GMÜ631 - FOOD PROCESSING MACHINERY
| Course Name | Code | Semester | Theory (hours/week) |
Application (hours/week) |
Credit | ECTS |
|---|---|---|---|---|---|---|
| FOOD PROCESSING MACHINERY | GMÜ631 | Any Semester/Year | 3 | 0 | 3 | 7 |
| Prequisites | ||||||
| Course language | Turkish | |||||
| Course type | Elective | |||||
| Mode of Delivery | Face-to-Face | |||||
| Learning and teaching strategies | Lecture Discussion Question and Answer Field Trip Preparing and/or Presenting Reports Case Study Problem Solving | |||||
| Instructor (s) | Department academic staff | |||||
| Course objective | Effect of foodcomponents and basicengineering principleson the selection of food machinery and equipment, process design and determination of process parameters, classification and introduction ofmachineryandequipmentused in food, packaging and packagingmachines, automation andsystem cleaning in food industry | |||||
| Learning outcomes |
| |||||
| Course Content | Food characteristics and process theory, hot water, steam and ice water production schemes, the procedures carried out at ambient temperature(raw material preparation, size reduction, mixing, forming, separation), heat treatment applications (boiling, pasteurization, sterilization, evaporation, extrusion, drying , baking, frying), heat removal processes (cooling, freezing),post-production processes (coating, packaging, filling), new technologies (irradiation, ohmic heating, IR heating ,microwave ,high pressure), system cleaning. | |||||
| References | Gıda Endüstrisi Makineleri (İ. Saldamlı, E. Saldamlı). Food Processing Handbook (James G. Brennan). Food Processing Technology (P. Fellows). | |||||
Course outline weekly
| Weeks | Topics |
|---|---|
| Week 1 | Properties of foods and processing theory |
| Week 2 | Proses control |
| Week 3 | Raw material preparation machinery |
| Week 4 | Size reduction machinery |
| Week 5 | Mixing and forming machinery |
| Week 6 | Separation and concentration of food components |
| Week 7 | Irradiation |
| Week 8 | Midterm exam |
| Week 9 | Novel Technologies and principles |
| Week 10 | Heat processing machinery (pasteurisation, sterilisation, evaporation, extrusion) |
| Week 11 | Drying system and machinery |
| Week 12 | Heat processing by direct and radiated energy |
| Week 13 | Refrigerating systems andmachines |
| Week 14 | Post-production processes (packaging, filling and seal machines,system cleaning) |
| Week 15 | Preparation for final exam |
| Week 16 | FINAL EXAM |
Assesment methods
| Course activities | Number | Percentage |
|---|---|---|
| Attendance | 10 | 0 |
| Laboratory | 0 | 0 |
| Application | 0 | 0 |
| Field activities | 0 | 0 |
| Specific practical training | 0 | 0 |
| Assignments | 2 | 10 |
| Presentation | 2 | 20 |
| Project | 0 | 0 |
| Seminar | 0 | 0 |
| Midterms | 1 | 30 |
| Final exam | 1 | 40 |
| Total | 100 | |
| Percentage of semester activities contributing grade succes | 0 | 60 |
| Percentage of final exam contributing grade succes | 0 | 40 |
| Total | 100 | |
WORKLOAD AND ECTS CALCULATION
| Activities | Number | Duration (hour) | Total Work Load |
|---|---|---|---|
| Course Duration (x14) | 14 | 3 | 42 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Specific practical training | 0 | 0 | 0 |
| Field activities | 0 | 0 | 0 |
| Study Hours Out of Class (Preliminary work, reinforcement, ect) | 6 | 3 | 18 |
| Presentation / Seminar Preparation | 2 | 20 | 40 |
| Project | 0 | 0 | 0 |
| Homework assignment | 2 | 15 | 30 |
| Midterms (Study duration) | 1 | 35 | 35 |
| Final Exam (Study duration) | 1 | 45 | 45 |
| Total Workload | 26 | 121 | 210 |
Matrix Of The Course Learning Outcomes Versus Program Outcomes
| D.9. Key Learning Outcomes | Contrubition level* | ||||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |
| 1. The graduates have acquired extensive and profound knowledge from the scientific work being carried out in their field. They are able to evaluate data critically and to draw conclusions from it. | X | ||||
| 2. The graduates have understanding of applicable techniques and methods and their limits. | X | ||||
| 3. They are aware of new developments in their field and familiarise themselves with new tasks systematically and without taking too long. | X | ||||
| 4. The graduates are able to formulate engineering problems and find solutions which require very considerable competence as far as methods are concerned. | X | ||||
| 5. The graduates are able to develop new and/or original idea and methods and apply innovative methods in solving the products or processes design problems. | X | ||||
| 6. The graduates have ability to use their powers of judgment as engineers in order to work with complex and possibly incomplete information, to recognise discrepancies and to deal with them. | X | ||||
| 7. The graduates are able to understand the impact of engineering solutions in an environmental and societal context. | X | ||||
| 8. - The graduates have ability to design and implement the analytical modelling and experimental research, and deal with complexity and evaluate data critically. | X | ||||
| 9. The graduates have ability to understand professional, social and ethical responsibility and to act responsibly in the collection, integration, analysis, interpretation and communication of data. | X | ||||
| 10. The graduates have made a contribution through the written or oral presentation of original research results in the national and international scholarly community. | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest