| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Food Processıng Equıpments and Theır Desıgn I | IMM 560 | 0 | 3 + 0 | 3 | 6 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | YUKSEK_LISANS |
| Dersin Türü | Seçmeli |
| Dersin Koordinatörü | Prof.Dr. MURAT ÖZSOY |
| Dersi Verenler | |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Alanına Uygun Öğretim |
| Dersin Amacı | 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. |
| Dersin İçeriği | Introduction to food processing, rheology of processed foods, hydraulic and pneumatic transporting, conveyors, fans, heat transfer, heat exchangers |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 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, |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 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 |
| Kaynaklar | |
|---|---|
| Ders Notu | |
| Ders Kaynakları | |
| Sıra | Program Çıktıları | Katkı Düzeyi | |||||
|---|---|---|---|---|---|---|---|
| 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. | ||||||
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Ara Sınav | 60 |
| 1. Ödev | 20 |
| 1. Proje / Tasarım | 20 |
| 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 | 3 | 48 |
| Mid-terms | 1 | 10 | 10 |
| Assignment | 1 | 10 | 10 |
| Project / Design | 1 | 20 | 20 |
| Final examination | 1 | 10 | 10 |
| Toplam İş Yükü | 146 | ||
| Toplam İş Yükü / 25 (Saat) | 5,84 | ||
| Dersin AKTS Kredisi | 6 | ||