| 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 | Diğer |
| 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, Brain Storming, | |
| 2 | Student understans the basic concepts concerned with rheology of processed foods and analyzes | Lecture, Question-Answer, Brain Storming, | |
| 3 | Student understands the basic principles of food processing | Lecture, Question-Answer, Brain Storming, | |
| 4 | Student explains the structural and functional properties of the basic unit operations and equipments | Lecture, Question-Answer, Brain Storming, | |
| 5 | Students designs the basic unit operations and equipments | Lecture, Question-Answer, Brain Storming, Discussion, Observation, | |
| 6 | Student analyzes modern food processing equipments | Lecture, Question-Answer, Brain Storming, | True False Tests, Short Answer Tests, |
| 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 | Introduces scientific, technological, social or cultural advances in his/her field in national and international scientific environments (meetings) in order to contribute to the society to become an information society and to provide solutions to social, scientific, cultural and ethical problems. | ||||||
| 2 | To be able to reach information in breadth and depth by conducting scientific research in the field, to have comprehensive knowledge about current techniques and methods in the field and their limitations, and to evaluate, interpret and apply the information obtained. | ||||||
| 3 | Defines and formulates problems related to the field, develops new and / or original ideas and methods; designs complex systems or processes and uses innovative / alternative solutions and emerging innovative methods in their designs. | ||||||
| 4 | Designs and implements theoretical, experimental and modelling based researches, completes uncertain, limited or incomplete data with scientific methods; observes social, scientific and ethical values in the stages of collecting, interpreting and announcing data and in all professional activities. | ||||||
| 5 | To be able to work effectively together or independently in disciplinary and multidisciplinary teams and take responsibility. To be aware of the social, environmental, health, safety, security, legal aspects, and business life practices of the applications in the field and to be aware of the limitations imposed by these. To be able to work effectively together or independently in disciplinary and multidisciplinary teams and take responsibility. | ||||||
| # | Ders Öğrenme Çıktılarının Program Çıktılarına Katkısı | PÇ 1 | PÇ 2 | PÇ 3 | PÇ 4 | PÇ 5 |
|---|---|---|---|---|---|---|
| 1 | Student researchs food processing industry | |||||
| 2 | Student understans the basic concepts concerned with rheology of processed foods and analyzes | |||||
| 3 | Student understands the basic principles of food processing | |||||
| 4 | Student explains the structural and functional properties of the basic unit operations and equipments | |||||
| 5 | Students designs the basic unit operations and equipments | |||||
| 6 | Student analyzes modern food processing equipments |
| 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 | ||
| dersAKTSKredisi | 6 | ||