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 |
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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
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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 |
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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 |
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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 | | |
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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.
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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 | | Work Placement(s) | None |
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Workload Calculation |
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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 |
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Contribution of Learning Outcomes to Programme Outcomes |
LO1 | 5 | | | | | | | | 3 | | | | | | | | | LO2 | 5 | 5 | | | | 4 | | 4 | | | | | | | | | | LO3 | 5 | 5 | 3 | | 5 | 5 | 5 | 5 | 4 | | | | | | | | | LO4 | 5 | | | | 5 | 5 | | | | | | | | | | | | LO5 | | | | 5 | 5 | | | | | | | | | | | | |
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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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