Course Information
| Course Unit Title |
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Food Engineering Operations II |
| Course Unit Code |
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GDM302 |
| Type of Course Unit |
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Compulsory |
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Level of Course Unit
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First Cycle |
| Year of Study
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3 |
| Semester
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6.Semester |
| Number of ECTS Credits Allocated
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5,00 |
| Name of Lecturer(s) |
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| Course Assistants |
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| Learning Outcomes of The Course Unit |
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Doing mathematical expression of changes in food components
Application of sterilization and pasteurization
Learning the effect of heat on microorganisms
Application of the basic calculations in heat processes.
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| Mode of Delivery |
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Face-To-Face
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| Prerequisities and Co-requisities Courses |
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Unavailable
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| Recommended Optional Programme Components |
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Unavailable
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| Course Contents |
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Languages of Instruction |
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Turkish-English
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| Course Goals |
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Course Aims |
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Understanding the calculations of basic processes in food technology, learning the relationship between heat and microorganisms. Targets of heat treatment, and its role in food preservation. Knowing about the Food components and kinetics of their reactions.
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WorkPlacement |
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Not Available
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Recommended or Required Reading
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Textbook
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Bekir Cemeroğlu,Unit Operations in Food Processing
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Additional Resources
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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
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Material Sharing
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Documents
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Assignments
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Exams
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Additional Material
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Planned Learning Activities and Teaching Methods
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Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
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ECTS / Table Of Workload (Number of ECTS credits allocated)
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Student workload surveys utilized to determine ECTS credits.
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Activity
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Course Duration (Excluding Exam Week)
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Time Of Studying Out Of Class
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Homeworks
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Presentation
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Project
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Lab Study
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Field Study
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Visas
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Finals
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Workload Hour (30)
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Total Work Charge / Hour
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Course's ECTS Credit
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Assessment Methods and Criteria
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Studies During Halfterm
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Visa
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Quiz
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Homework
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Attendance
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Application
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Lab
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Project
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Workshop
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Seminary
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Field study
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TOTAL
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The ratio of the term to success
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The ratio of final to success
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TOTAL
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Weekly Detailed Course Content
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Week
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Topics
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1
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Definition of heat treatment and its application methods
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2
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Heat resistance of microorganisms
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3
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Calcultion of thermal processes by nomogram method
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4
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Heating load and specific heat constants of food components
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5
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Pressure-Temperature relationship
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6
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Equipments used in thermal processes
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7
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Pasteurization and continuous heat treatment systems
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8
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Acidity and heat treatment
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9
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Canned food technology and sterilization
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10
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Microwaves and its application in heat process
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11
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Spoilage reactions of major food constituents
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12
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Changes in food components depending time and temperature
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13
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Graduation of reactions in foods and their kinetics
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14
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General Assesment
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