Gaziantep University

GAZİANTEP UNIVERSITY

Türkçe
DEPARTMENT OF FOOD ENGINEERING 
HOMEPAGE
Announcements / Documents
FE 499 28 November 2017
İNTÖRN(DUYURU) 22 November 2017
Mezun Anketi 24 April 2015
MÜDEK 01 December 2008
Atelier - Laboratory
Food Microbiology Lab.General Chemistry Lab.Enstrümental Analiz Araştırma Laboratuvarları Sensory Analysis LaboratoryUnit Operations LaboratoryQUALİTY CONTROL AND FOOD CHEMISTRY LABORATORYBiotechnology Laboratory
Course Details
Course Title
Advanced Milling Engineering
Code
FE 551
Course Info
Basic principles of milling operations. Properties of raw materials. Grains. Cereals, Legumes. Quality control for raw materials and products. Milling equipment and design. Control of milling operations. Dry milling. Wet milling. Cleaning operations. Tempering. Size reduction. Screening. Storage systems. Conveying. Milling technologies for cereals and legumes/pulses such as hard and soft wheat, rice, corn, lentils, barley. Special products of milling; coffee, cacao. Design of milling plant. Diagrams.
Credit
3
ECTS
6
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