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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMU 514LOW TEMPERATURE APPLICATIONS IN FOOD INDUSTRY3 + 01st Semester7,5

COURSE DESCRIPTION
Course Level Doctorate Degree
Course Type Elective
Course Objective Knowledge of the importance of low-temperature applications in food preservation. Knowledge of the low-temperature applications in food preservation and the equipment used in low temperature applications.
Course Content Basic principles and thermodynamics of cooling and freezing of foods. Changes in physical and chemical properties during food freezing and food cooling. Determination of the changes of food properties with experimentally and theoretically. Freezing time, freezing rate, prediction of freezing and thawing time of foods. Effects of cooling, freezing and freezing storage on the food quality, freeze drying technique, heat pumps and usage.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Knowledge of the refrigeration methods, equipment and devices used in low temperature applications.
2Knowledge of the diagrams used in the refrigeration technique
3Knowledge of the cooling load calculation
4Knowledge of used in the low-temperature applications in food preservation
5Knowledge of the effects of food quality of the low-temperature applications

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
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Sub Total25252525252525252525252525
Contribution5555555555555

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14228
Assignments21530
Mid-terms13232
Final examination13333
Presentation / Seminar Preparation13030
Total Work Load

ECTS Credit of the Course






195

7,5
COURSE DETAILS
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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes