| Dersin Kodu | Dersin Adı | Dersin Türü | Yıl | Yarıyıl | AKTS | | OTİ-23-121 | ORGANİK GIDALARA UYGULANAN ISIL OLMAYAN TEKNOLOJİLER | Seçmeli | 1 | 2 | 6 |
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| Dersin Seviyesi |
| Yüksek Lisans |
| Dersin Amacı |
| This course aims to provide information related to emerging non-thermal food processing methods (i.e. ultrasound, high pressure processing, and pulsed electrical field) and their uses in the food industry. |
| Dersi Veren Öğretim Görevlisi/Görevlileri |
| Doç. Dr. Gülçin Yıldız |
| Öğrenme Çıktıları |
| 1 | 1. Fundamentals of non-thermal processing methods used in the food industry will be learned | | 2 | 2. Applications and model studies for new and emerging non-thermal processing will be learned | | 3 | 3. To be informed about processes (i.e. ultrasound, high pressure processing, and pulsed electrical field) and recent studies on developing new and emerging non-thermal techniques to make more stable food | | 4 | 4. To learn the basic process steps in the implementation of new and emerging technologies and to understand the concept of minimum transaction in the food industry |
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| Öğrenim Türü |
| Daytime Class |
| Dersin Ön Koşulu Olan Dersler |
| none |
| Ders İçin Önerilen Diğer Hususlar |
| none |
| Dersin İçeriği |
| Fundamentals of non-thermal processes used in the food industry, applications and model studies for new and emerging non-thermal processing, processes (i.e. ultrasound, high pressure processing, and pulsed electrical field) and recent studies on developing new and emerging non-thermal techniques to make more stable food. |
| Haftalık Ayrıntılı Ders İçeriği |
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| 1 | Course description and introduction | | | | 2 | Food spoilage and preservation methods | | | | 3 | Criteria for selecting the methods to make more resistant-food. | | | | 4 | Reasons to prefer non-thermal technologies to make food safe. | | | | 5 | New and developing non-thermal technologies | | | | 6 | New and developing non-thermal technologies – Ultrasound technology | | | | 7 | New and developing non-thermal technologies – Ultrasound technology | | | | 8 | New and developing non-thermal technologies – High Pressure Processing | | | | 9 | New and developing non-thermal technologies – High Pressure Processing | | | | 10 | New and developing non-thermal technologies – PEF (Pulsed Electric Field) | | | | 11 | New and developing non-thermal technologies – PEF (Pulsed Electric Field) | | | | 12 | Processes for new and emerging non-thermal technologies to make organic foods more resistant | | | | 13 | Processes for new and emerging non-thermal technologies to make organic foods more resistant | | | | 14 | Processes for new and emerging non-thermal technologies to make organic foods more resistant | | |
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| Ders Kitabı / Malzemesi / Önerilen Kaynaklar |
| Instructor’s lecture notes |
| Planlanan Öğrenme Aktiviteleri ve Metodları |
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| Değerlendirme | |
| Midterm Examination | 1 | 100 | | TOPLAM | 100 | |
| Final Examination | 1 | 100 | | TOPLAM | 100 | | Term (or Year) Learning Activities | 50 | | End Of Term (or Year) Learning Activities | 50 | | TOPLAM | 100 |
| | Dersin Sunulduğu Dil | | | Staj Durumu | | none |
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| İş Yükü Hesaplaması |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Self Study | 1 | 25 | 25 |
| Individual Study for Mid term Examination | 1 | 50 | 50 |
| Individual Study for Final Examination | 1 | 50 | 50 |
| Homework | 1 | 50 | 50 |
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| Program ve Öğrenme Çıktıları İlişkisi |
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| * Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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