• Poljoprivredno prehrambeno mašinstvo, Semester 3, position 3

This course aims to provide students with the necessary knowledge and skills for designing and optimizing facilities and processes in the food production and processing industry. Throughout this course, students should familiarize themselves with various aspects of system design, including production technologies, energy management, quality control, and food safety. By the end of the course, students should be capable of applying the acquired knowledge to solving real-world problems in the field of food production and processing, thus contributing to the improvement and efficiency of these processes in the industry.

Upon successful completion of this course, students should be able to: • Understand the basic principles of designing plants and process systems. • Analyze and evaluate various energy systems in the context of their efficiency and economic viability. • Prepare students to solve project tasks related to designing different plants and systems. • Apply engineering standards and regulations in the process of designing. • Develop teamwork skills through collaborative work on projects. • Understand the impact of system design on the environment and sustainability. • Apply mathematical methods and simulations in the design process. • Develop critical thinking through the analysis of various design alternatives and their consequences. • Improve communication skills through the expression and presentation of design solutions. • Prepare students for a career in the field of design and engineering in energy.

1. Basic principles of design; 2. Design of process systems of facilities with protected space: Initial data and project structure. Selection of calculation parameters of outdoor and indoor air. Description of the design object. Thermotechnical calculation and calculation and selection of basic equipment; 3. Design of process systems for livestock and poultry facilities; 4. Design of process systems for storage of materials and products in the food industry (fruits, vegetables, etc.) Structure of storage space. Heat balance and moisture transfer calculation in the warehouse. Ventilation system design; 5. Design of drying devices and plants; 6. Design of energy plants for the use of biogas and biomass; 7. Design of energy systems for the use of solar energy, wind energy, geothermal energy; 8. Design of process systems in the food industry.

Practical classes: Seminar paper is given from some of the above theoretical units in order to acquaint students with existing solutions, their characteristics and monitoring achievements in the field covered by the course program. Laboratory exercise: Determining the hovering speed of different materials (depending on the type, shape, dimensions, humidity, etc.). Calculations are made in order to define and dimension the characteristic solutions from some of the theoretical units. A project is being prepared with a study depending on the selected theoretical unit, which is a continuation of the calculation tasks. Projects include the choice of plant concept and process and energy systems, the calculation and dimensioning of components and the corresponding drawings..

Defined by the study program/module curriculum.

The Laboratory for Agricultural Machinery and Facilities possesses many physical models and prototypes used for educational purposes, as well as a computer center where various workstations are equipped with software for modeling processes and phenomena in agricultural and industrial facilities.

Total assigned hours: 75

New material: 30
Elaboration and examples (recapitulation): 0

Auditory exercises: 0
Laboratory exercises: 5
Calculation tasks: 0
Seminar paper: 0
Project: 25
Consultations: 0
Discussion/workshop: 0
Research study work: 0

Review and grading of calculation tasks: 0
Review and grading of lab reports: 5
Review and grading of seminar papers: 0
Review and grading of the project: 5
Test: 0
Test: 0
Final exam: 5

Activity during lectures: 10
Test/test: 0
Laboratory practice: 20
Calculation tasks: 0
Seminar paper: 0
Project: 20
Final exam: 50
Requirement for taking the exam (required number of points): 50

Топић, Р.: Пројектовање постројења и процесних и енергетских система, Машински факултет у Београду, 2013.; Roberts T.C.: Food plant engineering systems, CRC Press, 2002.; Stavros Yanniotis: Solving problems in food engineering, Springer, 2008.; Arun S. Mujumdar: Hаndbook of industrial drying, 3rd. ed., CRC Press, 2006.; Philip Richardson: Thermal technologies in food processing, CRC Press, 2001.