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Information
| Code | IG314 |
| Name | Food Engineering Operations II |
| Term | 2024-2025 Academic Year |
| Semester | 6. 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 |
1 2 |
Course Goal / Objective
To provide information to students about processes that include unit operations for conversion of plant and animal origin foods to a variety of processed foods.
Course Content
Learns the effects of the processes to be applied on the products subjected to Unit operations on the product attributes Knows the measures to be considered in order to conserve the product quality. Learns the structural features and the use of the equipment. Participates in the food production facilities to serve internship gaining enough experience.
Course Precondition
None
Resources
Öğretim elemanının hazırladığı ders materyali
Notes
Course material prepared by the lecturer
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Improve understanding about unit operations used in food industry |
| LO02 | Fulfill skills about engineering aspects of unit operations |
| LO03 | Learn important details about the systems and equipment used for unit operations |
| LO04 | Learn critical quality changings that occur during application of unit operation processes |
| LO05 | Determine the measures to be considered for preserving the quality of the product |
| LO06 | Exspress importance of minimal processing on final product quality, and apply mathematical approches in order to obtain minimal processed foods |
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 | Psychrometric charts and applications in food engineering | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Introduction to drying technology and drying systems | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Problem Çözme |
| 3 | Mass and heat balances in drying systems- Problem solving | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Problem Çözme |
| 4 | Intorduction to freezing preservation technology and freezing systems | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Engineering approaches for prediction freezing and thawing time | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Problem Çözme |
| 6 | Prediction of freezing and thawing time for selected solid and liquid foods-Problem solving | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Problem Çözme |
| 7 | Introduction to evaporation technology and evaporation systems | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Reading class materials | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Mass and heat balances in one and multiple effects evaporation systems- Problem solving | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Problem Çözme |
| 10 | Introduction to refrigeration technology and refrigeration systems | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Heat balance in refrigeration systems- Problem solving | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Problem Çözme |
| 12 | Mixing and homogenization processes in food engineering | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Introduction to mechanical separation processes and mechanical separation systems | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Applications of mechanical separation processes in food engineering | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Problem Çözme |
| 15 | Engineering approaches for selected mechanical separation processes-Problem solving | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Problem Çözme |
| 16 | Term Exams | Reading class materials | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Reading class materials | 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 | ||