| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Basic Calculation Techniques | GID1322 | Turkish | Compulsory | 2. Semester | 2 + 1 | 3.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Associate |
| Mode of delivery | face to face |
| Course Coordinator | Öğr. Gör. Dr. Nihal DURMUŞ |
| Instructor(s) | |
| Goals | This lecture aims to gain the students the qualifications to do basic operations in accordance to its techniques on food. |
| Course Content | Solving unit transformations, temperature, pressure, composition, mass balances and energy balances |
| # | Öğrenme Kazanımı |
| 1 | 1 Applying heat treatments 2 Calculating energy-mass balances |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Introduction of the course: Scope, importance and rules | Other Activities, Research, Preparation, After Class Study |
| 2. Week | Introduction to Heat Treatment Applications and Boiling | |
| 3. Week | Heat Treatment Applications; pasteurization and sterilization | |
| 4. Week | Heat transfer | |
| 5. Week | Heat transfer | |
| 6. Week | Weight balances | |
| 7. Week | Drying of foods | |
| 8. Week | Midterm | |
| 9. Week | Dryers | |
| 10. Week | Evaporation | |
| 11. Week | Cooling and cold storage | |
| 12. Week | Freezing and freezing storage | |
| 13. Week | Extraction | |
| 14. Week | Extrusion |
| Program Requirements | DK1 |
|---|
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 3 | 42 |
|
Ders Dışı |
Preparation, After Class Study | 14 | 1 | 14 |
| Research | 14 | 1 | 14 | |
| Practice | 14 | 1 | 14 | |
| Other Activities | 8 | 1 | 8 | |
|
Sınavlar |
Midterm 1 | 1 | 1 | 1 |
| Final | 1 | 1 | 1 | |
| Classroom Activities | 8 | 1 | 8 | |
| Total Workload | 102 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
