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
FGM621	RHEOLOGIC METHODS IN FOOD ENGINEERING	Compulsory	1	2	6

Level of Course Unit

Second Cycle

Objectives of the Course

The aim of the course is to present information about the theory of rheological testing of foods and the instruments used for rheological measurements and to provide analytical tools needed to determine rheological properties from experimental data

Name of Lecturer(s)

Yrd. Doç. Dr. Işıl BARUTÇU MAZI

Learning Outcomes

1	Learn the specific explanations of key topics in rheology
2	Know principles of measurement methods of rheological properties and the instrument used in these methods
3	Know how to analyze experimental data to generate practicle information
4	Verilen bir konu ile ilgili ulusal ve uluslararası yayınları tarayabilme becerilerini geliştirirler
5	Sözlü sunum yapabilme becerilerini geliştirirler

Mode of Delivery

Formal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Introduction to rheology, stress and strain, solid behavior, Newton’s law of viscosity, viscous fluids, plastic fluids, time dependency, measurement of rheological properties for fluids: capillary flow viscometers, rotational viscometers, falling ball viscometers and other types of viscometers, viscoelasticity, transient tests and oscillatory tests for viscoelasticity, mechanical models: Maxwell model, Kelvin-Voigt model, Burger model, texture of foods, dough testing instruments

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Introduction to rheology: stress and strain, solid behavior
2	Flow of materials: Newton’s law of viscosity, Newtonian flow, non Newtonian flow, time dependency
3	Measurement of rheological properties for fluids, capillary flow viscometers
4	Rotational Viscometers: concentric cylinder viscometers
5	Rotational Viscometers: Cone and plate viscometers, parallel plate viscometers, single spindle viscometers (Brookfield)
6	Falling ball viscometers, other types of viscometers
7	Viscoelasticity. Transient tests for viscoelasticity: stress relaxation test, creep test. Mechanical models: elastic model, viscous model
8	Midterm exam
9	Combination models: Maxwell model
10	Combination models: Kelvin-Voigt model, Burger model
11	Oscillatory testing
12	Typical oscillatory data, Deborah number
13	Texture of foods
14	Dough testing instruments
15	Student presentations
16	Final exam

Recommended or Required Reading

Şahin S., Şumnu S.G., 2006. Physical Properties of Foods. Springer, New York, USA Steffe J.F., 1992. Rheological Methods in Food Processing Engineering.Freeman Press, East Lansing, MI, USA

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	13	3	39
Project Preparation	2	20	40
Project Presentation	1	3	3
Self Study	12	7	84
Individual Study for Homework Problems	6	8	48
Individual Study for Mid term Examination	1	5	5
Individual Study for Final Examination	1	10	10
TOTAL WORKLOAD (hours)			233

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