Course Name Code Semester T+U Hours Credit ECTS
Food Processing Equipments and Their Design I IMM 560 0 3 + 0 3 6
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level yuksek_lisans
Course Type Optional
Course Coordinator Doç.Dr. MURAT ÖZSOY
Course Lecturers
Course Assistants
Course Category Field Proper Education
Course Objective The aim of the course is to get the principles of some food processing and the methods of designing some food processing equipments for the student of mechanical and manufacturing engineering.
Course Content Introduction to food processing, rheology of processed foods, hydraulic and pneumatic transporting, conveyors, fans, heat transfer, heat exchangers
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Student researchs food processing industry Lecture, Question-Answer, Discussion, Testing, Homework,
2 Student understans the basic concepts concerned with rheology of processed foods and analyzes Lecture, Question-Answer, Discussion, Testing, Homework,
3 Student understands the basic principles of food processing Lecture, Question-Answer, Discussion, Testing, Homework,
4 Student explains the structural and functional properties of the basic unit operations and equipments Lecture, Question-Answer, Discussion, Testing, Homework,
5 Students designs the basic unit operations and equipments Lecture, Question-Answer, Discussion, Drilland Practice, Project Based Learning, Testing, Project / Design,
6 Student analyzes modern food processing equipments Lecture, Question-Answer, Discussion, Testing, Homework,
Week Course Topics Preliminary Preparation
1 Introduction to food processing, the principles of thermodynamics and kinetics of reaction
2 Rheology of processed foods, properties of foods
3 Hydraulic transporting systems and their design principles
4 Hydraulic transporting systems and their design principles
5 Pneumatic transporting systems and their design principles
6 Pneumatic transporting systems and their design principles
7 Conveyors
8 The design principles of belt and chain conveyors
9 The design principles of belt and chain conveyors
10 Midterm exam
11 Fans, the performances of fans and selection
12 Heat transfer and foods
13 Heat exchangers
14 The design principles of heat exchangers for foods
Resources
Course Notes
Course Resources
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 Ability to access wide and deep information with scientific researches in the field of Manufacturing Engineering, evaluate, interpret and implement the knowledge gained in his/her field of study X
2 Ability to consolidate Manufacturing Engineering problems, develop proper method(s) to solve and apply the innovative solutions to them
3 Gain comprehensive information on modern techniques, methods and their borders which are being applied to Manufacturing Engineering
4 Ability to design and apply analytical, modelling and experimental based research, analyze and interpret the faced complex issues during the design and apply process X
5 Analytical modeling and experimental design based on research and application capabilities; the ability to analyze and interpret complex situations in this process
6 Awareness of the new and developing practices of the profession; the ability to examine and learn when necessary
7 Design and apply theoretical, experimental and model-based research; analyze and solve complicated problems in this process
8 Develop new and / or original ideas and methods; design complex systems or processes and develop innovative / alternative solutions in their designs. X
9 The ability to transcribe the processes and outcomes of their work in a systematic and explicit way, either in writing or verbally, in the national and international contexts,
10 It considers social, scientific and ethical values in the collection, interpretation, announcement of data and in all professional activities.
11 To be able to develop strategy, policy and implementation plans on issues related to manufacturing engineering and to be able to evaluate the results obtained within the framework of quality processes
12 Students are aware of the social, environmental, health, safety, legal aspects of project management and business practices and limitations on their engineering applications.
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 60
1. Ödev 20
1. Proje / Tasarım 20
Total 100
1. Yıl İçinin Başarıya 50
1. Final 50
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 3 48
Mid-terms 1 10 10
Assignment 1 10 10
Project / Design 1 20 20
Final examination 1 10 10
Total Workload 146
Total Workload / 25 (Hours) 5.84
dersAKTSKredisi 6