| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 0100106101 | FOOD ENGINEERING DESIGN | Compulsory | 3 | 6 | 4 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| After completing this course, student will be able to;
- Plans and builds experiment
- Understands and applies the asumptions of ANOVA
- Gains the ağabeylity to think analytically and uses the technique of ANOVA according to the materials avaible
- Compares and comments the mean factor. |
| Name of Lecturer(s) |
|
| Learning Outcomes |
| 1 | Prepare engineering drawings to sufficient detail for the preliminary design stages of an engineering project | | 2 | Specific requirements for food processing will be addressed | | 3 | Use the basic techniques to identify and assess safety and hazards issues with a food process | | 4 | Develop budgetary cost estimates for food processes using standard engineering cost estimating methods | | 5 | He/she can be design and optimized of the processing equipments. |
|
| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| 1- Principles of food process design, unit operations in food processing
2- Material and energy balances.
3- Plant safety, hygienic food process design
4- Hygienic standards and regulations, cleaning of process equipment
5- Basic elements of the preliminary design process. Stages of design activities and the level of documentation required at each stage
6- Time value of money-issues on interest, present value and future value of an investment, annuity and gradient series. Depreciation-depreciation methods common used in economic analysis
7- Taxation- Issues related to various types of tax schedule will be discussed
8- Cost estimation techniques used for estimating the capital and operating expenditures required for feasibility studies
9- Project evaluation-cash flows, net present value (NPV) and internal rate of return (IRR)
10- Flow sheet development. Block flow diagrams
11- Process flow diagrams. Conventions for developing flow sheets, information required, symbols and terminology. Techniques for assessing and review of design and incorporating change. Managing and documenting the change process
12- Examples of food preservation plants
13- Examples of food Manufacturing plants
14- Examples of food ingredients plants
|
| Weekly Detailed Course Contents |
|
| 1 | Proses Tasarımın Temelleri | | | | 2 | Kütle ve Enerji Denklileri | | | | 3 | Proseslerin Akım Şemaları | | | | 4 | Proses Birimleri | | | | 5 | Fiyatlandırma ve Proje aşamaları | | | | 6 | | | | | 7 | | | | | 8 | | | | | 9 | | | | | 10 | | | | | 11 | | | | | 12 | | | | | 13 | | | | | 14 | | | | | 15 | | | | | 16 | | | |
|
| Recommended or Required Reading |
|
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | | | Language of Instruction | | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Self Study | 1 | 30 | 30 |
| Individual Study for Mid term Examination | 1 | 30 | 30 |
| Individual Study for Final Examination | 1 | 30 | 30 |
| Homework | 1 | 28 | 28 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
|
|
|
|
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
|