Yazdır

Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
FOOD PROCESSING EQUIPMENTS AND THEIR DESIGN I IMM 560 0 3 + 0 3 6
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Yüksek Lisans
Dersin Türü SECMELI
Dersin Koordinatörü Doç.Dr. MURAT ÖZSOY
Dersi Verenler
Dersin Yardımcıları
Dersin Kategorisi Alanına Uygun Öğretim
Dersin Amacı
The aim of the course is to get the principles of some food processing and the methods of designing some food processing equipments for the student of mechanical and manufacturing engineering.
Dersin İçeriği
Introduction to food processing, rheology of processed foods, hydraulic and pneumatic transporting, conveyors, fans, heat transfer, heat exchangers
Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - Student researchs food processing industry 1 - 2 - 3 - A - C -
2 - Student understans the basic concepts concerned with rheology of processed foods and analyzes 1 - 2 - 3 - A - C -
3 - Student understands the basic principles of food processing 1 - 2 - 3 - A - C -
4 - Student explains the structural and functional properties of the basic unit operations and equipments 1 - 2 - 3 - A - C -
5 - Students designs the basic unit operations and equipments 1 - 2 - 3 - 4 - 16 - A - D -
6 - Student analyzes modern food processing equipments 1 - 2 - 3 - A - C -
Öğretim Yöntemleri: 1:Lecture 2:Question-Answer 3:Discussion 4:Drilland Practice 16:Project Based Learning
Ölçme Yöntemleri: A:Testing C:Homework D:Project / Design

Ders Akışı

Hafta Konular ÖnHazırlık
1 Introduction to food processing, the principles of thermodynamics and kinetics of reaction
2 Rheology of processed foods, properties of foods
3 Hydraulic transporting systems and their design principles
4 Hydraulic transporting systems and their design principles
5 Pneumatic transporting systems and their design principles
6 Pneumatic transporting systems and their design principles
7 Conveyors
8 The design principles of belt and chain conveyors
9 The design principles of belt and chain conveyors
10 Midterm exam
11 Fans, the performances of fans and selection
12 Heat transfer and foods
13 Heat exchangers
14 The design principles of heat exchangers for foods

Kaynaklar

Ders Notu
Ders Kaynakları

Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
1 2 3 4 5
1 Ability to access wide and deep information with scientific researches in the field of Manufacturing Engineering, evaluate, interpret and implement the knowledge gained in his/her field of study X
2 Ability to design and apply analytical, modelling and experimental based research, analyze and interpret the faced complex issues during the design and apply process X
3 Analytical modeling and experimental design based on research and application capabilities; the ability to analyze and interpret complex situations in this process
4 Develop new and / or original ideas and methods; design complex systems or processes and develop innovative / alternative solutions in their designs. X

Değerlendirme Sistemi

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
AraSinav 1 60
Odev 1 20
ProjeTasarim 1 20
Toplam 100
Yıliçinin Başarıya Oranı 50
Finalin Başarıya Oranı 50
Toplam 100

AKTS - İş Yükü

Etkinlik Sayısı Süresi(Saat) Toplam İş yükü(Saat)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 3 48
Mid-terms 1 10 10
Assignment 1 10 10
Project / Design 1 20 20
Final examination 1 10 10
Toplam İş Yükü 146
Toplam İş Yükü /25(s) 5.84
Dersin AKTS Kredisi 5.84
; ;