TÜRKÇE
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Information
| Unit | FACULTY OF ENGINEERING |
| FOOD ENGINEERING PR. | |
| Code | IG221 |
| Name | Reaction Kinetics in Food Engineering |
| Term | 2026-2027 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ASİYE AKYILDIZ |
| Course Instructor |
Prof. Dr. ASİYE AKYILDIZ
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To provide fundamental knowledge of chemical and biological reactions, develop problem-solving skills in reaction-related processes, and improve the ability to integrate engineering principles for obtaining safe and high-yield products
Course Content
Reaction rates, calculation of reaction parameters, kinetic modeling, the effects of temperature on reactions, and determination of shelf life in foods.
Course Precondition
None
Resources
FOOD ENGINEERING – Vol. I - Kinetics of Chemical Reactions in Foods Cavalieri, R. P. and Reyes De Corcuera, J. I.
Notes
Özkan M, Cemeroğlu B, Kırca Toklucu A. 2010. Gıda Mühendisliğinde Reaksiyon Kinetiği. Bizim Grup Basımevi, Ankara. Toledo RT. 1994. Fundamentals of Food Process Engineering. 2nd ed., Chapman & Hall, New York, N.Y., U.S.A.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Determines the rate of chemical reactions. |
| LO02 | Determines the reaction rate constant. |
| LO03 | Explains the reaction mechanism. |
| LO04 | Determines the half-life and reaction orders. |
| LO05 | Explains the effect of temperature on the reaction rate. |
| LO06 | Determines the activation energy. |
| LO07 | Explains gas-phase reactions. |
| LO08 | Relates the principles of catalysis and adsorption. |
| LO09 | Determines enzyme kinetics. |
| LO10 | Explains polymerization kinetics. |
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. | |
| PLO01 | - | ||
| 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. | |
| 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. | 4 |
| 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 | The role of reaction kinetics in Food Engineering | Reading relevant references related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Reaction rate, rate law, and rate constant | Reading relevant references and course notes related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Determination of reaction orders and half-life | Reading relevant references and course notes related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Effect of temperature on reaction rate and activation energy | Reading relevant references and course notes related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Consecutive reactions | Reading relevant references and course notes related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Evaluation of kinetic data | Reading relevant references and course notes related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Determination of reaction rate | Reading relevant references and course notes related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 8 | Mid-Term Exam | Studying the topics covered up to the midterm exam using the provided lecture notes and presentations | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Gas-phase reactions | Reading relevant references and course notes related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Solution-phase reactions | Reading relevant references and course notes related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Catalysis and adsorption | Reading relevant references and course notes related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Kinetics of enzymatic reactions | Reading relevant references and course notes related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Complex reactions | Reading relevant references and course notes related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Polymerization kinetics | Reading relevant references and course notes related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Determination of shelf life | Reading relevant references and course notes related to the subject | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 16 | Term Exams | Studying the course topics using lecture notes and relevant references | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Studying the course topics using lecture notes and relevant references | 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 | 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 | ||