Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
PRESERVATION OF FRUITS-VEGETABLES BY DEHYDRATION GDA 612 0 3 + 0 3 6
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Doktora
Dersin Türü SECMELI
Dersin Koordinatörü Doç.Dr. OKTAY YEMİŞ
Dersi Verenler
Dersin Yardımcıları
Dersin Kategorisi
Dersin Amacı
Understanding the importance of drying in fruit and vegetable preservation, understanding the relation between water activity and spoilage and obtaining dried products
Dersin İçeriği
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
Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - Understanding preservation methods of fruit and vegetables 1 - 2 - A - C -
2 - Understanding and applicating pre treatments in drying process 1 - 2 - A - C -
3 - Understanding production steps and properties various fruit and vegetables 1 - 2 - A - C -
4 - Doing and designing quality deveopment studies in dried food production 1 - 2 - 13 - 14 - A - C - D -
5 - Doing and designing production steps for drying of a chosen fruit or vegetable 2 - 13 - 14 - C - D - F -
6 - Doing applicating quality control analysis in dried foods 13 - 14 - A - C -
Öğretim Yöntemleri: 1:Lecture 2:Question-Answer 13:Lab / Workshop 14:Self Study
Ölçme Yöntemleri: A:Testing C:Homework D:Project / Design F:Performance Task
; ;