First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Engineering
CHEMICAL AND PROCESS ENGINEERING
Course unit
PARTICLE TECHNOLOGY FOR THE FOOD AND PHARMACEUTICAL INDUSTRIES
INP5071885, A.A. 2018/19

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course Second cycle degree in
CHEMICAL AND PROCESS ENGINEERING
IN0530, Degree course structure A.Y. 2012/13, A.Y. 2018/19
N0
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination PARTICLE TECHNOLOGY FOR THE FOOD AND PHARMACEUTICAL INDUSTRIES
Website of the academic structure https://elearning.unipd.it/dii/course/view.php?id=765
Department of reference Department of Industrial Engineering
E-Learning website https://elearning.unipd.it/dii/course/view.php?idnumber=2018-IN0530-000ZZ-2017-INP5071885-N0
Mandatory attendance No
Language of instruction English
Branch PADOVA
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge ANDREA CLAUDIO SANTOMASO ING-IND/25

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses ING-IND/25 Chemical Plants 6.0

Course unit organization
Period First semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Lecture 6.0 48 102.0 No turn

Calendar
Start of activities 01/10/2018
End of activities 18/01/2019

Examination board
Board From To Members of the board
3 A.A. 2018/19 01/10/2018 30/11/2019 SANTOMASO ANDREA CLAUDIO (Presidente)
SPILIMBERGO SARA (Membro Effettivo)
BAROLO MASSIMILIANO (Supplente)
BERTUCCO ALBERTO (Supplente)
BEZZO FABRIZIO (Supplente)
BONORA RENATO (Supplente)
CANU PAOLO (Supplente)
CIMETTA ELISA (Supplente)
CONTE LINO (Supplente)
FACCO PIERANTONIO (Supplente)
GIOMO MONICA (Supplente)
LORENZETTI ALESSANDRA (Supplente)
MODESTI MICHELE (Supplente)
VIANELLO CHIARA (Supplente)
VOLPATO SILVIA (Supplente)
2 A.A. 2017/18 01/10/2017 30/11/2018 SANTOMASO ANDREA CLAUDIO (Presidente)
BEZZO FABRIZIO (Membro Effettivo)
VOLPATO SILVIA (Membro Effettivo)
BAROLO MASSIMILIANO (Supplente)
BERTUCCO ALBERTO (Supplente)
CANU PAOLO (Supplente)

Syllabus
Prerequisites: None. The course can be followed also by students from the curriculum ‘Materiali’ since it deals with solids (granules and powders) whose application goes beyond the specific cases of food and pharmaceutical materials.
Target skills and knowledge: 1. Knowledge of the physical and/or chemico-physical principles that characterize the behavior of granular materials and powders.
2. Knowledge of the design criteria, scale-up and selection of some of the equipments used in the food and pharmaceutical processes involving granular solids.
3. Ability to communicate technical information from experiments in written English form.
Examination methods: One written test and one laboratory technical report.
1. The written test (83% of the final grade) includes both numerical exercises and theoretical questions. Exercises aim at evaluating the skills acquired in the design, verification, scale-up or selection of some of the equipment processing granular solids. Questions aim at verifying the knowledge of the principles and laws that regulate the behavior of granular solids in the industrial context.
2. The laboratory report (17% of the final grade) aims to corroborate learning through the practical and direct repetition of some topics explained during the classroom. It also serves to verify technical communication skills in written English form.
Assessment criteria: 1) the adequate knowledge of the concepts taught in class 2) the understanding of the subject and 3) the exhibition capacity of what was acquired in class and during the workshop will be verified.
Course unit contents: 1. PRINCIPLES: Materials in the form of granular solids and powders used in the food and pharmaceutical industries. Properties and characterization of granular solids (shape, size, apparent density, surface area, porosity) (4h). Distributed properties of collections of solid particles and their representation (4h). Types of forces between particles (solid-solid contact) and between particles and fluid; problems of smoothness and wettability of dusts (6h). Static and dynamic analysis of stresses in solids (solid mechanics) (4h).
2. SYSTEMS: Criteria for sizing silos and hoppers; functions and flow factors (6h). Segregation and mixing of solids; evaluation of the quality of a mixture and overview of sampling; types of mixers, their scale-up and choice; (4h). Wet granulation: agglomeration mechanisms and scale-up principles of agitated granulators (4h). Comminution: physical principles and choice of mills and energy evaluation of the process (4h). Crystallization: principles and choice of crystallisers (4h). Mechanical separation operations (screening): selection and sizing of industrial screens (4h).
3. LABORATORY: Detailed description of the activities that will be carried out in the laboratory. Description of laboratory rules for safety. Indications to write a technical report in a clear and concise form (2h).
Planned learning activities and teaching methods: 1. Frontal lessons.
2. Numerical exercises performed in the classroom.
3. Attendance of practical workshops (2 sessions for a total of 5-6 hours).
Additional notes about suggested reading: Student's notes + slides of the lessons recorded by the teacher during lecture (graphical tablet/digital ink) and distributed as .pdf via Intranet (Moodle platform).
Textbooks (and optional supplementary readings)
  • Holdich, Richard G., Fundamentals of Particle Technology. Shepshed: Leicestershire, Midland Information Technology & Publishing, 2002. Cerca nel catalogo
  • Rhodes, Martin J., Introduction to particle technology. Chichester: Wiley, 1998. Cerca nel catalogo
  • Barbosa-Canovas, Gustavo V., Food Powdersphysical properties, processing and functionalityGustavo V. Barbosa-Cànovas, [et al.]. New York: Kluwer Academic / Plenum Publishers, 2005. Cerca nel catalogo
  • Earle, R. L., Unit operations in food processing. Amsterdam: Elsevier, 1983. Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Laboratory
  • Working in group
  • Use of online videos
  • Loading of files and pages (web pages, Moodle, ...)

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)
  • Latex
  • Open Board (digital ink)

Sustainable Development Goals (SDGs)
Quality Education Industry, Innovation and Infrastructure