Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

INSTITUTE OF SCIENCE / GM-575 - FOOD ENGINEERING

Code: GM-575 Course Title: PRESERVATION OF FRUITS AND VEGETABLES BY DRYING Theoretical+Practice: 3+0 ECTS: 6
Year/Semester of Study 1 / Fall Semester
Level of Course 2nd Cycle Degree Programme
Type of Course Optional
Department FOOD ENGINEERING
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer FEYZA KIROĞLU ZORLUGENÇ (fkzorlugenc@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
This course aims to give basic principles of heat and mass transfer in drying along with the theories for moisture migration in the solid and drying applications for different food systems.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 can determine the proper drying method and type of dryer for food PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research
PO-6 Has extensive knowledge about modern techniques and methods applied in food technology
PO-13 Plays an active role in the solution of the problems of food industry
 		Examination
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
Properties of moist air, psychrometry, drying event, rate of drying, examining the factors effect on drying rate, heat and mass transfer in drying, theories for moisture migration in the solid, characteristic drying curves, changes during drying, water activity and determination of water activity, event of sorption, obtaining of sorption isotherms, dryers used in the food industry, drying of fruits and vegetables.
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Gases and the kinetic theory of gases Lecture, discussion or Distance Learning
2 Properties of humid air and calculation of required air and heat in hot air drying method Lecture, discussion or Distance Learning
3 Psychrometry Lecture, discussion or Distance Learning
4 Event of drying Lecture, discussion or Distance Learning
5 Rate of drying and the factors effect on drying rate Lecture, discussion or Distance Learning
6 Heat and mass transfer mechanisms for drying Lecture, discussion or Distance Learning
7 Theories for moisture migration in the solid Lecture, discussion or Distance Learning
8 mid-term exam
9 Characteristic drying curves Lecture, discussion or Distance Learning
10 Water activity and determination of water activity Lecture, discussion or Distance Learning
11 Event of sorption and obtaining of sorption isotherms Lecture, discussion or Distance Learning
12 Changes during the drying process Lecture, discussion or Distance Learning
13 Drying systems Lecture, discussion or Distance Learning
14 Drying of fruits and vegetables Lecture, discussion or Distance Learning
15 Causes of deterioration in dried foods and protective practices Lecture, discussion or Distance Learning
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Valentas, K.J., Rothstein E., 1997. Food Engineering practice, CRC Press, New York, 718 pp.
2 Rahman, M.S. (ed.), 2009. Food Properties Handbook, 2nd edition, CRC Press, New York, 844 pp.
3 Barbosa-Canovas, G., Vega-Mercado, H., 1996, Dehydration of Foods, International Thomson Publishing (Chapman&Hall),USA, 330p.
4 Mujumdar, A.S., (2000), Drying Technology in Agriculture and Food Sciences, Science Pub., USA, UK
5 Cemeroğlu, B., Karadeniz, F., Özkan, M., 2003. Meyve Ve Sebze İşleme Teknolojisi. Gıda Teknolojisi Derneği, Yayın No:28, Ankara, 690s.
Required Course instruments and materials

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 8 2 40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam 16 2 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 3 14 42
Outside Class
       a) Reading 2 8 16
       b) Search in internet/Library 3 6 18
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 5 6 30
       e) Term paper/Project 4 4 16
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 5 5 25
mid-term exam 2 1 2
Own study for final exam 5 6 30
final exam 2 1 2
0
0
Total work load; 181