| Content: |
The content of this course; In the food industry, the basic technological processes in the field of drying, evaporation, freezing, cooling, crystallization, extrusion, boiling, cooking, thermization, pasteurization, sterilization, fermentation, cold and freezing, fruit and vegetable processing technology, preservation methods, additives used in this field. The aim of this course is to acquire the basic knowledge on the subject and to gain the basic laboratory knowledge applied in fruit and vegetable processing technology. |