Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | 0100108100 | TECHNIQUES OF PROCESSING FRUIT AND VEGETABLES | Compulsory | 4 | 8 | 5 |
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Level of Course Unit |
First Cycle |
Objectives of the Course |
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Name of Lecturer(s) |
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Learning Outcomes |
1 | Anlatım, presentasyon, tartışma, sınıf projesi | 2 | She/he can explain compositions of fruits and vegetables, their spoilage factors and protection methods them from spoilage | 3 | /he can explain scientific principles of canning technology and thermal processing in canning | 4 | She/he can learns principal drying methods and their advantages and disadvantages | 5 | She/he can learns causative factors in canned food |
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Mode of Delivery |
Daytime Class |
Prerequisites and co-requisities |
None |
Recommended Optional Programme Components |
None |
Course Contents |
1- Fruits, vegetables, their compositions, spoilage factors and preservation reasons
2- Postharvest physiology of fruits and vegetables, chilling effects on fruits and vegetables
3- Controlling the conditions of cold storage
4- Controlled and modified atmospher storage
5- Preprocess applied to fruits and vegetables: peeling, blanching
6- Freezing preservation of fruits and vegetables
7- Principal freezing methods
8- Canning technology
9- Thermal process in canning technology
10- Spoilages in canned foods
11- Paste manufacture
12- Scientific principles of drying, chances occuring in dried fruits and vegetables
13- Principal drying processes
14- Packaging and storage of dried fruits and vegetables
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Weekly Detailed Course Contents |
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1 | Meyve suları, nektarlar ve içecek işleme teknolojileri, | | | 2 | domates ürünleri işlenmesi, | | | 3 | meyve ve sebze suyu konsantrasyon teknikleri
| | | 4 | reçel ve marmelat teknolojisi | | | 5 | soğukta ve dondurarak muhafaza prensipleri | | | 6 | Dehidratasyon ve kurutmanın temel prensipleri. | | | 7 | Meyve suları, nektarlar ve içecek işleme teknolojileri | | | 8 | Meyve suları, nektarlar ve içecek işleme teknolojileri | | | 9 | | | | 10 | | | | 11 | | | | 12 | | | | 13 | | | | 14 | | | | 15 | | | | 16 | | | |
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Recommended or Required Reading |
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Planned Learning Activities and Teaching Methods |
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Assessment Methods and Criteria | | Language of Instruction | | Work Placement(s) | None |
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Workload Calculation |
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Midterm Examination | 1 | 1 | 1 |
Final Examination | 1 | 1 | 1 |
Self Study | 1 | 40 | 40 |
Individual Study for Mid term Examination | 1 | 40 | 40 |
Individual Study for Final Examination | 1 | 40 | 40 |
Homework | 1 | 28 | 28 |
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Contribution of Learning Outcomes to Programme Outcomes |
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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