Optimization and design of machinery and equipment for production and processing of food

1. Introduction to development trends in food production and processing; 2. Gaining theoretical basis for the design of machinery, equipment and devices in biotechnology; 3. Design manufacturing processes and technological lines for the production and processing of food products and learning the methods of optimization; 4. Acquisition of practical skills in the analysis of the set of engineering problems and its solution-disciplinary approach; 5. Introduction to the general principles and guidelines for the design and development of a system of food safety management.

1. The fundamental knowledge of technological processes and mastering bio production optimization methods. 2. Fundamental knowledge in the field of design and technological lines and processing of agricultural products. 3. Acquisition of practical skills in designing lines for food production and processing and its application to practice. 4. The student should be able to connect with the basic engineering knowledge development trends in food production and processing as well as for the application of knowledge engineering innovation in the field of biotechnology. 5. Train students through a set of algorithmic procedures, following the dynamics of technological processes and lines, make a decision in the design process of product development in general.

1. The materials for the food industry and biotechnology - the division, the characteristics and behavior of materials, structures, materials, material selection; 2. Unit operations in food production and processing 3. Dynamics and control process 4. Transportation systems and pipelines, joints and supporting structures; 5. Transport routes in the building - people, raw materials, by-products, finished products, packaging, waste, energy, transport vehicles; 6. Material - energy balances; 7. Optimization of equipment and resources; 8. Modern trends in food technology 9. Requirements of food production - standards and regulations relating to machinery, equipment and facilities; 10. Project documentation - conceptual design, the mechanical design, other projects of interest; 11th The share of engineers in the building life cycle - from concept to commissioning the plant operation.

Making the conceptual design of complete production lines for the production and processing of food products by choice. The project includes: - Analysis of the election process and cooling equipment in accordance with the terms of reference, - Capacity analysis, calculation and selection process and cooling equipment, - Technical description of the equipment, - Proposed layout of equipment in the factory and stored in part, - Analysis of the energy balance and fluid - Analysis of the technological methods of processing, - Analysis of the need for raw materials, - Define the transport of raw material and finished products, - Definitions requires specific equipment for the facility (the minimum required dimensions, minimum load floor, the requirement for ventilation, as well as any other specific requirements that differ from the standards for this type of facility), to be used as a basis for the development of the facility, - Economic analysis of the project.

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- MFB Skriptarnica -Laboratory of Structural Development of Agricultural Machinery

Total assigned hours: 65

New material: 40
Elaboration and examples (recapitulation): 10

Auditory exercises: 0
Laboratory exercises: 0
Calculation tasks: 0
Seminar paper: 0
Project: 0
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: 0
Test: 0
Test: 0
Final exam: 15

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

Myer Kutz : Mechanical Engineers' Handbook, A Wiley-lnterscience Publication, JOHN WILEY & SONS9 INC., 1998.; Marcus Karel, Darvl B. Lund: Physical principles preservation of food, Marcel-Dekker, New York, 2003.; D. R. Heldman.; D. B. Lund.: Handbook of food engineering; Taylor & Franncis Group; New York, 2007.; James G. Brennan: Food Processing Handbook, WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim, 2006.; Угледни пример пројекта.