SD0441 Agricultural Products Drying Techniques

3 ECTS - 2-0 Duration (T+A)- 0. Semester- 2 National Credit
Information About Course

Information
Goal, Content & Resources
Course Learning Outcomes
Week Plan
Student Workload - ECTS

Information

Code SD0441
Name Agricultural Products Drying Techniques
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Lisans Dersi
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Doç. Dr. TUNAHAN ERDEM


Course Goal

Learns the basic information about drying, Learns Drying Methods, Recognizes the products to be dried, Understands the importance of drying in terms of nutrition, Understands the formation of added value in Sustainable Agriculture. Recognizes the secondary products formed before and after product drying.

Course Content

1. INTRODUCTION 2. THE IMPORTANCE OF DRIED FRUITS AND VEGETABLES IN TERMS OF NUTRITION 3. DRYING ECONOMY 4. THERMODYNAMIC (PSICROMETRIC) PROPERTIES OF THE MOISTURE AIR USED DURING DRYING 5. DRYING OF THE HUMID AIR (PSYCHROMETRIC). CHARACTERISTICS OF THE CURVES 9. MATHEMATICAL MODELING OF DRYING CURVES 10. THE THEORY OF DIFUSION 11. MATHEMATICAL MODELING IN TERMS OF DRYING TECHNOLOGIES 12. PRE-TREATMENT OF DRYING SYSTEMS THAT CAN BE APPLIED BEFORE DRYING DRYING. MICROWAVE DRYING SYSTEMS 17. INFRARED RADIATION ENERGY DRYING SYSTEMS 18. FREEZE DRYING SYSTEMS

Course Precondition

No preconditions.

Resources

Tarım Ürünleri Kurutma Teknikleri 1

Notes

Tarım Ürünleri Kurutma Teknikleri


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Describes the basic information about drying,
LO02 Describes a Drying Methods and, the products to be dried,
LO03 Explains and applies the importance of drying in terms of nutrition, and the formation of added value in Sustainable Agriculture. Explains the secondary products formed before and after product drying.
LO04 Explains and applies the evaluation methods of agricultural products and creating added value.


Week Plan

Week Topic Preparation Methods
1 The importance of dried fruits and vegetables in terms of nutrition. ders notları Öğretim Yöntemleri:
Anlatım
2 economics of drying ders notları Öğretim Yöntemleri:
Anlatım
3 thermodynamic properties of humid air used during drying ders notları Öğretim Yöntemleri:
Anlatım
4 drying of biological materials ders notları Öğretim Yöntemleri:
Anlatım
5 quality changes during drying water activity ders notları Öğretim Yöntemleri:
Anlatım
6 6. The importance of dried fruits and vegetables in terms of nutrition. ders notları Öğretim Yöntemleri:
Anlatım
7 economics of drying ders notları Öğretim Yöntemleri:
Anlatım
8 Mid-Term Exam ders notları Ölçme Yöntemleri:
Yazılı Sınav
9 thermodynamic properties of humid air used during in drying ders notları Öğretim Yöntemleri:
Anlatım
10 drying of biological materials ders notları Öğretim Yöntemleri:
Anlatım
11 quality changes during drying ders notları Öğretim Yöntemleri:
Anlatım
12 importance of drying curves mathematical modeling of drying curves diffusion theory mathematical modeling ders notları Öğretim Yöntemleri:
Anlatım
13 technologies pre-treatments that can be applied before drying ders notları Öğretim Yöntemleri:
Anlatım
14 classification of dryers using solar energy ders notları Öğretim Yöntemleri:
Anlatım
15 hot air drying systems with microwave drying systems infrared radiation energy drying systems freeze drying systems ders notları Öğretim Yöntemleri:
Anlatım
16 Term Exams ders notları Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams ders notları Ölçme Yöntemleri:
Yazılı Sınav


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 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) 80
Total Workload / 25 (h) 3,20
ECTS 3 ECTS