Ders Planı

CLASS 4

Lesson plan / UNIT OPERATIONS IN FOOD ENGINEERING-I

Lesson Information

Course Credit	3.0
Course ECTS Credit	5.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
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Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To bring the students to the level of being able to design equipment by teaching the principles of production systems that can be encountered frequently in food enterprises, the necessary calculation techniques.
Course Content	Thermal sterilization and microorganism relations, Fo and Do values, Deterioration after thermal processing, cold storage of food, freezing parameters and methods, food storage, controlled conditions.

Learning Outcomes

PO1. Adequate knowledge of mathematics, science and engineering subjects related to Food Engineering; Ability to apply theoretical and applied knowledge in these fields to model and solve complex engineering problems.
PO2. Ability to identify, define, formulate and solve complex engineering problems; Ability to select and apply appropriate analysis and modeling methods for this purpose.
PO3. The ability to design a complex system, process, device or product to meet specific requirements, under realistic constraints and conditions; Ability to apply modern design methods for this purpose.
PO4. Ability to develop, select and use modern techniques and tools necessary for the analysis and solution of complex problems encountered in engineering applications; Ability to use information technologies effectively.
PO5. Ability to design, conduct experiments, collect data, analyze and interpret results for the study of complex engineering problems or discipline-specific research issues.
PO6. Ability to work effectively in intradisciplinary and multidisciplinary teams; individual work ability.
PO7. Ability to communicate effectively verbally and in written Turkish; knowledge of at least one foreign language; Ability to write effective reports and understand written reports, prepare design and production reports, make effective presentations, give and receive clear and understandable instructions.
PO8. Awareness of the necessity of lifelong learning; The ability to access information, follow developments in science and technology and constantly renew oneself.
PO9. Acting in accordance with ethical principles, awareness of professional and ethical responsibility; Information about the standards used in Food Engineering applications.
PO10. Knowledge of project management and business practices such as risk management and change management; awareness about entrepreneurship and innovation; Information about sustainable development.
PO11. Information about the effects of engineering applications on health, environment and security at universal and social dimensions and the problems of the age; Awareness of the legal consequences of engineering solutions.

Weekly Course Subjects

1	The relations between microorganisms and pH in thermal sterilization in canned foods
2	Calculation of Fo and Do values
3	Calculation of the sterilization of seamed cans according to Fo and Do values
4	Calculation of Fo and Do values in sterilization and pasteurization in continuous systems
5	Calculation of probability of spoilage of Foods after Thermal Processing
6	Probability of Spoilage of Foods
7	Midterm exam
8	Relationships Between Dried Foods with water activities
9	Methods of Food Preservations
10	Calculation Sterilzation Value for Different Temperatures
11	Preservation of Foods by Batch System
12	Sterilization of the Foods by Continuous Methods
13	Preservation of the Foods by Chmical Additives
14	Preservation of the Foods by non-thermal metods such as High Pressure system.

Resources

1-Geankoplis, C. J., “Transport Processes and Seperation Process Principles", 4th Edition, Prentice Hall, New jersey, (2003).

Brennan, J.G., Butters, J.R. and Cowell, N.D., “Food Engineering Operations”, Elsevier Applied Science, London , (1990).

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Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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