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Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
PRESERVATION OF FRUITS-VEGETABLES BY DEHYDRATION GDA 612 0 3 + 0 3 6
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Doktora
Dersin Türü SECMELI
Dersin Koordinatörü Doç.Dr. OKTAY YEMİŞ
Dersi Verenler
Dersin Yardımcıları
Dersin Kategorisi
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
Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - Understanding preservation methods of fruit and vegetables 1 - 2 - A - C -
2 - Understanding and applicating pre treatments in drying process 1 - 2 - A - C -
3 - Understanding production steps and properties various fruit and vegetables 1 - 2 - A - C -
4 - Doing and designing quality deveopment studies in dried food production 1 - 2 - 13 - 14 - A - C - D -
5 - Doing and designing production steps for drying of a chosen fruit or vegetable 2 - 13 - 14 - C - D - F -
6 - Doing applicating quality control analysis in dried foods 13 - 14 - A - C -
Öğretim Yöntemleri: 1:Lecture 2:Question-Answer 13:Lab / Workshop 14:Self Study
Ölçme Yöntemleri: A:Testing C:Homework D:Project / Design F:Performance Task

Ders Akışı

Hafta Konular ÖnHazırlık
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

Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
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

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
AraSinav 1 60
KisaSinav 1 10
KisaSinav 2 10
Odev 1 20
Toplam 100
Yıliçinin Başarıya Oranı 60
Finalin Başarıya Oranı 40
Toplam 100

AKTS - İş Yükü

Etkinlik Sayısı Süresi(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(s) 6
Dersin AKTS Kredisi 6
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