Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S1)

Sylabus przedmiotu FOOD RHEOLOGY:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom pierwszego stopnia
Tytuł zawodowy absolwenta
Obszary studiów
Profil
Moduł
Przedmiot FOOD RHEOLOGY
Specjalność przedmiot wspólny
Jednostka prowadząca Zakład Inżynierii Procesowej i Maszynoznawstwa
Nauczyciel odpowiedzialny Jerzy Balejko <Jerzy.Balejko@zut.edu.pl>
Inni nauczyciele Jerzy Balejko <Jerzy.Balejko@zut.edu.pl>
ECTS (planowane) 6,0 ECTS (formy) 6,0
Forma zaliczenia zaliczenie Język angielski
Blok obieralny Grupa obieralna

Formy dydaktyczne

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
laboratoriaL2 15 3,00,50zaliczenie
seminariaS2 15 3,00,50zaliczenie

Wymagania wstępne

dla tego przedmiotu nie są określone wymagania wstępne

Cele przedmiotu

dla tego przedmiotu nie są określone cele przedmiotu

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1Setting up rheological characteristics of a given foodstuff through computing its modulus of elasticity and viscosity, determining the energy status of a material concerned by estimating its accumulated, dissipated and reproduced energy4
T-L-2Analysis of force and deformation courses in time by means of FFT filter, analysis of behavior variability of a material under study during the test on the basis of a harmonics diagram of deformation and strain courses4
T-L-3Texture Profile Analysis - tests and interpretation of experimental data. Drawing up a complete texture characteristics of tested materials4
T-L-4Become familiar with the new techniques of measurements in rheology3
15
seminaria
T-S-1Fundamental components of rheology Deformation, shear stress, share rate Flow behavior and viscosity Theory of elasticity2
T-S-2Model functions for systems with ideal rheological behavior. Linear rheological behavior of fluids with un form properties1
T-S-3Rheological measurements in static regime – creep, relaxation and retardation tests1
T-S-4Mathematical description of dynamics of changes in all rheological parameters of the material under study and the complete analysis o f its thermodynamic status in a range of small and large deformations.2
T-S-5Rheology of materials with multiple properties1
T-S-6Computer-aided techniques in food rheology2
T-S-7Rheological measurements in dynamic regime – rotational , oscillatory tests2
T-S-8Spectrum estimation and harmonic analysis, Theory of sinusoidal signal, Discrete time signals, Harmonic analysis, Power spectral density2
T-S-9Fast Fourier Transform in rheology • The conditions of using, implementation FFT • Determine rheological characteristic of the foodstuffs • Dynamic tests: setting up rheological characteristics of studying foodstuff modules of elasticity and viscosity, • Determining the energy status of a material concerned by estimating its accumulated, • Dissipated and reproduced energy, analysis of force and deformation courses in time by means of FFT filter, • Analysis of behaviour variability of a material during the test on the basis of a harmonics diagram of deformation and strain courses.2
15

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1Participation in the classroom and laboratory exercises.15
A-L-2Attending seminars15
A-L-3Stand-alone preparation for laboratory exercises45
A-L-4Consultations with the teacher leading the subjects15
90
seminaria
A-S-1Participation in seminars15
A-S-2Stand-alone preparation for educational activities60
A-S-3Consultations with the teacher leading the subjects15
90

Metody nauczania / narzędzia dydaktyczne

dla tego przedmiotu nie są określone metody nauczania ani narzędzia dydaktyczne

Sposoby oceny

dla tego przedmiotu nie są określone sposoby oceny

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Setting up rheological characteristics of a given foodstuff through computing its modulus of elasticity and viscosity, determining the energy status of a material concerned by estimating its accumulated, dissipated and reproduced energy4
T-L-2Analysis of force and deformation courses in time by means of FFT filter, analysis of behavior variability of a material under study during the test on the basis of a harmonics diagram of deformation and strain courses4
T-L-3Texture Profile Analysis - tests and interpretation of experimental data. Drawing up a complete texture characteristics of tested materials4
T-L-4Become familiar with the new techniques of measurements in rheology3
15

Treści programowe - seminaria

KODTreść programowaGodziny
T-S-1Fundamental components of rheology Deformation, shear stress, share rate Flow behavior and viscosity Theory of elasticity2
T-S-2Model functions for systems with ideal rheological behavior. Linear rheological behavior of fluids with un form properties1
T-S-3Rheological measurements in static regime – creep, relaxation and retardation tests1
T-S-4Mathematical description of dynamics of changes in all rheological parameters of the material under study and the complete analysis o f its thermodynamic status in a range of small and large deformations.2
T-S-5Rheology of materials with multiple properties1
T-S-6Computer-aided techniques in food rheology2
T-S-7Rheological measurements in dynamic regime – rotational , oscillatory tests2
T-S-8Spectrum estimation and harmonic analysis, Theory of sinusoidal signal, Discrete time signals, Harmonic analysis, Power spectral density2
T-S-9Fast Fourier Transform in rheology • The conditions of using, implementation FFT • Determine rheological characteristic of the foodstuffs • Dynamic tests: setting up rheological characteristics of studying foodstuff modules of elasticity and viscosity, • Determining the energy status of a material concerned by estimating its accumulated, • Dissipated and reproduced energy, analysis of force and deformation courses in time by means of FFT filter, • Analysis of behaviour variability of a material during the test on the basis of a harmonics diagram of deformation and strain courses.2
15

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1Participation in the classroom and laboratory exercises.15
A-L-2Attending seminars15
A-L-3Stand-alone preparation for laboratory exercises45
A-L-4Consultations with the teacher leading the subjects15
90
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - seminaria

KODForma aktywnościGodziny
A-S-1Participation in seminars15
A-S-2Stand-alone preparation for educational activities60
A-S-3Consultations with the teacher leading the subjects15
90
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta