Oenological Plant Engineering (2007/2008)

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Course code
4S00152
Credits
6
Coordinator
Mario Niero
Teaching is organised as follows:
Unit Credits Academic sector Period Academic staff
Teoria 4 AGR/09-AGRICULTURAL MACHINERY AND MECHANIZATION II semestre Mario Niero
Laboratorio 2 AGR/09-AGRICULTURAL MACHINERY AND MECHANIZATION II semestre Mario Niero

Learning outcomes

Module: Teoria
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Purpose of the course is to furnish the tools and the knowledge that are necessary to the students to develop in corrected way the following activities:

-Dimensioning of machinery.
-Choice of machinery to be employed in the oenological process.
-Practical use of machinery.


Module: Laboratorio
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Practice on use of machinery

Syllabus

Module: Teoria
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FLUID MECHANICS
Hydrostatics
Hydrodynamics
The hydraulic components of oenological plants

PUMPS
Centrifugal pumps
Displacement pumps

THE MATERIALS USED IN THE OENOLOGICAL INDUSTRY
The metallic materials.
The plastic materials.
Other materials.

RECEIVING AND CRUSHING MACHINERY
Grape receiving basins
Crushers, combined destemmer – crushers, combined crusher – destemmers.

PRESSES
Continuous presses
Batch presses.

TANKS AND FERMENTERS
Types of tanks
Tanks accessories
Types of fermenters

SOLID – LIQUID SEPARATION
Machinery used to separate a solid phase from a liquid phase: decantation, dynamic separation (centrifugation), flotation, filtration.

CENTRIFUGATION
Basic principles
The centrifugal separators
The decanters.

FLOTATION
Basic principles
Batch flotation
Continuous flotation.

FILTRATION
Definitions and fundamental terms.
The mechanisms of filtration: surface and depth flitration.
Techniques of filtration: cake filtration, sheets and cartridges filtration, membrane filtration.

CAKE FILTRATION
Basic principles
Diatomaceous earth filter (screens filter)
Rotary drum vacuum filter

SHEET AND CARTRIDGES FILTRATION
Basic principles
Plates and sheets filter
Housing and cartridges filter

MEMBRANE FILTRATION
Microfiltration, ultrafiltration, nanofiltration, reverse osmosis.
Membrane dead - end filtration
Crossflow filtration.

THERMODYNAMIC FUNDAMENTALS
Basic concepts and defintions
Phase diagrams of pure substances. Phase change.
Sensible heat, latent heat, evaporation and condensation.
Enthalpy
Heat transfer

HEAT EXCHANGERS
Surface heat exchangers
Mixing heat exchangers (direct contact heat exchangers)

EVAPORATORS
Falling film evaporators
Forced circulation evaporators
Multiple effect evaporators
Mechanical vapour recompression
Thermal vapour recompression
Concentration by reverse osmosis.

REFRIGERATION
Vapour compression refrigeration cycle.
Energy balancing.
Refrigerants
Compressor, condenser, expansion valve, evaporator.
Chillers
Secondary coolants
Heat pumps
Absorption refrigeration cycle

REFRIGERATION IN THE OENOLOGICAL INDUSTRY
Chiller’s applications
Fermentation temperature control
Heat transfer on storage and process tanks
Scraped surface refrigerators
Tartrate stabilization palnts
Heat pumps evaporators.

DESULPHURIZERS
Stripping columns
Various types of desulphurizers.
Desulphurizer coupled to the evaporator.

THERMOMACERATION
Continuous thermomaceration
Various types of thermomacerators

FILLING
Bottle washing machine
Filling machine
Bottle capping machine
Labelling machine

PASTEURIZERS
Pasteurization units
Flash pasteurizer
Tunnel pasteurizer


Module: Laboratorio
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Exercises.
Visits to wineries

Assessment methods and criteria

Module: Teoria
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Oral


Module: Laboratorio
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Oral

Studying