Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | UGP1152010272 | BASIC OPERATIONS IN FOODS - I | Compulsory | 1 | 1 | 4 |
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Level of Course Unit |
Short Cycle |
Objectives of the Course |
The aim of the course is
• to introduce the students with engineering units and dimensions
• to give the students basic information about unit operations in food processing
• to provide the basic knowledge about industrial machines used in unit operations |
Name of Lecturer(s) |
Yrd.Doç.Dr. Bekir Gökçen MAZI |
Learning Outcomes |
1 | Have fundamental knowledge about unit operations in food processin. | 2 | Be able to do the calculations related with unit operations. | 3 | Have basic knowledge about the industrial machines used in the unit operations. |
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Mode of Delivery |
Formal Education |
Prerequisites and co-requisities |
None |
Recommended Optional Programme Components |
None |
Course Contents |
• Units and dimensions
• Properties of raw food materials
• Classifications of food spoilage
• Storage and transportation of raw materials
• Cleaning, sorting and grading of raw materials
• Size reduction
• Screening, agitation, emulsification, filtration, settling and sedimentation, centrifugal separation processes
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Weekly Detailed Course Contents |
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1 | Introduction to the unit operations in food processing. | | | 2 | Units and dimensions. | | | 3 | Categorization of raw material, contamination sources and food spoilage. | | | 4 | Cleaning of raw material, dry and wet cleaning methods. | | | 5 | Sorting and grading. | | | 6 | Peeling of raw material and machines that are used in these operations. | | | 7 | Size Reduction, size reduction equipments in food industry. | | | 8 | Mid-term exam | | | 9 | Screening. | | | 10 | Agitation, agitation equipments in food industry. | | | 11 | Emulsification. | | | 12 | Filtration, types of filtration equipments used in food industry. | | | 13 | Settling and sedimentation. | | | 14 | Centrifugal separation. | | | 15 | Centrifugal separation. | | | 16 | Final exam | | |
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Recommended or Required Reading |
1. Gıda Mühendisliğinde Temel İşlemler. Cemeroğlu B., Editör, Gıda Teknolojisi Derneği Yayınları No: 29, Ankara-2005
2. Ürün İşleme Tekniği. Yağcioğlu A., Ziraat Fak. Ofset Atölyesi, İzmir-1996
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Planned Learning Activities and Teaching Methods |
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Assessment Methods and Criteria | |
SUM | 0 | |
SUM | 0 | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | SUM | 100 |
| Language of Instruction | Turkish | Work Placement(s) | None |
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Workload Calculation |
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Midterm Examination | 1 | 2 | 2 |
Final Examination | 1 | 2 | 2 |
Quiz | 3 | 1 | 3 |
Attending Lectures | 14 | 2 | 28 |
Discussion | 14 | 1 | 14 |
Question-Answer | 14 | 1 | 14 |
Team/Group Work | 2 | 4 | 8 |
Brain Storming | 7 | 1 | 7 |
Self Study | 14 | 1 | 14 |
Individual Study for Mid term Examination | 1 | 6 | 6 |
Individual Study for Final Examination | 1 | 6 | 6 |
Reading | 14 | 1 | 14 |
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Contribution of Learning Outcomes to Programme Outcomes |
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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