GM419 Fruit and Vegetable Processing Technology

5 ECTS - 3-2 Duration (T+A)- 7. Semester- 4 National Credit

Information

Code GM419
Name Fruit and Vegetable Processing Technology
Term 2023-2024 Academic Year
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 Instructor Prof. Dr. ASİYE AKYILDIZ (A Group) (Ins. in Charge)


Course Goal / Objective

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

Update Time: 08.05.2023 06:41