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Course Information
Course Unit Title : Drying of Agricultural Products and Dryers
Course Unit Code : 01TRM5106
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 : Know the relationship between agricultural products and moisture, Understands the properties of moisted air, Determines the properties of air using a psychrometric chart, Determines the energy required for drying air and heat, knows the relationship between the products and airflow , Knows the air resistances encountered of drying and ventilation systems., Makes the air ducts placed into the dryer system., Selects the dryer and drying methods according to the product., To dry different products such as cereals, vegetables, fruits, herbs., Select the dryer type according to selected methods.
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : The importance of drying of agricultural products, humidity measurements, equilibrium moisture content, relative humidity and relative humidity, concepts of equilibrium moisture. Product moisture detection methods, properties of moist air, through the air flow stack of products, shows resistance against the air flow of agricultural products, Drying methods and dryer types. Drying method and selection of the type of dryer.
Languages of Instruction : Turkish
Course Goals : To determine the amount of moisture in agricultural products, to determine the amount of drying air, to determine the amount of energy to heat the air, to select dryer type according to the products.
Course Aims : The aim of this course is that products are stored for a long time without spoiling, one of the drying methods used to teach the concept. Determination of moisture content and requirement of drying air. Transport of air through the dryer, to be taken the moisture from the crop, made of all calculations in these stages.
WorkPlacement   Not Available
Recommended or Required Reading
Textbook : YAGCIOGLU, A., Drying Techniques of agricultural products, Ege University, Agricultural faculty Pres Nr: 536. İZMİR, (1999). Power point presantation.
Additional Resources : -
Material Sharing
Documents : Textbook or notes at the beginning of the period to provide resources, other resources are recommended.
Assignments : To provide of prepare to the next issue at regular intervals by giving homework to the students
Exams : Oral exam from merely a few short question is done to reinforce the topics
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 5 70  
Time Of Studying Out Of Class :
14 4 56  
Homeworks :
7 4 28  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 10 10  
Finals :
1 12 12  
Workload Hour (30) :
Total Work Charge / Hour :
Course's ECTS Credit :
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 70
Quiz :
0 15
Homework :
0 15
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
The ratio of the term to success :
The ratio of final to success :
Weekly Detailed Course Content
Week Topics  
1 Agricultural products and basic relationships between the moisture
  Study Materials: 1-24 Pages
2 The determination of moisture in agricultural products
  Study Materials: 25-36 Pages
3 Properties of moist air.
  Study Materials: 37-55 Pages
4 determine the properties of moist air by using psychrometric chart.
  Study Materials: 55-78 Pages
5 air flow resistances encountered of drying and ventilation systems,
  Study Materials: 79-102 Pages
6 Placing and construction of air ducts system.
  Study Materials: 103-107 Pages
7 provide the methods of air flow ventilation in the drying and processing systems.
  Study Materials: 108-120 Pages
8 Stages of drying
  Study Materials: 121-126 Pages
9 heat and mass transfer Of during the drying
  Study Materials: 128-168 Pages
10 Dryer types: the motionless Dryers
  Study Materials: 173-197 Pages
11 Dryer types: the product is moving Dryers
  Study Materials: 198-250 Pages
12 Grass drying dryers
  Study Materials: 250-265 Pages
13 Cereals and other grain products, vegetables and fruit drying
  Study Materials: 271-292 Pages
14 Dryer selection
  Study Materials: 293-296 Pages