| Course Name | Code | Semester | T+U Hours | Credit | ECTS |
|---|---|---|---|---|---|
| Food Processing Equipments and Their Design II | IMM 562 | 0 | 3 + 0 | 3 | 6 |
| Precondition Courses | |
| Recommended Optional Courses | |
| Course Language | Turkish |
| Course Level | YUKSEK_LISANS |
| Course Type | OPTIONAL |
| Course Coordinator | Prof.Dr. MURAT ÖZSOY |
| Course Lecturers | |
| Course Assistants | |
| Course Category | Other |
| 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 | Pasteurization and sterilization, cooling and freezing, evaporating, drying, seperation, grinding |
| # | Course Learning Outcomes | Teaching Methods | Assessment Methods |
|---|---|---|---|
| 1 | Student analyzes the basic unit operations thermodynamically | Lecture, Question-Answer, Brain Storming, Discussion, | |
| 2 | Student understans the basic concepts concerned with rheology of processed foods and analyzes | Lecture, Question-Answer, Brain Storming, Discussion, | |
| 3 | Student understands the basic principles of food processing | Lecture, Question-Answer, Brain Storming, | True False Tests, Short Answer Tests, |
| 4 | Student explains the structural and functional properties of the basic unit operations and equipments | Lecture, Question-Answer, Brain Storming, Discussion, | |
| 5 | Students designs the basic unit operations and equipments | Lecture, Question-Answer, Brain Storming, Discussion, Sightseeing, Observation, | |
| 6 | Student analyzes modern food processing equipments | Lecture, Question-Answer, Brain Storming, Discussion, |
| Week | Course Topics | Preliminary Preparation |
|---|---|---|
| 1 | The principles of pasteurization and sterilization | |
| 2 | The principles of pasteurization and sterilization | |
| 3 | Cooling and food freezing of foods | |
| 4 | Unsteady state heating and cooling, surface resistance, f and j parameters | |
| 5 | Geometrik shaped foods, agitated vessels | |
| 6 | Food freezing processes, prediction of freezing rates | |
| 7 | Freezer design, storage of frozen foods | |
| 8 | Evaporating, heat transfer and design of evaporators | |
| 9 | Midterm | |
| 10 | Fundementals of drying, predicting of drying time | |
| 11 | Drying systems and their design | |
| 12 | Mechanical seperation processes, filtration and system design | |
| 13 | Sedimentation, centrifuge process | |
| 14 | Grinding, grinding systems and equipments |
| Resources | |
|---|---|
| Course Notes | |
| Course Resources | |
| Order | Program Outcomes | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 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. | ||||||
| # | Contribution of Course Learning Outcomes to Program Outcomes | PÇ 1 | PÇ 2 | PÇ 3 | PÇ 4 | PÇ 5 |
|---|---|---|---|---|---|---|
| 1 | Student analyzes the basic unit operations thermodynamically | |||||
| 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 |
| Evaluation System | |
|---|---|
| Semester Studies | Contribution Rate |
| 1. Ara Sınav | 60 |
| 1. Ödev | 10 |
| 1. Proje / Tasarım | 30 |
| 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 | 8 | 8 |
| Assignment | 1 | 5 | 5 |
| Project / Design | 1 | 20 | 20 |
| Final examination | 1 | 15 | 15 |
| Total Workload | 144 | ||
| Total Workload / 25 (Hours) | 5.76 | ||
| dersAKTSKredisi | 6 | ||