| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Food Engıneerıng Unıt Operatıons | GDM 308 | 6 | 3 + 1 | 4 | 5 |
| Ön Koşul Dersleri | Heat and Mass Transfer |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | Lisans |
| Dersin Türü | Zorunlu |
| Dersin Koordinatörü | Doç.Dr. SERPİL ÖZTÜRK MUTİ |
| Dersi Verenler | Doç.Dr. SERPİL ÖZTÜRK MUTİ, Dr.Öğr.Üyesi SEMANUR YILDIZ, |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | To teach the fundamental principles of food processing and mathematical calculations which is required in food engineering |
| Dersin İçeriği | It covers the food processing fundamentals and basic principles and mathematical calculation of food processing techniques such as drying, evaporation, chilling, freezing, heat treatments, crystallization, fitration and diffusion |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 1 | Understands the basic information required in food engineering | Lecture, Question-Answer, | Testing, |
| 2 | Understands food processing fundamentals | Question-Answer, Lecture, | Testing, |
| 3 | Understands mathematical calculations used in food processing systems | Problem Solving, Question-Answer, Lecture, | Testing, |
| 4 | Understands the application methods of different processing techniques for different food products | Problem Solving, Question-Answer, Lecture, | Testing, |
| 5 | Applies the mathematical models to various food processing systems | Problem Solving, Question-Answer, Lecture, | Testing, Homework, |
| 6 | Understands the bounden to solve problems to be faced regarding the food processing | Question-Answer, Lecture, | Testing, |
| 7 | Understands the formulation and solving methods for complex food engineering problems | Problem Solving, Question-Answer, Lecture, | Testing, |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 1 | Basic informations: Dimensions and Units | |
| 2 | Psychrometry: Properties of water vapor and air systems | |
| 3 | Psychrometry: Psychrometric chart and applications | |
| 4 | Food drying systems, Osmotic drying | |
| 5 | Drying rate and time calculations | |
| 6 | Haet treatments: Pastorization and Sterilization | |
| 7 | Application (Solving problems) | |
| 8 | Food freezing systems | |
| 9 | Freezing rate and time calculations | |
| 10 | Evaporators | |
| 11 | Calculations of evaporation conditions | |
| 12 | Extraction | |
| 13 | Molecular diffusion | |
| 14 | Application (Solving problems) |
| Kaynaklar | |
|---|---|
| Ders Notu | Gıda Mühendisliğinde Temel İşlemler, 3rd ed., Prof.Dr.Bekir Cemeroğlu, Gıda Tek.Derneği Yayınları, 2013 Introduction of Food Engineering, R.P.Sing and D.R.Heldman, 2001, Academic Press, UK |
| 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. | X | |||||
| 2 | Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose. | X | |||||
| 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. | ||||||
| 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. | ||||||
| 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. Ödev | 20 |
| 1. Kısa Sınav | 15 |
| 2. Kısa Sınav | 15 |
| 1. Ara Sınav | 50 |
| 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 | 4 | 64 |
| Hours for off-the-classroom study (Pre-study, practice) | 16 | 2 | 32 |
| Mid-terms | 1 | 10 | 10 |
| Quiz | 2 | 4 | 8 |
| Assignment | 1 | 5 | 5 |
| Final examination | 1 | 18 | 18 |
| Toplam İş Yükü | 137 | ||
| Toplam İş Yükü / 25 (Saat) | 5,48 | ||
| Dersin AKTS Kredisi | 5 | ||