|
| Course Description |
|
| Course Name |
: |
Dehydration Technology of Foods I |
|
| Course Code |
: |
GM-645 |
|
| Course Type |
: |
Optional |
|
| Level of Course |
: |
Second Cycle |
|
| Year of Study |
: |
1 |
|
| Course Semester |
: |
Fall (16 Weeks) |
|
| ECTS |
: |
6 |
|
| Name of Lecturer(s) |
: |
Asst.Prof.Dr. ASİYE AKYILDIZ
|
|
| Learning Outcomes of the Course |
: |
Knows the properties of water vapor and air
Knows about the relationship between the components of the drying behavior of food
Knows dehydration technology used in fruits and vegetables and gains ability to use this information in the industry.
Gains adaptability of team work respects professional ethics and competence of lifelong learning.
|
|
| Mode of Delivery |
: |
Face-to-Face |
|
| Prerequisites and Co-Prerequisites |
: |
None |
|
| Recommended Optional Programme Components |
: |
None |
|
| Aim(s) of Course |
: |
The aim of this course is to give information about drying of foods. |
|
| Course Contents |
: |
Gases and the kinetic theory of gases, properties of moist air, calculation of the required air and heat method of hot air drying, Psychrometry, event of drying, rate of drying, examining the factors effect on drying rate, changes developed during drying, drying systems, drying of fruits, drying of vegetables. |
|
| Language of Instruction |
: |
Turkish |
|
| Work Place |
: |
Classrooms and laboratories of Food Engineering Department
|
|
|
Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
introduction |
Reading book |
Lecture, discussion |
|
2 |
Gases and the kinetic theory of gases |
Reading book |
Lecture, discussion |
|
3 |
Properties of humid air |
Reading book |
Lecture, discussion |
|
4 |
Calculation of required air and heat method of hot air drying |
Reading book |
Lecture, discussion |
|
5 |
psychrometry |
Reading book |
Lecture, discussion |
|
6 |
event of drying |
Reading book |
Lecture, discussion |
|
7 |
rate of drying |
Reading book |
Lecture, discussion |
|
8 |
Middterm exam |
preparing for the exam |
Middterm exam |
|
9 |
Examining the factors effect on drying rate |
Reading book |
Lecture, discussion |
|
10 |
Changes developed during drying |
Reading book |
Lecture, discussion |
|
11 |
Drying systems |
Reading book |
Lecture, discussion |
|
12 |
Drying systems |
Reaing book |
Lecture, discussion |
|
13 |
Drying of fruits |
Reading book |
Lecture, discussion |
|
14 |
Drying of fruits |
Reading book |
Lecture, discussion |
|
15 |
Drying of vegetables |
Reading book |
Lecture, discussion |
|
16/17 |
Final exam |
preparing for the exam |
Final exam |
|
|
|
Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
|
| |
| Required Course Material(s) | |
|
|
|
Assessment Methods and Assessment Criteria |
|
Semester/Year Assessments |
Number |
Contribution Percentage |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
50 |
|
Homeworks/Projects/Others |
2 |
50 |
|
Total |
100 |
|
Rate of Semester/Year Assessments to Success |
40 |
| |
|
Final Assessments
|
100 |
|
Rate of Final Assessments to Success
|
60 |
|
Total |
100 |
|
|
| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. |
4 |
|
2 |
Examine and improve the social relationships and the norms; act to change them if necessary |
4 |
|
3 |
Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio |
3 |
|
4 |
Use advanced information and communication technologies along with the required level of computer software knowledge |
4 |
|
5 |
Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise |
5 |
|
6 |
Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering |
4 |
|
7 |
Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering |
4 |
|
8 |
Resolve food-related problems by using research methods and setting up cause-and-effect relationship |
4 |
|
9 |
Carry out work reqiring expertise in the food engineering field independently |
4 |
|
10 |
Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. |
4 |
|
11 |
Have the ability to lead in situations requiring solutions to the problems in the field of food engineering |
4 |
|
12 |
Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning |
4 |
|
13 |
Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values |
4 |
|
14 |
Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes |
4 |
|
15 |
Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies |
4 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
|
|
| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
|
Class Time (Exam weeks are excluded) |
14 |
3 |
42 |
|
Out of Class Study (Preliminary Work, Practice) |
14 |
4 |
56 |
| Assesment Related Works |
|
Homeworks, Projects, Others |
2 |
12 |
24 |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
10 |
10 |
|
Final Exam |
1 |
10 |
10 |
|
Total Workload: | 142 |
| Total Workload / 25 (h): | 5.68 |
| ECTS Credit: | 6 |
|
|
|