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Process Engineering

Major: Food Technologies
Code of Subject: 6.181.02.E.102
Credits: 5
Department: Organic Products Technology
Lecturer: Ass.Prof., Dr. Taras Chaikivskyi
Semester: 8 семестр
Mode of Study: заочна
Learning outcomes:
Knowledge of the design features of equipment, methods of its technological and mechanical calculation - a prerequisite for successful process control.
Required prior and related subjects:
Processes and Apparatuses of Food Production
Thermotechnics
Industry Enterprises Design
Fermentation Products Technology
Summary of the subject:
Equipment for preparation of raw material for distilleries and breweries. Production equipment for the production of alcohol. Technological equipment for beer production. Technological equipment produced vodkas. Technological equipment produced vine and cognac.
Recommended Books:
1. Попов В.И., Кретов И.Т., Стабников К.П. Технологическое оборудование предприятий бродильной промышленности. -М.:Пишевая промышленность, 1972. 590с.
2. Халаим А.Ф., Панченко И.Н. Оборудование предприятий спиртовой и ликеро-водочной промышленности. -М.: Пищевая промышленность. 1976. 294с.
3. Яковлев П.М., Харитонов Н.Ф., Алексеенко М.К. Технологическое оборудование винодельческих продприятий. -М.: Пищевая промышленность. 1975. 332с.
http://vns.lpnu.ua
Assessment methods and criteria:
Current control (40%) - Tests, oral examination
Final control (60%) - the differentiated offset