass loads, and required capacities of devices and equipment.
Defined by the curriculum of the study program / module.
The Laboratory for Agricultural Machinery and Plants has a large number of physical models and mock-ups used for teaching purposes, as well as a computer center where software for modeling processes and phenomena in agricultural and industrial facilities can be used in several work positions. Also, measuring and regular equipment of the portable type is available, which is used to monitor the change of microclimatic parameters in the protected area.
Total assigned hours: 75
New material: 30
Elaboration and examples (recapitulation): 0
Auditory exercises: 0
Laboratory exercises: 0
Calculation tasks: 0
Seminar paper: 0
Project: 30
Consultations: 0
Discussion/workshop: 0
Research study work: 0
Review and grading of calculation tasks: 0
Review and grading of lab reports: 0
Review and grading of seminar papers: 0
Review and grading of the project: 5
Test: 0
Test: 5
Final exam: 5
Activity during lectures: 10
Test/test: 0
Laboratory practice: 0
Calculation tasks: 0
Seminar paper: 0
Project: 40
Final exam: 50
Requirement for taking the exam (required number of points): 50
Nils R. Grimm, Robert C. Rosaler. HVAC SYSTEMS AND COMPONENTS HANDBOOK. MCGRAW-HILL 1997.; Roberts T.C.: Food plant engineering systems, CRC Press, 2002.; Stavros Yanniotis: Solving problems in food engineering, Springer, 2008.; Walter T Grondzik. Air-Conditioning Systems Design Manual. Elsevier, 2007; Philip Richardson: Thermal technologies in food processing, CRC Press, 2001.