13500 (v.2) Winery Engineering 301

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Area:	Muresk Institute
Credits:	25.0
Contact Hours:	5.0
Lecture:	1 x 5 Hours Weekly
Prerequisite(s):	12616 (v.2) Wine Production 201 or any previous version
Syllabus:	Specialised areas of engineering and aspects relevant to winery establishment. Energy sources, equipment selection, instrumentation, layout, planning, structured engineering and waste disposal.
Unit Outcomes:	On Completion of this unit students will have - An understanding of Winery operations. Knowlege and an understanding of the selection of winery equipment, operating systems and of winery developments and expansion.
Text and references listed above are for your information only and current as of September 30, 2003. Please check with the unit coordinator for up-to-date information.
Unit References:	Chapman J, Baker P, Wills S, (2001), Winery Wastewater Handbook, Adelaide, Winetitles. Storm D, (1997), Winery Utilities, Planning, Design, and Operation, New York, Chapman and Hall Enology Library. White R, Adamson B, Rankine B, (1989), Refrigeration for Winemakers, Adelaide, Winetitles. Troller J.A., (1993), Sanitation in Food Processing, 2nd ed, Sydney, Academic Press Inc. Leske P and Eglinton J, Eds., (1995), Corks and Closures, Proceedings of an ASVO Seminar, Adelaide, Australian Society of Viticulture and Oeneology. Lee T.H, ed., (1995), Proceedings of an ASVO Seminar, Adelaide, Australian Wine Reasearch Institute. Hughes E., (1990), Electrical Technology, London, Longman. Rizzoni G., (1993), Principles and Applications of Electrical Engineering, Chicago, Irwin. Singh R.P, Heldman D.R., (2001), Introduction to Food Engineering, 3rd, London, Academic Press. Yellows P., (2000), Food Processing Technology, Principles and Practice, 2nd ed, United Kingdom, Cambridge, Woodhead Publishing.
Unit Texts:	No prescribed texts.
Unit Assessment Breakdown:	Assignments (3) 100%
Year Location Period Internal Area External Central External 2004 Bentley Campus Semester 1 Y     2004 Margaret River Campus Semester 2 Y