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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | G302B2 | Food Engineering Unit Operations II | Compulsory | 3 | 6 | 3 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | The objective of the course is to give the principles and calculation methods of important food engineering operations, containing heat and mass transfer applications, such as distillation, gas absorption, solid-liquid extraction, evaporation, crystallization, humidification and drying; to give the area of application of this operations in food industry, the information about the equipments used; to carry the students to a level that they can manage the process and equipment design. It is tried to provide consciousness about ethic by informing the students about engineering ethics. | | Name of Lecturer(s) | | Dr. Öğr. Üyesi Aybike KAMİLOĞLU | | Learning Outcomes | | 1 | To be able to define and solve mass transfer problems | | 2 | To gain the ability of application of the knowledge for establishing mass and heat transfer equations on to the solution of various unit operations | | 3 | To be able to solve technical subjects using the mathematical principles | | 4 | To be able to design an equipment to maintain energy efficiency/or to be able to formulate an innovative food formula, which are important subjects of food engineering | | 5 | To gain the ability of doing literature search, review, and reporting by using computer about a given subject | | 6 | To be familiar with a group study, sharing duty and consistent work by preparing a group study | | 7 | To be able to use logic on problem solving and analysis of problems with different perspective | | 8 | To gain the ability of learning by him/herself and to gain the responsibility of achieving the opportunity for learning by him/herself | | 9 | To realize that the knowledge learned in classroom is adaptable to the industry, to be aware that the knowledge can be updated with the technological developments, to provide consciousness about environment in food industry |
| | Mode of Delivery | | Normal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | Examples of heat and mass transfer operations; distillation, gas absorption, solid-liquid extraction and their applications, evaporation and evaporators, crystallization and crystallizators, humidification and de-humidification, drying methods and dryers, engineering ethics | | Weekly Detailed Course Contents | |
| 1 | The introduction to the course: The cover, importance, rules and requisites, graphical integration, the lever arm rule | | | | 2 | Rules of Phases, Raoult’s law, concentration-boiling/condensation point diagrams, xy diagrams | | | | 3 | Introduction to fractional distillation, Reflux ratio, McCabe-Thiele method | | | | 4 | Enriching and stripping sections operating lines, effect of feed conditions, location of feed tray in a tower, drawing of theoretical stages, determination of total number of stages | | | | 5 | Total, minimum, optimum reflux ratio, stage efficiency, Introduction to solid-liquid extraction | | | | 6 | Single stage extraction, extraction rate, equipments, graphical solution method, equilibrium in extraction | | | | 7 | Counter flow multiple stage extraction, operating point, graphical solution method, Application area in Food industry | | | | 8 | Midterm | | | | 9 | Introduction to evaporation, single stage evaporation, mass and heat balances, flash evaporation, overall heat transfer coefficient, effects of process variables | | | | 10 | Multiple stage evaporation, heat and mass balance equations, steam economy, vapor capacity, forward and backward feeding, preheating of feed, compression of steam condensate | | | | 11 | Evaporation equipments, evaporation ancillary equipments, application area in food industry | | | | 12 | Crystallization, the forms of crystals, the condition for crystallization, equilibrium diagram, over saturation, initiation of crystal growth | | | | 13 | Humidification, absolute humidity, humidity charts, adiabatic saturation, wet-dry bulb thermometer, due point, Lewis relation | | | | 14 | Drying, equilibrium moisture, sorption isoterms, theoretical drying rate calculations at constant and falling rate periods , mass and heat balances | | | | 15 | Falling drying rate period, capillar mechanism, diffusion mechanism, drying defects, drying methods, rehydration, reconstitution | | | | 16 | Final Exam | | |
| | Recommended or Required Reading | | Book of Lecture: 1. Geankoplis, C.J.,2003, Transport Processes and Separation Process Principles 4th Edition, Prentice Hall NJ, 1026 pp. Books recommended: 1. Mc Cabe,W.L., and Smith,J.C. 1976, Unit Operations of Chemical Engineering 3th Edition, McGraw-Hill, Inc, New York, 1027 pp. 2. Brennan, J.G., Butters, J.R., and Cowell, N.D. , 1990, Food Engineering Operations, Elsevier Applied Science, London, 700 pp. | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 10 | 10 | | Attending Lectures | 15 | 2 | 30 | | Self Study | 14 | 1 | 14 | | Individual Study for Mid term Examination | 1 | 15 | 15 | | Individual Study for Final Examination | 1 | 15 | 15 | | Homework | 1 | 10 | 10 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 4 | 4 | 2 | 3 | 3 | 4 | | LO2 | 4 | 5 | 3 | 2 | 4 | 4 | | LO3 | 3 | 2 | 4 | 4 | 4 | 5 | | LO4 | 5 | 3 | 5 | 3 | 5 | 4 | | LO5 | 3 | 3 | 4 | 4 | 4 | 4 | | LO6 | 4 | 3 | 3 | 3 | 4 | 5 | | LO7 | 5 | 4 | 4 | 5 | 4 | 4 | | LO8 | 4 | 5 | 4 | 3 | 5 | 4 | | LO9 | 4 | 4 | 4 | 4 | 4 | 5 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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