1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF ENGINEERING
  3. FOOD ENGINEERING DEPARTMENT
  4. 250 Food Engineering (Evening Classes)
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FENG 333PHYSICAL SEPARATION TECHNIQUES IN FOOD INDUSTRY3 + 06th Semester3

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective Develop and acquire the skills to analyze the separation -based engineering processes. Gaining practical skills of physical separation techniques.
Course Content Filtration, sedimentation, centrifugal separation and other physical, mechanical separation techniques.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
2Identify key issues associated with the separation process and learn how to make the necessary calculations.
3Learning to design processes related to physical separation processes.
1Learning engineering system based on the separation.

COURSE'S CONTRIBUTION TO PROGRAM
Data not found.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Mid-terms11414
Final examination12222
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2021-2022 Fall1ENGİN DEMİRAY


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 333 PHYSICAL SEPARATION TECHNIQUES IN FOOD INDUSTRY 3 + 0 1 Turkish 2021-2022 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Assoc. Prof. Dr. ENGİN DEMİRAY edemiray@pau.edu.tr MUH A0211 %70
Goals Develop and acquire the skills to analyze the separation -based engineering processes. Gaining practical skills of physical separation techniques.
Content Filtration, sedimentation, centrifugal separation and other physical, mechanical separation techniques.
Topics
WeeksTopics
1 What are the basic principles of the lesson? The process of the lesson, Examination style, Absence status, Sources to be used in the expression of the lesson, Prevention of separation techniques in terms of food engineering.
2 What is the separation? Types of separation techniques, basic principles of separation techniques, separation techniques applied in food industry.
3 Filtration, Filtration mechanism and application forms, Filter elements, Simple filtration schemes.
4 Cake filtration principles, pressure loss in cake filtration, filter cake mechanism.
5 Constant pressure filtration, Constant flow filtration.
6 Ultrafiltration, Nanofiltration, Microfiltration.
7 Screening, screening applications in the food industry.
8 Separation by centrifugal force effect (centrifugal separation)
9 Midterm Exam
10 Centrifugation separation rate, Clarification
11 Baktofugasyon, Seperator types and structure.
12 Precipitation (sedimentation)
13 Separation by force of gravity (Natural sedimentation)
14 Sedimentation applications in food industry.
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes