1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF ENGINEERING
  3. FOOD ENGINEERING DEPARTMENT
  4. 250 Food Engineering (Evening Classes)
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
Print

COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FENG 420CARBONATED AND NONCARBONATED BEVERAGES3 + 08th Semester4

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective Non alcoholic drink production, carbonated and noncarbonated drınks technology.
Course Content Non alcoholic drink production technology, carbonated and noncarbonated drinks technology. .
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Know the concepts of fruit juice, puree, nectar and fruit drinks,
2Know the RSK values of fruit juices and decide the authenticity in fruit juices and learn the fruit juice legislations.
3Know the pressing, clarifying and calculate the ingredients in fruit nectars

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 001223 1432 3 43
LO 0022 132452 4253
LO 0033123 52  4 22
Sub Total7366313104 112118
Contribution2122143104143

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)31442
Hours for off-the-classroom study (Pre-study, practice)31030
Mid-terms11010
Final examination12222
Total Work Load

ECTS Credit of the Course





104

4
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1HAKAN KARACA


Print

Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 420 CARBONATED AND NONCARBONATED BEVERAGES 3 + 0 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Prof. Dr. HAKAN KARACA hkaraca@pau.edu.tr MUH A0312 %70
Goals Non alcoholic drink production, carbonated and noncarbonated drınks technology.
Content Non alcoholic drink production technology, carbonated and noncarbonated drinks technology. .
Topics
WeeksTopics
1 Introduction to course and legislations about beverages
2 Main characteristics of fruits in terms of beverage production
3 Preparing of fruits for processing
4 Pressing pre-treatments
5 Processing mash to pulp
6 Mash pressing and presses
7 Clarification
8 Filtration and filters
9 Concentration of juices
10 Aroma removal and recovery
11 Preparing of juice and nectars for consumption
12 Juice packaging
13 Processing of some fruits to juice
14 Vegetable juice production
Materials
Materials are not specified.
Resources
ResourcesResources Language
Cemeroğlu, B. 2013. Meyve-Sebze İşleme Teknolojisi (1. Cilt)Türkçe
Varnam AH., Sutherland JP., 1994. Beverages: Technology, Chemistry and Microbiology, Chapman & Hill, pp: 473English
Cemeroğlu, B. 2013. Meyve-Sebze İşleme Teknolojisi (1. Cilt)Türkçe
Varnam AH., Sutherland JP., 1994. Beverages: Technology, Chemistry and Microbiology, Chapman & Hill, pp: 473English
Cemeroğlu, B. 2013. Meyve-Sebze İşleme Teknolojisi (1. Cilt)Türkçe
Varnam AH., Sutherland JP., 1994. Beverages: Technology, Chemistry and Microbiology, Chapman & Hill, pp: 473English
Cemeroğlu, B. 2013. Meyve-Sebze İşleme Teknolojisi (1. Cilt)Türkçe
Varnam AH., Sutherland JP., 1994. Beverages: Technology, Chemistry and Microbiology, Chapman & Hill, pp: 473English
Cemeroğlu, B. 2013. Meyve-Sebze İşleme Teknolojisi (1. Cilt)Türkçe
Varnam AH., Sutherland JP., 1994. Beverages: Technology, Chemistry and Microbiology, Chapman & Hill, pp: 473English
Cemeroğlu, B. 2013. Meyve-Sebze İşleme Teknolojisi (1. Cilt) Türkçe
Varnam AH., Sutherland JP., 1994. Beverages: Technology, Chemistry and Microbiology, Chapman & Hill, pp: 473.English
Cemeroğlu, B. 2013. Meyve-Sebze İşleme Teknolojisi (1. Cilt) Türkçe
Varnam AH., Sutherland JP., 1994. Beverages: Technology, Chemistry and Microbiology, Chapman & Hill, pp: 473.English
Cemeroğlu, B. 2013. Meyve-Sebze İşleme Teknolojisi (1. Cilt)Türkçe
Varnam AH., Sutherland JP., 1994. Beverages: Technology, Chemistry and Microbiology, Chapman & Hill, pp: 473English
Cemeroğlu, B. 2013. Meyve-Sebze İşleme Teknolojisi (1. Cilt)Türkçe
Varnam AH., Sutherland JP., 1994. Beverages: Technology, Chemistry and Microbiology, Chapman & Hill, pp: 473English
Cemeroğlu, B. 2013. Meyve-Sebze İşleme Teknolojisi (1. Cilt)Türkçe
Varnam AH., Sutherland JP., 1994. Beverages: Technology, Chemistry and Microbiology, Chapman & Hill, pp: 473English
Cemeroğlu, B. 2013. Meyve-Sebze İşleme Teknolojisi (1. Cilt)Türkçe
Varnam AH., Sutherland JP., 1994. Beverages: Technology, Chemistry and Microbiology, Chapman & Hill, pp: 473English
Cemeroğlu, B. 2013. Meyve-Sebze İşleme Teknolojisi (1. Cilt)Türkçe
Varnam AH., Sutherland JP., 1994. Beverages: Technology, Chemistry and Microbiology, Chapman & Hill, pp: 473English
Cemeroğlu, B. 2013. Meyve-Sebze İşleme Teknolojisi (1. Cilt) Türkçe
Varnam AH., Sutherland JP., 1994. Beverages: Technology, Chemistry and Microbiology, Chapman & Hill, pp: 473.English
Cemeroğlu, B. 2013. Meyve-Sebze İşleme Teknolojisi (1. Cilt) Türkçe
Varnam AH., Sutherland JP., 1994. Beverages: Technology, Chemistry and Microbiology, Chapman & Hill, pp: 473.English
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes