1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF ENGINEERING
  3. FOOD ENGINEERING DEPARTMENT
  4. 249 FOOD ENGINEERING
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FENG 329PROCESS CONTROL2 + 05th Semester4

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective Teaching basic principles of control systems, Samples used in practice on various models.
Course Content Basic concepts and application areas; introduction to control systems and definitions. Open and closed loop control. Applications of control systems in practice. The applications of process control systems in food industry. Feedback control : P, PI and PID control. Statistical process control
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1To have a general knowledge about process control
2To have a knowledge of automatic control of a process, control cycle, system response, set point
3To have a knowledge of control systems
4To get a knowledge about the use of process control in food manufacturing places

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 0014            
LO 0025            
LO 003 5 5         
LO 004533333       
Sub Total1483833       
Contribution4212110000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14228
Hours for off-the-classroom study (Pre-study, practice)12336
Assignments7321
Mid-terms199
Final examination11010
Total Work Load

ECTS Credit of the Course





104

4
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1HAKAN KARACA


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 329 PROCESS CONTROL 2 + 0 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Prof. Dr. HAKAN KARACA hkaraca@pau.edu.tr MUH A0312 %
Goals Teaching basic principles of control systems, Samples used in practice on various models.
Content Basic concepts and application areas; introduction to control systems and definitions. Open and closed loop control. Applications of control systems in practice. The applications of process control systems in food industry. Feedback control : P, PI and PID control. Statistical process control
Topics
WeeksTopics
1 The importance of process control in food industry
2 Introduction to process control principles
3 Definitions of control targets, disturbances and manipulated variables
4 Components of process control
5 Definitions of open and closed loop systems
6 Transfer functions and flow schemes
7 Types and selection of the controlers
8 Types and selection of the control schemes
9 Process control in some food engineering applications
10 Bioreactors
11 Blanching, pastorization and sterilization
12 Drying and freezing
13 Evaporation and concentration
14 Cooking and extrusion
Materials
Materials are not specified.
Resources
ResourcesResources Language
Seborg DA, Edgar TF, Mellichamp DA, Process Dynamics and Control, Wiley Series in Chemical Engineering, 1989.English
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes