Information Package / Course Catalogue
Fruit and Vegetable Technology II
Course Code: GT238
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 1
Credit: 3
Lab: 0
ECTS: 4
Objectives of the Course

This course is aimed to provide students to the production of fruit and vegetable juice, fruit nectar, pickles and vinegar accordance with TS standards and the Turkish Food Codex

Course Content

Fruit and vegetable juice production. Fruit nectar production. Pickle and vinegar production

Name of Lecturer(s)
Assoc. Prof. Engin YARALI
Learning Outcomes
1.Konws the fruit juice production
2.Knows the production of vegetable juice
3.Knows the fruit nectar production
4.Knows the pickle production
5.Knows the vinegar production
Recommended or Required Reading
1.Meyve ve Sebze İşleme Teknolojisi Cilt 2. Prof.Dr.J Acar, Prof.or.V.Gökmen. 2011. Nobel Yay.
2.Meyve ve Sebze İşleme Teknolojisi Cilt 2.Prof.Dr.B.Cemeroğlu. 2011. Nobel Yay.
3.Lcturer Notes (Öğr.Gör.Dr. Engin YARALI)
Weekly Detailed Course Contents
Week 1 - Theoretical
The preparation of mash for fruit juice production-Pressing
Week 1 - Practice
Learn to pressing machine
Week 2 - Theoretical
Pressing-Sedimantation and Clarification
Week 2 - Practice
Research the sedimantation co-products
Week 3 - Theoretical
Filtration-Concentration
Week 3 - Practice
Filtration systems
Week 4 - Theoretical
Re-dilution/Filling and Pasteurization
Week 4 - Practice
Pasteurization machines
Week 5 - Theoretical
The preparation of mash for fruit nectar production
Week 5 - Practice
The kinds of fruit nectar
Week 6 - Theoretical
Heat processing
Week 6 - Practice
Heat processing systems
Week 7 - Theoretical
Pulp-Pulp concentration
Week 7 - Practice
The properties of fruit pulp. Re-dilution/Filling and Pasteurization.
Week 8 - Theoretical & Practice
Citrus fruit juice production. Vegetable juice production (Midterm exam)
Week 9 - Theoretical
Pre-processing for vinegar production. Preparation of brine
Week 9 - Practice
Production of pepper pickle
Week 10 - Theoretical
Preparation of brine. Filling/Capping
Week 10 - Practice
Production of mix pickle
Week 11 - Theoretical
Fermantation
Week 11 - Practice
Condition of fermantation
Week 12 - Theoretical
Preprocessing for vinegar production
Week 12 - Practice
The quality criteria of vinegar
Week 13 - Theoretical
Vinegar fermantation
Week 13 - Practice
Condition of vinegar fermantation
Week 14 - Theoretical
Settling / Clarification and Pasteurization
Week 14 - Practice
Pasteurization systems
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory201428
Lecture - Practice101414
Assignment301236
Reading2048
Quiz1314
Final Examination1314
TOTAL WORKLOAD (hours)94
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
OÇ-1
5
5
4
4
OÇ-2
OÇ-3
5
5
4
4
OÇ-4
5
5
4
4
OÇ-5
5
5
4
4
Adnan Menderes University - Information Package / Course Catalogue
2026