Course Information
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 |
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| 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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