| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Food Industry Machinery | GTP216 | Elective | Associate degree | 2 | Spring | 4 |
Name of Lecturer(s)
Assistant Prof. Dr. Nur DEDE
Assistant Prof. Dr. Semin Özge KESKİN
Lecturer Halit Sinan ÇETİN
Lecturer Dr. ÇIĞDEM TÜRKSÖNMEZ
Learning Outcomes of the Course Unit
1) Define preparation machines of raw material.
2) List machines which is used according to food processing principles.
3) Explain using aims and process principles of food process machines.
4) Explain cleaning of food machines, cleaning machine and systems.
5) Describe package machines and otomation system.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | No relation | No relation | No relation | No relation | High | High | High | |
| 2 | No relation | Middle | No relation | No relation | High | High | High | |
| 3 | No relation | Low | No relation | No relation | High | High | High | |
| 4 | No relation | Middle | No relation | No relation | High | High | High | |
| 5 | No relation | No relation | Middle | No relation | High | High | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Special Foods Technology
Course Contents
Food industry machine and their equipment and related to physical principles. Raw material preparation machines; weightment and measurement tools, transmission and conduction orders, food pretreatment and cleaning machines. Production machines; grading and seperating machines, mixing and alloying machines. Size reduction machines. Heat treatment machine and equipments. Package and packaging machines. Cleaning of system. Otomation and plant establishment techniques.
Weekly Schedule
1) Material information, points to consider of material selection and importance of machines in food technology.2) Weightment and measurement tools, transmission and conduction orders, cleaning and grading machines, separating machines, stem separation machine, bark peeling and take out seedi/Stone machine, blaching machine and equipment.
3) Grading and seperating machines, mixing and alloying machines, size reduction machines.
4) Heat treatment machine and equipments.
5) Cooking, roasting and frying machine. Ohmic heating, microwave heting and infrared heating.
6) Deaerators, deodorizations, condensers.
7) Evaporators.
8) Midterm examination/Assessment
9) High-pressure machine and equipments.
10) Pres and homogenizers.
11) System of clarification and filtratin.
12) Systems of dehydration(Drying, consantrating,evaporating).
13) Irradiation technic and plants.
14) Package and packaging machines.
15) Cleaning of system and otomation.
16) Final examination
Recommended or Required Reading
1- Gıda Endüstrisi Makineleri. Prof. Dr. İlbilge SALDAMLI, Engin SALDAMLI . Savaş kitap ve yayınevi, Kızılay-Ankara, 2004. ISBN:975633116x.
2- Meyve Suyu Teknolojisi, Cemeroğlu, B., Karadeniz, F., Gıda Teknolojisi Derneği, 2001.
3- Meyve ve Sebze İşleme Teknolojisi (I. Cilt ve II. Cilt). Cemeroğlu B., Ankara Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Ankara, 2004.
4- Gıdaların Ambalajlanması, Mustafa Üçüncü, Ege Üniversitesi Yayınları
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Problem Solving
Assessment Methods and Criteria
Contribution of Semester Studies to Course Grade |
50% |
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Contribution of Final Examination to Course Grade |
50% |
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Total | 100% | |||||||||||
Language of Instruction
Turkish
Work Placement(s)
Not Required