- basic laws and processes typical hardware basic food technology;
- the basis of calculation and design of the main types of food technology equipment.
- analyze processes in food technology;
- justify the optimal modes of operation and process parameters to implement processes in food technology;
- justify the optimal choice of equipment for the implementation of standard processes

Physics


Higher mathematics


Physical and Colloid Chemistry
Biochemistry

Topic 1. General. Q: The subject course "Processes and equipment of food production," Classification of basic processes, principles of analysis and calculation processes and devices. Topic 2. mechanical processes. Move solids. Q: General. Continuous transport devices for horizontal and vertical movement. Calculation of continuous transport devices. 3. Thread Grinding solids. Q: The physical basis shredding. Crushers and mills of different types: cone, cone, roll and others. Schemes grinding. Choice crushers. Theme 4. Sorting and blending solid materials. Q: Screens and screens, their types and structure. Bunkers, feeders, dispensers, their types and structure. 5. Subject Hydromechanical processes. hydrostatics Q: The basic equation of hydrostatics; Examples of practical use basic equation of hydrostatics. 6. Subject of the movement of fluids through pipes. Q: General concepts: internal, external and mixed hydrodynamic problems; speed and flow rate; hydraulic radius and equivalent diameter; stationary and transient mode traffic flows; energy balance of fluid flow (Bernuli equation for ideal and real fluids); determination of head loss (Darcy equation); laminar and turbulent fluid motion. Theme 7. Theory of laminar and turbulent fluid motion. Question: Average speeds on the section pipe by driving fluid; you-mentioned flow rate and head loss (hydraulic resistance in the pipes). 8. Subject Theory of laminar and turbulent fluid motion. Q: Patterns of leakage from the machine. 9. Subject Hydrodynamics of dispersed systems. Question: Types of dispersion systems; laws of motion of solids in liquids; of the movement of fluids through the layers still granular materials; hydrodynamics of fluidized granular layers. Theme 10. Moving liquids. Question: Classification and main parameters of pumps; pressure pump; Suction definition; structure and operation of centrifugal, piston and other pumps; compare and scope of the various types of pumps; features designs of pumps used in the food industry. Theme 11. Stirring in a liquid medium. Q: Methods of mixing; the theoretical foundations of the process for determination of mixing; structure mixers; pneumatic mixing; mixing using nozzles and pumps. Theme 12. Transfer and compress gases. Q: Thermodynamic basis of the process gas compression; Piston compressors; rotary compressors and blowers; Centrifugal compressors; fans; vacuum - pumps. Subject 13. The separation of liquid heterogeneous systems. Q: Methods of separation of heterogeneous systems; separation by settling suspensions; Filtration - theoretical bases and equipment; centrifugation - and settling processes in filterable centrifuges, centrifuge structure; Examples of apparatus for separating heterogeneous systems in fermentation and wine production. Subject 14. The separation gas heterogeneous systems. Q: Gravitational cleaning gases; cleaning of gases in a centrifugal field; gas cleaning by filtration; elektroochystka gases. Theme 15. Thermal processes. Fundamentals of heat transfer. Q: Heat balances; temperature field and temperature gradient; conduction heat transfer; convective heat transfer; thermal radiation; The basic equation of heat; transient heat transfer; calculation of heat transfer coefficients and heat transfer. Subject 16. The processes of heating, cooling and condensation. Evaporation. Q: Heating and cooling liquids and gases in the food industry; heating methods - flue gases intermediate coolant in the electrical field, nuclear reactors; saturated steam; methods of cooling and condensation; structure and calculation of heat exchangers - tubular, zmiyovykovyh, plate, spiral, reaction apparatus. Optimization and intensification of heat transfer processes. Material and heat balances evaporator; Multiple single hull and evaporators; structure evaporators; Multiple calculation evaporators.

Literature to the theoretical course.
1. Hanik Ya.M., Dubinin AI, Semenyshyn Y.M. and so on. Processes and apparatuses of chemical technologies. Part I, II, III, IV, V. Publishing house of the National University "Lviv Polytechnic".
2. Kasatkin AG Basic processes and apparatuses of chemical technology. M .: Chemistry, 1973.- 753 p.
3. Dyttnersky Yu.I. Processes and devices of chemical technology. Ch. 1-2.-M .: Chemistry, 2002.- 768 p.
4. Planovsky AM, Ramm VM, Kagan SZ Processes and apparatuses of chemical technology. - Moscow: Chemistry, 1968.- 848 p.
5. Malezhik I.F. and other Processes and devices of food production. K .: NUKHT, 2003. - 400s.
6. Stabnikov VN, Barantsev VI Processes and devices of food production. -m .: Light and food industry, 1983.- 328 p.

• practical and laboratory trainings (30%)
• final control (70% control measure, exam), written-oral form (70%)