Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | GM135 | Vegetable And Fruit Juice Production Technology | Elective | 1 | 1 | 6 |
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Level of Course Unit |
Second Cycle |
Objectives of the Course |
The objective of this course is to teach the production methods of fruit and vegetable 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 |
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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 |
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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 | Vegetable juice production methods | Subject expression | |
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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 |
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Assessment Methods and Criteria | |
Midterm Examination | 30 | 100 | SUM | 100 | |
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 |
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Workload Calculation |
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Midterm Examination | 1 | 10 | 10 |
Final Examination | 1 | 20 | 20 |
Discussion | 1 | 6 | 6 |
Seminar | 1 | 10 | 10 |
Individual Study for Mid term Examination | 14 | 2 | 28 |
Individual Study for Final Examination | 14 | 3 | 42 |
Reading | 16 | 4 | 64 |
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Contribution of Learning Outcomes to Programme Outcomes |
LO1 | 5 | 4 | 4 | 4 | LO2 | 4 | 4 | 4 | 4 | LO3 | 4 | 5 | 4 | 4 | LO4 | 5 | 4 | 4 | 3 | LO5 | 4 | 3 | 3 | 4 |
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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