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Week
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Topics
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Study Metarials
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1
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Rate of chemical reactions, rate law and stochiometry
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R1 Ch1 CH3
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2
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Conversation, analysis of rate equations
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R1 Ch2 CH3
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3
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Reactor kinetics: batch systems and reactor design
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R1 Ch4
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4
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Reactor kinetics: continuous systems (CSTR, PF and packed bed) and reactor design
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R1 Ch4
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5
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Serial and parallel reactors, design and optimization
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R1 Ch4
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6
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Simultaneous reactions (serial and parallel)
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R1 Ch6
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7
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Simultaneous reactions (serial and parallel)
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R1 Ch6
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8
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Kinetics of biological reactions, design and analysis
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R2 CH1
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9
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Kinetics of enzymatic reactions
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R2 CH2
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10
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İmmobilized biocatalysts
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R1 CH10
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11
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Biomass production, kinetics of substrat consumption and product formation
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R2 CH3
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12
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Kinetics of microbial death and enzyme inactivation
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R2 CH2
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13
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Design and analysis of biological reactions.
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R1 R2
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14
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Design and analysis of biological reactions.
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R1 R2
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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Assoc. Prof. Deniz BAŞ
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Instructors
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-
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Assistants
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-
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Resources
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R1. Scott, Fogler H. (1999). Elements of Chemical Reaction Engineering, Prentice Hall, 3rd Ed.
R2. Göksungur, Y. (2009). Reaction and Fermentation Kinetics in Food Engineering. Sidas Medya Ltd. Şti., İzmir.
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Supplementary Book
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SR1. Cemeroğlu, B. S. (2015). Reaksiyon Kinetiği (Gıdaların Bozulma Kinetiği). Bizim Grup Basımevi, Ankara.
SR2. Cemeroğlu, B. S. (2010). Isıl İşlem (Sterilizasyon, pastörizasyon) Hesaplamaları. B. S. Cemeroğlu (ed.), Gıda Mühendisliğinde Temel İşlemler (s. 467). Gıda Teknolojisi Derneği Yayınları, No: 29. Bizim Grup Basımevi, Ankara.
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Goals
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The aims of this course is to give the fundamentals of biological and chemical kinetics, chemical kinetics, rate law, reaction rate constant, degrees of reactions and the kinetics of deterioration reactions in food materials.
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Content
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reactions kinetics of deterioration reactions in foods, enzyme kinetics, regression calculations
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Program Learning Outcomes |
Level of Contribution |
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1
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Ability to apply mathematics, science and engineering theories and principles into Food Engineering problems.
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5
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2
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Ability to plan and perform product development applications in Food Engineering
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4
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3
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Designing and conducting experiments, as well as to analyze and interpret data
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3
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4
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Ability to design and analyze a process for a specific purpose within technical and economical limitations
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3
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5
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Ability to recognize the technologies developed in the field and to solve the problems encountered in the application process of these technologies.
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-
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6
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Obtaining information about the problems of the age by following the technological developments and choosing and using the appropriate tools in the applications.
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-
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7
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Ability to define, model, and solve problems related to Food Engineering.
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5
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8
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Recieving the board education necessary to understand the impact of engineering calculations on a global and societal level
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-
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9
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Receive the broad education necessary to understand the impact of engineering solutions on a global and societal level
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3
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10
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Using databases and other information resources to the knowledge required in the field
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-
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11
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Following national and international legislation and other regulations in the field
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-
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12
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Knowing and applying the issues related to environment, occupational safety and human health in applications in the field
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-
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13
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Ability to work in interdisciplinary teams and communicate effectively
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-
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14
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Ability to have the awareness of the necessity of lifelong learning
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-
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15
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Ability to comprehend, adopt and apply social, cultural and social responsibilities
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-
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