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Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG317 |
| Name | Food Engineering Operations I |
| Term | 2018-2019 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | İngilizce |
| Level | Belirsiz |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. ERDAL AĞÇAM |
| Course Instructor |
Doç. Dr. ERDAL AĞÇAM
(Güz)
(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
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | 5 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 5 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 4 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 5 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 5 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 3 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 4 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 2 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 4 |
| PLO10 | - | Complies with teamwork | 4 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 4 |
| PLO12 | - | Knows the necessity of lifelong learning. | 3 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 2 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 1 |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | 1 |
| PLO16 | - | is respectful of professional ethics | 2 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 4 |
| PLO18 | - | Knows the legislation and management systems related to foods | 0 |
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 | |
| 2 | Fluid Mechanics with Food Engineering Approach | Sharing textbook, notes, and videos related with lecture subjects | |
| 3 | Pumps choosing and calculation of required pump power for liquid food systems | Sharing textbook, notes, and videos related with lecture subjects | |
| 4 | Applications of fluid mechanics in food processing-solution of the strengthening problems | Sharing textbook, notes, and videos related with lecture subjects | |
| 5 | Heat transfer with Food Engineering Approach and energy balance for food processing | Sharing textbook, notes, and videos related with lecture subjects | |
| 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 | |
| 7 | Mass transfer with food engineering approach and material balance for food processing | Sharing textbook, notes, and videos related with lecture subjects | |
| 8 | Mid-Term Exam | Sharing textbook, notes, and videos related with lecture subjects | |
| 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 | |
| 10 | Reaction kinetics with food engineering approach | Sharing textbook, notes, and videos related with lecture subjects | |
| 11 | Applications of reaction kinetics in food systems-solution of the strengthening problems | Sharing textbook, notes, and videos related with lecture subjects | |
| 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 | |
| 13 | Thermal and non-thermal food preservation processes | Sharing textbook, notes, and videos related with lecture subjects | |
| 14 | Engineering approach for food preservation processes | Sharing textbook, notes, and videos related with lecture subjects | |
| 15 | Calculation of minimal processing conditions for thermal preservation processes | Sharing textbook, notes, and videos related with lecture subjects | |
| 16 | Term Exams | Sharing textbook, notes, and videos related with lecture subjects | |
| 17 | Term Exams | Sharing textbook, notes, and videos related with lecture subjects |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 60 | 24 |
| 1. Homework | 40 | 16 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |