| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM218 | Meyve Ve Sebze Kurutma Teknolojisi | Elective | 1 | 2 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| Drying of friut and vegetables and teaching the dried fruit and vegetable technology |
| Name of Lecturer(s) |
| Doç.Dr. Özlem ÇAKIR |
| Learning Outcomes |
| 1 | Learning the importance of the contents and structure of fruits and vegetables for the processes. | | 2 | To learn about the drying methods of fruits and vegetables | | 3 | Learning the basis of processing methods | | 4 | Learning about the critical points in each proses for quality and gaining ability for solving problems in process. | | 5 | Learning about the production of safe fruit and vegetable products. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| 1.History of drying 2. The basis principles of drying 3. Spoilage microorganisms
4. Water activity and methods of measuring water activity 5. Sorption isoterms
5. The methods of drying 6. The changes during drying process and packaging and storage of products 7. Preliminary procedures to be applied 8. Packaging and storage 9. balances in drying process
10. Semi dried fruits and vegetables |
| Weekly Detailed Course Contents |
|
| 1 | History of drying | | | | 2 | The theory of drying | | | | 3 | The microorganisms that make spoilage | | | | 4 | Water activity and the methods of measuring water activity | | | | 5 | Sorption isoterms | | | | 6 | The methods of drying | | | | 7 | The changes during drying process | | | | 8 | Midterm exam | | | | 9 | The pretreatments of drying | | | | 10 | The pretreatments of drying | | | | 11 | Packaging and storage of dried products | | | | 12 | Changes during storage of dried products | | | | 13 | Mass equivalence | | | | 14 | Mass equivalence | | | | 15 | Consuming facility of dried products Semi dried fruits and vegetables | | |
|
| Recommended or Required Reading |
| Textbooks: 1. Cemeroğlu, B., Özkan, M., Karadeniz, F., Yemenicioğlu, A., 2004. “Meyve ve Sebze İşleme Teknolojisi”, 1. Cilt, Editör: Cemeroğlu, B. Gıda Teknolojisi Derneği Yayınları, Ankara. 2. Cemeroğlu, B., Özkan, M.,Karadeniz, F., 2004. “Meyve ve Sebze İşleme Teknolojisi”, 2. Cilt, Editör: Cemeroğlu, B. Gıda Teknolojisi Derneği Yayınları, Ankara. |
| 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 | 30 | | End Of Term (or Year) Learning Activities | 70 | | 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 | 3 | 42 |
| Practice | 1 | 11 | 11 |
| Self Study | 15 | 5 | 75 |
| Individual Study for Mid term Examination | 1 | 15 | 15 |
| Individual Study for Final Examination | 1 | 20 | 20 |
| Reading | 7 | 2 | 14 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 4 | 3 | 4 | | LO2 | 4 | 4 | 3 | 4 | | LO3 | 4 | 3 | 3 | 3 | | LO4 | 4 | 4 | 3 | 5 | | LO5 | 5 | 4 | 3 | 3 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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