Dersin Adı

Gıda Stabilitesi

İngilizce Adı

Food Stability

Dili

İngilizce

Türü

Seçimli

Kodu

GID 506E

Kredisi

(3-0) 3

Yarıyılı

Güz

Öğretim Üyesi

Yrd. Doç. Dr. Meral Kılıç

Anabilim Dalı / Programı

Gıda Mühendisliği / Gıda Mühendisliği

Amacı

Conceptualize stability in foods; evaluation of production and storage of high quality foods by integrating knowledge about food components, deterioration modes, and processing-packaging-storage systems; investigation of food deterioration mechanisms based on current knowledge in the literature.

İçerik

Food stability and quality
Food deterioration mechanisms
Factors effecting food degradation
Kinetics of food degradation reactions
Evaluation of specific stability problems and stability of food products
Phase transitions
Crystallization
Staling
Oxidation
Browning
Cold storage
Protein stability
Emulsion stability

Kaynaklar

Charalambous, G. 1993. Shelf Life Studies of Foods and Beverages: Chemical, Biological, Physical, and Nutritional Aspects. Elsevier, NY.
Irwin A. T. and R.P. Singh. 1998. Food Storage Stability. CRC Press, FL, Boca Raton.
Kilcast, D. and P. Subramaniam. 2000. The Stability and Shelf-life of Food.  CRC Press, NY.
Man, C.M.D. and A.A. Jones. 1994. Shelf life Evaluation of Foods. Blackie Academic and Professional, NY.