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FRUIT AND VEGETABLE PRODUCTS TECHNOLOGY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GDP203	FRUIT AND VEGETABLE PRODUCTS TECHNOLOGY	3	3	3	5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	The combination of fruit and vegetables, carbohydrates, lipids, vitamins, minerals, acids	-
2	-	Phenolic composition of fruits and vegetables, ingredients, colorants, enzymes are the main ingredients used in fruit and vegetable processing	-
3	-	Fruits, vegetables and causes of degradation products, phenolic distortions Application: fruit and vegetables, sugar analysis	-
4	-	Controlled atmosphere storage of fruits and vegetables in cold storage in different storage conditions of fruit and vegetables Application: Determination of chlorophyll in fruits and vegetables	-
5	-	Freeze preservation of fruits and vegetables preserved by freezing fruit and vegetables applied to changes that occur during the pre-processing application: the determination of fruit and vegetables antosiyonin	-
6	-	Application of various fruits and vegetables, freeze-preservation techniques: fruit and vegetables boiled proficiency test	-
7	-	Technology applied in manufacturing technology, canned, canned, pre-processing, container filling, air extraction and methods	-
8	-	MID-TERM EXAM	-
9	-	Canned closure of containers, fruit and vegetable spoilage konservelerinde Application: canned fruits and vegetables application	-
10	-	Various fruit and vegetable production konservelerinin	-
11	-	Tomato pulp production technology, production of tomatoes, pulbun concentration and packaging	-
12	-	Quality factors in the production of tomatoes Tomato Ketchup and other products produced and the characteristics of the substances used in production editing ketchup recipe, cooking and packaging of ketchup	-
13	-	Major Raw Materials and the preparation of jam and marmalade production technology, and production of pectin, pectin gel formation, the technological properties of pectin, pectin used methods, and preparation of fruits, sugar, acid and other auxiliary materials	-
14	-	drying of fruit and vegetables,application of saving	-
15	-	Preparing for Exam	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-