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Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
OIL PROCESSING TECHNOLOGY GIP 306 3 2 + 1 3 4
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Önlisans
Dersin Türü ZORUNLU
Dersin Koordinatörü Öğr. Gör. HÜSEYİN DURAN
Dersi Verenler Öğr. Gör. HÜSEYİN DURAN
Dersin Yardımcıları
Dersin Kategorisi Alanına Uygun Temel Öğretim
Dersin Amacı

To provide the necessary information about cooking oil technology and margarine production and to create the necessary infrastructure to solve the problems in this field

Dersin İçeriği

Lipids, classification of lipids (simple, compound and derivative lipids), chemical reactions of oils and fatty acids, atmospheric oxidation and degradation of edible oils, edible oils and oil raw materials, oil extraction from oilseeds, refining of oils, vinterization, hydrogenation and margarine production

Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - Knows the properties of lipid and lipid-like substances. 2 - 1 - A - C -
2 - Understands the causes and mechanisms of cooking oils and explains the precautions that can be taken. 6 - 2 - 1 - F - A - C -
3 - Tell the oil raw materials. 2 - 1 - A - C -
4 - Obtains oil from oil seeds and explains the production stages. 6 - 1 - F - A - C -
5 - Produces margarine (breakfast, food and food industry; shorts) and explains its usage areas. 2 - 1 - F - A - C -
Öğretim Yöntemleri: 2:Question-Answer 1:Lecture 6:Motivations to Show
Ölçme Yöntemleri: F:Performance Task A:Testing C:Homework

Ders Akışı

Hafta Konular ÖnHazırlık
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)
3 Chemical Reactions of Fats and Fatty Acids (Hydrolization Esterification and Related Reactions; Reactions of Carboxyl Groups; Reactions of Fatty Acid Chains;
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
14 Olive Oil Production

Kaynaklar

Ders Notu
Ders Kaynakları

[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.


Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
1 2 3 4 5
1 To gain basic theoretical and practical knowledge about mathematics, science and basic engineering. X
2 To have the ability to interpret and evaluate data, identify problems, analyze, and develop evidence-based solutions by using the basic knowledge and skills in the field. X
3 To be able to select and use modern techniques, tools and information technologies required for applications related to the field. X
4 Gaining the ability to produce solutions, take responsibility in teams or do individual work when faced with unforeseen situations in applications related to the field. X
5 Having foreign language knowledge at a level to follow the innovations in the field and master effective communication techniques . X
6 Awareness of the necessity of lifelong learning; to follow the developments in science and technology and gain the consciousness of self-renewal. X
7 To have a sense of social responsibility, universal, social and professional ethics and to respect historical values X
8 To have quality awareness, environmental protection knowledge, worker health and job security. X
9 To gain the ability to use computer software and hardware at the basic level required by the field. X
10 To gain application skills by examining the relevant processes in the industry and service sector on site. X
11 Gaining the ability to design using technical drawing, computer aided drawing, simulation programs, and to select systems and components related to the field, to make basic sizing calculations, to draw professional plans and projects, to use laboratory tools and equipment and their software. X

Değerlendirme Sistemi

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
Odev 1 20
AraSinav 1 50
KisaSinav 1 15
KisaSinav 2 15
Toplam 100
Yıliçinin Başarıya Oranı 50
Finalin Başarıya Oranı 50
Toplam 100

AKTS - İş Yükü

Etkinlik Sayısı Süresi(Saat) Toplam İş yükü(Saat)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 1 16
Mid-terms 1 10 10
Quiz 1 6 6
Assignment 1 6 6
Performance Task (Laboratory) 1 6 6
Final examination 1 10 10
Toplam İş Yükü 102
Toplam İş Yükü /25(s) 4.08
Dersin AKTS Kredisi 4.08
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