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| MGIT1000 | Food Industry Machines-II | 2+2+0 | ECTS:5 | | Year / Semester | Spring Semester | | Level of Course | Short Cycle | | Status | Compulsory | | Department | DEPARTMENT of FOOD PROCESSING | | Prerequisites and co-requisites | None | | Mode of Delivery | | | Contact Hours | 14 weeks - 2 hours of lectures and 2 hours of practicals per week | | Lecturer | Öğr. Gör. Dr Gülsüm Merve BOYRACI | | Co-Lecturer | Lecturer Mehtap ER KEMAL | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | To help students understand the functions, design principles and operations of basic machines for the food industry, and to recognize the various types of basic machines used in the food production process and to explain their functions and application areas. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | Learn the importance and basic definitions of machines in the food industry | 4,13 | 1, | | LO - 2 : | Can list the machinery and equipment used in the production process of a food | 4,13 | 1, | | LO - 3 : | Understands the types, design principles and functions of machines used in food production. | 4,13 | 1, | | LO - 4 : | Have information about machine selection criteria (production capacity, functionality, cost, etc.) | 4,13 | 1, | | LO - 5 : | Understands the importance of working in teams and professional ethical awareness in practice courses. | 4,13 | 1, | | LO - 6 : | In practice courses, students gain knowledge about basic troubleshooting techniques and safety precautions that may occur on machines. | 4,13 | 1, | | CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome | | |
| It contains information about the basic properties of foods and the principles used in production, heat treatment such as pasteurization/sterilization/freezing used in the process from raw material preparation to the final product stage, and the machines used in packaging and packaging systems. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Weighing and Measuring Tools-Transport and Transmission Schemes | | | Week 2 | Washing and Sorting Machines | | | Week 3 | Classification systems and machines with screen | | | Week 4 | Filtration Systems /Centrifugation | | | Week 5 | Mills-Presses-Cutting Machines | | | Week 6 | Mixers | | | Week 7 | Homogenizers | | | Week 8 | Isıl işlem makinaları - Isı Değiştiriciler | | | Week 9 | Midterm exam | | | Week 10 | Heat processing machines - Roasting, frying, boiling machines | | | Week 11 | Evaporation process and Evaporators | | | Week 12 | Principle and types of drying processes | | | Week 13 | Drying systems used in the food industry | | | Week 14 | Packaging Types-washing, filling and sealing machines | | | Week 15 | Aseptic Packaging Systems | | | Week 16 | Final exam | | | |
| 1 | Saldamlı, İ., Saldamlı, E. 2004; Gıda Endüstrisi Makineleri, Savaş Yayınevi, Ankara | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | | 1 | 50 | | End-of-term exam | 16 | | 1 | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Yüz yüze eğitim | 2 | 14 | 28 | | Sınıf dışı çalışma | 2 | 10 | 20 | | Laboratuar çalışması | 2 | 14 | 28 | | Arasınav için hazırlık | 3 | 2 | 6 | | Arasınav | 1 | 1 | 1 | | Dönem sonu sınavı için hazırlık | 3 | 2 | 6 | | Dönem sonu sınavı | 1 | 1 | 1 | | Total work load | | | 90 |
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