ZUT - Krajowe Ramy Kwalifikacji / Rok 2018/2019 / Administracja Centralna Uczelni / Wymiana międzynarodowa (S1) / Sylabus przedmiotu

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 dydaktyczna	KOD	Semestr	Godziny	ECTS	Waga	Zaliczenie
laboratoria	L	2	15	3,0	0,50	zaliczenie
seminaria	S	2	15	3,0	0,50	zaliczenie

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

KOD	Treść programowa	Godziny
laboratoria
T-L-1	Setting 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 energy	4
T-L-2	Analysis 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 courses	4
T-L-3	Texture Profile Analysis - tests and interpretation of experimental data. Drawing up a complete texture characteristics of tested materials	4
T-L-4	Become familiar with the new techniques of measurements in rheology	3
		15
seminaria
T-S-1	Fundamental components of rheology Deformation, shear stress, share rate Flow behavior and viscosity Theory of elasticity	2
T-S-2	Model functions for systems with ideal rheological behavior. Linear rheological behavior of fluids with un form properties	1
T-S-3	Rheological measurements in static regime – creep, relaxation and retardation tests	1
T-S-4	Mathematical 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-5	Rheology of materials with multiple properties	1
T-S-6	Computer-aided techniques in food rheology	2
T-S-7	Rheological measurements in dynamic regime – rotational , oscillatory tests	2
T-S-8	Spectrum estimation and harmonic analysis, Theory of sinusoidal signal, Discrete time signals, Harmonic analysis, Power spectral density	2
T-S-9	Fast 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

KOD	Forma aktywności	Godziny
laboratoria
A-L-1	Participation in the classroom and laboratory exercises.	15
A-L-2	Attending seminars	15
A-L-3	Stand-alone preparation for laboratory exercises	45
A-L-4	Consultations with the teacher leading the subjects	15
		90
seminaria
A-S-1	Participation in seminars	15
A-S-2	Stand-alone preparation for educational activities	60
A-S-3	Consultations with the teacher leading the subjects	15
		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

KOD	Treść programowa	Godziny
T-L-1	Setting 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 energy	4
T-L-2	Analysis 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 courses	4
T-L-3	Texture Profile Analysis - tests and interpretation of experimental data. Drawing up a complete texture characteristics of tested materials	4
T-L-4	Become familiar with the new techniques of measurements in rheology	3
		15

Treści programowe - seminaria

KOD	Treść programowa	Godziny
T-S-1	Fundamental components of rheology Deformation, shear stress, share rate Flow behavior and viscosity Theory of elasticity	2
T-S-2	Model functions for systems with ideal rheological behavior. Linear rheological behavior of fluids with un form properties	1
T-S-3	Rheological measurements in static regime – creep, relaxation and retardation tests	1
T-S-4	Mathematical 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-5	Rheology of materials with multiple properties	1
T-S-6	Computer-aided techniques in food rheology	2
T-S-7	Rheological measurements in dynamic regime – rotational , oscillatory tests	2
T-S-8	Spectrum estimation and harmonic analysis, Theory of sinusoidal signal, Discrete time signals, Harmonic analysis, Power spectral density	2
T-S-9	Fast 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

KOD	Forma aktywności	Godziny
A-L-1	Participation in the classroom and laboratory exercises.	15
A-L-2	Attending seminars	15
A-L-3	Stand-alone preparation for laboratory exercises	45
A-L-4	Consultations with the teacher leading the subjects	15
		90

(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - seminaria

KOD	Forma aktywności	Godziny
A-S-1	Participation in seminars	15
A-S-2	Stand-alone preparation for educational activities	60
A-S-3	Consultations with the teacher leading the subjects	15
		90

(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta