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308029 (v.1) Winery Engineering 501
Area: | Muresk Institute |
Credits: | 25.0 |
Contact Hours: | 5.0 |
Lecture: | 1 x 3 Hours Weekly |
Practical: | 1 x 2 Hours Weekly |
Syllabus: | Specialised areas of engineering and aspects of relevant to winery establishment. Energy sources, equipment selection, instrumentation, layout, planning, hygiene and sanitation, quality systems, structured engineering and waste disposal. |
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Unit Outcomes: | On successful completion of this unit students will have - Explained the operations of a winery from an engineering aspect. Selected appropriate winery equipment and operating systems. Explained winery developments and expansion. |
Texts and references listed below are for your information only and current as of September 30, 2003. Some units taught offshore are modified at selected locations. Please check with the unit coordinator for up-to-date information and approved offshore variations to unit information before finalising study and textbook purchases. |
Unit References: | Chapman J., Baker P., Wills S. (2001) Winery Wastewater Handbook. Adelaide, Winetitles. Storm D. (1997) Winery Utilities, Planning, Design, and Operation Chapman. New York, 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 Leske P. and Eglinton J. (Eds) (1995) Corks and closures. Proceedings of an ASVO Seminar. Australian Society of Viticulture and Oenology, Adelaide. Lee T.H. (Ed) (1995) Proceedings of the Sustainable Wastewater Management Seminar for the Australian Wine Industry. Australian Wine Research Institute, Adelaide. Hughes E. (1990) Electrical Technology Longman,London. Rizzoni G. (1993) Principles and Applications of Electrical Engineering Irwin, Chicago. International Specialized Conference on Winery Wastewaters Proceedings, France 1994. INRA, CEMAGREF, CIVC, France. Singh R.P., Heldman D.R. (2001)Introduction to Food Engineering. 3rd ed, Academic Press, London. Fellows P. (2000) Food Processing Technology, Principles and Practice. 2nd ed, Woodhead Publishing, Cambridge, UK. |
Unit Texts: | No prescribed texts. |
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Unit Assessment Breakdown: | Assignment 1 30%, Assignment 2 30%, Assignment 3 40%. This is by Grade/Mark assessment. |
Field of Education: | 50301 Horticulture | HECS Band (if applicable): | 2 |
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Extent to which this unit or thesis utilises online information: | Informational | Result Type: | Grade/Mark |
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Availability
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Margaret River Campus | Semester 1 | Y | | |
Area
External | refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research. |
Central
External | refers to external course/units run through the Curtin Bentley-based Distance Education Area |
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