Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Spring 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 | NESİMİ AKTAŞ (naktas@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| To give the students knowledge about chemical and enzyme kinetics. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Students will be able to explain the general concepts of reaction kinetics. |
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. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-2 | Students will able to explain the control of reactions. |
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 do the calculations of thermal process. |
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. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-4 | Students will be able to solve the enzyme kinetic problems. |
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. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-5 | Students will be able to make the kinetic models. |
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-12 Grasps the universal and social affects of engineering solutions and applications. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Definition of chemical reaction, General view to kinetic and thermodynamic concept, reaction velocity, parameters affect the reacrion rate, rate coefficient, activation energy, catalyst, reaction order, molecularity, mathematical and graphical determination of kinetic parameters, Enzymatic reactions, Parameters affect enzyme activity, Michaelis-Menten equation, Graphical determination of kinetic parameters for enzymatic reactions, enzyme inhibition and inhibition types. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Basic principles of kinetics | Lecture, question and answer, problem solving |
| 2 | Theory of reaction rate | Lecture, question and answer, problem solving |
| 3 | Reaction rate, consumption and generation rates | Lecture, question and answer, problem solving |
| 4 | Effects of the major factors on reaction rate | Lecture, question and answer, problem solving |
| 5 | Reaction order | Lecture, question and answer, problem solving |
| 6 | Zero-order reactions | Lecture, question and answer, problem solving |
| 7 | First-order reactions | Lecture, question and answer, problem solving |
| 8 | mid-term exam | |
| 9 | Second-order reactions | Lecture, question and answer, problem solving |
| 10 | n. th.-order reactions | Lecture, question and answer, problem solving |
| 11 | Kinetics of thermal processing | Lecture, question and answer, problem solving |
| 12 | Relationship between chemical kinetics and thermal processing | Lecture, question and answer, problem solving |
| 13 | Microbial death kinetics | Lecture, question and answer, problem solving |
| 14 | Enzyme kinetics | Lecture, question and answer, problem solving |
| 15 | Kinetics of food components | Lecture, question and answer, problem solving |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Aktaş, N. 2008. Gıda Teknolojisinde Reaksiyon Kinetiği. Atatürk Üniversitesi Ziraat Fakültesi Ofset Tesisi, Erzurum. | |
| 2 | Earle, M. and Earle, R. 2003. Fundamentals of Food Reaction Technology. Leatherhead Int., Ltd., UK. Heldman, D. R. and Lund D. B. 1992. Handbook of Food Engineering. Marcel Dekker Inc., USA. Singh, R. P. and Heldman, D. R. 1993. Introduction to Food Engi | |
| 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 | 2 | 14 | 28 |
| 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 | 2 | 7 | 14 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 7 | 21 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 94 | ||