Course Code : ABF 251

Course Title : Food Process Engineering

Weekly lecture and application hours of the course: 3-0

Course Description:Operations and processes in food industry – engineering aspects and mathematical interpretation. Mechanical and physical processes – washing, cleaning, peeling, grinding, sorting, pressurization, homogenisation, filtration. Thermal processes (blanching, cooking, roasting, baking). Mass and energetic balances of thermal processes (pasteurisation, sterilization, evaporation). Solid-liquid separation (sedimentation, filtration, pressing). Crystallization. Chemical processes: hydrolysis, hydrogenation, neutralization, esterification,. Enzyme processes:  hydrolysis of pectins, proteins, carbohydrates. Microbial processes – different types of fermentation. Extrusion – material and energy balance and application to food production.

Textbooks and supplementary books:

  1. Food Process Engineering and Technology, Zeki Berk, AP.

Course Evaluation:

  • Class Participation 10%,

  • Mid-term Examination 30%,

  • Assignments 10%,

  • Final Examination 50%,

  • Attendance 95%compulsory