| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM201A | Gıda Teknolojisinde Isıl Prosesler | Elective | 1 | 2 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| The aim of this course is that thermal processes in food engineering are introduced to students |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Ahmet AKKÖSE |
| Learning Outcomes |
| 1 | He/she describes basic concepts of thermal processes | | 2 | He/she describes specific food preservation processes | | 3 | He/she describes minimum heating processes | | 4 | He/she describes thermal processes to extend the shelf life or to alter the eating quality | | 5 | He/she describes operations that remove heat from foods to extend the shelf life with minimal changes in nutritional qualities and sensory characteristics | | 6 | He/she describes processes the reduction of water content in a food |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| This course covers processing by application of heat and processing by the removal of heat |
| Weekly Detailed Course Contents |
|
| 1 | Importance of thermal processes in food technology and their applications | | | | 2 | Thermal properties of foods | | | | 3 | D, z, F and Q10 values | | | | 4 | Blanching | | | | 5 | Pasteurization | | | | 6 | Heat sterilisation | | | | 7 | Evaporation | | | | 8 | Midterm exam | | | | 9 | Distilation | | | | 10 | Extrusion | | | | 11 | Dehydration | | | | 12 | Baking and roasting | | | | 13 | Frying | | | | 14 | Chilling | | | | 15 | Freezing | | | | 16 | Final exam | | |
|
| Recommended or Required Reading |
| Akköse, A. 2015. Thermal Processes in Food Technology textbook. Atatürk University Food Engineering Department, Erzurum.
Fellows, P. 2000. Food Processing Technology Principles and Practice. Woodhead Publishing Ltd., Cambridge, England.Ibarz, A. and Barbosa-Canovas, G. 2003. Unit operations in food engineering. CRC Press, New York, USA. |
| 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 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 2 | 28 |
| Laboratory | 14 | 2 | 28 |
| Problem Solving | 14 | 1 | 14 |
| Brain Storming | 14 | 1 | 14 |
| Seminar | 14 | 1 | 14 |
| Criticising Paper | 14 | 1 | 14 |
| Self Study | 14 | 1 | 14 |
| Individual Study for Mid term Examination | 1 | 10 | 10 |
| Individual Study for Final Examination | 1 | 20 | 20 |
| Reading | 14 | 2 | 28 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | | | | | LO2 | 5 | | | | | LO3 | 4 | | | | | LO4 | 5 | | | | | LO5 | 4 | | | | | LO6 | 4 | | | |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
 |
| |