Ordu University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
FGM609	MICROWAVE PROCESSING OF FOODS	Compulsory	1	1	6

Level of Course Unit

Second Cycle

Objectives of the Course

The aim of the course is to provide information about the theory of microwave heating and its applications in food industry, to give students the fundamentals of microwave heating in order to increase the efficiency of microwave processing and to improve the organoleptic and nutritional quality and safety of microwave foods and to promote students to develop new microwavable products by considering the interactions of food components with microwave energy and packaging design

Name of Lecturer(s)

Yrd. Doç. Dr. Işıl BARUTÇU MAZI

Learning Outcomes

1	Learn the theory of microwave heating
2	Gain information about the microwave processes applied in food industry
3	Be able to design experiments for the development of new microwavable foods
4	Verilen bir konu ile ilgili olarak ulusal ve uluslararası literatürü tarama becerisini geliştirir
5	Sözlü sunum yapma becerisini geliştirir

Mode of Delivery

Formal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Principles of microwave heating, Microwave oven design, Dielectric properties of foods, the factors affecting dielectric properties, The factors affecting microwave heating, Heat and mass transfer phenomena, Microwave processes for the food industry(drying, thawing, cooking, baking, blanching, sterilization),Development of microwavable foods

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Introduction to microwaves
2	Microwave oven design, magnetron
3	Dielectric properties of foods, the factors affecting dielectric properties
4	The factors affecting dielectric properties
5	Microwave power, power density, nüfuz derinliği
6	The factors affecting microwave heating
7	The factors affecting microwave heating
8	Midterm exam
9	Heat and mass transfer phenomena
10	Microwave packaging
11	Microwave processes for the food industry
12	Microwave processes for the food industry
13	Development of microwavable foods
14	Microwave safety
15	Student presentations on specific applications
16	Final exam

Recommended or Required Reading

Buffler, C.R., 1993. Microwave Cooking and Processing: Engineering Fundamentals for the Food Scientists. AVI, New York. Decareau, R. V., 1992. Microwave Foods: New Product Development, Food Nutrition Press Inc., Connecticut. Datta, A. K. and Anantheswaran, R.C., 2001. Handbook of Microwave Technology for Food Applications. Marcel Dekker: New York.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
Yarıyıl (Yıl) İçi Etkinlikleri		40
Yarıyıl (Yıl) Sonu Etkinlikleri		60
SUM		100

Language of Instruction

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	2	2
Final Examination	1	2	2
Attending Lectures	14	3	42
Project Preparation	12	6	72
Self Study	12	6	72
Individual Study for Mid term Examination	1	10	10
Individual Study for Final Examination	1	15	15
TOTAL WORKLOAD (hours)			215

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15	PO 16	PO 17
LO1	5								3
LO2	5	5				4		4
LO3	5	5	3		5	5	5	5	4
LO4	5				5	5
LO5				5	5

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High