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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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General information about transport phenomena
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R1-CHAPTER 1
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2
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Diffusion and Fick`s law
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R1-CHAPTER 6
R3-CHAPTER 21
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3
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Molecular diffusion in gases
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R1-CHAPTER 6
R3-CHAPTER 21
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4
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Molecular diffusion in liquids
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R1-CHAPTER 6
R3-CHAPTER 21
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5
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Molecular diffusion in biological solutions and gels
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R1-CHAPTER 6
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6
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Molecular diffusion in solids, Molecular diffusion in porous solids
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R1-CHAPTER 6
R3-CHAPTER 21
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7
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Permeability equations, factors affecting permeability
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R1-CHAPTER 6
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8
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Unsteady state diffusion
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R3-CHAPTER 22
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9
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Unsteady state heat transfer
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R1-CHAPTER 5
R3-CHAPTER 15
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10
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Sorption isotherms
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R2-CHAPTER 4
R3-CHAPTER 30
SR1
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11
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Sorption isotherms
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R2-CHAPTER 4
R3-CHAPTER 30
SR1
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12
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Drying, Osmotic dehydration
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R2-CHAPTER 4
R3-CHAPTER 30
SR1
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13
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Evaporation
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R1-CHAPTER 8
R3-CHAPTER 25
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14
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Thermal Death Time of microorganisms in food processing
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R2-CHAPTER 9-9.3
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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. Dr. Emin Burçin ÖZVURAL
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Instructors
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1-)Doçent Dr. Emin Burçin Özvural
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Assistants
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-
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Resources
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R1 Geankoplis, C. J. (1993). Transport Processes and Unit Operations. Third ed., Prentice-Hall International, New Jersey.
R2 Cemeroğlu, B. (2005). Gıda Mühendisliğinde Temel İşlemler, Gıda Teknolojisi Derneği Yayınları, Ankara.
R3 Şahin, S., Şumnu S. G., Hamamcı, H., İşçi, A., Şakıyan, Ö. (2016) Fluid flow, heat and mass transfer in food systems, Nobel Akademik Yayıncılık, Ankara.
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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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Analyzing heat and mass transfer relationships of unit operations in food engineering.
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Content
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Program Learning Outcomes |
Level of Contribution |
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1
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Review and evaluate national and international literature about interested field.
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4
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2
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Using a foreign language efficiently in following the literature about field of curriculum development
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3
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3
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An ability to use modern techniques and tools in engineering applications.
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2
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4
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An ability to identify, describe and solve the engineering problems
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5
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5
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An ability to do research independently or as a member of a team.
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-
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6
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An ability to present the results obtained by using the necessary techniques and devices in the field of Food Engineering.
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-
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7
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Using scientific methods in the field of Food Engineering,an ability to acquire interdisciplinary knowledge, analyzes and synthesizes this information and uses it with scientific, social and ethical responsibility awareness
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-
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8
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An ability to learn the basic current information about the field and to advocate the innovations that will provide improvement in this area.
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3
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9
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To define and formulate problems concerning chemical engineering , to develop methods for solution and to apply innovative methods for solutions.
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4
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10
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To have awareness about the social, enviromental, health, security and law perspectives and project management and career applications of engineering practices and restrictions of all these.
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-
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11
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To regard social, scientific liabilities, and ethics during the collection, evaluation, and publication steps of data.
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-
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