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
ZGMS4152016959	PHYSICAL PROPERTIES OF FOOD COMPOUNDS	Elective	4	7	4

Level of Course Unit

First Cycle

Objectives of the Course

The aim of the course is to provide a fundamental understanding of the physical properties of foods, to explain the importance of physical properties in food industry and teach the measurement methods and to provide information about analytical tools needed to analyze experimental data to generate practical information

Name of Lecturer(s)

Learning Outcomes

1	Knows the basic definitions and principles of physical properties
2	Integrate and apply basic knowledge of fundamental engineering principles, thermodynamics and food science to evaluate physical properties of food materials.
3	Demonstrate the ability to apply theoretical concepts to practical problem solving

Mode of Delivery

Formal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Measurement of physical attributes of food materials such as size, shape, volume,, density, porosity and shrinkage, particle size distribution, 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. Characterization of food materials with regard to their thermal and electrical properties. Importance of water activity and sorption properties of food materials. Colloidal food systems and functionality of food components as emulsifiers, stabilizers, texturizers, gelling and foaming agents.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Physical attributes: size, shape, particle size distribution,volume, density, porosity, shrinkage
2	Physical attributes: size, shape, particle size distribution,volume, density, porosity, shrinkage
3	Introduction to rheology: stress and strain, solid behavior, flow of materials: Newton’s law of viscosity, Newtonian flow, non Newtonian flow, time dependency
4	Measurement of rheological properties for fluids, capillary flow viscometers, falling ball viscometers rotational viscometers
5	Viscoelasticity. Transient tests for viscoelasticity: stress relaxation test, creep test. Mechanical models: elastic model, viscous model
6	Combination models: Maxwell model, Kelvin-Voigt model, Burger model, oscillatory testing
7	Texture of foods, dough testing instruments
8	Midterm exam
9	Thermal properties of foods
10	Thermal properties of foods
11	Electromagnetic properties: color, dielectric properties of foods
12	Water activity and sorpsion properties of food materials
13	Water activity and sorpsion properties of food materials
14	Surface properties of foods
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	14	3	42
Self Study	14	2	28
Individual Study for Homework Problems	14	2	28
Individual Study for Mid term Examination	1	5	5
Individual Study for Final Examination	1	5	5
TOTAL WORKLOAD (hours)			112

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
LO1	4		4	5			5
LO2	5	5	5	5			3
LO3	5	5	5	4					5		5		4	3

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