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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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Kinetics of chemical reactions occurring in foods
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R1-page 769-814
SR1
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2
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Heat treatments
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R1- page 651-768
SR1
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3
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Basic data for calculating heat treatment conditions
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R1-page 651-768
R2
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4
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Calculation of theoretical heat treatment conditions
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R1-page 651-768
R2
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5
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Evaporation
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R1-page 465-548
SR1
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6
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Single and Multiple Effects Evaporators
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R1-page-465-548
SR1
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7
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Freezing and freezing curves
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R1 -pages 131-344
SR1
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8
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Calculation of freezing time and freezing rate
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R1-pages 131-344
R2
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9
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Psychrometry (Properties of water vapor and air mixtures)
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R1-pages 345-464
SR1
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10
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Psychrometry (Psychrometric diagram and applications)
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R1-pages 345-464
SR1
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11
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Psychrometry (Psychrometric diagram and applications)
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R1-pages 345-464
SR1
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12
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Drying phenomenon and mechanism
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R1-pages 345-464
R2
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13
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Calculation of drying rate
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R1-pages 345-464
R2
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14
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Calculation of drying time and mass and energy balances in drying
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R1-pages 345-464
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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Prof. Dr. Baran ÖNAL ULUSOY
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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 Cemeroğlu, B. S. (2007) "Gıda Mühendisliğinde Temel İşlemler" Genişletilmiş 4. Baskı, AC Yayınevi, Ankara.
R2 Geankoplis, C. J. (1993). "Transport Processes and Unit Operations", 3rd ed., Prentice-Hall International Inc., New Jersey.
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Supplementary Book
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SR1 Singh, R.P., Heldman, D.R. (2015). Gıda Mühendisliğine giriş, Nobel Akademik Yayıncılık, Ankara.
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Goals
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Inform about the unit operations (evaporation, heat treatment, psychrometry, drying and freezing) used for food processing in the food industry, to know the terms of unit operations and to teach the mathematical calculations required for unit operations.
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Content
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Information on heat treatment, evaporation, freezing of food, psychrometry, drying
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Program Learning Outcomes |
Level of Contribution |
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1
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To be able 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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To be able to plan and perform product development applications in Food Engineering
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4
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3
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To be able to design and conduct experiments, as well as to analyze and interpret data
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-
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4
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To be able to design and analyze a process for a specific purpose within technical and economical limitations
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-
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5
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To be able to recognize advanced technologies in engineering applications and solve the problems encountered during the implementation of these technologies
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5
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6
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To be able to obtain information on contemporary issues by following technological developments and select and use appropriate tools in engineering applications
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5
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7
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To have the 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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Extensive education to understand the effects of engineering calculations in universal and social size.
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5
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9
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To be able to use modern techniques and calculation tools required for engineering applications.
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2
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10
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To be able to have an information about current national and international legislations.
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-
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11
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To be able to evaluate engineering solutions for the health, safety, and environmental problems.
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-
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12
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To be able to get involved in interdisciplined and multidisciplined team work.
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-
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13
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To have the awareness of professional liabilities and ethics.
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-
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14
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To have the awareness of lifelong learning
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-
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15
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To be able to perceive, adopt and implementation of social and cultural responsibilities.
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-
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