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Course Information
Course Unit Title : Food Engineering Operations II
Course Unit Code : GDM302
Type of Course Unit : Compulsory
Level of Course Unit : First Cycle
Year of Study : 3
Semester : 6.Semester
Number of ECTS Credits Allocated : 5,00
Name of Lecturer(s) :
Course Assistants :
Learning Outcomes of The Course Unit : 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.
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents :
Languages of Instruction : Turkish-English
Course Goals :
Course Aims : 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.
WorkPlacement   Not Available
Recommended or Required Reading
Textbook : Bekir Cemeroğlu,Unit Operations in Food Processing
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) :
16 2 32  
Time Of Studying Out Of Class :
16 2 32  
Homeworks :
3 10 30  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 25 25  
Finals :
1 25 25  
Workload Hour (30) :
30  
Total Work Charge / Hour :
144  
Course's ECTS Credit :
5      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
0 0
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 :
0
The ratio of the term to success :
0
The ratio of final to success :
0
TOTAL :
0
Weekly Detailed Course Content
Week Topics  
1 Definition of heat treatment and its application methods
 
2 Heat resistance of microorganisms
 
3 Calcultion of thermal processes by nomogram method
 
4 Heating load and specific heat constants of food components
 
5 Pressure-Temperature relationship
 
6 Equipments used in thermal processes
 
7 Pasteurization and continuous heat treatment systems
 
8 Acidity and heat treatment
 
9 Canned food technology and sterilization
 
10 Microwaves and its application in heat process
 
11 Spoilage reactions of major food constituents
 
12 Changes in food components depending time and temperature
 
13 Graduation of reactions in foods and their kinetics
 
14 General Assesment