Course Name Code Semester T+U Hours Credit ECTS
Fruit Juice Vegetables Processing Technology GDM 435 7 2 + 1 3 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Optional
Course Coordinator Doç.Dr. OKTAY YEMİŞ
Course Lecturers Doç.Dr. OKTAY YEMİŞ,
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; the constituent of fruits and fruit juices; 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;
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Understanding the terms of fruit juice, nectar and beverages Lecture, Question-Answer, Discussion, Testing,
2 Understanding the terms of fruit juice, nectar and beverages Lecture, Question-Answer, Testing, Homework,
3 Understanding pressing pretreatments and press types Lecture, Question-Answer, Discussion, Testing, Homework,
4 Understanding pressing pretreatments and press types Lecture, Question-Answer, Testing, Homework,
5 Understanding and doing clarification and filtration process Lecture, Question-Answer, Testing, Homework,
6 Understanding and doing clarification and filtration process Lecture, Lab / Workshop, Self Study, Testing, Homework,
7 Understanding enzymes and their effect mechanism used in fruit juice production
8 Understanding enzymes and their effect mechanism used in fruit juice production
9 Understanding and applicating concentrating steps of fruit juices
10 Understanding and applicating concentrating steps of fruit juices
11 Understanding and applicating quality control analysis in fruit juices and similar products
12 Understanding and applicating quality control analysis in fruit juices and similar products
Week Course Topics Preliminary Preparation
1 Properties of fruits and vegetables
2 Legal regulations of fruit juices
3 Fruit juice industry in Turkey
4 RSK values and adulteration in fruit juices
5 Pretreatments of fruit juice processes
6 Pulp production from pomace, pressing and presses
7 Clarifying agents and mechanisms
8 Clarifying agents and mechanisms
9 Filtration methods and types of filter
10 Concentration and aroma recovery
11 Pasteurization and sterilization
12 Filling and aseptic packaging
13 The juice processing of some fruits
14 Mass balance calculations for the reconstituted fruit juices
Resources
Course Notes Cemeroğlu B. 2004. Meyve ve Sebze İşleme Teknolojisi (I. Cilt). Ankara Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Ankara
Course Resources
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems. X
2 Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose.
3 Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose.
4 Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively.
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions. X
6 Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually.
7 Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions.
8 Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9 Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice.
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development.
11 Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions.
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 60
1. Kısa Sınav 10
1. Ödev 20
2. Kısa Sınav 10
Total 100
1. Yıl İçinin Başarıya 50
1. Final 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 5 5
Assignment 1 10 10
Final examination 1 20 20
Total Workload 125
Total Workload / 25 (Hours) 5
dersAKTSKredisi 5