| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | OT180Y | Modeling the Drying Characteristics of Agricultural Products | Elective | 1 | 2 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| The methods used during drying of agricultural products and the evaluation of the data obtained during drying. |
| Name of Lecturer(s) |
| Doç. Dr. Naciye KUTLU KANTAR |
| Learning Outcomes |
| 1 | To be able to make calculations about mass and heat transfer by evaluating the data received in a drying process. | | 2 | To have knowledge about water activity calculation and measurement methods. | | 3 | To be able to determine the drying method and dryer type suitable for the product. | | 4 | To be able to solve the problems that arise in a drying process by considering the quality of the final product. | | 5 | To have knowledge about modern drying techniques and applications. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| No |
| Recommended Optional Programme Components |
| No |
| Course Contents |
| Information will be given on the drying mechanism, drying methods, difficulties encountered according to the methods, interpreting the moisture content data obtained during drying and determining the appropriate mathematical models. |
| Weekly Detailed Course Contents |
|
| 1 | Phase Diagram of Water | No | No | | 2 | Water activity and sorpsiton isoterm | No | No | | 3 | Relationship of Water Activity Value with Deterioration | No | No | | 4 | Drying Mechanism | No | No | | 5 | Drying Mechanism | No | No | | 6 | Drying Methods | No | No | | 7 | Kurutma Yöntemleri | No | No | | 8 | Calculation of Drying Rate | No | No | | 9 | Calculation of Drying Time | No | No | | 10 | Mass and Energy Balances in Drying | No | No | | 11 | Thin Layer Drying Models | No | No | | 12 | Calculation of Effective Diffusion Coefficient | No | No | | 13 | Calculation of Activation Energy | No | No | | 14 | Calculation of Activation Energy | No | No |
|
| Recommended or Required Reading |
| 1- Jangam,S.V. Law C.L. , Mujumdar, A.S. 2010. Drying of foods, vegetables and fruits, Vol. 1,2,3 TPR Group, Singapore.
2- Cemeroğlu, B. S. 2010. Unit Operation in Food Engineering, Bizim Büro Publishing, Ankara. |
| 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 | 30 | | End Of Term (or Year) Learning Activities | 70 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | No |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Problem Solving | 5 | 7 | 35 |
| Self Study | 14 | 3 | 42 |
| Individual Study for Mid term Examination | 5 | 10 | 50 |
| Individual Study for Final Examination | 5 | 10 | 50 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 1 | 1 | 1 | 2 | 2 | 1 | 2 | 4 | 4 | 2 | 3 | 3 | 1 | 2 | 2 | 2 | 2 | 1 | 1 | | | 1 | 4 | | | LO2 | 1 | 1 | 1 | 2 | 2 | 1 | 4 | 5 | 5 | 2 | 3 | 5 | 1 | 2 | 2 | 3 | 3 | 1 | 2 | | | 1 | 4 | | | LO3 | 1 | 1 | 1 | 2 | 2 | 1 | 4 | 5 | 5 | 3 | 3 | 5 | 1 | 3 | 3 | 2 | 2 | 2 | 2 | | | 1 | 4 | | | LO4 | 1 | 1 | 1 | 2 | 2 | 1 | 5 | 4 | 5 | 5 | 5 | 4 | 1 | 4 | 4 | 4 | 4 | 2 | 2 | | | 2 | 4 | | | LO5 | 1 | 1 | 1 | 2 | 2 | 1 | 4 | 4 | 4 | 5 | 3 | 4 | 1 | 4 | 4 | 4 | 4 | 4 | 4 | | | 1 | 4 | |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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