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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