IG413 Process Design II

2 ECTS - 2-0 Duration (T+A)- 7. Semester- 2 National Credit

Information

Code IG413
Name Process Design II
Term 2022-2023 Academic Year
Semester 7. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 2 ECTS
National Credit 2 National Credit
Teaching Language İngilizce
Level Lisans Dersi
Type Tasarım
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Doç. Dr. HAKAN BENLİ
Course Instructor Doç. Dr. HAKAN BENLİ (A Group) (Ins. in Charge)


Course Goal / Objective

The aim of this course is to examine the equipments used in food plants in terms of process design. In addition, with the examples of food process design, students are expected to demonstrate their work in process design.

Course Content

Specific Equipment design of food plants. Examples and application of food process design for food manufacturing. Special topics on food plant design.

Course Precondition

None

Resources

Maroulis and Saravacos 2003. Food process design. Marcel Dekker, Inc.

Notes

Lecture notes, slides


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Knows the design of equipment in food production
LO02 Knows design of the most important heat and mass transfer processes of the food processing industry
LO03 Knows design of heating, cooling and freezing of food products
LO04 Knows design of food evaporation and food dehydration
LO05 Knows design of thermal processing of foods (pasteurization and sterilization)


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.
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. 5
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.
PLO06 Bilgi - Kuramsal, Olgusal Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. 5
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. 4
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 Reading course materials Öğretim Yöntemleri:
Anlatım, Soru-Cevap
2 The design of equipment in food production Reading course materials Öğretim Yöntemleri:
Anlatım, Soru-Cevap
3 Design of heat and mass transfer processes of the food processing industry I Reading course materials Öğretim Yöntemleri:
Anlatım, Soru-Cevap
4 Design of heat and mass transfer processes of the food processing industry II Reading course materials Öğretim Yöntemleri:
Anlatım, Soru-Cevap
5 Food heat transfer processes and equipment, such as heat exchangers, ovens, roasters, and some novel equipment Reading course materials Öğretim Yöntemleri:
Anlatım, Soru-Cevap
6 Design of cooling and freezing of food products I Reading course materials Öğretim Yöntemleri:
Anlatım, Soru-Cevap
7 Design of cooling and freezing of food products II Reading course materials Öğretim Yöntemleri:
Anlatım, Soru-Cevap
8 Mid-Term Exam Reading course materials Ölçme Yöntemleri:
Yazılı Sınav
9 Refrigeration used for cooling/chilling or freezing of foods. Reading course materials Öğretim Yöntemleri:
Anlatım, Soru-Cevap
10 Design of food evaporation and food dehydration I Reading course materials Öğretim Yöntemleri:
Anlatım, Soru-Cevap
11 Design of food evaporation and food dehydration II Reading course materials Öğretim Yöntemleri:
Anlatım, Soru-Cevap
12 Design of evaporators and dryers Reading course materials Öğretim Yöntemleri:
Anlatım, Soru-Cevap
13 Design of thermal processing of foods I Reading course materials Öğretim Yöntemleri:
Anlatım, Soru-Cevap
14 Design of thermal processing of foods II Reading course materials Öğretim Yöntemleri:
Anlatım, Soru-Cevap
15 Pasteurization and Sterilization Reading course materials Öğretim Yöntemleri:
Anlatım, Soru-Cevap
16 Term Exams Reading course materials Ölçme Yöntemleri:
Yazılı Sınav, Proje / Tasarım
17 Term Exams Reading course materials Ölçme Yöntemleri:
Yazılı Sınav, Proje / Tasarım


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 2 28
Out of Class Study (Preliminary Work, Practice) 14 1 14
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 4 4
Final Exam 1 8 8
Total Workload (Hour) 54
Total Workload / 25 (h) 2,16
ECTS 2 ECTS

Update Time: 14.11.2022 09:16