| Dersin Kodu | Dersin Adı | Dersin Türü | Yıl | Yarıyıl | AKTS | | GM214.1B | Cold Technique | Seçmeli | 2 | 4 | 3 |
|
| Dersin Seviyesi |
| Lisans |
| Dersin Amacı |
| Principles of refrigerated and frozen foods-frozen practice of some foods at laboratory scale. |
| Dersi Veren Öğretim Görevlisi/Görevlileri |
| Dr. Öğr. Üyesi Halil İbrahim AKGÜL |
| Öğrenme Çıktıları |
| 1 | Basic concepts of refrigeration, and its importance; restrictions related to current environmental phenomena like ozone layer and greenhouse effect; | | 2 | Cold preservation of foodstuffs; Refrigeration cycles; Cold stores; | | 3 | Freezing; Energy conservation in cold stores; Product based applications; | | 4 | Process control equipments in refrigeration systems. |
|
| Öğrenim Türü |
| Normal Education |
| Dersin Ön Koşulu Olan Dersler |
| None |
| Ders İçin Önerilen Diğer Hususlar |
| None |
| Dersin İçeriği |
| Basic and physiological principles of refrigerated and frozen fodd storage- storage conditions and possible changes during the storage priod of various refrigerated and frozen foods-food freezing methods and their effect of food quality- Advantage of frozen foods- maintanenc of the frozen food quality and some important aspets of the frozen foods- regulations in the food codex related with frozen foods-process steps for various frozen foods-frozen practice of some foods at laboratory scale. |
| Haftalık Ayrıntılı Ders İçeriği |
|
| 1 | Course description and content of information about the cold of the housing and the basic principles of physiological changes that may occur during cold storage. | Subject expression | | | 2 | Cold storage conditions and to provide them (the working principles of refrigerants) | Subject expression | | | 3 | Cold storage conditions and to provide them (in storage temperature, humidity and air velocity-level circulation of the atmosphere of pre-cooling-warehouse-storage conditions of various products) | Subject expression | | | 4 | Basic principles of food frozen (various definitions and concepts of the phase diagram of water-water-crystallization and recrystallization) | Subject expression | | | 5 | Phase diagrams of the water and glass transition | Subject expression | | | 6 | Principles of fruit and vegetable frozen (ice crystals in tissue-freezing time and freezing rate-advantages of deep-freezing) | Subject expression | | | 7 | Effects of Freezing, storage and thawing on product quality | Subject expression | | | 8 | Midterm | | | | 9 | Packaging and storage of frozen foods- dry ice | Subject expression | | | 10 | Methods of food freezing- freeze drying- Midterm Exam | Subject expression | | | 11 | Freezing of the fruits and vegetables | Subject expression | | | 12 | Freezing of the various food products (red meat, poultry meat and sea foods) | Subject expression | | | 13 | The advantages of frozen food; maintaning the frozen food quality; critical points related to frozen foods; food law and regulations about frozen foods | Subject expression | |
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| Ders Kitabı / Malzemesi / Önerilen Kaynaklar |
| 1-Cemeroğlu, B., Yemenicioğlu, A., Özkan, M. 2001. Meyve ve Sebze İşlemeTeknolojisi; Meyve-Sebzelerin Bileşimi Soğukta Depolanmaları, Gıda Teknolojisi Derneği Yayınları, No:24, Ankara. 2-Cemeroğlu, B., Karadeniz, F., Özkan, M. 2003. Meyve ve Sebze İşlemeTeknolojisi; Meyve-Sebzelerin Dondurarak Muhafaza Edilmeleri, Gıda Teknolojisi Derneği Yayınları, No:28, Ankara. 3-Kennedy, C.J (Edt).2000. Managing Frozen Foods. Woodhead Publishing Ltd.Cambridge, England. 4-On-line data bases (books and papers). |
| Planlanan Öğrenme Aktiviteleri ve Metodları |
|
| Değerlendirme | |
| Midterm Examination | 1 | 100 | | TOPLAM | 100 | |
| Final Examination | 1 | 100 | | TOPLAM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | TOPLAM | 100 |
| | Dersin Sunulduğu Dil | | Turkish | | Staj Durumu | | None |
|
| İş Yükü Hesaplaması |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 2 | 28 |
| Self Study | 10 | 2 | 20 |
| Individual Study for Mid term Examination | 1 | 10 | 10 |
| Individual Study for Final Examination | 1 | 15 | 15 |
| Reading | 14 | 1 | 14 |
|
| Program ve Öğrenme Çıktıları İlişkisi |
| ÖÇ1 | 4 | 5 | 4 | 4 | 3 | 5 | | ÖÇ2 | 3 | 5 | 4 | 4 | 4 | 4 | | ÖÇ3 | 5 | 2 | 2 | 3 | 4 | 4 | | ÖÇ4 | 5 | 3 | 3 | 3 | 4 | 3 |
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| * Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek |
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