Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
504003012008FOOD ENGINEERING UNIT OPERATIONS-ICompulsory354
Level of Course Unit
First Cycle
Objectives of the Course
It is aimed to give the preliminary operations such as cleaning, grading and sorting and size reduction, mixing and agitation, filtration, membrane seperation and centrifugation applications in food industry. Also it is aimed to give information about equipment used in this processes and the ability of process design.
Name of Lecturer(s)
Prof.Dr. Şebnem TAVMAN, Assist. Prof. Dr. Seher KUMCUOĞLU
Learning Outcomes
1To learn the applications of preliminary operations such as cleaning, sorting and grading of raw materials.
2To learn the applications of preliminary operations such as cleaning, sorting and grading of raw materials.
3To learn the general principles of size reduction and screening of solids.
4To calculate the energy requirement for comminution of solids.
5To learn emulsification and emulsifying agents.
6To learn theory, principles and calculations about agitation, filtration and centrifugation.
7To learn the the general applications for agitation, filtration, emulsification, membrane seperation and centrifugation equipment in the food industry.
8To identify the flowsheet for given specific food product with equipment.
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Preliminary preparative operations: Cleaning, sorting, grading methods in food industry. Size reduction and screening of solids, screen analysis, size reduction equipment, energy requirements for communition of solids. Mixing and emulsification. Power consumption in agitation systems. Filtration theory and applications. Membrane separations. Centrifugation theory and applications: Separation of immiscible liquids: ultrafiltration and reverse osmosis, centrifugal filtration, theory and applications.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Introduction to preliminary operations: The raw material and process
2Dry and wet cleaning methods
3The sorting and grading of foods
4Size reduction process: theory and applications. Energy requirements for communition of solids
5Size reduction equipment used in food industry and working principles
6Theory and application of mixing and agitation systems (liuid-liguid, liquid-solid, liquid-gas and solid-solid)
7Mixing and agitation systems used in food industry
8Midterm
9Emulsification, general principles and general applications
10Filtration and filtration theory
11Applications for filtration equipment in food industry
12Membrane separation: Ultrafiltration and reverse osmosis
13Centrifugation, theory of centrifugation and applications for centrifugation process in the food industry
14Project presentation
15Project presentation
16Final exam
Recommended or Required Reading
Brennan, J.G., Butters, J.R., and Cowell, N.D. , 1990. Food Engineering Operations, Elsevier Applied Science, London, 700 pp. Geankoplis, C.J.,2003. Transport Processes and Separation Process Principles 4th Edition, Prentice Hall NJ, 1026 pp. Mc Cabe,W.L., and Smith,J.C. 1976. Unit Operations of Chemical Engineering 3th Edition, McGraw-Hill, Inc, New York, 1027 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
SUM0
End Of Term (or Year) Learning ActivitiesQuantityWeight
SUM0
SUM0
Language of Instruction
English
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination122
Final Examination122
Attending Lectures14228
Project Preparation12020
Project Presentation11515
Individual Study for Mid term Examination12020
Individual Study for Final Examination12525
TOTAL WORKLOAD (hours)112
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
LO1   4           
LO2               
LO3  334          
LO4  534          
LO5   4           
LO6  544  3       
LO7  3 4          
LO8  553 33       
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
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