Ders Bilgileri
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Ders Tanımı
| Ders | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| FRUIT JUICE PROCESSIONG TECHNOLOGY | GDM 513 | 0 | 3 + 0 | 3 | 6 |
| Ön Koşul Dersleri | |
|---|---|
| Önerilen Seçmeli Dersler |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | Yüksek Lisans |
| Dersin Türü | SECMELI |
| Dersin Koordinatörü |
Doç.Dr. OKTAY YEMİŞ |
| Dersi Verenler | |
| Dersin Yardımcıları | |
| Dersin Kategorisi | |
| Dersin Amacı |
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.
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| Dersin İçeriği |
Definition of fruits which used in juice processing; the constituent of fruits and fruit juices; fruit juice, nectar and beverage production with traditional and modern technology; 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; vegetable juice production technology; carbonated and noncarbonated beverage production technology
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| Dersin Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
| 1 - Understanding the terms of fruit juice, nectar and beverages | 1 - 2 - | A - C - |
| 2 - Understanding pressing pre treatments and pres types | 1 - 2 - | A - C - |
| 3 - Understanding and doing clarification and filtration process. | 1 - 2 - 13 - | A - C - |
| 4 - Understanding enzymes and their effect mechanism used in fruit juice production | 1 - 2 - 14 - | A - C - |
| 5 - Understanding and applicating concentrating steps of fruit juices | 1 - 2 - 13 - 14 - | A - C - |
| Öğretim Yöntemleri: | 1:Lecture 2:Question-Answer 13:Lab / Workshop 14:Self Study |
| Ölçme Yöntemleri: | A:Testing C:Homework |
Ders Akışı
| Hafta | Konular | ÖnHazırlık |
|---|---|---|
| 1 | Fruit juice processing technology; fruit juice legal regulations, properties of fruits which used in juice processing | |
| 2 | Fruit juice processing technology; harvesting, transport and washing facilities, pressing pretreatments | |
| 3 | Fruit juice processing technology; pulp production from pomace, pressing and presses | |
| 4 | Fruit juice processing technology; clarification, filtration and filters | |
| 5 | Fruit juice processing technology; concentration of fruit juices, aroma recovery (stripping) and aroma recovery systems | |
| 6 | Fruit juice processing technology; packaging of fruit juices and nectars for consumption | |
| 7 | Fruit juice processing technology; the juice processing of some fruits | |
| 8 | Fruit juice processing technology; the juice processing of some fruits | |
| 9 | Vegetable juices production | |
| 10 | Beverage Production | |
| 11 | Quality control of fruit juices, nectars and beverages | |
| 12 | Analytical methods in fruit and vegetable processing industry | |
| 13 | Laboratory applications | |
| 14 | Laboratory applications |
Kaynaklar |
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| Ders Kaynakları | ||
Döküman Paylaşımı |
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Dersin Program Çıktılarına Katkısı
| No | Program Öğrenme Çıktıları | KatkıDüzeyi | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | In addition to expanding and making deeper the knowledge established on high school education in a same or different area, to be able to reach knowledge, evaluate and interpret it to be able to do practice. | X | |||||
| 2 | By utilizing incomplete or limited data in his or her study area, to be able to expand the knowledge by scientific methods and use them in scientific, social and ethical responsibility. | ||||||
| 3 | To be able to define a problem, propose a solution method, solve it, evaluate the results and apply if it is necessary in his or her area. | X | |||||
| 4 | To be able to transfer systematically the current developments, his or her studies to the other people as written, orally and visually. | X | |||||
| 5 | To be able to develop new strategic approach and produce solutions by taking responsibility in unexpected and complicated situations in his or her area of practice. | ||||||
| 6 | To be able to have oral or written communication ability in one of well know foreign language (“European Language Portfolio Global Scale”, Level B2). | X | |||||
| 7 | To have knowledge about software and hardware about computers and be able to use and improve data processing and communication abilities. | ||||||
| 8 | To be able to watch scientific, social, and ethical values and teach and control them in the step of data collection, evaluation and announcement of them. | ||||||
| 9 | The qualifications gaining for values of scientific and ethical in stages of data collection, interpretation, dissemination and in all professional activities, | X | |||||
| 10 | To create awareness about new and emerging applications of the profession; when the necessary gain skills to investigate and learn | X | |||||
| 11 | To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment | ||||||
Değerlendirme Sistemi
| YARIYIL İÇİ ÇALIŞMALARI | SIRA | KATKI YÜZDESİ |
|---|---|---|
| AraSinav | 1 | 60 |
| KisaSinav | 1 | 20 |
| Odev | 1 | 20 |
| Toplam | 100 | |
| Yıliçinin Başarıya Oranı | 50 | |
| Finalin Başarıya Oranı | 50 | |
| Toplam | 100 |
AKTS - İş Yükü
| Etkinlik | Sayısı | Süresi(Saat) | Toplam İş yükü(Saat) |
|---|---|---|---|
| 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 | 10 | 10 |
| Assignment | 1 | 10 | 10 |
| Performance Task (Laboratory) | 1 | 10 | 10 |
| Final examination | 1 | 20 | 20 |
| Toplam İş Yükü | 140 | ||
| Toplam İş Yükü /25(s) | 5.6 | ||
| Dersin AKTS Kredisi | 5.6 |