Ordu University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
ZGM4022016959	FRUİT AND VEGETABLE PROCESSİNG TECHNOLOGY	Compulsory	4	8	4

Level of Course Unit

First Cycle

Objectives of the Course

The overall composition elements of fruits and vegetables, the causes of deterioration, basing methods, production technologies of various fruit and vegetable products, formulations, company settlements, physical used in the installation and features of the machinery used in the production of fruit and vegetables, provide training in chemical and microbiological analysis topics.

Name of Lecturer(s)

Learning Outcomes

1	Learning elements of the overall composition of Fruits and Vegetables
2	Learning food decomposition causes and and preservation methods, understand of relationships among composition and quality parameters and between decomposition and preservation
3	Learning evaluation methods of fruit and vegetables
4	Formulation regulations of fruit and vegetable products, product development, planning of processing line, to developed of process, to recognize of equipment and machinery, to create organization of work
5	To learn to apply the methods of analysis of the vegetable and fruits

Mode of Delivery

Formal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Physical and chemical properties of fruits and vegetables, the processing technologies of fruits and vegetables, Storage methods, cold, frozen storage, modified atmosphere storage, preservation, applying heat treatment, drying technology, preservation irradiated, maintained with acid, maintained with the addition preservative , Canning technology , tomato paste production technology, jam and marmalade production technology, physical, chemical and microbiological analysis methods applied in fruits and vegetables.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Compounds of elements of fruits and vegetables, carbohydrates, nitrogenous compounds, lipids, vitamins, minerals, enzymes, phenolic agents, coloring agents, flavoring provider items, plant derived toxin, used additives
2	Fruit and vegetable sources of corruption, and microbiology, enzymatic and non-enzymatic degradation, microbial degradation, examining the deterioration in products
3	Fruits and vegetables preservation methods, the application of heat, freeze, drying, with acid gas atmosphere, EK filtration, irradiation, the basic principles of preservation with preservative
4	With cooling storage of vegetables, fruit, terms, conditions, and ensuring their storage, planning, calculation of cold needs
5	The basic principles of Freeze Storage of fruits and vegetables, the physical principles in some of freezing fruits and vegetables, freezing and defrosting effect on the quality, freezing methods, the methods of freezing some fruit and vegetables
6	Canned Manufacturing Technology, Pre-processing, heat treatment, machinery and equipment
7	Midterm and evaluation
8	Canned Manufacturing Technology, Pre-processing, heat treatment, machinery and equipment for canned technology.
9	Microbiological, chemical and physical degradation in Canned Fruits and Vegetables, prevention methods, quality relationships and their storage.
10	Example processes of canned fruits and vegetables production, properties of packaging used in canned production, standards
11	Tomato paste production technology, processes, machinery and equipment, packaging and storage and quality factors, laboratory practice ( physical, chemical and microbiological analysis methods which are widely used in fruit and vegetables, analysis for a specified example of fruits or vegetables)
12	Jam marmalade and jelly production, formulation editing, pectin properties, manufacturing defects, storage, diabetic products, laboratory practice ( physical, chemical and microbiological analysis methods which are widely used in fruit and vegetables, analysis for a specified example of fruits or vegetables)
13	Drying Technology, basic principles, used machinery and systems, sample drying processes for fruits and vegetables, laboratory practice ( physical, chemical and microbiological analysis methods which are widely used in fruit and vegetables, analysis for a specified example of fruits or vegetables)
14	The basic principles of irradiation technology, the applied doses for fruit and vegetables , the effects on quality,laboratory practice ( physical, chemical and microbiological analysis methods which are widely used in fruit and vegetables, analysis for a specified example of fruits or vegetables)
15	To preserve with the addition of acids and preservatives, basic principles, laboratory practice ( physical, chemical and microbiological analysis methods which are widely used in fruit and vegetables, analysis for a specified example of fruits or vegetables)
16	To design feasibility fruit and vegetable factory, convenient location selection, energy needs, design of proseses for machinery, equipment, laboratory practice ( physical, chemical and microbiological analysis methods which are widely used in fruit and vegetables, analysis for a specified example of fruits or vegetables)