Bayburt University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
GM179	Meyve Suyu Üretim Teknolojisi	Elective	1	1	6

Level of Course Unit

Second Cycle

Objectives of the Course

The objective of this course is to teach the production methods of fruit juices, nectars and concentrated fruit juices.

Name of Lecturer(s)

Doç. Dr. Özlem ÇAKIR

Learning Outcomes

1	To know the classification and properties of various beverage groups marketed under the name of fruit juice
2	Having knowledge about national and international laws concerning fruit juices
3	To understand the basic operations used during fruit juice production
4	Identification of depectinization and clarification methods and auxiliary substances used in the production of clear fruit juice
5	Examination of aroma concentrate and evaporation methods

Mode of Delivery

Normal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Compositions of fruits; basic principles of techniques used in the processing and preservation of fruits and their products; basic principles of fruit and vegetable juice processing; preparation of fruit juices, nectars and concentrated fruit juice by conventional and modern techniques; equipments used in the processing of fruit juices; preparation and packaging of fruit and vegetable juices.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Definitions of fruit juices, fruit ratio, legal rules and specifications, legal sactions, descriptions of RSK values	Subject expression
2	Classification of fruits in terms of fruit juice production methods, pretreatments	Subject expression
3	Mash processing	Subject expression
4	Clear fruit juice production technology, pressing and pressing machines	Subject expression
5	Dearomatisation of fruit juices and aroma concentrate production	Subject expression
6	Enzymatic fermentation of fruit juices	Subject expression
7	Clarification of fruit juices, clarification aids	Subject expression
8	Midterm
9	Filtration of fruit juices, reamer types, ultrafiltration	Subject expression
10	Fruit juice concentration methods, storage methods of concentrates	Subject expression
11	Fruit puree production line	Subject expression
12	Reconstitution of fruit juice concentrates	Subject expression
13	Reconstitution of fruit juice concentrates	Subject expression
14	Nectar production from fruit puree	Subject expression
15	Orange juice production

Recommended or Required Reading

Acar J., Gökmen, V. 2005. Meyve ve Sebze İşleme Teknolojisi Cilt 1 ve Cilt 2. Hacettepe Üniv. Yayınları Cemeroğlu B. 2004. Meyve ve Sebze İşleme Teknolojisi (I. Cilt). Ankara Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	30	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	70	100
SUM		100
Term (or Year) Learning Activities		30
End Of Term (or Year) Learning Activities		70
SUM		100

Language of Instruction

Turkish

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	2	2
Demonstration	14	3	42
Self Study	14	4	56
Individual Study for Mid term Examination	1	18	18
Individual Study for Final Examination	1	19	19
Reading	14	3	42
TOTAL WORKLOAD (hours)			180

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4
LO1	5	4	4	4
LO2	4	4	4	3
LO3	4	4	4	3
LO4	4	3	4	4
LO5	4	3	4	4

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High