TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF ENGINEERING |
| MECHANICAL ENGINEERING PR. (ENGLISH) | |
| Code | MES403 |
| Name | Design Of Food Processing Machinery |
| Term | 2017-2018 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 5 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof.Dr. İBRAHİM DENİZ AKÇALI |
| Course Instructor |
Prof. Dr. HÜSEYİN AKILLI
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To acquire the basic knowledge concerning the functions, methods, contents and jargon of mechanical engineering. To understand relationships, concepts and scope of mechanical sciences from an engineering perspective. To learn the methodolgy of mechanical engineering.To explain engineering and machine design processes.To explain motion,force,strength and rigidity charecteristics of machinery. To acquire fundemantal knowledge about materials, manufacturing processes and components of machinery.
Course Content
Fundamental knowledge about functions, methods and jargon of mechanical engineering; Relationships between mechanical sciences of engineering in relation to the design process. Motion,force,strength,rigidity charecteristics of machinery. Materials, manufacturing processes and components of machinery.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns the basic design concepts and design morphology |
| LO02 | Has an understanding of approaches to the design processes |
| LO03 | Has the knowledge of physical properties of food material |
| LO04 | Creates the designs of cleaning and sorting machinery |
| LO05 | Has an understanding of the vibrating and non-vibrating systems |
| LO06 | Has the knowledge of criteria for successin designing |
| LO07 | Can define shelling and separating machinery |
| LO08 | Determines the physico-mechanical properties in design |
| LO09 | Applies design processes to the peanut processing machinery. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Student become equipped with the basic knowledge of math, science and engineering | |
| PLO02 | - | Students gain a command of basic concepts, theories and principles in mechanical engineering | |
| PLO03 | - | Students are able to design and carry out experiments in the basic fields of mechanical engineering, and interpret the results and the data obtained from the experiments | |
| PLO04 | - | Students become equipped with a variety of skills and knowledge regarding engineering techniques | |
| PLO05 | - | Students are able to design a system, component or process in order to meet the needs of various engineering problems within technical, economic, environmental, manufacturability, and sustainability limits. | |
| PLO06 | - | Students independently review and learn the applications in an enterprise, make a critical assessment of the problems faced with, formulate problems and propose solutions by selecting the proper technique | |
| PLO07 | - | Students take initiative in identification, design, development and use of a product or production process. | |
| PLO08 | - | Students become aware of the necessity of lifelong learning and continuously self-renew | |
| PLO09 | - | Students use English effectively for technical or non-technical topics orally or in wirtten form. | |
| PLO10 | - | Students become effective in using computer, computer-aided drafting, design, analysis, and presentation | |
| PLO11 | - | Students have good communicatino skills with a tendency to work in teams, and are able to work effectively as a member of an interdisciplinary team | |
| PLO12 | - | Students become aware of the technical and ethical responsibilities, as well as being inquisitive and innovative |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Fundamental Concepts | Relevant references | |
| 2 | Design Approaches | Relevant references | |
| 3 | Geometrical Properties of Foodstuff | Relevant references | |
| 4 | Determination of Other Physical Properties | Relevant references | |
| 5 | Cleaning and Sorting Machinery | Relevant references | |
| 6 | Applications | Relevant references | |
| 7 | Vibrating Systems | Relevant references | |
| 8 | Mid-Term | Relevant references | |
| 9 | Non-Vibrating Systems | Relevant references | |
| 10 | Formulation of Design Criteria | Relevant references | |
| 11 | Applications | Relevant references | |
| 12 | Physico-Mechanical Properties in Design | Relevant references | |
| 13 | Shelling Machinery | Relevant references | |
| 14 | Separating Machinery | Relevant references | |
| 15 | Applications on Peanut Processing | Relevant references | |
| 16 | Final Exam | Relevant references | |
| 17 | Final Exam | Relevant references |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |