COURSE INFORMATON 
Course Title Code Semester L+P (Hour) Credits ECTS
Fruit and Vegetables Processing Technology GM 401 Fall 2+2 3 5
Prerequisites  
Language of Instruction Turkish
Course Level Undergraduate
Course Type Compulsory
Course Instructor Prof. Dr. Osman Kola
Assistants Erva Parıldı
Goals Giving basic information about the methods and technologies of fruit and vegetable evaluation and setting up the necessary substructure in order to settle the problems to be faced regarding this issue
Content Physical, chemical and biological properties of fruits and vegetables; methods of pretreatments in fruit-vegetables preservation; freezing preservation of fruits and vegetables; canning technology; paste production technology; jam, marmalade and jelly production technology; drying technology; fruit juice processing technology; quality analysis of fruit-vegetables and their products
Learning Outcomes Teaching Methods Assessment Methods
1. Understanding description and composition of fruit and vegetables and differences between them 1,2,3 A,C
2. Understanding the methods of fruit and vegetable preservation and comprehending the principles of these methods 1,2,3 A,C
3. Understanding and applicating pre treatments of fruit and vegetable preservation 1,2,3 A,C
4. Understanding and applicating cold and frozen preservation of fruit and vegetables 1.12 A,C
5. Understanding and applicating canned food production 1.12 A,C
6. Understanding and applicating drying preservation of fruit and vegetables, understanding production steps of tomato and pepper pastes, understanding and applicating jam, marmelade and jelly production steps
1.12 A,C
9. Doing quality control in fruits-vegetables and the products made from them 1.12 A,C
Teaching Methods:  1: Lecture, 2: Question-Answer, 3: Discussion, 4: Drilland Practice, 5: Demonstration, 6: Motivations to Show, 7: Role Playing, 8: Group Study, 9: Simulation, 10: Brain Storming, 11: Case Study, 12: Lab / Workshop, 13: Self Study, 14: Problem Solving, 15: Project Based Learning, 16: Undefined
Assessment Methods:  A: Testing, B: Oral Exam, C: Homework, D: Project / Design, E: Performance Task,           F: Portfolio, G: Undefined
 
COURSE CONTENT
Week Topics Study Materials
1 Constituents of fruit-vegetables and their products; carbohydrates, nitrogenous compounds, lipids, vitamins, minerals, acids, phenolic compounds, colorants, enzymes  
2 Constituents of fruit-vegetables and their products; carbohydrates, nitrogenous compounds, lipids, vitamins, minerals, acids, phenolic compounds, colorants, enzymes  
3 Spoilage reasons of fruit-vegetables and their products; enzymatic spoilage; enzymatic browning and effective factors;non-enzymatic color spoilage, heat treatment resulted color spoilage  
4 Preservation Methods of Fruit-Vegetables and Their Products, methods of preservation and purposes, cold storage and modified atmosphere packaging, freezing preservation, heat treatment preservation  
5 Cold Storage of fruits and vegetables; basic principles of cold storage of fruits and vegetables, cold store conditions and providing this conditions, procontrolled atmosphere storage; pretreatments in storage; modifier ripening; storage conditions of fruit and vegetables  
6 Freezing preservation of fruits and vegetables, basic principles of freezing preservation, physical properties water and ice, some physical properties of foods, freezing, methods of freezing, freezing time and rate, freezing of foods  
7 Freezing preservation of fruits and vegetables, choosing freezing systems, packaging and storage of frozen foods, dissolution of frozen foods, changes during preservation by freezing, fruit and vegetable freezing  
8 Pre treatments of canned fruits and vegetables production  
9 Canning technology; pretreatments in canned fruits and vegetables production; can filling; exhausting and exhausting methods; can closing; thermal processing (heat treatment) and heat treatment equipments, aseptic canning  
10 Canning technology; spoilage in canned foods, storage and control of canned foods, production of various fruit and vegetables  
11 Drying technology; scientific basis of drying; water activity and sorption isotherm; psychrometry; drying and drying rate; changes which occur during the drying  
12 Drying technology; drying systems, drying of some fruits and vegetables, dried product yield  
13 Paste (tomato and pepper) production technology; pretreatments in paste production, pulp production; concentration of pulp to paste; filling and packaging, quality factors in paste  
14 Jam, marmalade and jelly production technology; main raw material and their preparation; properties of raw materials which used in jam; formulating; cooking techniques; cooling and packaging; production mistakes; diabetic products; jam production from some fruits  
           
       
RECOMMENDED SOURCES
Textbook 1. Cemeroğlu B. 2004. Meyve ve Sebze İşleme Teknolojisi (I. Cilt). Ankara Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Ankara
2. Cemeroğlu B. 2004. Meyve ve Sebze İşleme Teknolojisi (II. Cilt). Ankara Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Ankara
Additional Resources 3. Cemeroğlu B., Karadeniz F., Özkan M. 2003. Meyve ve Sebze İşleme Teknolojisi. Gıda Teknolojisi Derneği Yayınları No:28 Ankara
4. Cemeroğlu B., Acar J. 1986. Meyve ve Sebze İşleme Teknolojisi. Gıda Teknolojisi Derneği Y.No:6. ANKARA
5. Anonymous, 1964. Preserves Handbook. Sunkist Growers, California
 
MATERIAL SHARING
Documents 1-8 Weeks  
Exam Questions  
9-14 Weeks  
Assignments Homeworks  
Exams Date of Exams  
Date of Quizzes  
 
ASSESSMENT
IN-TERM STUDIES QUANTITY  
Midterm Exam 1 30
Final Exam 1 50
Assignment 1 10
Project 1 10
Total 100
 
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 50
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 50
Total 100
 
COURSE CATEGORY Professional
 
 COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 Learning the fundamental principles of mathematics, science and engineering, and gaining the sufficient knowledge in the food engineering subjects.
3
2 Gaining the ability to define and solve complex engineering problems related to the food engineering.
5
3 Gaining the ability to analyze and design a complex system, process, device or product in the direction of defined targets under realistic constraints and conditions.
3
4 Gaining the ability to develop, select and use modern techniques and tools, and to use information technologies effectively.
4
5 Gaining the ability to design and conduct experiments/projects and to interpret data by analyzing the results. 5
6 Gaining the ability to work individually and within disciplinary or interdisciplinary teams.
3
7 Gaining the skills of oral and written communications.
4
8 Recognizing the importance of life-long learning and gaining the ability to constantly renew his/herself.  3
9 Gaining the understanding of the engineering profession with ethical values and sense of responsibility; the awareness about the relevant legislative compliance and legal consequences of food engineering applications.
3
10 Gaining the knowledge on current problems and the effects of food engineering applications on topics such as community health, environment, sustainable development, and work safety.  4
11 Gaining the knowledge of project development and management, and the ability to realize the projects by developing new ideas on the applications of food engineering. 5
12    
Contribution: 1: Very-Low, 2: Low, 3: Mid, 4:High, 5:Very-High
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total Workload (Hour)
Course Duration (Including the exam week: 16x Total course hours) 16 4 64
Hours for off-the-classroom study (Pre-study, practice)  16 2 32
Mid-terms 1 10 10
Quiz  1 5 5
Assignment  1 5 5
Final examination 1 20 20
Total Work Load 136
Total Work Load / 30 (h) 4.53
ECTS Credit of the Course 5