Course Flow

Week Topics Preliminary
1 Lipids and Classification of Lipids; Simple Lipids (Glycerides, Waxes), Compound Lipids (Phospholipids, Cerebrocytes, Lipoproteins), Derivative Lipids (Hydrocarbons, Alcohols)
2 Derivative Lipids (Fatty Acids); Classification and nomenclature of fatty acids (Saturated, Unsaturated)
4 Atmospheric Oxidation and Degradation of Cooking Oils (Autoxidation; Photooxidation; Reactions of Hydroperoxides)
5 General Properties of Fat Oxidation; Degradation of Edible Oils
6 Cooking Oils and Oil Raw Materials; Deterioration of Oil Raw Materials;
7 Oil Extraction from Oil Seeds (Preparation Process; Presion, Extraction)
8 Refining of oils (removal of gum substances; acidity removal)
9 midterm, Refining of Oil (Bleaching; Smell)
10 Refining of Oil (Bleaching; Smell)
11 The winterization; Hydrogenation of Oils
12 Margarine Production
13 Margarine Production
3 Chemical Reactions of Fats and Fatty Acids (Hydrolization Esterification and Related Reactions; Reactions of Carboxyl Groups; Reactions of Fatty Acid Chains;
14 Olive Oil Production

Resources

Lecture Notes
Course Resources

[1] Altan A., Kola O. 2007. Yağ Teknolojisi. Yemeklik Yağ Teknolojisi Ders Kitabı

[2] Kayhan M. 2005. Yemeklik Yağ Rafinasyon Teknolojisi. TMMOB Gıda Mühendisleri Odası Kitaplar Serisi: 7, 234 sayfa, Ankara.

[3] Gunstone F.D. 2004.The Chemistry of Oils and Fats Sources, Composition, Propertiesand Uses. Blackwell Publishing Ltd., UK.

[4] Sikorski Z.E., Kolakowska A. 2003. Chemical and Functional Properties of Food Lipids.CRC Pres LLC, USA.

[5] Kayhan M. 2003. Yağ Kimyası. ODTÜ Geliştirme Vakfı Yayıncılık ve İletişim A. Ş. Yayını 2003 Basım, 220 sayfa, Ankara.

[6] Kayhan M. 2002. Modifiye Yağlar e Üretim Teknolojileri. ODTÜ Geliştirme Vakfı Yayıncılık ve İletişim A. Ş. Yayını 2002 Basım, 288 sayfa, Ankara.


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