Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | KAMİL EMRE GERÇEKASLAN (emre@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of this course is that basic mechanisms of all food processes in food industry, their fundamentals and equipment / materials used in these processes are introduced to students. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Students will be able to explain basic concept and expressions related to pretreatments applied to foods and cleaning of raw material in food plant |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. |
Examination |
| LO-2 | Students will be able to explain basic concept and expressions related to transporting of fluid foods and equipments used in transporting. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. |
Examination |
| LO-3 | Students will be able to explain basic concept and expressions related to mechanical seperation processes and used systems. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. |
Examination |
| LO-4 | Students will be able to explain basic concept and expressions related to unit operations such as distillation, extraction, emulsion, heating and cooling processes. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| This class covers definitions and fundamentals of all unit processes in food technology. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Geometric properties of food, other physical properties of raw materials , functional properties of food raw materials, cultivation of raw material properties, machinery and raw materials. | Lecture, question and answer. distance education |
| 2 | The benefits of clean, foreign elements in food raw materials, cleaning methods, dry and wet cleaning methods, food classification. | Lecture, question and answer.distance education |
| 3 | Fluid handling systems, pipes, pumps, The properties of liquid, | Lecture, question and answer.distance education |
| 4 | The importance of pressure in transporting fluids, viscosity, viscosity measurement. | Lecture, question and answer.distance education |
| 5 | Filtration equipment and design features, Pressure Filters, Vacuum Filters, Filtration Applications in Food Industry, ultrafiltration, reverse osmosis, Nanofiltration, Membrane Separation Techniques in Food Applications, | Lecture, question and answer.distance education |
| 6 | Precipitation, precipitation for suspension with Low Concentration, precipitation for suspension with high Concentration, Centrifugal Process, Equipment Operating Principles and Design Features, centrifuge Applications in Food Industry, Screening, Screening Applications in Food Industry. | Lecture, question and answer.distance education |
| 7 | Distillation, distillation methods, distillation Applications in Food Industry, Extraction, Extraction Equipment and Design Features, extraction Applications in Food Industry, extraction with Presses, Pressing Equipment - Presses. | Lecture, question and answer.distance education |
| 8 | mid-term exam | |
| 9 | Fragmentation Equipment, Milling Systems, Fragmentation Applications in Food Industry, Fragmentation of fibrous material: slicing, rusping and Pulping. | Lecture, question and answer.distance education |
| 10 | Mixers, Fans, wheels, Turbines, Flow Properties of Mixing Tanks, Mixers for Low and Medium Viscosity Liquids, Mixers for Viscous Fluids and Plastic Solids, Mixers for Dry Solids. | Lecture, question and answer.distance education |
| 11 | Emulsion formation, the factors affecting emulsion, Emulsion Equipment and Design Features, emulsions Applications in Food Industry . | Lecture, question and answer.distance education |
| 12 | Dryer, factors Affecting Drying Rate, Sorption Isotherms and Water Activity, Drying Systems, Drying Applications in Food Industry, Evaporation, evaporators, evaporation Applications in Food Industry . | Lecture, question and answer.distance education |
| 13 | Crystallization, Crystallization Applications in the Food Industry, freezing, contact Freezers with chilled solid (Plate with), contact Freezers with cooled liquid (Immersion), contact Freezers with the cooled gas (Air Flow). | Lecture, question and answer.distance education |
| 14 | Basis of the extrusion process, Extrusion Equipments, Cold Extrusion, Hot Extrusion, Single Screw Extruders, two-screw Extruders. | Lecture, question and answer.distance education |
| 15 | Packages used in food packaging and their characteristics, the importance of packaging, packaging equipment. | Lecture, question and answer.distance education |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | R.P., Singh, Heldman, D.R., 1993. Introduction to Food Engineering, Academic Press, Inc., USA. | |
| 2 | J.G., Brennan 2006. Food Processing Handbook. WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 7 | 21 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 5 | 7 | 35 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 87 | ||