Course Name Code Semester T+U Hours Credit ECTS
Fruit Juice Processiong Technology GDM 513 0 3 + 0 3 6
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level yuksek_lisans
Course Type Optional
Course Coordinator Doç.Dr. OKTAY YEMİŞ
Course Lecturers
Course Assistants
Course Category
Course Objective Giving basic information about the production technology of fruit juice and setting up the necessary substructure in order to settle the problems to be faced regarding this issue.
Course Content Definition of fruits which used in juice processing; the constituent of fruits and fruit juices; fruit juice, nectar and beverage production with traditional and modern technology; harvesting, transport and washing facilities; pressing pretreatments and presses; pulp production from pomace; clarification, filtration; packaging and storage of fruit juices; concentrating of fruit juices; vegetable juice production technology; carbonated and noncarbonated beverage production technology
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Understanding the terms of fruit juice, nectar and beverages , , , ,
2 Understanding pressing pre treatments and pres types , , , ,
3 Understanding and doing clarification and filtration process. , , , , ,
4 Understanding enzymes and their effect mechanism used in fruit juice production , , , , ,
5 Understanding and applicating concentrating steps of fruit juices , , , , , ,
6 Doing and applicating quality control analysis in fruit juices and similar products
Week Course Topics Preliminary Preparation
1 Fruit juice processing technology; fruit juice legal regulations, properties of fruits which used in juice processing
2 Fruit juice processing technology; harvesting, transport and washing facilities, pressing pretreatments
3 Fruit juice processing technology; pulp production from pomace, pressing and presses
4 Fruit juice processing technology; clarification, filtration and filters
5 Fruit juice processing technology; concentration of fruit juices, aroma recovery (stripping) and aroma recovery systems
6 Fruit juice processing technology; packaging of fruit juices and nectars for consumption
7 Fruit juice processing technology; the juice processing of some fruits
8 Fruit juice processing technology; the juice processing of some fruits
9 Vegetable juices production
10 Beverage Production
11 Quality control of fruit juices, nectars and beverages
12 Analytical methods in fruit and vegetable processing industry
13 Laboratory applications
14 Laboratory applications
Resources
Course Notes
Course Resources
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 In addition to expanding and making deeper the knowledge established on high school education in a same or different area, to be able to reach knowledge, evaluate and interpret it to be able to do practice. X
2 By utilizing incomplete or limited data in his or her study area, to be able to expand the knowledge by scientific methods and use them in scientific, social and ethical responsibility.
3 To be able to define a problem, propose a solution method, solve it, evaluate the results and apply if it is necessary in his or her area. X
4 To be able to transfer systematically the current developments, his or her studies to the other people as written, orally and visually. X
5 To be able to develop new strategic approach and produce solutions by taking responsibility in unexpected and complicated situations in his or her area of practice.
6 To be able to have oral or written communication ability in one of well know foreign language (“European Language Portfolio Global Scale”, Level B2). X
7 To have knowledge about software and hardware about computers and be able to use and improve data processing and communication abilities.
8 To be able to watch scientific, social, and ethical values and teach and control them in the step of data collection, evaluation and announcement of them.
9 The qualifications gaining for values of scientific and ethical in stages of data collection, interpretation, dissemination and in all professional activities, X
10 To create awareness about new and emerging applications of the profession; when the necessary gain skills to investigate and learn X
11 To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment
Evaluation System
Semester Studies Contribution Rate
1. Ödev 20
1. Kısa Sınav 20
1. Ara Sınav 60
Total 100
1. Final 50
1. Yıl İçinin Başarıya 50
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 2 32
Mid-terms 1 10 10
Quiz 1 10 10
Assignment 1 10 10
Performance Task (Laboratory) 1 10 10
Final examination 1 20 20
Total Workload 140
Total Workload / 25 (Hours) 5.6
dersAKTSKredisi 6