|
|
| BTM3027 | Seafood Processing Engineering | 2+0+0 | ECTS:3 | | Year / Semester | Fall Semester | | Level of Course | First Cycle | | Status | Elective | | Department | DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING | | Prerequisites and co-requisites | None | | Mode of Delivery | Face to face | | Contact Hours | 14 weeks - 2 hours of lectures per week | | Lecturer | Prof. Dr. Muhammet BORAN | | Co-Lecturer | Prof.Dr. Sevim KÖSE | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | Provide an overview about fish processing techniques. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | know fundamental principles of engineering of seafood processing. | 1,4 | 1 | | LO - 2 : | design seafood process operation and to control process | 1,4 | 1 | | LO - 3 : | do quality control of processed seafood. | 1,4 | 1 | | LO - 4 : | do operational research for seafood processing units. | 1,4 | 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 | | |
| Basic concepts. Mass and energy protection. Fluids. Heat transfer. Basic conductivity. Constant heat transfer. Heat converters. Sterilization of canning fish. Drying, separating, grinding processes. Mixing. Fish processing industry. Quality control. Operational research. |
| |
| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Quality control of sea food. | | | Week 2 | Definition related cold storage, cooling methods, the principles of cooling machine. | | | Week 3 | Mechanical cooler. | | | Week 4 | Basic concept of cooling system. | | | Week 5 | Heat capacity and heat diffusion. | | | Week 6 | Cooler substances and their properties | | | Week 7 | The structure of cooling systems | | | Week 8 | Cold stores. | | | Week 9 | Mid-term exam | | | Week 10 | Freezing systems | | | Week 11 | Drying methods. | | | Week 12 | Mechanical separation processes. | | | Week 13 | Grinding and fragmentation process | | | Week 14 | Factory cleaning and hygiene. | | | Week 15 | Optimization in seafood processing factories. | | | Week 16 | End-of-term exam | | | |
| 1 | Varlık, C., Uğur, M., Gökoğlu N. ve Gün, H. 1993; Su Ürünlerinde Kalite Kontrol İlke ve Yöntemleri, Gıda Teknolojisi Derneği Yayın No: 17, İstanbul. | | | 2 | Altınkurt, K., Gülyavuz, H. ve Görenoğlu, M. 1983; Soğuk Depolama Tekniği, Milli Eğitim Basımevi, İstanbul. | | | 3 | Özkol, N. 1985; Uygulamalı Soğutma Tekniği, Makine Mühendisleri Odası Yayın No: 115, Ankara. | | | 4 | Gürses, Ö.L.1986; Gıda İşleme Mühendisliği II, A.Ü. Ziraat Fakültesi Gıda Bilimi ve Teknolojisi ABD, Ankara. | | | |
| 1 | T.C. Tarım ve Köyişleri Bakanlığı Koruma ve Kontrol Genel Müdürlüğü, 2000; Su Ürünleri Kalite Kontrol El Kitabı, Ankara. | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | 25/11/2021 | 1 | 50 | | End-of-term exam | 16 | 09/01/2021 | 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 | 12 | 24 | | Arasınav için hazırlık | 2 | 3 | 6 | | Arasınav | 1 | 1 | 1 | | Dönem sonu sınavı için hazırlık | 2 | 4 | 8 | | Dönem sonu sınavı | 1 | 1 | 1 | | Total work load | | | 68 |
|