PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 302	UNIT OPERATIONS OF FOOD ENGINEERING - II	2 + 2	6th Semester	4

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Compulsory
Course Objective	Ultrafiltration, microfiltration, reverseosmose, extraction, evaporation, drying of foods, extrusion, usage of microwave, equipments of thermal processing and mechanical processing. The goal of this lesson is to provide the necessary knowledge mentioned above.
Course Content	Membran seperation techniques; ultrafiltration, microfiltration, reverseosmose and some applications, extraction, evaporation, drying of foods, extrusion, usage of microwave, equipments of thermal processing and mechanical processing, problem solving related to the subjects.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	1. Have information about the membran seperation techniques; ultrafiltration, microfiltration, reverseosmose and some applications,
2	2. Have information about the extraction methods and extractors
3	3. Know the evaporation and evaporators, energy economy in eveporation systems.
4	4. Have information about the drying of foods, drying systems, drying rate, calculation of drying rate, psychrometric diagrams

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13
LO 001	4		5		5
LO 002		5	5	5
LO 003	4		5	4	5	5
LO 004			5	4	4	4	4
Sub Total	8	5	20	13	14	9	4
Contribution	2	1	5	3	4	2	1	0	0	0	0	0	0

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	4	56
Hours for off-the-classroom study (Pre-study, practice)	11	1	11
Assignments	5	3	15
Mid-terms	1	10	10
Final examination	1	12	12
Total Work Load ECTS Credit of the Course			104 4

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 302	UNIT OPERATIONS OF FOOD ENGINEERING - II	2 + 2	1	Turkish	2023-2024 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. YAHYA TÜLEK	ytulek@pau.edu.tr		MUH B0018-03	%70

Goals		Ultrafiltration, microfiltration, reverseosmose, extraction, evaporation, drying of foods, extrusion, usage of microwave, equipments of thermal processing and mechanical processing. The goal of this lesson is to provide the necessary knowledge mentioned above.
Content		Membran seperation techniques; ultrafiltration, microfiltration, reverseosmose and some applications, extraction, evaporation, drying of foods, extrusion, usage of microwave, equipments of thermal processing and mechanical processing, problem solving related to the subjects.

Topics

Weeks	Topics
1	Membran seperation techniques; ultrafiltration.
2	Membran seperation techniques; microfiltration, reverseosmose and some applications and problem solving related to the subject.
3	Extraction and problem solving related to the subject.
4	Extraction and problem solving related to the subject (continue from 3rd week).
5	Evaporation and problem solving related to the subject.
6	Evaporation and problem solving related to the subject (continue from 5th week).
7	Evaporation and problem solving related to the subject (continue from 4th week).
8	Drying and problem solving related to the subject.
9	Written midterm exam.
10	Drying and problem solving related to the subject (continue from 8th week).
11	Drying and problem solving related to the subject (continue from 10th week).
12	Extrusion.
13	Usage of microwave and problem solving related to the subject.
14	Applications of unit operations in food industry.

Materials

Materials are not specified.

Resources

Resources	Resources Language
Mc Cabe W.L., and Smith J. C., “Unit Operations of Chemical Engineering”, 3th Edition, McGraw-Hill, Inc, New York, (1976).	English
Geankoplis, C. J., “Transport Processes and Unit Operations”, Third Edition, , Prentice-Hall Int.,Inc. 1993.	English
Brennan, J.G., Butters, J.R. and Cowell, N.D., “Food Engineering Operations”, Elsevier Applied Science, London, (1990).	English
Cemeroğlu, B., Yemenicioğlu, A., Özkan, M., “Meyve ve Sebzelerin Bileşimi ve Soğukta Depolanmaları”, Gıda Teknolojisi Derneği, (2001).	Türkçe
Singh, R.P., Heldman, D.R., “Introduction to Food Engineering” Second Edition, Academic Pres, 1993	Türkçe
Çataltaş, İ. “Kimya Mühendisliğine Giriş: Ünit Operasyonlar”, 3. baskı, İnkılap Kitabevi, 1986	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student