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Mersin Üniversitesi

Ders Bilgileri

FRUIT AND VEGETABLES TECHNOLOGIES II
Kodu Dönemi Teori Uygulama Ulusal Kredisi AKTS Kredisi
Saat / Hafta
GDT 208 Spring 1 1 2 3
Ön Koşulu Olan Ders( ler ) None
Dili en
Türü Required
Seviyesi Associate
Öğretim Elemanı( ları ) Assist. Prof.Dr. Ayşin GÜZEL DEĞER
Öğretim Sistemi Face to Face
Önerilen Hususlar None
Staj Durumu None
Amacı This course provides students with TS, in accordance with the Turkish Food Codex and fruit juice, fruit nectar, making pickles and vinegar production aimed to gain qualifications.
İçeriği Production of fruit juice, fruit nectar production of pickles, pickled

Dersin Öğrenim Çıktıları

# Öğrenim Çıktıları
1 Be able to explain production of fruit juice
2 Be able to explain production of fruit nectar
3 Be able to explain production of pickles
4 Be able to explain production of vinegar

Haftalık Ayrıntılı Ders İçeriği

# Konular Öğretim Yöntem ve Teknikleri
1 Preparation for the Production of Fruit Juice Mash-pressing Lecture and practice
2 Pressing-fining and clarification Lecture and practice
3 Filtration-Concentration Lecture and practice
4 Back Reconstitution / filling and pasteurization Lecture and practice
5 Mash Preparation for the Production of Fruit Nectar Lecture and practice
6 Mash to the application of heat treatment Lecture and practice
7 Obtaining Pulp-Pulp concentrate Lecture and practice
8 Midterm exam
9 Back Reconstitution / filling and pasteurization Lecture and practice
10 Prerequisites for Pickles Production Operations, Brine Preparation Lecture and practice
11 Brine Preparation and Filling / Closing Lecture and practice
12 Fermentation pickles Lecture and practice
13 Pre-processing for the production of vinegar Lecture and practice
14 Vinegar fermentation, settling / clarification and pasteurization Lecture and practice
15 Brine Preparation and Filling / Closing Lecture and practice
16 Final Exam

Resources

# Malzeme / Kaynak Adı Kaynak Hakkında Bilgi Referans / Önerilen Kaynak
1 Textbooks and other resources
2 Fruit and Vegetable Technology - 2 (Dr. Engin YARALI) - Foodelphi.com
3 Fruit and Vegetable Business Technology Volume 2 F. Us, J. Acar, V. Gökmen Hacettepe University Publications

Ölçme ve Değerlendirme Sistemi

# Ağırlık Çalışma Türü Çalışma Adı
1 0.4 1 1. Mid-Term Exam
2 0.6 5 Final Exam

Dersin Öğrenim Çıktıları ve Program Yeterlilikleri ile İlişkileri

# Öğrenim Çıktıları Program Çıktıları Ölçme ve Değerlendirme
1 Be able to explain production of fruit juice 12 1͵2
2 Be able to explain production of fruit nectar 12 1͵2
3 Be able to explain production of pickles 12 1͵2
4 Be able to explain production of vinegar 12 1͵2

Not: Ölçme ve Değerlendirme sütununda belirtilen sayılar, bir üstte bulunan Ölçme ve Değerlerndirme Sistemi başlıklı tabloda belirtilen çalışmaları işaret etmektedir.

İş Yükü Detayları

# Etkinlik Adet Süre (Saat) İş Yükü
0 Course Duration 14 2 28
1 Course Duration Except Class (Preliminary Study, Enhancement) 14 2 28
2 Presentation and Seminar Preparation 0 0 0
3 Web Research, Library and Archival Work 0 0 0
4 Document/Information Listing 0 0 0
5 Workshop 0 0 0
6 Preparation for Midterm Exam 1 10 10
7 Midterm Exam 1 1 1
8 Quiz 0 0 0
9 Homework 0 0 0
10 Midterm Project 0 0 0
11 Midterm Exercise 0 0 0
12 Final Project 1 10 10
13 Final Exercise 0 0 0
14 Preparation for Final Exam 1 12 12
15 Final Exam 1 1 1
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