Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
504003072012FOOD ENGINEERING UNIT OPERATIONS-IICompulsory365
Level of Course Unit
First Cycle
Language of Instruction
Turkish
Objectives of the Course
The objective of the course is to give the principles and calculation methods of important food engineering operations, containing heat and mass transfer applications, such as distillation, gas absorption, solid-liquid extraction, evaporation, crystallization, humidification and drying; to give the area of application of this operations in food industry, the information about the equipments used; to carry the students to a level that they can manage the process and equipment design. It is tried to provide consciousness about ethic by informing the students about engineering ethics.
Name of Lecturer(s)
Prof. Dr. Figen Ertekin
Learning Outcomes
1To be able to define and solve mass transfer problems
2To gain the ability of application of the knowledge for establishing mass and heat transfer equations on to the solution of various unit operations
3To be able to solve technical subjects using the mathematical principles
4To be able to design an equipment to maintain energy efficiency/or to be able to formulate an innovative food formula, which are important subjects of food engineering
5To gain the ability of doing literature search, review, and reporting by using computer about a given subject
6To be familiar with a group study, sharing duty and consistent work by preparing a group study
7To be able to use logic on problem solving and analysis of problems with different perspective
8To gain the ability of learning by him/herself and to gain the responsibility of achieving the opportunity for learning by him/herself
9To realize that the knowledge learned in classroom is adaptable to the industry, to be aware that the knowledge can be updated with the technological developments, to provide consciousness about environment in food industry
Mode of Delivery
Face to Face
Prerequisites and co-requisities
“Fluid Mechanics”, “Heat and Mass Transfer”
Recommended Optional Programme Components
None
Course Contents
Examples of heat and mass transfer operations; distillation, gas absorption, solid-liquid extraction and their applications, evaporation and evaporators, crystallization and crystallizators, humidification and de-humidification, drying methods and dryers, engineering ethics
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1The introduction to the course: The cover, importance, rules and requisites, graphical integration, the lever arm ruleIntroduction to tutorial problem solving
2Rules of Phases, Raoult’s law, concentration-boiling/condensation point diagrams, xy diagramsTutorial problem solving
3Introduction to fractional distillation, Reflux ratio, McCabe-Thiele methodTutorial problem solving
4Enriching and stripping sections operating lines, effect of feed conditions, location of feed tray in a tower, drawing of theoretical stages, determination of total number of stagesTutorial problem solving
5Total, minimum, optimum reflux ratio, stage efficiency, Introduction to solid-liquid extractionTutorial problem solving
6Single stage extraction, extraction rate, equipments, graphical solution method, equilibrium in extraction Tutorial problem solving
7Counter flow multiple stage extraction, operating point, graphical solution method, Application area in Food industry Tutorial problem solving
8Midterm _
9Introduction to evaporation, single stage evaporation, mass and heat balances, flash evaporation, overall heat transfer coefficient, effects of process variablesTutorial problem solving
10Multiple stage evaporation, heat and mass balance equations, steam economy, vapor capacity, forward and backward feeding, preheating of feed, compression of steam condensateTutorial problem solving
11Evaporation equipments, evaporation ancillary equipments, application area in food industryTutorial problem solving
12Crystallization, the forms of crystals, the condition for crystallization, equilibrium diagram, over saturation, initiation of crystal growth Tutorial problem solving
13Humidification, absolute humidity, humidity charts, adiabatic saturation, wet-dry bulb thermometer, due point, Lewis relationTutorial problem solving
14Drying, equilibrium moisture, sorption isoterms, theoretical drying rate calculations at constant and falling rate periods , mass and heat balancesTutorial problem solving
15Falling drying rate period, capillar mechanism, diffusion mechanism, drying defects, drying methods, rehydration, reconstitutionTutorial problem solving
16Final Exam
Recommended or Required Reading
Book of Lecture: 1. Geankoplis, C.J.,2003, Transport Processes and Separation Process Principles 4th Edition, Prentice Hall NJ, 1026 pp. Books recommended: 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
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Sınavı1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination122
Final Examination122
Attending Lectures14228
Tutorial14228
Team/Group Work177
Report Preparation11717
Self Study14342
Individual Study for Mid term Examination11414
Individual Study for Final Examination11010
TOTAL WORKLOAD (hours)150
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             
LO25              
LO35534           
LO4  4 4          
LO5   5 454       
LO6     4   3     
LO7  4            
LO8      44       
LO9            4  
* 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