TÜRKÇE
ENGLISH
Information
| Code | GM419 |
| Name | Fruit and Vegetable Processing Technology |
| Term | 2024-2025 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 |
| Label | E Elective |
| 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 | Recognize the components of fruits and vegetables. |
| LO02 | Explains the spoilage factors of fruits and vegetables. |
| LO03 | Specifies the principles and techniques of cold storage of fruits and vegetables. |
| LO04 | Defines the juice processing technologies of different fruits and reveals their differences. |
| LO05 | States the principles of freezing preservation of fruits and vegetables and makes the analyses applied in this regard. |
| LO06 | Lists the principles of drying fruits and vegetables and applies some analyses. |
| LO07 | Learns the preservation of fruits and vegetables by canning and carries out the analysis. |
| LO08 | Explains tomato paste production technology and performs some analyses. |
| LO09 | Explains jam and marmalade processing technologies and applies some analysis. |
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, Beyin Fırtınası |
| 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 |
| 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 |
| 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 |
| 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, 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 |
| 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 |
| 8 | Mid-Term Exam | Study on midterm exam. | Ölçme Yöntemleri: Yazılı Sınav |
| 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 |
| 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, Gösterip Yaptırma, Grup Çalışması, Beyin Fırtınası, 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 |
| 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 |
| 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 |
| 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, Grup Çalışması, Beyin Fırtınası, Deney / Laboratuvar |
| 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, Grup Çalışması, Deney / Laboratuvar |
| 16 | Term Exams 1 | study on final exam | Ölçme Yöntemleri: Yazılı Sınav |
| 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 | ||