Machines and Equipment for Food processing and Production

• Semester 5, position 5

1. Master the theoretical foundations of machinery and equipment manufacturing and food processing; 2 Mastering the basic technological processes in food production and processing; 3 Introduction to basic principles of machine design, equipment and technological lines for manufacturing and food processing; 4 Acquire practical skills in analyzing the set of engineering problems and its solution multidisciplinary approach.

After successful completion of the new course, students should be able to: 1. Schedules tasks so that they achieve the set goals; 2. Analyzing existing technical solutions for the plant production line and processing of agricultural products; 3. Define the technology of production and processing of agricultural products; 4. Describe the principle of operation of machines and equipment for food production and processing; 5. To proposal composition of the conceptual design of technological lines for the industrial processing of agricultural products into finished food products.

1) Fundamentals of bio-engineering systems, manufacturing technology and technological operations, principles of operation of machinery and equipment manufacturing and food processing, 2) Тheory of the structure: the collection of machinery for agricultural products-harvesters, equipment shipping, handling and external transport of harvested agricultural products to the warehouse and processing factory, product preparation equipment reception, cleaning, sizing, sorting, pneumatic, hydraulic and mechanical transport and processing of the application of new technologies in a variety of final products in the food industry, 3) Analysis and synthesis of design solutions for new technologies, machines , equipment and technological lines for production and processing of agricultural products: production lines for the collection and processing of fruit, production lines for industrial production and processing of vegetables, seeds, grains, products of animal origin, 4) Introducing new technologies and development trends of design, exploitation and maintenance of machinery and equipment manufacturing and food processing;

Seminars: 1. Analysis of technology, machinery and equipment for production and processing of fruits, 2. Analysis of technology, machinery and equipment for production and processing of vegetables, 3. Analysis of technology, machinery and equipment for production and processing of grains and seeds, 4. Analysis of technology, machinery and equipment for production and processing of meat and dairy products. Project: The project conceptual design of machinery, equipment and technological lines for food production and processing, with the necessary calculations, defined through the topics above mentioned seminar.

Attended courses of previous years of study and all the conditions defined curriculum of study program/​​module

1. Markovic D: Transport in agriculture, MF, 1997. 2. Lectures in electronic format, with lecture slides (handouts) with instructions to create term papers and projects

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: 10
Test: 0
Test: 0
Final exam: 5

Activity during lectures: 10
Test/test: 0
Laboratory practice: 0
Calculation tasks: 0
Seminar paper: 10
Project: 50
Final exam: 30
Requirement for taking the exam (required number of points): 50

Златковић Б. .Технологија прераде и чувања воћа., издавач: Универзитет у Београду, Пољопривредни факултет 2002. ; Moser E.:Verfahrenstechnik Intensivkulturen,Verlag Paul Parey,Univerzitet Hohenhein,2005.,Nemacka; Karel M., Lund D. B., Physical principles of food preservation, Marcel Dekker inc., New York, 2003.; Heldman D. R., Handbook of food engineering, Taylor & Franncis Group, New York, 2007.; М. Вереш., Основи конзервисања намирница, Београд, 2004.