SELECTING AND CLASSIFICATION PRINCIPLES OF AGRICULTURAL PRODUCTS
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Course Title:
SELECTING AND CLASSIFICATION PRINCIPLES OF AGRICULTURAL PRODUCTS
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Course Code:
BSM6024
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Type of Course:
Optional
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Level of Course:
Third Cycle
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Year of Study:
1
6
Semester:
2
7
ECTS Credits Allocated:
6
8
Theoretical (hour/week):
2
9
Practice (hour/week) :
2
10
Laboratory (hour/week) :
0
11
Prerequisites:
None
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Recommended optional programme components:
None
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Language:
Turkish
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Mode of Delivery:
Face to face
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Course Coordinator:
Prof. Dr. ALİ VARDAR
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Course Lecturers:
YOK
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Contactinformation of the Course Coordinator:
e-posta: dravardar@uludag.edu.tr Telefon: 0 224 2941605 Adres: Bursa Uludağ Üniversitesi, Ziraat Fakültesi, Biyosistem Mühendisliği Bölümü, Görükle Kampüsü, 16059, Nilüfer/BURSA
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Website:
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Objective of the Course:
The aim of the course; To give students basic information about the physical properties of agricultural products, principles of cleaning and classification, shaping, thermal properties, drying and cooling techniques of agricultural products.
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Contribution of the Course to Professional Development
It contributes to the student's knowledge about the cleaning and classification of agricultural products.
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Learning Outcomes:
1
Understanding the importance of physical properties of agricultural products;
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Understanding the cleaning and classification techniques of agricultural products;
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Course Content:
Week
Theoretical
Practical
1
introduction
introduction
2
Physical applications of agricultural products - 1
Geometric shape, size, density and specific gravity applications
3
Physical applications of agricultural products - 2
Flexibility, mechanical resistance, color applications
4
Physical applications of agricultural products - 3
Applications related to electrical properties and aerodynamic properties
5
Sieves and working principles
Sieve applications
6
Grinding principles and machines
Applications related to grinding systems
7
Shaping agricultural products
Applications related to shaping agricultural products
8
An overview
An overview
9
Juice production technology
Applications related to fruit juice production
10
Thermal properties
Thermal applications
11
Drying principles
Applications related to drying principles
12
Drying equipment
Applications related to drying equipment
13
Cooling technique
Cooling applications
14
An overview
An overview
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Textbooks, References and/or Other Materials:
Güzel, E., Ülger, P., Kayışoğlu, B., 1999. Ürün İşleme ve Değerlendirme Tekniği, Çukurova Üniversitesi Ziraat Fakültesi Genel Yayın No: 145, Adana.
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Assesment
TERM LEARNING ACTIVITIES
NUMBER
PERCENT
Midterm Exam
0
0
Quiz
0
0
Homeworks, Performances
0
0
Final Exam
1
100
Total
1
100
Contribution of Term (Year) Learning Activities to Success Grade
0
Contribution of Final Exam to Success Grade
100
Total
100
Measurement and Evaluation Techniques Used in the Course
The effect of the final exam on the course-passing grade is 100%.
Information
If the number of students is over 20, relative evaluation is applied, if less than 20 students, absolute evaluation is applied.
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ECTS / WORK LOAD TABLE
Activites
NUMBER
TIME [Hour]
Total WorkLoad [Hour]
Theoretical
14
2
28
Practicals/Labs
14
2
28
Self Study and Preparation
14
2
28
Homeworks, Performances
0
60
60
Projects
0
0
0
Field Studies
0
0
0
Midtermexams
0
0
0
Others
0
0
0
Final Exams
1
36
36
Total WorkLoad
180
Total workload/ 30 hr
6
ECTS Credit of the Course
6
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CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
