TÜRKÇE
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Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG310 |
| Name | Food Engineering Operations II |
| Term | 2018-2019 Academic Year |
| Semester | 6. 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
(Bahar)
(A Group)
(Ins. in Charge)
|
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
Resources
Notes
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 | - | 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. | 5 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 5 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 4 |
| 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 | 0 |
| PLO10 | - | Complies with teamwork | 0 |
| 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 | 0 |
| 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 | 4 |
| PLO16 | - | is respectful of professional ethics | 4 |
| 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 | Psychrometric charts and applications in food engineering | Reading class materials | |
| 2 | Introduction to drying technology and drying systems | Reading class materials | |
| 3 | Mass and heat balances in drying systems- Problem solving | Reading class materials | |
| 4 | Intorduction to freezing preservation technology and freezing systems | Reading class materials | |
| 5 | Engineering approaches for prediction freezing and thawing time | Reading class materials | |
| 6 | Prediction of freezing and thawing time for selected solid and liquid foods-Problem solving | Reading class materials | |
| 7 | Introduction to evaporation technology and evaporation systems | Reading class materials | |
| 8 | Mid-Term Exam | Reading class materials | |
| 9 | Mass and heat balances in one and multiple effects evaporation systems- Problem solving | Reading class materials | |
| 10 | Introduction to refrigeration technology and refrigeration systems | Reading class materials | |
| 11 | Heat balance in refrigeration systems- Problem solving | Reading class materials | |
| 12 | Mixing and homogenization processes in food engineering | Reading class materials | |
| 13 | Introduction to mechanical separation processes and mechanical separation systems | Reading class materials | |
| 14 | Applications of mechanical separation processes in food engineering | Reading class materials | |
| 15 | Engineering approaches for selected mechanical separation processes-Problem solving | Reading class materials | |
| 16 | Term Exams | Reading class materials | |
| 17 | Term Exams | Reading class materials |
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 |