TR EN

FOOD PRESERVATION METHODS COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GKP212	FOOD PRESERVATION METHODS	3	3	3	4

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature search, individual research.	Some physical properties of foods (density, specific heat, specific heat above freezing point, specific heat below freezing point, thermal conductivity coefficient), food ingredients and their relationship with preservation	Lecture, Discussion
2	Literature search, individual research.	Cold application in food preservation (cold preservation of fruits and vegetables, cold preservation of red meats, poultry meats and seafood)	Lecture, Discussion
3	Literature search, individual research.	Cold application in the preservation of foods (keeping fruits and vegetables cold, keeping red meats, poultry meats and seafood cold) and freezing into the preservation (freezing of water, freezing graphics, freezing graphics of food)	Lecture, Discussion
4	Literature search, individual research.	Preservation of foods by freezing (freezing point, freezing methods freezing time and freezing speed, storage of frozen products)	Lecture, Discussion
5	Literature search, individual research.	Preservation of food by freezing (thawing of frozen products, freezing of fruits and vegetables and their changes, freezing of red meat, poultry and fishery products	Lecture, Discussion
6	Literature search, individual research.	Drying technology (Basic drying processes, drying systems)	Lecture, Discussion
7	Literature search, individual research.	Chemical containment and emulsion technology	Lecture, Discussion
8	-	MID-TERM EXAM	-
9	Literature search, individual research.	Processing systems (Pasteurization and scalding systems, commercial sterilization systems, ultra-high pressure systems, microbial survival curves, effect of external factors, thermal death time, probability of deterioration)	Lecture, Discussion
10	Literature search, individual research.	Canned food production technology, tomato paste, jam and marmalade production technology	Lecture, Discussion
11	Literature search, individual research.	Preservation in modified atmosphere and controlled atmosphere	Lecture, Discussion
12	Literature search, individual research.	Fermentation technology	Lecture, Discussion
13	Literature search, individual research.	Membrane separation technology	Lecture, Discussion
14	Literature search, individual research.	High hydrostatic pressure, ultrasound, dielectric heating applications	Lecture, Discussion
15	Literature search, individual research.	Extrusion processes of foods	Lecture, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-