TÜRKÇE
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Information
| Code | GM041 |
| Name | Mathmetaical Modelling in Food Engineering |
| Term | 2023-2024 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. ERDAL AĞÇAM |
Course Goal / Objective
The aim of the course is to contribute to the training of manpower mathematically modelling the changes in food systems along with designing and optimizing food systems using these models.
Course Content
This course covers the mathematical approaches to the design and optimization of food systems. Within the scope of the course, the mathematical approaches related to food systems like mass/energy transfers and balances, chemical changes etc. will be revealed.
Course Precondition
None
Resources
Power point sunusu Introduction to Food Engineering, Singh RP and Heldman DR, Academic Press Mathematical Molling of Food Processing, Farid MM, CRC Press Kimyasal Kinetik, Saçak, M, Gazi Kitapevi Isı ve Kütle Transferi: Pratik Bir Yaklaşım, Çengel YA, Güven Bilimsel Mühendislik ve Temel Bilimler için Diferansiyel Denklemler, Çengel YA ve Palm III WJ, Güven Bilimsel
Notes
Power point sunusu Introduction to Food Engineering, Singh RP and Heldman DR, Academic Press Mathematical Molling of Food Processing, Farid MM, CRC Press Kimyasal Kinetik, Saçak, M, Gazi Kitapevi Isı ve Kütle Transferi: Pratik Bir Yaklaşım, Çengel YA, Güven Bilimsel Mühendislik ve Temel Bilimler için Diferansiyel Denklemler, Çengel YA ve Palm III WJ, Güven Bilimsel
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Know the importance of mathematical approaches in the design and optimization of food systems |
| LO02 | Make mathematical analysis of a selected food systems |
| LO03 | Explain the experimental data obtained from a food system with mathematical models |
| LO04 | Use mathematical approaches in the design and optimization of a process associated with food systems |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | 5 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | 5 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | 2 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | 2 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | 1 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | 4 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | 1 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | 2 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to mathematical modelling | Textbookss, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Theoretical and experimental approaches to the determination of heat transfer parameters of food systems-I | Textbookss, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Theoretical and experimental approaches to the determination of heat transfer parameters of food systems-II | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Heat transfer analysis of a selected food system | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Theoretical and experimental approaches to the determination of mass transfer parameters of food systems-I | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Theoretical and experimental approaches to the determination of mass transfer parameters of food systems-II | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Mass transfer analysis of a selected food system | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Textbooks, Presentations, Article reviews | Ölçme Yöntemleri: Proje / Tasarım |
| 9 | Mathematical analysis of reaction kinetics in food systems-I | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Mathematical analysis of reaction kinetics in food systems-II | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Mathematical analysis of consecutive reaction mechanisms in food systems-I | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Mathematical analysis of consecutive reaction mechanisms in food systems-II | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Analysis of reaction kinetics of a selected food system | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 14 | Analytical and numerical approaches in thermal processing calculations (F, D and z values)-I | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Analytical and numerical approaches in thermal processing calculations (F, D and z values)-II | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 16 | Term Exams | Textbooks, Presentations, Article reviews | Ölçme Yöntemleri: Proje / Tasarım |
| 17 | Term Exams | Textbooks, Presentations, Article reviews | Ölçme Yöntemleri: Proje / Tasarım |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 15 | 3 | 45 |
| Out of Class Study (Preliminary Work, Practice) | 15 | 4 | 60 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 150 | ||
| Total Workload / 25 (h) | 6,00 | ||
| ECTS | 6 ECTS | ||