First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
VITICULTURE AND ENOLOGY SCIENCE AND TECHNOLOGY
Course unit
ENOLOGY PLANT ENGINEERING
AGL1001677, A.A. 2019/20

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

Information on the course unit
Degree course First cycle degree in
VITICULTURE AND ENOLOGY SCIENCE AND TECHNOLOGY
AG0058, Degree course structure A.Y. 2017/18, A.Y. 2019/20
N0
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination ENOLOGY PLANT ENGINEERING
Website of the academic structure https://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Land, Environment, Agriculture and Forestry
E-Learning website https://elearning.unipd.it/scuolaamv/
Mandatory attendance No
Language of instruction Italian
Branch CONEGLIANO (TV)
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 DARIO FRISO AGR/09

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/09 Agricultural Mechanics 8.0

Course unit organization
Period Second semester
Year 3rd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Practice 3.0 24 51.0 No turn
Lecture 5.0 40 85.0 No turn

Calendar
Start of activities 02/03/2020
End of activities 12/06/2020
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
10 Commissione a.a. 2019/20 01/12/2019 30/11/2020 FRISO DARIO (Presidente)
BORTOLINI LUCIA (Membro Effettivo)
GRIGOLATO STEFANO (Supplente)
GUERCINI STEFANO (Supplente)
SARTORI LUIGI (Supplente)
9 Commissione a.a. 2018/19 01/12/2018 30/11/2019 FRISO DARIO (Presidente)
BORTOLINI LUCIA (Membro Effettivo)
GRIGOLATO STEFANO (Supplente)
GUERCINI STEFANO (Supplente)
SARTORI LUIGI (Supplente)

Syllabus
Prerequisites: In order to successfully attend the course, it is recommended that the student has the skills and knowledge gained from courses in mathematics and physics. It is also desirable the ability to use computer tools such as excel.
Target skills and knowledge: The aim of course is to provide a knowledge on the working and on the selection and design criteria of enological machinery and plants.
Examination methods: Written test
Assessment criteria: The skill evaluation of the student will be based on the examination of: the understanding of the working of machinery and equipment in the enological sector; the acquisition of the criteria for selection of the enological machinery; the ability to apply the design criteria of the enological plants.
Course unit contents: 1° credit: incompressible fluid dynamics; mechanical energy balance (Bernoulli’s theorem) for inviscid and viscous fluids; mass balance; practical application in pipe-line of winery; mechanical energy losses in the pipes; Darcy’s equation; minor mechanical energy losses; friction factor; newtonian fluids; Newton’s experiment and equation; viscosity; Reynolds’s experiment and number; Poiseuille’s equation for laminar regime; Blasius’s equation for turbulent regime; Moody’s diagram; non-newtonian flow; pseudoplastic fluids.

2° credit: features and selection criteria of positive-displacement pumps for winery as: piston, diaphragm, gear-type, lobe, vane, single screw (mohno), peristaltic, elliptical rotor; features and selection criteria of centrifugal pumps for winery; characteristic curves (head-capacity) of positive-displacement and centrifugal pumps; expression theory; fractional recovery of fluid foods vs pressure, time and crumbling; constructive and working features of crusher-stemmer by rollers and by centrifugal action and features of stemmer-crusher; features and selection criteria of expression equipment as: screw press, belt press, piston press and diaphragm press.

3° credit: gravitational sedimentation theory; Stokes’s law and its limits; features and design criteria of clarifiers and thickners; centrifugal sedimentation; features of decanter centrifuge;
selection and design criteria of decanter centrifuge; equivalent area; features and design criteria of disk centrifuge; flotation and flotation equipment; features of fermentation tanks.

4° credit: filtration: classification, physical processes, filter aids, filtration layout for precoat and body-feed; filtration theory: Darcy’s equation and its solution, Carman’s equation and its use to calculate filter area and filter-aid dose for body-feed; features of filter as: filter-press, plate filter, leaf filter, tubular filter and rotary-drum vacuum filter.

5° credit: dead-end microfiltration with filter-paper and polymer membrane; features of dead-end microfilters; tangential microfiltration (TMF); features of tangential microfilters; features and materials for TMF membrane; permeate capacity in TMF; membrane assembling: anular and rectangular flat, tubular, spiral and hollow fiber; ultrafiltration (UF); UF plants; concentration polarization layer; permeate capacity vs pressure and recirculation flow rate; osmosis and reverse osmosis (RO); osmotic pressure; permeate capacity and solute rejection coefficient; nanofiltration (NF) and NF equipment.

6° credit: heat transfer by conduction and convection; heat-transfer global coefficient; logarithmic mean temperature difference; design criteria of exchangers and secondary fluid flow-rate calculation, constructive and working features, for winery, of heat exchanger as: double-pipe, shell-and-tube, spiral-tube, plate-and-frame, scraped-surface.

7° credit: concentration of must by evaporation, heat and mass balance of basic single effect evaporator; features of evaporator as: natural circulation evaporator, forced circulation evaporator, climbing film evaporator; boiling point rise; boiling temperature reduction by use of condenser; energy consumption reduction: multiple-effect evaporation.

8° credit: outline on 2° law of thermodynamic; reverse Carnot ideal cycle and its thermodynamic efficency (COP); refrigeration real cycle and its COP; vapour mechanical compression refrigerator: compressor, condenser, throttling valve, evaporator, refrigerants, evaporative tower; cold distribution in winery; must enrichment plants.
Planned learning activities and teaching methods: The course is given through lectures and exercises, some on the blackboard and the other with the help of slides.
Additional notes about suggested reading: Book/Lecture notes.
Office hours: contact the teacher by e-mail (dario.friso@unipd.it) to fix the date and time.
Textbooks (and optional supplementary readings)

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Problem based learning
  • Questioning
  • Story telling
  • Problem solving
  • Use of online videos
  • Loading of files and pages (web pages, Moodle, ...)

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Good Health and Well-Being Decent Work and Economic Growth Industry, Innovation and Infrastructure Responsible Consumption and Production