Prof. Dr. Farhan ALFIN

Food Engineering · Flour Milling Technology · Trabzon, Turkey
EN TR AR

Teaching

Undergraduate & Postgraduate Courses · Lecture Materials · Supervised Theses

Postgraduate Courses

Engineering Statistics (taught in English) Modern Technologies in Grain Milling Statistical Control Process

Postgraduate Theses

Ali, A., 2009 Alkateb, M. 2011 Zahra, R. 2011 Mansour, D. 2011

Undergraduate Courses — Arabic Language

Cereal Milling Technology Modeling in Food Industry Packing Materials

Undergraduate Courses — Turkish Language

Physical Chemistry Mass & Energy Balance Food Chemistry I Food Chemistry II Unit Operations I Unit Operations II Unit Operations Lab Food Eng. Design & Economics Process Control Mass & Energy Transfer Computer Applications Professional English Special Topics

Engineering Statistics (Postgraduate – English)

Ch 1 – The Nature of StatisticsDownload
Ch 2 – Data DescriptionDownload
Ch 3 – Probability and The Normal DistributionDownload
Ch 4 – Confidence IntervalDownload
Ch 5 – Hypothesis TestingDownload
Ch 6 – Testing the Difference between Means, VariancesDownload
Ch 7 – Analysis of Variance (ANOVA)Download
Ch 8 – Chi-Square ProceduresDownload
Ch 9 – Correlation and RegressionDownload
Principles of Experimental DesignDownload
Experimental DesignDownload

Postgraduate Theses — Full Details

Ali, A., 2009

Ali, A., 2009, Studying of Syrian Wheat's Suitability for Noodles Production, Homs. [Arabic Thesis with English Abstract]

Ali, A. and Alfin, F., 2008, Characteristics of Noodles produced from some types of soft Syrian wheats, Journal of Al-Baath University, 30(16) 189–214. [Article]

Alfin, F. and Ali, A., 2008, Characteristics of Noodles Produced From Some Types of Syrian Durum Wheat's, Research Journal of Aleppo University Agricultural Science Series, (70) 211–230. [Article]

Ali, A. and Alfin, F., 2008, Conference poster — The First International Conference of Food Industries and Biotechnology, Homs, Syria, 25–27 Nov. 2008. [Poster]

Alkateb, M., 2011

Alkateb, M., 2011, Determination of Colored Specks in Semolina Using Images Analysis Technique, Homs. [Arabic Thesis with English Abstract]

Alfin, F. and Alkateb, M., 2011, The Correlation between Speck Count and Semolina Color Determined by Tristimulus Method using Flatbed Scanner, Mu'tah Lil-Buhuth wad-Dirasat, Vol. 26, No. 2. 81. [Article]

Zahra, R., 2011

Zahra, R., 2011, The Relationship Between Rheological Properties of Dough Testing Instruments, Homs. [Arabic Thesis with English Abstract]

Alfin, F.; Satoof, M.; Zahrah, R., 2011, Relationship between Technical and Rheological Properties of some Dough Testing Instruments, Tishreen University Journal, Engineering Sciences Series, Vol. 33, No. 2: 241. [Article]

Mansour, D., 2011

Mansour, D., 2011, Effect of Wheat Conditioning Process on Produced Flour Quality, Homs. [Arabic Thesis with English Abstract]

Mansour, D., Alfin, F., 2008, Effect of final moisture on flour quality of Syrian wheat. Conference poster — The First International Conference of Food Industries and Biotechnology, Homs, Syria, 25–27 Nov. 2008. [Poster]

Cereal Milling Technology

Taught at the Food Engineering Department, Chemical and Petroleum Engineering Faculty, Homs University (Syria), 2000–2015.

Textbook: Alfin, F., 2013, Cereal Milling Technology, Homs University Press. Book (Arabic)

Theory Lectures (Arabic)

The importance of grains and their chemical composition↓
Grain storage – Part 1↓
Grain storage – Part 2↓
Wheat quality characteristics – Part 1↓
Wheat quality characteristics – Part 2↓
Wheat Flour production – Part 1↓
Wheat Flour production – Part 2↓
Wheat Flour production – Part 3↓
Wheat Flour production – Part 4↓
Uses of milling byproducts↓
Bulgur production↓
Freekeh production↓

Practical Sessions

1. Sampling and preparing↓
2. Wheat grading↓
3. Test weight – weight of 1000 grains↓
4. Grain size – Wheat hardness↓
5. Quantity and quality of gluten↓
6. Falling number↓
7. Laboratory milling↓
Bühler mill diagram↓
8. Wheat milling technology↓

Modeling in Food Industry

Taught at Homs University, Food Engineering Department, 2007–2015.

Theory Lectures

Linear Programming↓
Artificial Neural Networks↓
Statistical Modeling Techniques I↓
Statistical Modeling Techniques II↓

Practical Sessions

Applications of Linear Programming in Food Engineering↓
Using Excel to solve linear programming problems↓

Packing Materials

Taught at Homs University, 2013–2015. Based on Packaging Technology by Dr. Eng. Mustafa Satouf.

Importance of Food PackagingDownload
Raw Materials Used in PackagingDownload
Glass in Food PackagingDownload
Metal Cans and Their Coating – Part IDownload
Metal Cans and Their Coating – Part IIDownload
Polymeric (plastic) Materials in Food PackagingDownload
Preparing Foodstuffs for PackingDownload
The Most Important Foodstuffs and Appropriate Filling MaterialsDownload

Physical Chemistry (Undergraduate – Turkish)

Introduction to Physical Chemistry and Basic ConceptsDownload
Ideal Gases, Real Gases (Part 1)Download
Ideal Gases, Real Gases (Part 2)Download
Thermochemistry 1Download
Thermochemistry 2Download
Chemical Kinetics 1Download
Chemical Kinetics 2Download
Chemical Equilibrium 1Download
Chemical Equilibrium 2Download