Course Name Code Semester T+U Hours Credit ECTS
Fruits and Vegetables Processing Technology GDM 306 6 2 + 2 3 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Compulsory
Course Coordinator Doç.Dr. OKTAY YEMİŞ
Course Lecturers Doç.Dr. OKTAY YEMİŞ,
Course Assistants
Course Category Field Proper Education
Course Objective Giving basic information about the methods of fruit and vegetable evaluation and setting up the necessary substructure in order to settle the problems to be faced regarding this issue
Course Content Physical, chemical and biological properties of fruits and vegetables; methods of pretreatments in fruit-vegetables preservation; freezing preservation of fruits and vegetables; canning technology; paste production technology; jam, marmalade and jelly production technology; drying technology; fruit juice processing technology; quality analysis of fruit-vegetables and their products
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Receiving basic information regarding the methods of fruit and vegetable evaluation Lecture, Testing,
2 Learning the methods of fruit and vegetable preservation and comprehending the principles of these methods Lecture, Question-Answer, Discussion, Testing, Homework,
3 Providing quality management in fruits-vegetables and the products made from them Lecture, Question-Answer, Discussion, Testing, Homework,
4 Understanding and applicating cold and frozen preservation of fruit and vegetables Lecture, Question-Answer, Discussion, Testing, Homework,
5 Understanding and applicating canned food production
6 Understanding and applicating drying preservation of fruit and vegetables
7 Understanding production steps of tomato and pepper pastes
8 Understanding and applicating jam, marmelade and jelly production steps
9 Doing quality control in fruits-vegetables and the products made from them
Week Course Topics Preliminary Preparation
1 Composition of fruit-vegetables; carbohydrates, nitrogenous compounds, lipids, vitamins, minerals, acids, phenolic compounds, pigments, enzymes
2 Composition of fruit-vegetables; carbohydrates, nitrogenous compounds, lipids, vitamins, minerals, acids, phenolic compounds, pigments, enzymes
3 Spoilage reasons of fruit-vegetables and their products; enzymatic spoilage; non-enzymatic browning; microbiological spoilage of fruits-vegetables and their products
4 Preservation Methods of Fruit-Vegetables and Their Products
5 Storage of fruits and vegetables; controlled atmosphere storage; pretreatments in storage; modifier ripening; storage conditions of fruit and vegetables, microbiology of fruits and vegetables in cold storage
6 Storage of fruits and vegetables; controlled atmosphere storage; pretreatments in storage; modifier ripening; storage conditions of fruit and vegetables, microbiology of fruits and vegetables in cold storage
7 Freezing preservation of fruits and vegetables
8 Freezing preservation of fruits and vegetables
9 Canning technology; pretreatments in canned fruits and vegetables production; can filling; exhausting and exhausting methods; can closing; thermal processing (heat treatment) and heat treatment equipment, aseptic canning
10 Canning technology; pretreatments in canned fruits and vegetables production; can filling; exhausting and exhausting methods; can closing; thermal processing (heat treatment) and heat treatment equipment, aseptic canning
11 Drying technology; scientific basis of drying; water activity and sorption isotherm; psychrometry; drying and drying rate; changes which occur during the drying
12 Drying technology; drying systems, drying of some fruits and vegetables, dried product yield
13 Paste (tomato and pepper) production technology; pretreatments in paste production, pulp production; concentration of pulp to paste; filling and packaging, quality factors in paste
14 Jam, marmalade and jelly production technology; main raw material and their preparation; properties of raw materials which used in jam; formulating; cooking techniques; cooling and packaging; production mistakes; diabetic products; jam production
Resources
Course Notes
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. X
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. Ödev 20
1. Ara Sınav 50
1. Kısa Sınav 15
2. Kısa Sınav 15
Total 100
1. Yıl İçinin Başarıya 60
1. Final 40
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 4 64
Hours for off-the-classroom study (Pre-study, practice) 16 2 32
Mid-terms 1 5 5
Quiz 2 5 10
Assignment 1 5 5
Final examination 1 20 20
Total Workload 136
Total Workload / 25 (Hours) 5.44
dersAKTSKredisi 5