TÜRKÇE
ENGLISH
Information
| Code | IG305 |
| Name | Food Engineering Operations I |
| Term | 2022-2023 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Lisans Dersi |
| Type | Uygulamalı Ders |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. ERDAL AĞÇAM |
| Course Instructor |
Doç. Dr. ERDAL AĞÇAM
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Familiar with basic unit operation principles associated with several food processing methods. Learn basic components of different process equipment related with food processing. Identify key food processing and product variables for different technologies. Calculate some key food process parameters such as pump power, energy and mass balance, D, z and process lethality by hand or using a computer. Appreciate the role of engineering, chemistry, microbiology and other disciplines in food safety and quality.
Course Content
Definition of food operations, general terms of food engineering operations. Fluid mechanics for food processing, determination of fluid type, pumps used in food processing and calculation of required pump power for transferring of liquid foods. Heat transfer for food processing, energy balance in food processing. Mass transfer with food engineering approach and material balance for food processing. Reaction kinetics during and after food processing. Thermal and non-thermal food preservation processes. Engineering approach for food preservation processes and calculation of minimal processing conditions for thermal preservation processes.
Course Precondition
None
Resources
Inroduction to Food Engineering; Handbook of Food Engineering; Food Process Engineering Operations
Notes
Course material prepared by the lecturer
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the food processes with engineering approach |
| LO02 | Calculate and analyze the food processing parameters related with fluid mechanics, heat and mass transfer |
| LO03 | Gains skills to establish and calculate energy and material balance for selected food systems |
| LO04 | Gains skills to calculate pumps power required for transferring liquid foods |
| LO05 | Gains skills to calculate minimal process conditions for food preservation technologies (canning, thermal pasteurization and sterilization etc.) with using of thermobacteriologic parameters (D, z, L and F values) |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | 5 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 5 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to Food Engineering Operations and definition of general terms related with food operations | Sharing textbook, notes, and videos related with lecture subjects | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Grup Çalışması, Bireysel Çalışma |
| 2 | Fluid Mechanics with Food Engineering Approach | Sharing textbook, notes, and videos related with lecture subjects | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Bireysel Çalışma |
| 3 | Pumps choosing and calculation of required pump power for liquid food systems | Sharing textbook, notes, and videos related with lecture subjects | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Bireysel Çalışma, Problem Çözme |
| 4 | Applications of fluid mechanics in food processing-solution of the strengthening problems | Sharing textbook, notes, and videos related with lecture subjects | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Bireysel Çalışma, Problem Çözme |
| 5 | Heat transfer with Food Engineering Approach and energy balance for food processing | Sharing textbook, notes, and videos related with lecture subjects | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Bireysel Çalışma |
| 6 | Applications of heat transfer and energy balance in food processing-solution of the strengthening problems | Sharing textbook, notes, and videos related with lecture subjects | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Bireysel Çalışma, Problem Çözme |
| 7 | Mass transfer with food engineering approach and material balance for food processing | Sharing textbook, notes, and videos related with lecture subjects | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Bireysel Çalışma |
| 8 | Mid-Term Exam | Sharing textbook, notes, and videos related with lecture subjects | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Applications of mass transfer and material balance in food processing-solution of the strengthening problems | Sharing textbook, notes, and videos related with lecture subjects | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Bireysel Çalışma, Problem Çözme |
| 10 | Reaction kinetics with food engineering approach | Sharing textbook, notes, and videos related with lecture subjects | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Bireysel Çalışma |
| 11 | Applications of reaction kinetics in food systems-solution of the strengthening problems | Sharing textbook, notes, and videos related with lecture subjects | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Bireysel Çalışma, Problem Çözme |
| 12 | Application of basic operations on food raw materials-Cleaning/washing, selecting, grading/sieving, size reduction and blanching | Sharing textbook, notes, and videos related with lecture subjects | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Bireysel Çalışma |
| 13 | Thermal and non-thermal food preservation processes | Sharing textbook, notes, and videos related with lecture subjects | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Bireysel Çalışma, Problem Çözme |
| 14 | Engineering approach for food preservation processes | Sharing textbook, notes, and videos related with lecture subjects | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Bireysel Çalışma, Problem Çözme |
| 15 | Calculation of minimal processing conditions for thermal preservation processes | Sharing textbook, notes, and videos related with lecture subjects | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Sharing textbook, notes, and videos related with lecture subjects | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Sharing textbook, notes, and videos related with lecture subjects | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 108 | ||
| Total Workload / 25 (h) | 4,32 | ||
| ECTS | 4 ECTS | ||