TÜRKÇE
ENGLISH
Information
| Code | IG413 |
| Name | Process Design II |
| Term | 2024-2025 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | İngilizce |
| Level | Lisans Dersi |
| Type | Tasarım |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. HAKAN BENLİ |
| Course Instructor |
Doç. Dr. HAKAN BENLİ
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
617 / 5,000 The aim of this course is to provide students of the Food Engineering undergraduate program with the skills of effective oral and written communication, knowledge of at least one foreign language, the ability to write effective reports and understand written reports, prepare designs, and make effective presentations, the ability to work effectively in interdisciplinary teams, and the ability to design a complex system, process, device or product under realistic constraints and conditions to meet specific requirements, and to prepare projects in terms of process design of equipment used in food industry.
Course Content
Within the scope of the course, students are asked to consider the equipment or processes used in food businesses from a design perspective and to present examples of food process design. Within the scope of this course, each student prepares their presentations and is given equal time to explain the project report they prepared within the scope of the course. The prepared project reports and presentations are delivered electronically to the course instructor.
Course Precondition
None
Resources
Maroulis and Saravacos 2003. Food process design. Marcel Dekker, Inc.
Notes
Lecture notes, slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Lists the design of equipment in food production |
| LO02 | Explains design of the most important heat and mass transfer processes of the food processing industry |
| LO03 | Explains design of heating, cooling and freezing of food products |
| LO04 | Explains design of food evaporation and food dehydration |
| LO05 | Explains design of thermal processing of foods (pasteurization and sterilization) |
| LO06 | Prepares the design of equipment or processes for food industry |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | 5 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | 5 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | 4 |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction | Reading course materials | Öğretim Yöntemleri: Anlatım |
| 2 | The design of equipment in food production | Reading course materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Design of heat and mass transfer processes of the food processing industry I | Reading course materials | Öğretim Yöntemleri: Anlatım |
| 4 | Design of heat and mass transfer processes of the food processing industry II | Reading course materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama |
| 5 | Food heat transfer processes and equipment, such as heat exchangers, ovens, roasters, and some novel equipment | Reading course materials | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 6 | Design of cooling and freezing of food products I | Reading course materials | Öğretim Yöntemleri: Anlatım |
| 7 | Design of cooling and freezing of food products II | Reading course materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama |
| 8 | Mid-Term Exam | Reading course materials | Ölçme Yöntemleri: Proje / Tasarım |
| 9 | Refrigeration used for cooling/chilling or freezing of foods. | Reading course materials | Öğretim Yöntemleri: Anlatım |
| 10 | Design of food evaporation and food dehydration I | Reading course materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Design of food evaporation and food dehydration II | Reading course materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama |
| 12 | Design of evaporators and dryers | Reading course materials | Öğretim Yöntemleri: Soru-Cevap, Alıştırma ve Uygulama |
| 13 | Design of thermal processing of foods I | Reading course materials | Öğretim Yöntemleri: Soru-Cevap, Alıştırma ve Uygulama |
| 14 | Design of thermal processing of foods II | Reading course materials | Öğretim Yöntemleri: Soru-Cevap, Alıştırma ve Uygulama |
| 15 | Pasteurization and Sterilization | Reading course materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama |
| 16 | Term Exams | Reading course materials | Ölçme Yöntemleri: Proje / Tasarım |
| 17 | Term Exams | Reading course materials | Ölçme Yöntemleri: Proje / Tasarım |
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 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 8 | 8 |
| Total Workload (Hour) | 54 | ||
| Total Workload / 25 (h) | 2,16 | ||
| ECTS | 2 ECTS | ||