Graduate Education Institute · Food Engineering · Master
ECTS: 7.5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Doç. Dr. Ertan ERMİŞ
Course Objective
The aim is to acknowledge students about characterization of ingredients, semi-processed and finished products when they are in a powdered form
Course Content
different industrial unit operations such as drying, grinding, mixing, agglomeration, and encapsulation that supply food powders of different composition and microstructure and analytical tools to characterize food powders by their particle size, size distribution, physical properties, and functionality
Required Resources
Ermiş, E. (Ed.). (2021).Food Powders Properties and Characterization. Cham: Springer International Publishing.
Recommended Resources
Recent scientific publications
Explanations
Information is given in course syllabus.
Rules
Rules are given in course syllabus.
Course Learning Outcomes
- The student took the course knows about powder sampling methods, single particle-related properties, food powder bulk properties, size reduction and size enlargement operations, and can choose right method to functionalize food powders
- The student took the course knowsabout powder sampling methods,single particle-related properties, foodpowder bulk properties, size reductionand size enlargement operations, andcan choose right method tofunctionalize food powders
Core Area Distribution
(52) Engineering and Engineering Trades%50 (54) Manufacturing and Processing%30 (62) Agriculture, Forestry and Fishery%20
Teaching Methods
ExpressionQuestion-AnswerSelf study
Assessment & Evaluation
Oral ExamTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 15 | 3 | 45 |
| Out of Class Study Period | 20 | 4 | 80 |
| Midterm | 0 | 0 | 0 |
| Quiz | 0 | 0 | 0 |
| Assignment | 2 | 20 | 40 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 20 | 20 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction | page 1-3 |
| 2 | sampling | page 3-17 |
| 3 | Particle Properties | page 19-59 |
| 4 | Bulk Properties | page 55-90 |
| 5 | Storage | page 93-123 |
| 6 | Conveying | page 125-156 |
| 7 | Size Reduction | page 157-173 |
| 8 | Ara Sınav | Ara Sınav |
| 9 | Size Enlargement | page 175-198 |
| 10 | Encapsulation Processes | page 199-219 |
| 11 | Mixing | page 221-246 |
| 12 | Separation and Classification | page 247-270 |
| 13 | Drying | page 271-304 |
| 14 | Undesirable Phenomena and their Relation to Processing | page 305-360 |
| 15 | general overview | page 1-360 |
| 16 | Final Sınavı | Final Sınavı |