Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | FEYZA KIROĞLU ZORLUGENÇ (fkzorlugenc@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of the course is to give information about processing conventional and novel fruit juice processing technologies. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | can learn about the development of packaging of fruit juices |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-6 Has extensive knowledge about modern techniques and methods applied in food technology |
Examination |
| LO-2 | can learn the properties of enzymes and fining agents used for fruit juice production |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-6 Has extensive knowledge about modern techniques and methods applied in food technology |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Raw materials and their properties used in fruit juice production. Processing stages and important subjects of fruit juice production. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Composition and the properties of the fruits | Lecture, discussion or Distance Learning |
| 2 | Pre-processing steps of fruit juice production | Lecture, discussion or Distance Learning |
| 3 | Press types and pressing methods | Lecture, discussion or Distance Learning |
| 4 | Clarification, Enzymatic treatments, fining agents | Lecture, discussion or Distance Learning |
| 5 | Classical filtration, ultrafiltration, reverse osmosis | Lecture, discussion or Distance Learning |
| 6 | Evaporation and evaporators | Lecture, discussion or Distance Learning |
| 7 | Aroma spinning, deaeration, homogenization | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Pasteurization | Lecture, discussion or Distance Learning |
| 10 | Pulsed electric field | Lecture, discussion or Distance Learning |
| 11 | Electroplasmolysis | Lecture, discussion or Distance Learning |
| 12 | Filling systems | Lecture, discussion or Distance Learning |
| 13 | Packaging of fruit juice and aseptic packaging | Lecture, discussion or Distance Learning |
| 14 | Fruit nectar production technique | Lecture, discussion or Distance Learning |
| 15 | Production techniques for functional fruit juices, tropical fruit juices, diet drinks | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Cemeroğlu, B., 2013. Meyve Sebze İşleme Teknolojisi Cilt I. Bizim Grup Basımevi, Ankara, s.707 | |
| 2 | Ashurst, P.R., 1995. Production and Packaging on Non-carbonated Fruit Juices and Fruit Beverages, Blackie Academic&Professional, London. 429pp. | |
| 3 | Varnam, A.H., Sutherland, J.P., 1994. Beverages, Chapman&Hall, Great Britain, 464pp. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 2 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 3 | 5 | 15 |
| b) Search in internet/Library | 3 | 4 | 12 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 6 | 4 | 24 |
| e) Term paper/Project | 6 | 4 | 24 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 5 | 6 | 30 |
| mid-term exam | 2 | 1 | 2 |
| Own study for final exam | 5 | 6 | 30 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 181 | ||