Back>>Appendix I - Departmental Course Syllabi  
GID322 Food Engineering Unit Operations II
 

Catalog Data :                       

GID 322 Food Engineering Unit Operations II (3-0) 3

 

Analyze and design of unit operations used in food processing such as pasteurization, sterilization, freezing, drying, and other minimal and/or novel food preservation methods.

Prerequisites:

None

Language:

Turkish

Textbook:

 

Reference Books:

 

Toledo, R.T. 1991. Fundamentals of Food Process Engineering, 2nd Ed., AVI Co., NY.

Singh, R.P. and D.R. Heldman. 1993. Introduction to Food Engineering, Academic Press, NY.

Fellows, P. 1988. Food Processing Technology: Principles and Practice. Chichester E. Horwood.

McCabe, W.L., Smith, J.C., and P. Harriot. 1980. Unit Operations of Chemical Engineering, AVI Pub., NY.

Course Objectives :

1. Demonstrate a fundamental knowledge on unit operations appied in food processing and preservation.

2. Develop an ability to design unit operations applied in food processing and preservation

3. Demonstrate an ability to recognize and solve engineering problems associated with the unit operations applied in food processing.

Topics :

 

 

week

Thermal process applications
    Blanching
    Reaction kinetics of microbial destruction
    Reaction rate constant (k), thermal death time (D-value), thermal death time     curves, z- and F-values

1

Pastorization and sterilization
    Fundamentals in sterilization technology
    Calculation of efficiency of thermal processes

2

Aseptic processes
Microwave heating and other electrical heating methods

0.5
0.5

Drying
   Free and bound water
   Water actitivity: relation to food preservation, sorption properties of foods

1

Drying with hot air
    Mass and energy balances
    Drying kinetics
    Prediction of drying time and applications

1

Physical and chemical properties of dried foods: Stability of dried foods

1

Freeze-drying and dryer types

1

Cold preservation and freezing processes

2

Extraction

2

Evaporation and concentrating processes

2

Class Schedule :

 

Classes are held in one session per week; 3 class hours in one session.

Contribution of course to meeting the professional component: This course contributes to the engineering design requirement of departmental topics.

Relation of course to program objectives:

Strategies and Actions

Student Learning Outcomes

ABET Criterion 3 (a-k) & FdE (l)

Program Objectives

Assessment Methods / Metrics

A textbook and reference books are assigned to the students in the beginning of the semester.

Lectures are based on syllabus.

Demonstrate a basic knowledge of unit operations as applied to food processing.

 

a, b, c, e, h, j, k

1, 3

Instruments

G, J

Give sets of problems related to the lecture material of each week for practicing individually.

Apply appropriate engineering tools and methods to solve problems.

Learn from mistakes and practices and continue improvement.

c, e, h, i, j, k

1, 4

Instruments

G, K

Solve example problems in lecture hours.

Demonstrate an ability to apply theoretical concepts into practical problem solving.

Take new information and effectively integrate with previous knowledge.

a, b, c, e, h, j, k

1, 2, 3

Instruments

G

Form students into groups of 4 to 5 in the beginning of semester.  Assign each team to prepare a written report about the production process of a food product involving technology, operations and control points.

Cooperate and share information with others.

Analyze problems from different viewpoints.

Scale down information to what is important.

a, b, c, d, e, g, h, k, l

1, 2, 3

Instruments

G, K, O, P

Typical Evaluation:

Individual homeworks: 10%

Team assignments: 10%

Midterm Examinations: 40%
Final Examination: 40%

Prepared By : Prof. Dr. Özgül EVRANUZ

Date : February 15, 2001