| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Food Proces Machınery | GDM 430 | 8 | 3 + 0 | 3 | 5 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | Lisans |
| Dersin Türü | Seçmeli |
| Dersin Koordinatörü | Prof.Dr. MUSTAFA ÖZDEMİR |
| Dersi Verenler | Prof.Dr. MUSTAFA ÖZDEMİR, |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | The aim of the course is to provide students with information about food processing machines and technology. |
| Dersin İçeriği | The course covers food industry machineries (e.g. separators, mixers, filters, heat exchangers, homogenizers, dryers, freezers) and their working principles. |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 1 | Examines the working principles of machines used in food industry. | Lecture, Simulation, Brain Storming, Case Study, | Testing, Homework, |
| 2 | Investigates machineries and equipments according to the characteristics of the food product to be produced. | Lecture, Question-Answer, Case Study, | Testing, Homework, |
| 3 | Compares food processing machines in terms of function and energy consumption. | Lecture, Case Study, | Testing, Homework, |
| 4 | Discusses food producing systems in terms of hygienic suitability. | Lecture, Discussion, Simulation, | Testing, Homework, |
| 5 | Creates draft production systems, selects process stages and machines. | Lecture, Case Study, | Homework, |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 1 | Basic properties of foods and principles used in food production | |
| 2 | Machineries used in raw material preparation (cleaning, weighing etc.) | |
| 3 | Machineries used in raw material preparation (cleaning, weighing etc.) | |
| 4 | Sorting, sizing machineries (centrifuge separation) | |
| 5 | Sorting, sizing machineries (membrane filtration) | |
| 6 | Mixing and blending machineries | |
| 7 | Heaters and heat exchangers | |
| 8 | Evaporators | |
| 9 | Deaerators, Deodisers, Condensers | |
| 10 | Roasters, cookers, boilers | |
| 11 | Irradiation (cold sterilization) systems, High pressure processing equipments | |
| 12 | Dryers and dehydrators | |
| 13 | Dehydration systems | |
| 14 | System cleaning and automation |
| Kaynaklar | |
|---|---|
| Ders Notu | GIDA ENDÜSTRİ MAKİNELERİ Prof.Saldamlı Genişletilmiş 2 .baskı 563 sayfa. Basım Yılı:2004 |
| Ders Kaynakları | |
| Sıra | Program Çıktıları | Katkı Düzeyi | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems. | ||||||
| 2 | Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose. | ||||||
| 3 | Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose. | X | |||||
| 4 | Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively. | ||||||
| 5 | Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions. | ||||||
| 6 | Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. | X | |||||
| 7 | Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions. | X | |||||
| 8 | Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself. | ||||||
| 9 | Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice. | ||||||
| 10 | Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development. | ||||||
| 11 | Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions. | ||||||
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Kısa Sınav | 15 |
| 1. Ödev | 20 |
| 1. Ara Sınav | 50 |
| 2. Kısa Sınav | 15 |
| Toplam | 100 |
| 1. Yıl İçinin Başarıya | 50 |
| 1. Final | 50 |
| Toplam | 100 |
| AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
|---|---|---|---|
| Course Duration (Including the exam week: 16x Total course hours) | 16 | 3 | 48 |
| Hours for off-the-classroom study (Pre-study, practice) | 16 | 2 | 32 |
| Mid-terms | 1 | 10 | 10 |
| Quiz | 2 | 5 | 10 |
| Assignment | 1 | 10 | 10 |
| Final examination | 1 | 15 | 15 |
| Toplam İş Yükü | 125 | ||
| Toplam İş Yükü / 25 (Saat) | 5 | ||
| Dersin AKTS Kredisi | 5 | ||