TÜRKÇE
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Information
| Code | SD0441 |
| Name | Agricultural Products Drying Techniques |
| Term | 2023-2024 Academic Year |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. TUNAHAN ERDEM |
Course Goal / Objective
Learns the basic information about drying, Learns Drying Methods, Recognizes the products to be dried, Understands the importance of drying in terms of nutrition, Understands the formation of added value in Sustainable Agriculture. Recognizes the secondary products formed before and after product drying.
Course Content
1. INTRODUCTION 2. THE IMPORTANCE OF DRIED FRUITS AND VEGETABLES IN TERMS OF NUTRITION 3. DRYING ECONOMY 4. THERMODYNAMIC (PSICROMETRIC) PROPERTIES OF THE MOISTURE AIR USED DURING DRYING 5. DRYING OF THE HUMID AIR (PSYCHROMETRIC). CHARACTERISTICS OF THE CURVES 9. MATHEMATICAL MODELING OF DRYING CURVES 10. THE THEORY OF DIFUSION 11. MATHEMATICAL MODELING IN TERMS OF DRYING TECHNOLOGIES 12. PRE-TREATMENT OF DRYING SYSTEMS THAT CAN BE APPLIED BEFORE DRYING DRYING. MICROWAVE DRYING SYSTEMS 17. INFRARED RADIATION ENERGY DRYING SYSTEMS 18. FREEZE DRYING SYSTEMS
Course Precondition
No preconditions.
Resources
Tarım Ürünleri Kurutma Teknikleri 1
Notes
Tarım Ürünleri Kurutma Teknikleri
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Describes the basic information about drying, |
| LO02 | Describes a Drying Methods and, the products to be dried, |
| LO03 | Explains and applies the importance of drying in terms of nutrition, and the formation of added value in Sustainable Agriculture. Explains the secondary products formed before and after product drying. |
| LO04 | Explains and applies the evaluation methods of agricultural products and creating added value. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The importance of dried fruits and vegetables in terms of nutrition. | ders notları | Öğretim Yöntemleri: Anlatım |
| 2 | economics of drying | ders notları | Öğretim Yöntemleri: Anlatım |
| 3 | thermodynamic properties of humid air used during drying | ders notları | Öğretim Yöntemleri: Anlatım |
| 4 | drying of biological materials | ders notları | Öğretim Yöntemleri: Anlatım |
| 5 | quality changes during drying water activity | ders notları | Öğretim Yöntemleri: Anlatım |
| 6 | 6. The importance of dried fruits and vegetables in terms of nutrition. | ders notları | Öğretim Yöntemleri: Anlatım |
| 7 | economics of drying | ders notları | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | ders notları | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | thermodynamic properties of humid air used during in drying | ders notları | Öğretim Yöntemleri: Anlatım |
| 10 | drying of biological materials | ders notları | Öğretim Yöntemleri: Anlatım |
| 11 | quality changes during drying | ders notları | Öğretim Yöntemleri: Anlatım |
| 12 | importance of drying curves mathematical modeling of drying curves diffusion theory mathematical modeling | ders notları | Öğretim Yöntemleri: Anlatım |
| 13 | technologies pre-treatments that can be applied before drying | ders notları | Öğretim Yöntemleri: Anlatım |
| 14 | classification of dryers using solar energy | ders notları | Öğretim Yöntemleri: Anlatım |
| 15 | hot air drying systems with microwave drying systems infrared radiation energy drying systems freeze drying systems | ders notları | Öğretim Yöntemleri: Anlatım |
| 16 | Term Exams | ders notları | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | ders notları | 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 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 80 | ||
| Total Workload / 25 (h) | 3,20 | ||
| ECTS | 3 ECTS | ||