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Prerequisites
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Language of Instruction
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Turkish
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Responsible
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Assist. Prof. Dr. Sezin TUTA ŞİMŞEK
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Instructors
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Assistants
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Resources
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R1 Barbosa-Canovas, G. V., Tapia, M. S., Pilar Cano, M. (2000). Novel Food Processing Technologies. CRC Press, USA.
R2 Cemeroğlu, B. S. (2007) "Gıda Mühendisliğinde Temel İşlemler" Genişletilmiş 4. Baskı, AC Yayınevi, Ankara.
R3 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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AR 1 Buffler, C. R. (1995). Microwave Cooking and Processing. Springer, USA.
AR 2 Nelson, S. O. (2015). Dielectric Properties of Agricultural Materials and their applications. Academic Press, USA.
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Goals
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Traditional processes used in food engineering applications and the effects of these processes on the product and the students will gain perspective on the use of novel thermal (microwave, radiofrequency, ohmic, and infrared heating) and non-thermal technologies (high hydrostatic pressure application, pulsed electric field application) in these processes.
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Content
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It is aimed to understand traditional technologies used in food engineering processes, to examine innovative technologies that can be used in these processes, and to understand alternative thermal and non-thermal technologies in terms of designing new processes.
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