|
Week
|
Topics
|
Study Metarials
|
|
1
|
Collection and reception of milk
|
R1. CHAPTER 1
|
|
2
|
Heat exchangers
|
R1. CHAPTER 2
|
|
3
|
Centrifugal separators and milk standardization
|
R1. CHAPTER 3
|
|
4
|
Homogenizers
|
R1. CHAPTER 4
|
|
5
|
Membrane technology
|
R1. CHAPTER 5
|
|
6
|
Evaporators
|
R1. CHAPTER 6
|
|
7
|
Deaerators
|
R1. CHAPTER 7
|
|
8
|
Pumps, pipes, valves, fittings, tanks
|
R1. CHAPTER 8
|
|
9
|
Automation
|
R1. CHAPTER 9
|
|
10
|
DESIGNING A PROCESS LINE
|
R1. CHAPTER 10
|
|
11
|
Process flow charts (drinking milk)
|
R1. CHAPTER 11
|
|
12
|
Process flow charts (cheeses)
|
R1. CHAPTER 12
|
|
13
|
Process flow charts (fermented milk products)
|
R1. CHAPTER 13
|
|
14
|
CLEANING OF DAIRY EQUIPMENT
|
R1. CHAPTER 14
|
|
Prerequisites
|
-
|
|
Language of Instruction
|
Turkish
|
|
Responsible
|
Assoc. Prof. Dr. Oğuz AYDEMİR
|
|
Instructors
|
1-)Doçent Dr. Oğuz Aydemir
|
|
Assistants
|
-
|
|
Resources
|
1. Bylund, G. , 2003. Dairy Processing Handbook. Tetra Pak.
2. Tamime, A.Y., 2009. Milk Processing and Quality Management. Blackwell Publishing.
|
|
Supplementary Book
|
-
|
|
Goals
|
Introducing the basic building equipments used in dairy plants, explaining the proper design and capacity selection of these equipments according to their operating conditions.
|
|
Content
|
Basic building equipments in the dairy industry, collection and acceptance to the factory, flow charts for basic dairy products, operation and process design, hygiene and sanitation, waste management.
|
|
Program Learning Outcomes |
Level of Contribution |
|
1
|
Selecting and using the publications, books and methods necessary for scientific research.
|
3
|
|
2
|
Effective a foreign language eto follow the international literature on field.
|
5
|
|
3
|
Ability to design experiments, conduct experiments, analyze and interpret the results of experiments.
|
-
|
|
4
|
Ability to identify, define and solve engineering problems
|
4
|
|
5
|
Ability to contact research independently or as a member of a team.
|
4
|
|
6
|
To be able to transfer the knowledge in the field by using the necessary techniques and devices in the field of Food Engineering.
|
-
|
|
7
|
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.
|
3
|
|
8
|
To learn the basic current information about the field and to present an opinion about the innovations that will provide improvement in this field.
|
3
|
|
9
|
Define and formulate problems releated to the field, develop methods to solve and apply innovative methods in solutions.
|
3
|
|
10
|
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.
|
5
|
|
11
|
Observing social, scientific and ethicalvaluesin the stages of data collection, interperetation, annoucement and in all professional activities.
|
-
|