Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING (DOCTORATE DEGREE) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | FEYZA KIROĞLU ZORLUGENÇ (fkzorlugenc@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of the course is to provide information about the theory of microwave heating and its applications in food industry, to give students the fundamentals of microwave heating in order to increase the efficiency of microwave processing and to improve the organoleptic and nutritional quality and safety of microwave foods and to promote students to develop new microwavable products by considering the interactions of food components with microwave energy and packaging design | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Learn the theory of microwave heating |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-3 Integrates knowledge from different disciplines PO-5 Has the skills of developing and applying new and original ideas in system and process designs |
Examination Performance Project |
| LO-2 | Gain information about the microwave processes applied in food industry |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines |
Examination Performance Project |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Principles of microwave heating, Microwave oven design, Dielectric properties of foods, the factors affecting dielectric properties, The factors affecting microwave heating, Heat and mass transfer phenomena, Microwave processes for the food industry(drying, thawing, cooking, baking, blanching, sterilization),Development of microwavable foods | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction to microwaves | Lecture, discussion or Distance Learning |
| 2 | Microwave oven design, magnetron | Lecture, discussion or Distance Learning |
| 3 | Dielectric properties of foods, the factors affecting dielectric properties | Lecture, discussion or Distance Learning |
| 4 | The factors affecting dielectric properties | Lecture, discussion or Distance Learning |
| 5 | Microwave power, power density, nüfuz derinliği | Lecture, discussion or Distance Learning |
| 6 | The factors affecting microwave heating | Lecture, discussion or Distance Learning |
| 7 | The factors affecting microwave heating | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Heat and mass transfer phenomena | Lecture, discussion or Distance Learning |
| 10 | Microwave packaging | Lecture, discussion or Distance Learning |
| 11 | Microwave processes for the food industry | Lecture, discussion or Distance Learning |
| 12 | Microwave processes for the food industry | Lecture, discussion or Distance Learning |
| 13 | Development of microwavable foods | Lecture, discussion or Distance Learning |
| 14 | Microwave safety | Lecture, discussion or Distance Learning |
| 15 | Student presentations on specific applications | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Buffler, C.R., 1993. Microwave Cooking and Processing: Engineering Fundamentals for the Food Scientists. AVI, New York. | |
| 2 | Decareau, R. V., 1992. Microwave Foods: New Product Development, Food Nutrition Press Inc. | |
| 3 | Datta, A. K. and Anantheswaran, R.C., 2001. Handbook of Microwave Technology for Food Applications. Marcel Dekker: New York. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 7 | 3 | 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 | 14 | 3 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 3 | 2 | 6 |
| 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 | 4 | 5 | 20 |
| mid-term exam | 10 | 5 | 50 |
| Own study for final exam | 5 | 5 | 25 |
| final exam | 10 | 5 | 50 |
| 0 | |||
| 0 | |||
| Total work load; | 193 | ||