Dersler
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Pistachio Production
GLOBAL PISTACHIO Group members : Sümeyra YILDIRIM İlknur SALMAN Gülşah OKUR Ethem ÖZEN Hüseyin DEMİRCAN Şilan REYHANOĞULLARI ADVISOR : Prof. Dr. Mehmet…
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Plate Heat Exchanger Calculations
PLATE HEAT EXCHANGER CALCULATIONS For T2 calculation of Regenaration Section C p,pekmez= 4.18*Xwater+ 2.5*Xsugar C p,pekmez= 4.18*0.82+ 2.5*0.18 = 3.88 kj/kg Tave =…
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Pneumatic Conveying For Food Engineering ( Prof. Dr. Mustafa BAYRAM )
PNEUMATIC CONVEYING FOR FOOD ENGINEERING FE 467 FOOD PLANT DESIGN Prof. Dr. Mustafa BAYRAM University of Gaziantep/Faculty of Engineering Department of Food…
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Production of Grape Leather
• COOLING and RESTING ( deacidificaiton ) heat treated juice is waited for 15 minute CaCO3 addition CaCO3 is precipitated as calcium…
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Sunflower Oil
FE 467 FOOD ENGINERING Design II Name of company: İpek Yağ Date of establısh: 2013 Type of process: SUNFLOWER OIL PRODUCTION Area of the…
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Waste Water Treatment ( Prof. Dr. Mustafa BAYRAM )
Objectives of the Course 1) Separation of solids from liquid. 2) Liquid from Solids -> Sludge. 3) Liquid/Liquid -> Oil and Grease…
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Wine Production Design
FLOW CHARTS OF WHITE WINE PRODUCTION DESTEMMING & CRUSHING (The aim is size reduction ,Capacity;2.875ton/hour) PRESSING (To seperate the juice from grape…
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Hazır Çorba Fizibilite Çalışması
T.C. SÜLEYMAN DEMİREL ÜNİVERSİTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ ZİRAAT FAKÜLTESİ PROJE TEKNİĞİ DERSİ FİZİBİLİTE ÖDEVİ …
