Food Process Engineering II

Course Code:

FDE 353

Course Period:

Autumn

Course Type:

Core

Credits:

3

Theoric:

2

Practice:

2

Laboratory Hour:

0

ECTS:

5

Prerequisite Courses:

Differential Equations

Course Language:

English

Course Coordinator:

Mustafa Özilgen

Courses given by:

Mustafa Özilgen

Course Objectives:

This course aims teaching the fundamental concepts of heat and mass transfer, derivation of the general heat and mass transport partial differential equations, their application to the special food process engineering operations. Simulation of these processes with computer programs and using these information in the analyses of the data obtained in the experiments performed in the laboratory.

Course Content:

This course includes the theoretical knowledge and laboratory work of heat transfer, mass transfer and related food process unit operations.

Course Methodology:

1: Lecture by instructor,2: Lecture by instructor with class discussion,3: Problem solving by instructor,4: Use of simulations,5: Problem solving assignment,6: Reading assignment,7: Laboratory work,8: Term research paper,9: Presentation by guest...

Course Evaluation Methods:

: Written exam,D: Experiment report, F: Project, G: Presentation by student

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Course Learning Outcomes

Course Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
Developing skills to derive the fundamental partial differential equations governing heat and mass transfer in food processing	1a, 1b	1,2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12	A, D, F, G
Learning fundamental heat and mass transfer processes at the molecular level	1a, 1b	1,2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12	A, D, F, G
Developing skills to adapt fundamental partial differential equations governing heat and mass transfer to specific practical cases in food processing	2a, 2b, 3a	1,2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12	A, D, F, G
Developing skills to interrelate solutions of the fundamental heat and mass transfer equations	2a, 2b	1,2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12	A, D, F, G
Developing skills to apply empirical heat and mass transfer equations to food processing operations	3a, 3b	1,2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12	A, D, F, G
Developing skills to transfer the theoretical knowledge to practice in the laboratory	3a, 3b, 4a, 4b, 5a, 5b, 6c	1,2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12	A, D, F, G
Developing skills to carry out group project	7a, 7b,	1,2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12	A, D, F, G
Developing skills to work as an individual and a team member.	7a, 7b,	1,2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12	A, D, F, G
Developing skills to report and present the work done.	7a, 7b, 7c, 7d, 8a, 8b, 9a, 9b, 11a, 11b, 11c	1,2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12	A, D, F, G

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Derivation of the fundamental partial differential equations governing momentum heat and mass transfer in food processing	Özilgen
2	Derivation of the fundamental partial differential equations governing momentum heat and mass transfer in food processing	Özilgen
3	Learning fundamental heat and mass transfer processes at the molecular level	Özilgen
4	Learning fundamental heat and mass transfer processes at the molecular level	Özilgen
5	Adapting fundamental partial differential equations governing heat and mass transfer to specific practical cases in food processing,	Özilgen
6	Adapting fundamental partial differential equations governing heat and mass transfer to specific practical cases in food processing	Özilgen
7	Adapting fundamental partial differential equations governing heat and mass transfer to specific practical cases in food processing	Özilgen
8	Review and Midterm exam 1
9	Developing skills to interrelate solutions of the fundamental heat and mass transfer equations	Özilgen
10	Utilization of the empirical heat and mass transfer equations to food processing operations	Özilgen
11	EXPERIMENTS
12	EXPERIMENTS
13	Review and Midterm exam 2
14	Presentation of the final projects
15	Presentation of the final projects

Recommended Sources

RECOMMENDED SOURCES
Textbook	Özilgen, M, Handbook of Food Process Modeling and Statistical Quality Control, CRC Books, 2nd ed. Taylor and Francis, 2011
Additional Resources	Bird, RB, Stewart, W.E, Lightfoot, EN. Transport Phenomena, John Wiley & Sons, New York, 1960

Material Sharing

MATERIAL SHARING
Documents	Sample project reports
Assignments
Exams	Sample exams

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterm Examination	2	% 33 x2
Written report of asssigned project	1	24
Oral presentation of assigned project	1	10
Total		100
Contribution of final examination to overall grade	1	34
Contribution of in-term studies to overall grade		66
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM OUTCOMES
No	Program Learning Outcomes	check √
1a	Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline,	√
1b	Ability to use theoretical and applied knowledge in these areas in complex engineering problems.	√
2a	Ability to identify, formulate, and solve complex engineering problems,	√
2b	Ability to select and apply proper analysis and modeling methods for this purpose.	√
3a	Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result,	√
3b	Ability to apply modern design methods for this purpose.	√
4a	Ability to devise, select and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice.	√
4b	Ability to employ information technologies effectively.	√
5a	Ability to design experiments for investigating complex engineering problems or discipline specific research questions,	√
5b	Ability to conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.	√
6a	Ability to work efficiently in intra-disciplinary teams,
6b	Ability to work efficiently in multi-disciplinary teams,
6c	Ability to work individually.	√
7a	Ability to communicate effectively in Turkish, both orally and in writing,	√
7b	Knowledge of a minimum of one foreign language,	√
7c	Ability to write effective reports and comprehend written reports, prepare design and production reports,	√
7d	Ability to make effective presentations,	√
7e	Ability to give and receive clear and intelligible instructions.
8a	Recognition of the need for lifelong learning, ability to access information, ability to follow developments in science and technology,	√
8b	Ability to continue to educate him/herself.	√
9a	Consciousness to behave according to ethical principles and professional and ethical responsibility.	√
9b	Knowledge on standards used in engineering practice.	√
10a	Knowledge about business life practices such as project management, risk management, change management.
10b	Awareness in entrepreneurship and innovation.
10c	Knowledge about sustainable development.
11a	Knowledge about the global and social effects of engineering practices on health, environment, and safety,	√
11b	Knowledge about contemporary issues of the century reflected into the field of engineering.	√
11c	Awareness of the legal consequences of engineering solutions.	√

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Lectures	14	3	42
Work outside class	14	2	28
Term Project- Personal study	1	12	12
Midterm	1	8	8
Final	1	15	15
Project, presentation	1	10	10
Total Work Load			115
Total Work Load / 25 (h)			4.6
ECTS Credit of the Course			5

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