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Course Information
Course Unit Title : Food Engineering Operations I
Course Unit Code : GDM301
Type of Course Unit : Compulsory
Level of Course Unit : First Cycle
Year of Study : 3
Semester : 5.Semester
Number of ECTS Credits Allocated : 5,00
Name of Lecturer(s) :
Course Assistants :
Learning Outcomes of The Course Unit : 1) Learning the fundamentals of food processing
2) knowing the basic engineering terms and units
3) Doing the calculations of various processes
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : The course deals with application of calculations in order to achieve successfully produced food products. Working conditions of equipments in food plants. Heat transfer, heat bahaviour of matter, cooling cycle and its calculations. Cold storage, food dehydration.
Languages of Instruction : Turkish-English
Course Goals :
Course Aims : Understanding the basic calculations used in food processing, using the measurement unit in Engimeering, doing the calculations for the novel processes
WorkPlacement   Not Available
Recommended or Required Reading
Textbook :
Additional Resources : Gıda Mühendisliği Temel İşlemler, Bekir Cemeroğlu, Mehmet Özkan, Ayla Soyer, Gıda Teknolojisi Derneği Yayınları No :29. Ankara

Fundamentals of Food Process Engineering, Romeo Toledo, Chapman and Hall, 1994. New York
Material Sharing
Documents :
Assignments :
Exams :
Additional Material :
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 2 28  
Time Of Studying Out Of Class :
14 3 42  
Homeworks :
5 5 25  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 15 15  
Finals :
1 25 25  
Workload Hour (30) :
30  
Total Work Charge / Hour :
135  
Course's ECTS Credit :
5      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 100
Quiz :
0 0
Homework :
0 0
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
40
The ratio of final to success :
60
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Basic units, m, s, Newton, bar, inch, pound, Kelvin
 
2 Heat capacity, types of heat energy, dispersion of heat, rules of thermodynamics
 
3 Enthalpy, Entropy
 
4 Density, relative density, specific volume
 
5 Refrigeration systems, refrigeration cycle, structure of cold storage places
 
6 Refrigerants in cooling and their specifications, secondary refrigerants
 
7 Refrigeration with absorption systems
 
8 Psycrometry, saturation curves
 
9 Calculation of cooling and heating load
 
10 Principles of heat transfer, heating with air, heating with water and vapour
 
11 Pressure units and pressure gaining systems
 
12 Absolute zero and heating functions of food
 
13 Evaporation techniques
 
14 General Assesment