Lesson plan / UNIT OPERATIONS IN FOOD ENGINEERING-II

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
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course To teach principles of food production processes, calculations of processes in order to understand design of equipment
Course Content Absorption, distillation,liquid-liquid extraction ,solid-liquid extraction, evaporation , crystallization

Weekly Course Subjects

1Mass tranfer
2Principle of diffusion
3Calculation and applications
4Absorption
5Intruduction to Distilation
6Principle of Distillation and application
7Midterm exam
8Introduction to extraction
9Liquid-liquid and solid-liquid extraction
10Evaporation
11Single and multiple stages of evaporators
12Humidification
13Dehydration
14Crystallization

Resources

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

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