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Course Information
Course Unit Title : Fruit and Vegetable Processing Technology
Course Unit Code : GDM404
Type of Course Unit : Compulsory
Level of Course Unit : First Cycle
Year of Study : 4
Semester : 8.Semester
Number of ECTS Credits Allocated : 4,00
Name of Lecturer(s) : ---
Course Assistants :
Learning Outcomes of The Course Unit : To give the applications of basic engineering knowledge
An ability to provide engineering prosessing which are necessary to create engineering treatment
Understanding properties of components of fruit and vegetable products
To improve ability of production of fruit and vegtable based products
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : To investigate structure and composition of fruit and vegetables, fruit juice, nectar and cookies, canning, jam and marmalade production, refrigerated and frozen storage and dehydrated produtcs technology.
Languages of Instruction : Turkish-English
Course Goals : to give fundamental principles of fruit and vegetable processing
Course Aims : Understanding of basic principles about fruit and vegetable processing
WorkPlacement   Not Available
Recommended or Required Reading
Textbook : -
Additional Resources : Cemeroğlu, B., Yemenicioğlu, A., Özkan, M., Meyve ve Sebzelerin Bilesimi ve Soğukta Depolanmaları, Gıda Teknolojisi Derneği, (2001). Cemeroğlu, B., Karadeniz, F., Meyve Suyu Teknolojisi, Gıda Teknolojisi Derneği, (2001). Cemeroğlu, B., Karadeniz, F., Özkan, M., Meyve ve Sebze İşleme Teknolojisi, Gıda Teknolojisi Derneği, (2001). Acar, J. Gökmen, V. Meyve ve Sebze İşleme Teknolojisi Cilt I-Meyve ve Sebze Suları Üretimi, Hacettepe Üniversitesi Yayınları, (2004). Acar, J. Gökmen, V. Meyve ve Sebze İşleme Teknolojisi Cilt II, Hacettepe Üniversitesi Yayınları, (2004).
Material Sharing
Documents : -
Assignments : -
Exams : -
Additional Material : -
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 3 42  
Time Of Studying Out Of Class :
14 2 28  
Homeworks :
0 0 0  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
14 2 28  
Field Study :
0 0 0  
Visas :
1 15 15  
Finals :
1 20 20  
Workload Hour (30) :
30  
Total Work Charge / Hour :
133  
Course's ECTS Credit :
4      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 100
Quiz :
0 0
Homework :
0 0
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
40
The ratio of final to success :
60
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Structure and composition of fruit and vegetables (1)
  Study Materials: -
2 Structure and composition of fruit and vegetables (2)
  Study Materials: -
3 Structure and composition of fruit and vegetables (3)
  Study Materials: -
4 Cooling and freezing technology
  Study Materials: -
5 Canning technology (1)
  Study Materials: -
6 Canning technology (1)
  Study Materials: -
7 Jam and marmalades technology
  Study Materials: -
8 Calculation of pasteurisation and sterilization values in heating process
  Study Materials: -
9 Tomatoe product?s processing and tomatoe paste processing technology (1)
  Study Materials: -
10 Tomatoes product?s processing and tomatoe paste processing technology (2)
  Study Materials: -
11 Fruit juice, nectar and cookies production technology
  Study Materials: -
12 Concentration of fruit and vegetable juices
  Study Materials: -
13 Dehydrated product?s technology
  Study Materials: -
14 General Assessment
  Study Materials: -