TÜRKÇE
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Information
| Code | TMT331 |
| Name | Food Processing Machines |
| Term | 2022-2023 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MEHMET SERDAR ÖZTEKİN |
| Course Instructor |
Prof. Dr. MEHMET SERDAR ÖZTEKİN
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Introducing the pre-treatments and basic thermal and non-thermal processes and techniques applied before the processing of vegetables, fruits and meat products as raw materials
Course Content
Pre-Treatments in Agricultural Products: Raw Material Measurement-Weighing, Transport-Transmission, Cleaning-Sorting, Classification, Peeling, Size Reduction, Pressing, Filtration, Storage Thermal Techniques in Food Processing: Pasteurization, Sterilization, Extraction, Cooling, Freezing, Drying, Evaporation Non-Thermal Techniques in Food Processing: Fermentation, Mixing, Salting, Irradiation, Separation
Course Precondition
No Prerequisites
Resources
Subject-based slides
Notes
Solved problems
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns the preliminary and main processes and technologies used in the processing of plant and animal food materials. |
| LO02 | Makes decision for equipment and machines for food processing |
| LO03 | Makes basic calculations about food processing technologies. |
| LO04 | Recognizes the importance of food processing machines in terms of applying ethical rules |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Adequate knowledge of mathematics, science and Agricultural Machinery and Technologies engineering disciplines; gain the knowledge to use theoretical and applied knowledge in these fields in complex engineering problems | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Gains knowledge of defining, formulating and solving problems in the fields of Agricultural Machinery and Technologies Engineering, choosing and applying appropriate analysis and modeling methods for this purpose. | 5 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Knows how to design a complex system, process, device or product related to the engineering field, under realistic constraints and conditions, in other words, by considering the available possibilities and the current state of the field, and to apply modern design methods for this purpose. | |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Gain the ability to develop, select and use modern tools necessary for the analysis and solution of complex problems encountered in Agricultural Machinery and Technologies Engineering applications and to use information technologies effectively. | 4 |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Gains the ability to design experiments, conduct experiments, field studies, collect data, analyze and interpret results in order to examine the complex problems or discipline-specific research issues encountered in the field of Agricultural Machinery and Technologies Engineering. | 4 |
| PLO06 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | It carries out studies related to its field independently, and acts as a consultant, audit and expert. | |
| PLO07 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Ability to work effectively in disciplinary and multi-disciplinary teams; gains the ability to work individually. | 2 |
| PLO08 | Yetkinlikler - Öğrenme Yetkinliği | Gains the ability to write effective reports in the field, to understand written reports, to prepare design and production reports, to make effective presentations, to take and give clear and understandable instructions. | |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Awareness of the necessity of lifelong learning; gains a positive attitude towards accessing information, following developments in science and technology, and continuous innovation. | 3 |
| PLO10 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | It is sensitive to the events/developments on the agenda of the society and the world and monitors these developments, prepares projects, produces and shares solution suggestions. | |
| PLO11 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Follows the information in the field and communicates with colleagues by using a foreign language at least at the B1 level of the European Language Portfolio. | |
| PLO12 | Yetkinlikler - Alana Özgü Yetkinlik | Knowledge of business practices related to engineering, such as project management, risk management and change management; awareness of entrepreneurship, innovation; gains knowledge about sustainable development. | |
| PLO13 | Yetkinlikler - Alana Özgü Yetkinlik | Knowledge of the effects of engineering practices on health, environment and safety in universal and social dimensions and the problems reflected in the field of engineering; gain awareness of the legal consequences of engineering solutions. | 3 |
| PLO14 | Yetkinlikler - Alana Özgü Yetkinlik | Acts in accordance with ethical principles, professional and ethical responsibility, and standards used in engineering practices | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Pre-Processes: Measurement and Weighing Techniques | Preparation by using Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 2 | Pre-Processes: Transport Tehcniques | Preparation by using Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 3 | Pre-Processes: Classification and Separation Techniques | Preparation by using Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 4 | Pre-Processes: Sorting and Peeling Techniques | Preparation by using Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 5 | Pre-Processing: Size Reduction Techniqes | Preparation by using Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 6 | Pre-Processing: Pressing and Filtration Techniques | Preparation by using Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 7 | Thermal Processes: Pasteurization and Sterilization | Preparation by using Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 8 | Mid-Term Exam | Preparation by using Lecture notes | Öğretim Yöntemleri: Problem Çözme |
| 9 | Thermal Processes: Cooling and Freezing | Preparation by using Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 10 | Thermal Processes: Drying and Evaporation | Preparation by using Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 11 | Thermal Processes: Extraction and Distillation | Preparation by using Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 12 | Non-Thermal Processes: Fermentation | Preparation by using Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 13 | Non-Thermal Processes: Mixing | Preparation by using Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 14 | Non-Thermal Processes: Radiation | Preparation by using Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 15 | Non-Thermal Processes: Seperation | Preparation by using Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 16 | Term Exams | Preparation by using Lecture notes | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Preparation by using Lecture notes | Öğretim Yöntemleri: Problem Çözme |
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 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||