Course Name Code Semester T+U Hours Credit ECTS
Preservation Of Fruits-Vegetables By Dehydration GDA 612 0 3 + 0 3 6
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Doctorate Degree
Course Type Optional
Course Coordinator Doç.Dr. OKTAY YEMİŞ
Course Lecturers Doç.Dr. OKTAY YEMİŞ,
Course Assistants
Course Category
Course Objective Understanding the importance of drying in fruit and vegetable preservation, understanding the relation between water activity and spoilage and obtaining dried products
Course Content Importance of drying,basic principles about drying, water activity, drying methods and driers, drying of various products, changes in food structure during drying, quality criterias in dried products
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Understanding preservation methods of fruit and vegetables Lecture, Question-Answer, Testing, Homework,
2 Understanding and applicating pre treatments in drying process Lecture, Question-Answer, Testing, Homework,
3 Understanding production steps and properties various fruit and vegetables Lecture, Question-Answer, Testing, Homework,
4 Doing and designing quality deveopment studies in dried food production Lecture, Question-Answer, Lab / Workshop, Self Study, Testing, Homework, Project / Design,
5 Doing and designing production steps for drying of a chosen fruit or vegetable Question-Answer, Lab / Workshop, Self Study, Homework, Project / Design, Performance Task,
6 Doing applicating quality control analysis in dried foods Lab / Workshop, Self Study, Testing, Homework,
Week Course Topics Preliminary Preparation
1 Expression of drying and entrance to food drying
2 Water activity
3 Sorption isotherm
4 Air-water mixture and basic principles
5 Drying mechanism
6 Changes in food structure during drying and food stability
7 Driers and kinds of driers
8 Cabin and tunnel driers
9 Conveyour and fluid bed driers
10 Spray drying
11 Lyophilization
12 Other drying systems
13 Quality criterias in dried products
14 Quality criterias in dried products
Course Notes Cemeroğlu, B. 2004. Meyve Sebze İşleme Teknolojisi (I. ve II. Cilt). Gıda Teknolojisi Derneği Yayınları, Bizim Büro Basımevi-Ankara<br>Kudra T, Mujumdar AS, 2002. Advanced Drying Technologies. Marcel Dekker, Inc., New York.<br>Mujumdar, A.S. 2000. Drying Technology in Agriculture and Food Sciences.Science Pub. İnc. USA <br>Barbosa-Casanovas, G. and Vega-Mercado, H. 1996. Dehydration of Foods. Chapman&Hall. New York.<br>Brennan, J.G. 1994. Food Dehydration: a Dictionary and Guide. Butterworth-Heinemann Ltd. UK
Course Resources
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 -To be able to reach information deeper by literature search in engineering area, evaluate, interpreted and apply information.
2 To be able to complete used scientific methods by utilizing incomplete or limited data; integrate information of different disciplines.
3 To be able to build engineering problem, improve a method to solve it, apply innovator methods in solutions.
4 To be able to develop methods by using new and original ideas; to enhance innovator solutions in designing system, process and products.
5 To be able to get detailed information about current and technical methods in engineering.
6 Ability of analyzing necessary information and data, following right way to access and evaluation of them.
7 Ability of making leadership in multi-disciplinary teams, creating solutions in complex situations and taking responsibility.
8 To be able to share of Process and problem of Works systematically and clearly by written or oral in international and national media in that field or not
9 To be able to surveillance of scientific, social, and ethical values in the all occupational activity and the step of data collection, evaluation and announcement of them
10 To create awareness about new and emerging applications of the occupation; gain skills to investigate and learn effectively
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. Ara Sınav 60
1. Kısa Sınav 10
2. Kısa Sınav 10
1. Ödev 20
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 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 2 32
Mid-terms 1 10 10
Quiz 2 10 20
Assignment 1 10 10
Performance Task (Laboratory) 1 10 10
Final examination 1 20 20
Total Workload 150
Total Workload / 25 (Hours) 6
dersAKTSKredisi 6