|
Description of Individual Course UnitsCourse Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | GM309B | Fruit and Vegetable Processing Technology | Compulsory | 3 | 5 | 4 |
| Level of Course Unit | First Cycle | Objectives of the Course | To explain the fruit and vegetable processing technologies and laboratory controls and analysis methods of the processed fruit and vegetable products. | Name of Lecturer(s) | Doç. Dr. Özlem ÇAKIR | Learning Outcomes | 1 | To understand the importance of fruit and vegetables contents and structure on fruit and vegatable. | 2 | To learn about industrial fruit and vegetables processes. | 3 | To understand last product evaluation economically during process application production of high quality fruit and vegetable processing. | 4 | To learn the basic steps of a process. | 5 | To learn about safe fruit and vegetable products production. | 6 | To learn about technological process basics. |
| Mode of Delivery | Normal Education | Prerequisites and co-requisities | None | Recommended Optional Programme Components | None | Course Contents | Processing technologies of fruit juices, nectars and drink, processing of tomato products, especially paste processing, concentration techniques of fruit and vegetable juices, calculation of pasteurization and sterilization conditions in heat processing, production of special canned foods, processing of jam and marmelade, principle of cold and frozen storage, freezing and thawing techniques, basic principles of dehydration, drying and dehydration methods for fruit and vegetables | Weekly Detailed Course Contents | |
1 | Cold storage technology | | | 2 | Freezing technology | | | 3 | Freezing technology | | | 4 | Canning Technology | | | 5 | Pasteurization and sterilization values and calculations during thermal process | | | 6 | Tomato products and tomatopaste production technology | | | 7 | Equipments in concentrated product | | | 8 | Midterm | | | 9 | Fruit juice production (Clear) | | | 10 | Fruit juice production ( Pulp) | | | 11 | Fruit juice production (Citrus) | | | 12 | Drying Technology | | | 13 | Drying Technology | | | 14 | Jam and Marmelade Production Technology | | | 15 | Fruit and vegetable content and structure | | |
| Recommended or Required Reading | COURSE BOOK 1. Cemeroğlu, B., Yemenicioğlu, A., Özkan, M., “Meyve ve Sebzelerin Bileşimi ve Soğukta Depolanmaları”, Gıda Teknolojisi Derneği, (2001). 2. Cemeroğlu, B., Karadeniz, F., “Meyve Suyu Teknolojisi”, Gıda Teknolojisi Derneği, (2001). 3. Cemeroğlu, B., Karadeniz, F., Özkan, M., “Meyve ve Sebze İşleme Teknolojisi”, Gıda Teknolojisi Derneği, (2001). BOOKS: 1. Cemeroğlu, B., (ed). ‘Gıda Mühendisliğinde Temel İşlemler’ Gıda Teknolojisi Derneği, (2005). 2.Lopez, A. A complete course in canning and related processes, (1987) | Planned Learning Activities and Teaching Methods | | Assessment Methods and Criteria | |
Midterm Examination | 1 | 100 | SUM | 100 | |
Final Examination | 1 | 100 | SUM | 100 | Term (or Year) Learning Activities | 40 | End Of Term (or Year) Learning Activities | 60 | SUM | 100 |
| Language of Instruction | Turkish | Work Placement(s) | None |
| Workload Calculation | |
Midterm Examination | 1 | 1 | 1 | Final Examination | 1 | 2 | 2 | Attending Lectures | 14 | 2 | 28 | Laboratory | 14 | 2 | 28 | Self Study | 10 | 1 | 10 | Individual Study for Mid term Examination | 10 | 1 | 10 | Individual Study for Final Examination | 10 | 1 | 10 | Reading | 14 | 2 | 28 | |
Contribution of Learning Outcomes to Programme Outcomes | LO1 | 4 | 3 | 4 | 4 | 3 | 4 | LO2 | 3 | 3 | 3 | 3 | 3 | 2 | LO3 | 4 | 4 | 2 | 4 | 2 | 4 | LO4 | 3 | 2 | 3 | 2 | 4 | 3 | LO5 | 4 | 2 | 4 | 4 | 2 | 2 | LO6 | 3 | 2 | 2 | 3 | 3 | 2 |
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
|
|
|
|