PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 533	FOOD DRYING TECHNIQUES	3 + 0	1st Semester	7,5

COURSE DESCRIPTION

Course Level	Doctorate Degree
Course Type	Elective
Course Objective	To learn traditional and new food drying techniques, drying equipments, changes that occur during the drying of foods and basic energy and mass calculations during drying process.
Course Content	Principles of food drying, water structure, properties, importance, bound-unbound water, water activity, measurement methods of water activity and moisture content, sorption isotherms, temperature effect on sorption isotherms, BET, GAB and other models, mass and heat transfer at drying, diffusion, capillar flow and other mechanisms, characteristic drying curves, enzymatic and chemical reactions in drying of foods, continue and discontinue drying operations, principles of various drying methods and their comparision, measurement and control techniques in food drying, energy and mass balances for dryiers.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Knowledge of the importance and general objectives of drying.
2	Knowledge of the importance of water in foods, sorption isotherms and water activity.
3	Knowledge of the principles of heat and mass transfer that occurs during drying process.
4	Knowledge of the drying diagrams and psychrometric diagrams.
5	Knowledge of the systems and equipments in using drying process.

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12
LO 001	3	4	3	2	3	3	3
LO 002	3	4	3	4	5	5	3	2
LO 003	4	4	4	5	4	5	4	4
LO 004	5	4	5	4	4	5	4	5
LO 005	5	4	4	5	3	4	4	5
Sub Total	20	20	19	20	19	22	18	16
Contribution	4	4	4	4	4	4	4	3	0	0	0	0

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	7	98
Mid-terms	1	25	25
Final examination	1	30	30
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMU 533	FOOD DRYING TECHNIQUES	3 + 0	1	Turkish	2023-2024 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. ENGİN DEMİRAY	edemiray@pau.edu.tr		FEN A0313 MUH A0197	%

Goals		To learn traditional and new food drying techniques, drying equipments, changes that occur during the drying of foods and basic energy and mass calculations during drying process.
Content		Principles of food drying, water structure, properties, importance, bound-unbound water, water activity, measurement methods of water activity and moisture content, sorption isotherms, temperature effect on sorption isotherms, BET, GAB and other models, mass and heat transfer at drying, diffusion, capillar flow and other mechanisms, characteristic drying curves, enzymatic and chemical reactions in drying of foods, continue and discontinue drying operations, principles of various drying methods and their comparision, measurement and control techniques in food drying, energy and mass balances for dryiers.

Topics

Weeks	Topics
1	Principles of food drying
2	Water structure, water properties, importance, bound-unbound water.
3	Water activity, measurement methods of water activity and moisture content
4	Sorption isotherms
5	Psychrometric diagrams
6	BET, GAB and other drying models.
7	Heat and mass transfer in food drying
8	Drying diagrams
9	Midterm exam
10	Drying rate
11	Physical, enzymatic and chemical reactions in drying of foods
12	Drying sysytems and equipments
13	Drying sysytems and equipments
14	Energy and mass balance calculations

Materials

Materials are not specified.

Resources

Resources	Resources Language
Geankoplis, C. J., “Transport Processes and Unit Operations”, Third Edition, , Prentice-Hall Int.,Inc., (1993).	English
Brennan, J.G., Butters, J.R. and Cowell, N.D., “Food Engineering Operations”, Elsevier Applied Science, London, (1990).	English
Cemeroğlu, B., Karadeniz, F., Özkan, M., “Meyve ve Sebze İşleme Teknolojisi”, Gıda Teknolojisi Derneği, (2001).	Türkçe
Heldman D.R., “Food Process Engineering”, The Avi Publishing Co. Inc., (1975).	English
Mujumdar, A.S., “Handbook of Industrial Drying”, Taylor & Francis, Inc., (2006).	English
Sun, D. W., “Thermal Food Processing”, Taylor & Francis, Inc., (2006)	English
Richardson, P., “Thermal Technologies in Food Processing” CRC Press, (2001).	English

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student