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Lecturer(s)
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Gryger Tomáš, Ing.
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Salek Richardos Nikolaos, doc. Ing. Ph.D.
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Kůrová Vendula, Ing. Ph.D.
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Course content
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1. Processing of raw material composition of selected food and design of basic model of production diagram. 2. SuperPro Designer - software interface of the student version of the program. 3. Program SuperPro Designer - creation of basic production diagram of selected food. 4. Program SuperPro Designer - material balance of inputs, intermediates and outputs of selected food. 5. Program SuperPro Designer - optimization of basic processes in the production of selected food. 6. Program SuperPro Designer - program control - factors of input quantity change and process optimization. 7. SuperPro Designer - program control - factors of change of output amount and process optimization. 8. SuperPro Designer - program control - factors of capacity change of production equipment and process optimization. 9. SuperPro Designer - program control - timing of production start and end, continuous and discontinuous production. 10. Program SuperPro Designer - program control - economic functions of the program (estimation of investment and operating costs), influence of changes in the amount of inputs, outputs and capacities of production equipment on the economic parameters of the production process. 11. SuperPro Designer - program control - analysis of capacity utilization of individual production equipment, economic context. 12. Program SuperPro Designer - application of change of amount of inputs, outputs and capacity of production equipment and process optimization for selected food I. 13. SuperPro Designer - application of changes in the amount of inputs, outputs and capacity of production equipment and process optimization for selected food II. 14. Presentation of model production line results.
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Learning activities and teaching methods
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- Participation in classes
- 42 hours per semester
- Home preparation for classes
- 48 hours per semester
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| learning outcomes |
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| Knowledge |
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| Simulate technological operations Evaluate the results obtained |
| Simulate technological operations Evaluate the results obtained |
| Simulate technological operations |
| Simulate technological operations |
| Evaluate the results obtained |
| Evaluate the results obtained |
| Skills |
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| Use the basic functions of the Super Pro Designer software tools. |
| Use the basic functions of the Super Pro Designer software tools. |
| Set up a discontinuous or continuous process. |
| Set up a discontinuous or continuous process. |
| Use unit operations used in the food industry. |
| Use unit operations used in the food industry. |
| Initialize unit operations. |
| Initialize unit operations. |
| Model the production flowchart of a given food product. |
| Model the production flowchart of a given food product. |
| teaching methods |
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| Knowledge |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Demonstration |
| Demonstration |
| Skills |
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| Exercises on PC |
| Exercises on PC |
| Individual work of students |
| Individual work of students |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Analysis of works made by the student (Technical products) |
| Analysis of works made by the student (Technical products) |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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Manuál k programu SuperPro Designer.
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DOSTÁLOVÁ, J. a kol. Technologie potravin - Potravinářské zbožíznalství. 1. vyd.. Ostrava: Key Publishing, 2014. ISBN 978-80-7418-208-2.
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GRIFFITHS, M. (Ed.). Improving the Safety and Quality of Milk. Improving Quality in Milk Products.. Cambridge: Woodhead Pub., 2010. ISBN 9781845699437.
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KADLEC, P. a kol. Procesy potravinářských a biotechnologických výrob. Praha, 2003. ISBN 80-7080-527-7.
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KADLEC, P. a kol. Technologie potravin - Přehled tradičních potravinářských výrob. Praha: VŠCHT, 2012. ISBN 978-80-7418-145-0.
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RANKEN, M.D., KILL, R.C., BAKER, C. (Eds.). Food Industries Manual. London, 1997. ISBN 9780751404043.
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