| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Preservatıon Of Fruıts-Vegetables By Dehydratıon | GDA 612 | 0 | 3 + 0 | 3 | 6 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | Doktora |
| Dersin Türü | Seçmeli |
| Dersin Koordinatörü | Prof.Dr. OKTAY YEMİŞ |
| Dersi Verenler | Prof.Dr. OKTAY YEMİŞ, |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | Understanding the importance of drying in fruit and vegetable preservation, understanding the relation between water activity and spoilage and obtaining dried products |
| Dersin İçeriği | Importance of drying,basic principles about drying, water activity, drying methods and driers, drying of various products, changes in food structure during drying, quality criterias in dried products |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 1 | Understanding preservation methods of fruit and vegetables | Lecture, Question-Answer, | Testing, Homework, |
| 2 | Understanding and applicating pre treatments in drying process | Lecture, Question-Answer, | Testing, Homework, |
| 3 | Understanding production steps and properties various fruit and vegetables | Lecture, Question-Answer, | Testing, Homework, |
| 4 | Doing and designing quality deveopment studies in dried food production | Lecture, Question-Answer, Lab / Workshop, Self Study, | Testing, Homework, Project / Design, |
| 5 | Doing and designing production steps for drying of a chosen fruit or vegetable | Question-Answer, Lab / Workshop, Self Study, | Homework, Project / Design, Performance Task, |
| 6 | Doing applicating quality control analysis in dried foods | Lab / Workshop, Self Study, | Testing, Homework, |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 1 | Expression of drying and entrance to food drying | |
| 2 | Water activity | |
| 3 | Sorption isotherm | |
| 4 | Air-water mixture and basic principles | |
| 5 | Drying mechanism | |
| 6 | Changes in food structure during drying and food stability | |
| 7 | Driers and kinds of driers | |
| 8 | Cabin and tunnel driers | |
| 9 | Conveyour and fluid bed driers | |
| 10 | Spray drying | |
| 11 | Lyophilization | |
| 12 | Other drying systems | |
| 13 | Quality criterias in dried products | |
| 14 | Quality criterias in dried products |
| Kaynaklar | |
|---|---|
| Ders Notu | Cemeroğlu, B. 2004. Meyve Sebze İşleme Teknolojisi (I. ve II. Cilt). Gıda Teknolojisi Derneği Yayınları, Bizim Büro Basımevi-Ankara Kudra T, Mujumdar AS, 2002. Advanced Drying Technologies. Marcel Dekker, Inc., New York. Mujumdar, A.S. 2000. Drying Technology in Agriculture and Food Sciences.Science Pub. İnc. USA Barbosa-Casanovas, G. and Vega-Mercado, H. 1996. Dehydration of Foods. Chapman&Hall. New York. Brennan, J.G. 1994. Food Dehydration: a Dictionary and Guide. Butterworth-Heinemann Ltd. UK |
| Ders Kaynakları | |
| Sıra | Program Çıktıları | Katkı Düzeyi | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | -To be able to reach information deeper by literature search in engineering area, evaluate, interpreted and apply information. | ||||||
| 2 | To be able to complete used scientific methods by utilizing incomplete or limited data; integrate information of different disciplines. | ||||||
| 3 | To be able to build engineering problem, improve a method to solve it, apply innovator methods in solutions. | ||||||
| 4 | To be able to develop methods by using new and original ideas; to enhance innovator solutions in designing system, process and products. | ||||||
| 5 | To be able to get detailed information about current and technical methods in engineering. | ||||||
| 6 | Ability of analyzing necessary information and data, following right way to access and evaluation of them. | ||||||
| 7 | Ability of making leadership in multi-disciplinary teams, creating solutions in complex situations and taking responsibility. | ||||||
| 8 | To be able to share of Process and problem of Works systematically and clearly by written or oral in international and national media in that field or not | ||||||
| 9 | To be able to surveillance of scientific, social, and ethical values in the all occupational activity and the step of data collection, evaluation and announcement of them | ||||||
| 10 | To create awareness about new and emerging applications of the occupation; gain skills to investigate and learn effectively | ||||||
| 11 | To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment | ||||||
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Ara Sınav | 60 |
| 1. Kısa Sınav | 10 |
| 2. Kısa Sınav | 10 |
| 1. Ödev | 20 |
| Toplam | 100 |
| 1. Yıl İçinin Başarıya | 60 |
| 1. Final | 40 |
| 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 | 10 | 20 |
| Assignment | 1 | 10 | 10 |
| Performance Task (Laboratory) | 1 | 10 | 10 |
| Final examination | 1 | 20 | 20 |
| Toplam İş Yükü | 150 | ||
| Toplam İş Yükü / 25 (Saat) | 6 | ||
| Dersin AKTS Kredisi | 6 | ||