| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Fruıts and Vegetables Processıng Technology | GDM 306 | 6 | 2 + 2 | 3 | 5 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | Lisans |
| Dersin Türü | Zorunlu |
| Dersin Koordinatörü | Prof.Dr. OKTAY YEMİŞ |
| Dersi Verenler | Prof.Dr. OKTAY YEMİŞ, |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Alanına Uygun Öğretim |
| Dersin Amacı | 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 |
| Dersin İçeriği | 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 |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 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 |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 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 |
| Kaynaklar | |
|---|---|
| Ders Notu | |
| Ders Kaynakları | |
| Sıra | Program Çıktıları | Katkı Düzeyi | |||||
|---|---|---|---|---|---|---|---|
| 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. | ||||||
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Ödev | 20 |
| 1. Ara Sınav | 50 |
| 1. Kısa Sınav | 15 |
| 2. Kısa Sınav | 15 |
| Toplam | 100 |
| 1. Yıl İçinin Başarıya | 60 |
| 1. Final | 40 |
| Toplam | 100 |
| AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
|---|---|---|---|
| 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 |
| Toplam İş Yükü | 136 | ||
| Toplam İş Yükü / 25 (Saat) | 5,44 | ||
| Dersin AKTS Kredisi | 5 | ||