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Course Information
Course Unit Title : Non-thermal processing methods for the food industry
Course Unit Code : 01SAI5161
Type of Course Unit : Optional
Level of Course Unit : Second Cycle
Year of Study : Preb
Semester : 255.Semester
Number of ECTS Credits Allocated : 6,00
Name of Lecturer(s) :
Course Assistants :
Learning Outcomes of The Course Unit : 1- To learn the principles of non-thermal processes in foods
2- Understanding the applicability of high hydrostatic pressure in food preservation process
3- Understanding the applicability of irradiation in food preservation process
4- Food preservation Pulsed Electric Fields (PEF) process to learn the applicability
5- Understanding the applicability of ultrasound in food preservation process
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : High hydrostatic pressure, Pulsed Electric Fields, irradiation, ultrasound
Languages of Instruction : Turkish
Course Goals : This course begins with a non-thermal food preservation used recently told the students an overview of new technologies and knowledge about the applicability of products to form water. Fishing and seafood processing technology of these techniques in a comprehensive manner to transfer part of the graduate students, and enforcing the industry will close an important deficiency.
Course Aims : High hydrostatic pressure, Pulsed Electric Fields, irradiation, ultrasound, and summarized in the form of combinations of these new protection techniques based on heat instead of the traditional protection techniques are investigated for some time to get new techniques. The main purpose here is to use heat instead of alternatives. Traditional thermal processing usually extend the shelf life is sacrificed for the sake of product quality and freshness. In addition, acceptance and nutritional quality of these products directly affect the structure, color, smell and taste like, can be modified. The new conservation techniques, alone or low-temperature high-quality and safe products to consumers all over the world presented business, generally accepted or is continuing studies. This is of course more recently started to use new technologies in food preservation and teach students with an overview of knowledge about the applicability of products to form water.
WorkPlacement   Not Available
Recommended or Required Reading
Textbook : Doona., C.J., Feeherry, F.E., 2007. High Pressure Processing of Foods. ISBN: 978-0-8138-0944-1,Wiley-Blackwell, 272 pages.
Zeuthen, P., Bogh-Sorensen, L., 2003. Food Preservation Techniques, Woodhead Publishing, Limited., ISBN: 9781855735309 9781855737143 600 p

Additional Resources : .
Material Sharing
Documents : Powerpoint presentations
Assignments : Investigate the use of high hydrostatic pressure of fisheries products
Exams : Midterm and Final examination
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 4 56  
Time Of Studying Out Of Class :
14 4 56  
Homeworks :
1 18 18  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 20 20  
Finals :
1 20 20  
Workload Hour (30) :
30  
Total Work Charge / Hour :
170  
Course's ECTS Credit :
6      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 70
Quiz :
0 0
Homework :
1 30
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 :
50
The ratio of final to success :
50
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Principles of non-thermal processing methods for the food industry
  Study Materials: Doona., C.J., Feeherry, F.E., 2007. High Pressure Processing of Foods. ISBN: 978-0-8138-0944-1,Wiley-Blackwell, 272 pages.
2 High hydrostatic pressure technology
- Principles
- Effects of high pressure on microorganisms
- Effects of high pressure on quality-related enzymes
- Effects of high pressure on proteins, vitamins and other quality attributes of foods
- Effects of high pressure on nutritional and color quality
  Study Materials: Doona., C.J., Feeherry, F.E., 2007. High Pressure Processing of Foods. ISBN: 978-0-8138-0944-1,Wiley-Blackwell, 272 pages.
3 High hydrostatic pressure technology
- Principles
- Effects of high pressure on microorganisms
- Effects of high pressure on quality-related enzymes
- Effects of high pressure on proteins, vitamins and other quality attributes of foods
- Effects of high pressure on nutritional and color quality
  Study Materials: Doona., C.J., Feeherry, F.E., 2007. High Pressure Processing of Foods. ISBN: 978-0-8138-0944-1,Wiley-Blackwell, 272 pages.
4 High hydrostatic pressure technology
- Principles
- Effects of high pressure on microorganisms
- Effects of high pressure on quality-related enzymes
- Effects of high pressure on proteins, vitamins and other quality attributes of foods
- Effects of high pressure on nutritional and color quality
  Study Materials: Doona., C.J., Feeherry, F.E., 2007. High Pressure Processing of Foods. ISBN: 978-0-8138-0944-1,Wiley-Blackwell, 272 pages.
5 Irradiation
- Principles
- Mechanisms of microbial inactivasyon
- Critical factors determining microbial inactivasyon
- Effects on enzyms, proteins, vitamins and other quality attributes of foods
  Study Materials: Zeuthen, P., Bogh-Sorensen, L., 2003. Food Preservation Techniques, Woodhead Publishing, Limited., ISBN: 9781855735309 9781855737143 600 p
6 Irradiation
- Principles
- Mechanisms of microbial inactivasyon
- Critical factors determining microbial inactivasyon
- Effects on enzyms, proteins, vitamins and other quality attributes of foods
  Study Materials: Zeuthen, P., Bogh-Sorensen, L., 2003. Food Preservation Techniques, Woodhead Publishing, Limited., ISBN: 9781855735309 9781855737143 600 p
7 Irradiation
- Principles
- Mechanisms of microbial inactivasyon
- Critical factors determining microbial inactivasyon
- Effects on enzyms, proteins, vitamins and other quality attributes of foods
  Study Materials: Zeuthen, P., Bogh-Sorensen, L., 2003. Food Preservation Techniques, Woodhead Publishing, Limited., ISBN: 9781855735309 9781855737143 600 p
8 Pulsed Electric Fields
- Principles
- Mechanisms of microbial inactivasyon
- Critical factors determining microbial inactivasyon
- Effects on enzyms, proteins, vitamins and other quality attributes of foods
  Study Materials: Zeuthen, P., Bogh-Sorensen, L., 2003. Food Preservation Techniques, Woodhead Publishing, Limited., ISBN: 9781855735309 9781855737143 600 p
9 Pulsed Electric Fields
- Principles
- Mechanisms of microbial inactivasyon
- Critical factors determining microbial inactivasyon
- Effects on enzyms, proteins, vitamins and other quality attributes of foods
  Study Materials: Zeuthen, P., Bogh-Sorensen, L., 2003. Food Preservation Techniques, Woodhead Publishing, Limited., ISBN: 9781855735309 9781855737143 600 p
10 Pulsed Electric Fields
- Principles
- Mechanisms of microbial inactivasyon
- Critical factors determining microbial inactivasyon
- Effects on enzyms, proteins, vitamins and other quality attributes of foods
  Study Materials: Zeuthen, P., Bogh-Sorensen, L., 2003. Food Preservation Techniques, Woodhead Publishing, Limited., ISBN: 9781855735309 9781855737143 600 p
11 Ultrasound
- Principles
- Ultrasonic anactivation of microorganisms, spores and enzyms
- Ultrasound in combination with other preservation techniques
- Ultrasonic equipment
  Study Materials: Zeuthen, P., Bogh-Sorensen, L., 2003. Food Preservation Techniques, Woodhead Publishing, Limited., ISBN: 9781855735309 9781855737143 600 p
12 Ultrasound
- Principles
- Ultrasonic anactivation of microorganisms, spores and enzyms
- Ultrasound in combination with other preservation techniques
- Ultrasonic equipment
  Study Materials: Zeuthen, P., Bogh-Sorensen, L., 2003. Food Preservation Techniques, Woodhead Publishing, Limited., ISBN: 9781855735309 9781855737143 600 p
13 Ultrasound
- Principles
- Ultrasonic anactivation of microorganisms, spores and enzyms
- Ultrasound in combination with other preservation techniques
- Ultrasonic equipment
  Study Materials: Zeuthen, P., Bogh-Sorensen, L., 2003. Food Preservation Techniques, Woodhead Publishing, Limited., ISBN: 9781855735309 9781855737143 600 p
14 General evaluation