Food Machinery and Equipment Design

At the end of the course, students should be able to: 1. employ techniques and tools for the design of food equipment, including innovative ones; 2. use appropriate standard guidelines to define design inputs for a food equipment design; 3. explain the design process and use it to develop a design concept for problem-solving; 4. recognise the classical hygienic equipment design; 5. apply the design process in the design of food machinery; 6. fabricate food equipment applying standard scientific methodologies; and 7. discuss ergonomic factors in machine design. 8. communicate designed project to relevant stakeholders.

Review of machine design: methods and process of design, the engineering team, Unit and dimensions, engineering materials and properties, fabrication and welding processes, fit and tolerances, stresses, deflection and buckling. Food machine component, design (shaft design and critical speed analysis, coupling, key, pins, spleens, bolts, screws belts drives, gear forces, vibrations and springs, bearing and lubrication). Hygienic equipment design. Ergonomics factors in machine design. Team design project and presentation.