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Course Description Course Name : Dehydration Technology in Foods II Course Code : GM-640 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Spring (16 Weeks) ECTS : 6 Name of Lecturer(s) : Asst.Prof.Dr. ASİYE AKYILDIZ Learning Outcomes of the Course : Knows water activity and relationship with food stabilization Knows the necessary information about obtaining of sorption isotherms Knows the technology of dehydration of fruits and vegetables and uses 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 : Introduction, drying methods, water content of foods and determination of water content, water activity and relationship between water activity and stability of foods, drying operations, period of constant drying, theory of capillarity in decreasing drying period, the theory of Luikov, theory of Philip and de Vries , theory of Berger and Pei , the theory of Strong-Borde, theory of Regula-Regime , event of sorption, obtaining of sorption isotherms, changes occur during drying foods, , the causes of deterioration and preventive measures in dried foods 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 drying methods reading book Lecture, discussion 3 water content of foods and determination of water content reading book Lecture, discussion 4 water activity and determination reading book Lecture, discussion 5 water activity and determination of the relationship between water activity and stability of foods, reading book Lecture, discussion 6 drying operations reading book Lecture, discussion 7 period of constant drying reading book Lecture, discussion 8 Middterm exam study for exam Middterm exam 9 theory of capillarity in decreasing drying period reading book Lecture, discussion 10 evaporation and condensation theory in decreasing drying period reading book Lecture, discussion 11 the theory of Luikov, theory of Philip and de Vries , theory of Berger and Pei , the theory of Strong-Borde, theory of Regula-Regime reading book Lecture, discussion 12 event of sorption reading book Lecture, discussion 13 obtaining of sorption isotherms reading book Lecture, discussion 14 changes occur during drying foods reading book Lecture, discussion 15 the causes of deterioration and preventive measures in dried foods reading book Lecture, discussion 16/17 Final exam study for 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. 3 2 Examine and improve the social relationships and the norms; act to change them if necessary 3 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 3 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 3 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 3 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 10 20     Mid-term Exams (Written, Oral, etc.) 1 14 14     Final Exam 1 14 14 Total Workload: 146 Total Workload / 25 (h): 5.84 ECTS Credit: 6