Gıda Mühendisliği Tasarımı
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Example Report
NAME OF THE COMPANY: CORLEONE OLIVE OIL LEGAL CONDITION : Ltd. Co. MAIN ADDRESS : Organize industry region NO: 7 HATAY 1. INTRODUCTION 1.1. BRIEF HISTORY OF THE OLIVE The olive is a member of the botanically family Oleaceae which complies 600 species in 24 genera (one extinct) and occur on all continents. (From Johnson 1957) The only edible species is Olea europaea. The Olive was a native to Asia Minor and spread from Iran, Syria and Palestine to the rest of the Mediterranean basin 6,000 years ago. It is among the oldest known…
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FE477 Food Engineering Design Old Exams
FE477 Food Engineering Design …
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Milk Dairy Products
INTRODUCTION : SELİN ENGİN PLANT LAY-OUT PIPING AND PUMPING : MEHMET AKİF TÜRK TANKS DEAERATION CREAM SEPARATION : GÖKÇEN BAŞTÜRK PASTEURIZATION EVAPORATION : MERVE ASLAN STEAM GENERATOR INCUBATION ROOM COST ANALYSIS :CÜNEYT GÖKÇE CONVEYOR BELT COLD STORAGE GANT CHART HYGENE AND SANITATION :FATMA IŞIKÇI WASTE TREATMENT OUR ADVISER : Dr.A.COŞKUN DALGIÇ … …
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Probiotic Yoghurt
The aim of this report is to producing yoghurt with fat content %3.5 .We have prepared a detailed feasibility survey for an yoghurt plant. The project was conducted by 6 barchelor food engineering students at University of Gaziantep. We would like to thank to our supervisor Dr.Ali Coşkun Dalgıç for his support during the entire project. …
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Production of Bread Yeast
FEASIBILITY REPORT Kenan ÖZ Osman ATA Hakan BAYSAL A.Çağlar GÜNGÖR Demirhan KARADAĞ SUBMITTED TO Dr.ALİ COŞKUN DALGIÇ PLANT DESIGN UNIVERSITY OF GAZIANTEP FOOD ENGINEERING DEPARTMENT JANUARY 2007
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Production of High Fat and Diet Ice Cream
FEASIBILITY REPORT Yılmaz bulun Canan Çiçek Mustafa kuru Şükrü koptur KADİR DAĞDEVİREN SUBMITTED TO Dr.ALİ COŞKUN DALGIÇ …
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Production of Jam
Name of Company: CHERYYBERRY JAM A.Ş Adress : Kahramanmaraş Industrial Zone Production Capacity: Maximum capacity 10 ton/day jam production Area Of The Plant : 2956 m2 closed area 5805 m2 total area Operation Time : 300 days/year Number Of Employees: 55 …
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Production of Meat Products
WHAT IS MEAT Muscle tissue Most animal muscle is roughly 75% water, 20% protein, and 5% fat, carbohydrates, and assorted proteins. Muscles are made of bundles of cells called fibers. Each cell is crammed with filaments made of two proteins: actin and myosin RIGOR MORTIS Chemical change in the muscle after death. Begins after 6-12 hours Effect at about 12 hours Relaxation at about 36 hours. After post slaughter,chilled to 0-5 C causes to cold shortening Cold shortening causes to shrink of muscle. TENDERNESS Most important component of meat quality. Muscle fibres increase with increasing age increasing toughness…
