COURSE INFORMATON 
Course Title Code Semester L+P (Hour) Credits ECTS
Fruıt Juıce Processıng Technology GM 430 Spring 3+0 3 5
Prerequisites  
Language of Instruction Turkish
Course Level Undergraduate
Course Type Elective
Course Instructor Prof. Dr. Osman Kola
Assistants Erva Parıldı
Goals Giving basic information about the production technology of fruit juice and setting up the necessary substructure in order to settle the problems to be faced regarding this issue
Content Definition of fruits which used in juice processing; the constituent of fruits and fruit juices; fruit juice, nectar and beverage production with traditional and modern technology; harvesting, transport and washing facilities; pressing pretreatments and presses; pulp production from pomace; clarification, filtration; packaging and storage of fruit juices; concentrating of fruit juices; vegetable juice production technology; carbonated and noncarbonated beverage production technology
Learning Outcomes Teaching Methods Assessment Methods
1. Understanding the terms of fruit juice, nectar and beverages 1,2,3,12 A
2. Understanding pressing pre treatments and pres types 1,2,12 A,C
3. Understanding and doing clarification and filtration process 1,2,3,12 A,C
4. Understanding enzymes and their effect mechanism used in fruit juice production 1,2,12 A,C
5. Understanding and applicating concentrating steps of fruit juices 1,2,12 A,C
6. Doing and applicating quality control analysis in fruit juices and similar products 1,12,13 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 Fruit juice processing technology; fruit juice legal regulations, properties of fruits which used in juice processing  
2 Fruit juice processing technology; harvesting, transport and washing facilities, pressing pretreatments  
3 Fruit juice processing technology; pulp production from pomace, pressing and presses  
4 Fruit juice processing technology; clarification, filtration and filters  
5 Fruit juice processing technology; concentration of fruit juices, aroma recovery (stripping) and aroma recovery systems  
6 Fruit juice processing technology; packaging of fruit juices and nectars for consumption  
7 Fruit juice processing technology; the juice processing of some fruits  
8 Fruit juice processing technology; the juice processing of some fruits  
9 Vegetable juices production  
10 Beverage Production  
11 Fruit juice production and applications of a fruit  
12 Quality control of fruit juices, nectars and beverages  
13 Analytical methods in fruit and vegetable processing industry  
14 Analytical methods in fruit and vegetable processing industry  
           
       
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., Karadeniz F. 2001. Meyve ve Sebze İşleme Teknolojisi 2. Meyve Suyu Üretim Teknolojisi. Gıda Teknolojisi Derneği Yayınları No:25, Ankara
Additional Resources 3. Cemeroğlu, B. 1982. Meyve Suyu Üretim Teknolojisi. Teknik Basım Sanayi Matbaası, Ankara
4. Cemeroğlu, B. 1992. Meyve ve Sebze İşleme Endüstrisinde Temel Analiz Metotları. Biltav Yayınları, 1992.
5. Ashurst P. R. 1995. Production and Packaging of Non-carbonated Fruit Juices and Fruit Beverages. ISBN: 0-7514-0169-2, London: Blackie Academic and Professional
 
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.
5
2 Gaining the ability to define and solve complex engineering problems related to the food engineering.
3
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.
3
8 Recognizing the importance of life-long learning and gaining the ability to constantly renew his/herself.  4
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.  5
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. 4
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 3 48
Hours for off-the-classroom study (Pre-study, practice)  16 2 32
Mid-terms 1 15 15
Quiz 1 5 5
Assignment  1 10 10
Final examination  1 25 25
Total Work Load 135
Total Work Load / 30 (h) 4.50
ECTS Credit of the Course 5