Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
504004011994UNIT OPERATIONS LABORATORYCompulsory476
Level of Course Unit
First Cycle
Language of Instruction
English
Objectives of the Course
The objective of the course is to practise the knowledge given by the previous basic courses Fluid Mechanics, Heat and Mass Transfer, Unit Operations I, Unit Operations II, which give the fundamental theoretical knowledge; to provide the students with the experience of performing the experiments about basic processes in food engineering using the pilot scale equipments; analysing the equipments in place; collecting experimental data during a process; making use of literature references to find out the necessary tabular data; to encourage the students to work in groups that teach them sharing of responsibilities and improving the abilities in group studies; to encourage the written and verbal communication of the students with instructors which will enable them to improve communication abilities to express themselves; to bring up the students in a level that is able to process the experimental data, perform the calculations concerning the experiment conducted, discuss the results, prepare and present a proper scientific report which follows the report writing rules.
Name of Lecturer(s)
Prof.Dr. Figen ERTEKİN, Ass. Prof.Dr.S.Nur DİRİM
Learning Outcomes
1Improving theoretical information on mass, heat and momentum transfer by the help of experimental study
2Gaining the ability to work in groups
3Improvement in qualification about using technical systems
4Gaining the ability of systematic thinking in order to connect theoretical information with experimental set-up
5Gaining analytic abilities in order to process obtained data
6Gaining ability to analyze system properties and data, and write a report for the experiments performed
Mode of Delivery
Face to Face
Prerequisites and co-requisities
Food Engineering Unit Operations I, Food Engineering Unit Operations II
Recommended Optional Programme Components
None
Course Contents
Selected experiments from food engineering operations: Fluid flow in pipes, Fluidized bed, Plate heat exchanger, Double pipe heat exchanger, Agitated vessel, Thermal conductivity measurement, Rising film evaporator, Unsteady state heat transfer, Freezing of fruits and vegetables, Solid-liquid extraction, Tray dryer, Solid handling system, Hammer mill, Gaseous and Liquid Diffusion Coefficient Measurements. During the experiments students are informed with the details of safety considerations and their responsibilities in team work and report writing with the aim of improving their ethical considerations. Students are required to prepare formal reports based on the experiments performed including calculations, result and discussions.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Introduction and preperation of the list of the groups Introduction and preperation of the list of the groups
2Fluid flow in pipes and pressure drop Fluid flow in pipes and pressure drop
3Fluidized bed Fluidized bed
4Agitated vessel Agitated vessel
5Tray drierTray drier
6Hammer mill and solid handling systemHammer Mill and Solid Handling system
7Freezing (unsteady state heat transfer)Freezing (unsteady state heat transfer)
8MidtermMidterm
9Double pipe heat exchanger and Plate heat exchangerDouble pipe heat exchanger and Plate heat exchanger
10Thermal Conductivity MeasurementThermal Conductivity Measurement
11Rising Film Evaporator Rising Film Evaporator
12Solid-Liquid Extraction UnitSolid-Liquid Extraction Unit
13Gaseous Diffusion Coefficient Measurement and Liquid Diffusion Coefficient Measurement Gaseous Diffusion Coefficient Measurement and Liquid Diffusion Coefficient Measurement
14Tutorial Exam and evaluationTutorial Exam and evaluation
15Final exam Final Exam
Recommended or Required Reading
REQUIRED READING: 1. Kaymak- Ertekin, F., İçier, F., Kumcuoğlu,S., Sakin,M., 2009, Unit Operations of Laboratory Manual. Ege Üniversitesi Yayınları, Mühendislik Fakültesi, Yayın No:47, 2. Baskı, E.Ü. Basım Evi, Bornova-İzmir, 113 s. 2.Geankoplis, C.J.,2003, Transport Processes and Separation Process Principles 4th Edition, Prentice Hall NJ, 1026 pp. RECOMMENDED READING: 1. Mc Cabe,W.L., and Smith,J.C. 1976, Unit Operations of Chemical Engineering 3th Edition, McGraw-Hill, Inc, New York, 1027 pp. 2. Brennan, J.G., Butters, J.R., and Cowell, N.D. , 1990, Food Engineering Operations, Elsevier Applied Science, London, 700 pp.
Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination150
Quiz16
Report Preparation113
Laboratory Examination125
Performance16
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Sınavı1100
SUM100
Term (or Year) Learning Activities60
End Of Term (or Year) Learning Activities40
SUM100
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination11.51.5
Final Examination122
Quiz140.34.2
Practice212
Laboratory14342
Problem Solving248
Report Preparation14570
Self Study140.57
Individual Study for Mid term Examination11010
Individual Study for Final Examination12020
TOTAL WORKLOAD (hours)166.7
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO
10
PO
11
PO
12
PO
13
PO
14
PO
15
LO155 555544      
LO2     5 5 3     
LO35  5        3  
LO4  5 5          
LO5 54 5          
LO6554 5554       
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr