TÜRKÇE
ENGLISH
Information
| Code | GM419 |
| Name | Fruit and Vegetable Processing Technology |
| Semester | 7. Semester |
| Duration (T+A) | 3-2 (T-A) (17 Week) |
| ECTS | 5 ECTS |
| National Credit | 4 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Uygulamalı Ders |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ASİYE AKYILDIZ |
Course Goal
The aim of the course is to give information about the principles of fruit juice technology and its application areas. Also to give information about principles and application areas of fruit and vegetable processing technology.
Course Content
Composition of fruits and vegetables, deterioration factors and mechanisms, cold storage technique, fruit juice processing technique. Preservation of fruits and vegetables by freezing, canning, and drying. Tomato paste and jam - marmalade processing and application of some analyzes according to technology subject
Course Precondition
None
Resources
Meyve Sebze İşleme Teknolojisi 1. ve 2. cilt (kitap)
Notes
Slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Student knows the composition of fruit and vegetables. |
| LO02 | Student knows the causes of spoilage of fruit and vegetables. |
| LO03 | Student knows the cold storage of fruits and vegetables. |
| LO04 | Student knows the fruit juice processing techniques. |
| LO05 | Student knows frozen preservation of fruits and vegetables and application of some analyzes. |
| LO06 | Student knows the preservation of fruits and vegetables by drying and application of some analyzes. |
| LO07 | Student knows conservation of fruits and vegetables and application of some analyzes. |
| LO08 | Student knows tomato paste production technology and application of some analyzes. |
| LO09 | Student knows jam and marmalade processing technologies and application of some analyzes. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 2 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Fruit and vegetable composition and application of some related analyzes. | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Gösterip Yaptırma, Grup Çalışması, Beyin Fırtınası, Deney / Laboratuvar, Problem Çözme |
| 2 | Deterioration factors and mechanisms of fruit and vegetable and application of some analyzes related to the subject. | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Gösterip Yaptırma, Grup Çalışması, Beyin Fırtınası, Deney / Laboratuvar, Problem Çözme |
| 3 | Cold storage techniques of fruit and vegetable and application of some analyzes related to the subject. | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Gösterip Yaptırma, Grup Çalışması, Beyin Fırtınası, Deney / Laboratuvar, Problem Çözme |
| 4 | Pre-processing in fruit juice processing and application of some related analyzes. | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Gösterip Yaptırma, Grup Çalışması, Beyin Fırtınası, Deney / Laboratuvar, Problem Çözme |
| 5 | Treatments applied to mash in fuit juice processing and application of some related analyzes. | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Gösterip Yaptırma, Grup Çalışması, Beyin Fırtınası, Deney / Laboratuvar, Problem Çözme |
| 6 | Pressing, clarificiation and filtration techniques in fuit juice processing and application of some related analyzes. | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Gösteri, Gösterip Yaptırma, Beyin Fırtınası, Deney / Laboratuvar, Problem Çözme |
| 7 | Concentration techniques in fuit juice processing and application of some related analyzes. | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Gösterip Yaptırma, Beyin Fırtınası, Deney / Laboratuvar, Problem Çözme |
| 8 | Mid-Term Exam | Study on midterm exam. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Gösteri, Gösterip Yaptırma, Grup Çalışması, Beyin Fırtınası, Deney / Laboratuvar, Problem Çözme |
| 9 | Preliminary processing of fruits and vegetables | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Gösteri, Gösterip Yaptırma, Beyin Fırtınası, Deney / Laboratuvar, Problem Çözme |
| 10 | Frozen processing of fruits and vegetables and application of some related analyzes. | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Gösterip Yaptırma, Grup Çalışması, Beyin Fırtınası, Deney / Laboratuvar, Problem Çözme |
| 11 | The processing technology of fruits and vegetables by canning | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Gösterip Yaptırma, Grup Çalışması, Beyin Fırtınası, Deney / Laboratuvar, Problem Çözme |
| 12 | The processing technology of fruits and vegetables by canning and application of some analyzes related to the subject. | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Gösterip Yaptırma, Grup Çalışması, Beyin Fırtınası, Deney / Laboratuvar, Problem Çözme |
| 13 | Application of tomato paste processing technology and some related analyzes. | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Gösterip Yaptırma, Grup Çalışması, Beyin Fırtınası, Deney / Laboratuvar, Problem Çözme |
| 14 | Application of jam and marmalade processing technology and some related analyzes. | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösterip Yaptırma, Grup Çalışması, Beyin Fırtınası, Deney / Laboratuvar, Problem Çözme |
| 15 | Application of drying technology and some related analyzes. | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Gösterip Yaptırma, Grup Çalışması, Deney / Laboratuvar, Problem Çözme |
| 16 | Term Exams 1 | study on final exam | Ölçme Yöntemleri: Ödev |
| 17 | Term Exams 2 | study on final exam | Ölçme Yöntemleri: Ödev |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 5 | 5 |
| Final Exam | 1 | 15 | 15 |
| Total Workload (Hour) | 118 | ||
| Total Workload / 25 (h) | 4,72 | ||
| ECTS | 5 ECTS | ||