An overview about the main technologies and equipment commonly used in different food processes are provided to students, considering both their operating principle and selection criteria.
The course, in addition to the description of machines and equipment related to the performance of specific unit operations, aims to provide knowledge on:
- fundamentals of mechanics applied to food process machines and plants;
- basics of electromagnetism and electrical machines in agri-food plants;
- general aspects and equipment for: refrigeration, drying and solid-liquid separation of agricultural products.