PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 502	FRUIT JUICE PRODUCTION TECHNOLOGY	3 + 0	2nd Semester	7,5

COURSE DESCRIPTION

Course Level	Doctorate Degree
Course Type	Elective
Course Objective	The aim of this course is to learn fruit juice and concentrateproduction technologies.
Course Content	Raw materials and their properties used in fruit juice production.Processing stages and important subjects of fruit juice production. Properties of fruit juices.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Knows fruit juice and concentrate production technologies.

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12
LO 001	5				5	5
Sub Total	5				5	5
Contribution	5	0	0	0	5	5	0	0	0	0	0	0

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	7	98
Mid-terms	1	25	25
Final examination	1	30	30
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMU 502	FRUIT JUICE PRODUCTION TECHNOLOGY	3 + 0	1	Turkish	2018-2019 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. ÇETİN KADAKAL	ckadakal@pau.edu.tr		MUH A0175	%

Goals		The aim of this course is to learn fruit juice and concentrateproduction technologies.
Content		Raw materials and their properties used in fruit juice production.Processing stages and important subjects of fruit juice production. Properties of fruit juices.

Topics

Weeks	Topics
1	Introduction to beverage technology
2	Fruit juice industry in Turkey
3	Basic concepts, RSK values
4	Preparation of fruits for processing
5	Operations for the pulp macerate
6	Pressing and types of pres
7	Clarifing agents and usage
8	Clarifing agents and usage
9	Mid-term exam
10	Filtration
11	Filtration
12	Evaporation
13	Mass equation calculations for the reconstution
14	Carbonated beverages

Materials

Materials are not specified.

Resources

Resources	Resources Language
1. CEMEROĞLU, B., KARADENİZ, F. 2009. Meyve ve Sebze İşleme Teknolojisi Cilt 1. Gıda Teknolojisi Derneği Y.No:38. ANKARA	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student