Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
504003222017TOPICS IN FRUIT AND VEGETABLE TECNOLOGYCompulsory364
Level of Course Unit
First Cycle
Language of Instruction
Turkish
Objectives of the Course
To explain the fruit and vegetable processing technologies and laboratory controls and analysis methods of the processed fruit and vegetable products.
Name of Lecturer(s)
Prof. Dr. Fikret PAZIR, Prof. Dr. Taner BAYSAL, Yrd.Doç.Dr. Seda ERSUS BİLEK
Learning Outcomes
1To understand the importance of fruit and vegetables contents and structure on fruit and vegatable.
2To learn about industrial fruit and vegetables processes.
3To understand last product evaluation economically during process application production of high quality fruit and vegetable processing.
4To learn the basic steps of a process.
5To learn about safe fruit and vegetable products production.
6To learn about technological process basics.
7Able to solve problems at important production points for product quality
8Able to show the process an a flow chart
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Processing technologies of fruit juices, nectars and drink, processing of tomato products, especially paste processing, concentration techniques of fruit and vegetable juices, calculation of pasteurization and sterilization conditions in heat processing, production of special canned foods, processing of jam and marmelade, principle of cold and frozen storage, freezing and thawing techniques, basic principles of dehydration, drying and dehydration methods for fruit and vegetables
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Fruit and vegetable content and structureBlanching test
2Drying TechnologyDrying products
3Drying TechnologySulphurdioxide, DFA and dry matter analy
4Cold storage technologyFrozen potato production
5Freezing technologyCanned food production
6Canning TechnologyPhysical analysis in canned foods
7Pasteurization and sterilization values and calculations during thermal processCan analysis
8MidtermGeneral coments
9Jam and Marmelade Production TechnologyJam production
10Formulation of Jams Jam formulation
11Tomato products and tomatopaste production technologyTomato paste analysis
12Equipments in concentrated product Pressing of fruits
13Fruit juice production (Clear)Clarification test
14Fruit juice production ( Pulp)Exam 1
15Fruit juice production (Citrus)Exam 2
16Final Exam
Recommended or Required Reading
COURSE BOOK 1. Cemeroğlu, B., Yemenicioğlu, A., Özkan, M., “Meyve ve Sebzelerin Bileşimi ve Soğukta Depolanmaları”, Gıda Teknolojisi Derneği, (2001). 2. Cemeroğlu, B., Karadeniz, F., “Meyve Suyu Teknolojisi”, Gıda Teknolojisi Derneği, (2001). 3. Cemeroğlu, B., Karadeniz, F., Özkan, M., “Meyve ve Sebze İşleme Teknolojisi”, Gıda Teknolojisi Derneği, (2001). BOOKS: 1. Cemeroğlu, B., (ed). ‘Gıda Mühendisliğinde Temel İşlemler’ Gıda Teknolojisi Derneği, (2005). 2.Lopez, A. A complete course in canning and related processes, (1987)
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
SUM0
End Of Term (or Year) Learning ActivitiesQuantityWeight
SUM0
SUM0
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination122
Final Examination122
Attending Lectures14228
Project Preparation12525
Self Study11515
Individual Study for Mid term Examination12525
Individual Study for Final Examination13030
Laboratory Midterm Examination122
TOTAL WORKLOAD (hours)129
Contribution of Learning Outcomes to Programme Outcomes
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14
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15
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr