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SÜRMENE FACULTY of MARINE SCIENCES / DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING

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SÜRMENE FACULTY of MARINE SCIENCES / DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING /
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BTM3027Seafood Processing Engineering2+0+0ECTS:3
Year / SemesterFall Semester
Level of CourseFirst Cycle
Status Elective
DepartmentDEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING
Prerequisites and co-requisitesNone
Mode of DeliveryFace to face
Contact Hours14 weeks - 2 hours of lectures per week
LecturerProf. Dr. Abdulaziz GÜNEROĞLU
Co-LecturerProf.Dr. Sevim KÖSE
Language of instructionTurkish
Professional practise ( internship ) None
 
The aim of the course:
Provide an overview about fish processing techniques.
 
Learning OutcomesCTPOTOA
Upon successful completion of the course, the students will be able to :
LO - 1 : know fundamental principles of engineering of seafood processing.1,4,61
LO - 2 : design seafood process operation and to control process1,3,61
LO - 3 : do quality control of processed seafood.1,4,5,61
LO - 4 : do operational research for seafood processing units.1,4,61
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

 
Contents of the Course
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
 WeekSubjectRelated Notes / Files
 Week 1Quality control of sea food.
 Week 2Definition related cold storage, cooling methods, the principles of cooling machine.
 Week 3Mechanical cooler.
 Week 4Basic concept of cooling system.
 Week 5Heat capacity and heat diffusion.
 Week 6Cooler substances and their properties
 Week 7The structure of cooling systems
 Week 8Mid-term exam
 Week 9Cold stores.
 Week 10Freezing systems
 Week 11Drying methods.
 Week 12Mechanical separation processes.
 Week 13Grinding and fragmentation process
 Week 14Factory cleaning and hygiene.
 Week 15Optimization in seafood processing factories.
 Week 16End-of-term exam
 
Textbook / Material
1Varlık, C., Uğur, M., Gökoğlu N. ve Gün, H. 1993; Su Ürünlerinde Kalite Kontrol İlke ve Yöntemleri, Gıda Teknolojisi Derneği Yayın No: 17, İstanbul.
2Altınkurt, K., Gülyavuz, H. ve Görenoğlu, M. 1983; Soğuk Depolama Tekniği, Milli Eğitim Basımevi, İstanbul.
3Özkol, N. 1985; Uygulamalı Soğutma Tekniği, Makine Mühendisleri Odası Yayın No: 115, Ankara.
4Gürses, Ö.L.1986; Gıda İşleme Mühendisliği II, A.Ü. Ziraat Fakültesi Gıda Bilimi ve Teknolojisi ABD, Ankara.
 
Recommended Reading
1T.C. Tarım ve Köyişleri Bakanlığı Koruma ve Kontrol Genel Müdürlüğü, 2000; Su Ürünleri Kalite Kontrol El Kitabı, Ankara.
 
Method of Assessment
Type of assessmentWeek NoDate

Duration (hours)Weight (%)
Mid-term exam 8 25/11/2018 1 50
End-of-term exam 16 09/01/2019 1 50
 
Student Work Load and its Distribution
Type of workDuration (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 load68