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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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-
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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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Selecting and using the publications, books and methods necessary for scientific research.
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4
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2
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Effective a foreign language eto follow the international literature on field.
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3
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3
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Ability to design experiments, conduct experiments, analyze and interpret the results of experiments.
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2
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4
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Ability to identify, define and solve engineering problems
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5
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5
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Ability to contact research independently or as a member of a team.
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-
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6
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To be able to transfer the knowledge in the field 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 acquiring interdisciplinary knowledge, analyzing and synthesizing this knowledge and using it with a sense of scientific, social and ethical responsibility.
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-
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8
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To learn the basic current information about the field and to present an opinion about the innovations that will provide improvement in this field.
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3
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9
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Define and formulate problems releated to the field, develop methods to solve and apply innovative methods in solutions.
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4
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10
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Knowing the social, enviromental, health,safety legal aspects of engineering practices,project management and
business life practices and being aware of the constrains they impose on engineering practices.
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-
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11
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Observing social, scientific and ethicalvaluesin the stages of data collection, interperetation, annoucement and in all professional activities.
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-
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