|
|
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
|
:
|
|
Course Duration (Excluding Exam Week)
|
:
|
|
Time Of Studying Out Of Class
|
:
|
|
Homeworks
|
:
|
|
Presentation
|
:
|
|
Project
|
:
|
|
Lab Study
|
:
|
|
Field Study
|
:
|
|
Visas
|
:
|
|
Finals
|
:
|
|
Workload Hour (30)
|
:
|
|
Total Work Charge / Hour
|
:
|
|
Course's ECTS Credit
|
:
|
|
|
Assessment Methods and Criteria
Studies During Halfterm
|
: |
|
Visa
|
: |
|
Quiz
|
: |
|
Homework
|
: |
|
Attendance
|
: |
|
Application
|
: |
|
Lab
|
: |
|
Project
|
: |
|
Workshop
|
: |
|
Seminary
|
: |
|
Field study
|
: |
|
|
|
|
TOTAL
|
: |
|
The ratio of the term to success
|
: |
|
The ratio of final to success
|
: |
|
TOTAL
|
: |
|
|
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: -
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|