PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 507	THERMAL PROCESS TECHNIQUES AND MACHINES IN FOOD INDUSTRY	3 + 0	2nd Semester	7,5

COURSE DESCRIPTION

Course Level	Doctorate Degree
Course Type	Elective
Course Objective	Knowledge of the thermal process techniques used in food industry. Knowledge of the equipments used in thermal process techniques. Knowledge of the effects of thermal processes on foods. Teaching of thermal process calculations.
Course Content	Thermal process applications in food engineering; pasteurization, sterilization, evaporation dehydration, blanching, extrusion, ohmic heating, microwave heating etc.; Usage of techniques, theories, thermodynamics, material and energy balances, calculation of efficiency of thermal processes, usage of tables and charts The change of thermophysical properties with the heat treatment application of foodstufs. Usage of equipments and machines in thermal process applications.
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 thermal process techniques
2	Knowledge of the principles of thermal process techniques
3	Knowledge of the objectives of thermal processes
4	Knowledge of the equipments used in thermal process techniques
5	Knowledge of the effects on food quality of the thermal processes
6	Knowledge of the effects on microorganisms of the thermal process
7	Knowledge of the calculations related thermal process techniques

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	2	3	3	2	3	4	4				2	3
LO 002	4	3	3	2	5	5	3	4			3	3
LO 003	5	5	4	5	4	4	5	4			4	5
LO 004	5	4	5	4	4	5	4	4			5	5
LO 005	3	5	3	5	5	5	5	5			4	4
LO 006	4	4	4	5	4	4	5	4			4	5
LO 007	4	4	4	5	5	5	5	5			5	5
Sub Total	27	28	26	28	30	32	31	26			27	30
Contribution	4	4	4	4	4	5	4	4	0	0	4	4

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 Term	No	Instructors
Details	2022-2023 Fall	1	ENGİN DEMİRAY

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMU 507	THERMAL PROCESS TECHNIQUES AND MACHINES IN FOOD INDUSTRY	3 + 0	1	Turkish	2022-2023 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. ENGİN DEMİRAY	edemiray@pau.edu.tr		MUH A0186	%

Goals		Knowledge of the thermal process techniques used in food industry. Knowledge of the equipments used in thermal process techniques. Knowledge of the effects of thermal processes on foods. Teaching of thermal process calculations.
Content		Thermal process applications in food engineering; pasteurization, sterilization, evaporation dehydration, blanching, extrusion, ohmic heating, microwave heating etc.; Usage of techniques, theories, thermodynamics, material and energy balances, calculation of efficiency of thermal processes, usage of tables and charts The change of thermophysical properties with the heat treatment application of foodstufs. Usage of equipments and machines in thermal process applications.

Topics

Materials

Materials are not specified.

Resources

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