Basic machines: Principles of refrigeration, refrigeration cycle, refrigerants, coefficient of efficiency, refrigerant circuit components. Direct and indirect refrigeration systems. (4 hours). The heat in the food industry. The production and the distribution of thermal energy and the heat exchangers. The process of combustion, boilers, steam generators, thermal fluid carriers. Sizing criteria, conversion efficiency (4 hours). Direct and indirect systems: plate heat exchangers, tubular, shell and tube, film agitated, spiral, operating characteristics and performance. Exchange efficiency. Transport and handling of materials (4 hours). Handling systems for solid products. Circuits transport of fluids, pipes, materials, design criteria. The pump: characteristic parameters. Types of pumps; sizing, selection criteria and application (4 hours). Separation of Components. Clarifiers; machines for the separation of liquid and solid-liquid separation: centrifuges tubular, disc, centrifugal decanters. Selection criteria and parameters of use. Filtration: techniques, materials, machinery and filtration plants (4 hours). Introduction to automation and process control (5 hours). Purpose of control systems and control: components: sensors, controllers, actuators, operating logics Introduction to logistics of foodstuffs (5 hours). The basic machines in the agri-food systems: Cantina; Dairy; Oil Mill and table olives; (10 hours).
