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 301UNIT OPERATIONS OF FOOD ENGINEERING - I2 + 25th Semester5

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective Reaction kinethics, rheolgy of processing foods, transporting of fluid foods and system of transport, characteristics of flows, mechanic energy balance, pressure and flow rate measuring, energy in food processing, mechanical seperation processes,filtration, centrifugal separation, distillation. The goal of this lesson is to provide the necessary knowledge mentioned above.
Course Content Reactions of kinethics when processing foods, rheolgy of processing foods, rheologic models, transporting of fluid foods and system of transport, characteristics of flows, mechanic energy balance, pressure and flow rate measuring, energy sources in food processing, production steam and usage, tables of steam, natural sedimentation, mechanical seperation processes; filtration, centrifugal separation, distillation. .
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
11. Know the kinetic of reactions during processing foods
22. Know the rheolgy of processing foods, and rheologic models
33. Know the transporting of fluid foods and system of transport, characteristics of flows, mechanic energy balance, pressure and flow rate measuring
44. Have information about the energy sources in food processing, production steam and usage, tables of steam
56. Know the distillation, systems, energy and mass balances

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 0014 5 5        
LO 002 555         
LO 0034 5455       
LO 004  54444      
LO 0054545554      
Sub Total1210241819148      
Contribution2254432000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)26252
Hours for off-the-classroom study (Pre-study, practice)13226
Assignments8324
Mid-terms199
Laboratory339
Final examination11010
Total Work Load

ECTS Credit of the Course





130

5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1ENGİN DEMİRAY


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 301 UNIT OPERATIONS OF FOOD ENGINEERING - I 2 + 2 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Assoc. Prof. Dr. ENGİN DEMİRAY edemiray@pau.edu.tr MUH A0210 %70
Goals Reaction kinethics, rheolgy of processing foods, transporting of fluid foods and system of transport, characteristics of flows, mechanic energy balance, pressure and flow rate measuring, energy in food processing, mechanical seperation processes,filtration, centrifugal separation, distillation. The goal of this lesson is to provide the necessary knowledge mentioned above.
Content Reactions of kinethics when processing foods, rheolgy of processing foods, rheologic models, transporting of fluid foods and system of transport, characteristics of flows, mechanic energy balance, pressure and flow rate measuring, energy sources in food processing, production steam and usage, tables of steam, natural sedimentation, mechanical seperation processes; filtration, centrifugal separation, distillation. .
Topics
WeeksTopics
1 Reactions of kinethics when processing foods and problem solving related to the subject.
2 Reactions of kinethics when processing foods and problem solving related to the subject (continue from 1st week).
3 Rheolgy of processing foods and problem solving related to the subject.
4 Rheologic models and problem solving related to the subject.
5 Transporting of fluid foods and system of transport, characteristics of flows and problem solving related to the subject.
6 Mechanic energy balance and problem solving related to the subject.
7 Pressure and flow rate measuring and problem solving related to the subject.
8 Energy sources in food processing and problem solving related to the subject.
9 Written midterm exam.
10 Production steam and usage, steam tables and problem solving related to the subject.
11 Seperation processess, natural sedimentation and problem solving related to the subject.
12 Mechanical seperation processes, filtration, centrifugal separation and problem solving related to the subject.
13 Distillation and problem solving related to the subject.
14 Distillation and problem solving related to the subject(continue from 13rd week).
Materials
Materials are not specified.
Resources
ResourcesResources Language
Brennan J. G. , Butters J. R., Cowell N. D. ,Lilley A.E.V., ‘’Food Engineering Operations’’, Elsevier Applied Science London, 1990.English
Geankoplis, C. J., “Transport Processes and Unit Operations”, Third Edition, , Prentice-Hall Int.,Inc. 1993.English
Heldman D.R., “Food Process Engineering”, The Avi Publishing Co. Inc., 1975English
Singh, R.P., Heldman, D.R., “Introduction to Food Engineering” Second Edition, Academic Pres, 1993English
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