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Ders Öğretim Planı| Dersin Kodu | Dersin Adı | Dersin Türü | Yıl | Yarıyıl | AKTS | | ZGMS3132016959 | FOOD MACHİNE AND EQUİPMENTS | Seçmeli | 3 | 5 | 4 |
| | Dersin Seviyesi | | Lisans | | Dersin Amacı | | To inform the student about the features, selection and usage purposes of the machinery and equipment used in raw material processing in the food industry. | | Dersi Veren Öğretim Görevlisi/Görevlileri | | Öğr. Gör. Serap ÖRÜNDÜ | | Öğrenme Çıktıları | | 1 | The main unit processes used in the food industry are learned. | | 2 | Understand the basic properties of machinery and equipment used in the food industry. | | 3 | Planning and feasibility study can be done in determining and designing the machinery and equipment to be used. |
| | Öğrenim Türü | | Formal Education | | Dersin Ön Koşulu Olan Dersler | | Not | | Ders İçin Önerilen Diğer Hususlar | | Not | | Dersin İçeriği | | This lesson; In addition to the basic processes used in food processing in the food industry, the methods used for cleaning and classification of raw materials, grinding and shredding, mixing, pumping, applied heat treatments, thickening, freezing, drying, shaping, coating and packaging and technical features of the machines used to perform these processes and intended uses and selection. | | Haftalık Ayrıntılı Ders İçeriği | |
| 1 | Basic processes used in the food industry | | | | 2 | Methods of classification and cleaning of products or raw materials, machinery and equipment used, technical specifications of these equipment, principles of operation. | | | | 3 | Methods of classification and cleaning of products or raw materials, machinery and equipment used, technical specifications of these equipment, principles of operation. | | | | 4 | Methods of classification and cleaning of products or raw materials, machinery and equipment used, technical specifications of these equipment, principles of operation. | | | | 5 | Methods of classification and cleaning of products or raw materials, machinery and equipment used, technical specifications of these equipment, principles of operation. | | | | 6 | Filtration and separation methods of liquid foods, machinery and equipment used, technical specifications of these equipment, working principles. | | | | 7 | Methods of homogenization and emulsification of liquid foods, machinery and equipment used, technical specifications of these equipment, principles of operation. | | | | 8 | Midterm exam and evaluation | | | | 9 | Mixing and kneading methods of products or raw materials, used machinery and equipment, technical specifications of these equipment, working principles. | | | | 10 | Heat treatments applied to foods, methods, machinery and equipment used, technical specifications of these equipment, working principles. | | | | 11 | Liquid food thickening methods, machinery and equipment used, technical specifications of these equipment, working principles. | | | | 12 | Drying methods of food, used machinery and equipment and technical properties of these equipment, working principles. | | | | 13 | Methods of cooling and freezing of foods, machinery and equipment used, technical specifications of these equipment, working principles. | | | | 14 | Methods of extrusion, shaping and coating of foods, machinery and equipment used, technical specifications of these equipment, working principles. | | | | 15 | Food packaging methods, machinery and equipment used, technical specifications of these equipment, working principles. | | | | 16 | Final examination | | |
| | Ders Kitabı / Malzemesi / Önerilen Kaynaklar | | Food Industry Machines, Prof. d. İlbilge SALDAMLI, 2004. | | Planlanan Öğrenme Aktiviteleri ve Metodları | | | Değerlendirme | |
| TOPLAM | 0 | |
| TOPLAM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | TOPLAM | 100 |
| | Dersin Sunulduğu Dil | | | Staj Durumu | | Not |
| | İş Yükü Hesaplaması | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 1 | 1 | | Quiz | 1 | 1 | 1 | | Attending Lectures | 14 | 2 | 28 | | Discussion | 14 | 1 | 14 | | Field Trip | 7 | 3 | 21 | | Project Design/Management | 1 | 15 | 15 | | Individual Study for Mid term Examination | 1 | 14 | 14 | | Individual Study for Final Examination | 1 | 10 | 10 | |
| Program ve Öğrenme Çıktıları İlişkisi | | | * Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek |
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