|
|
| MGKT2002 | Oil and Fat Analysis | 2+2+0 | ECTS:5 | | Year / Semester | Spring Semester | | Level of Course | Short Cycle | | Status | Compulsory | | Department | DEPARTMENT of FOOD PROCESSING | | Prerequisites and co-requisites | None | | Mode of Delivery | | | Contact Hours | 14 weeks - 2 hours of lectures and 2 hours of practicals per week | | Lecturer | Öğr. Gör. Dr Berrin ÖZKILIÇ | | Co-Lecturer | none | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | With this course, students; It is aimed to provide students with the competence to produce vegetable oil, perform quality control analysis of fats and oils and evaluate the results. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | Learns the production of oil from oil plants. | 2,7 | 1, | | LO - 2 : | Can perform physical/chemical quality control analyzes of fats and oils during the production and storage process. | 6 | 1, | | CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome | | |
| Lipids, Fatty acids, Physical and chemical properties of oils, Commercially important vegetable oils, Oxidation, Deterioration in oily raw materials, Oil extraction, Oil refining, Olive oil production technology, Oil hydrogenation and margarine production |
| |
| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Lipids, Importance and chemical composition of fat
Determination of dry matter in oilseeds | | | Week 2 | Oil and its basic chemical composition
Oil extraction with Soxhelet | | | Week 3 | General structure and classification of fatty acids
Melting point determination | | | Week 4 | Fat and oil sources
Cold test | | | Week 5 | Vegetable oils of commercial importance
Determination of iodine number | | | Week 6 | Oxidation in cooking oils
Determination of free fatty acids | | | Week 7 | Degradation of oils and oily raw materials
Peroxide number determination | | | Week 8 | Oil extraction
Soap experiment | | | Week 9 | Mid-term exam | | | Week 10 | Refining of crude oil
Soap production | | | Week 11 | Refining of crude oil
Determination of specific gravity | | | Week 12 | Oil hydrogenation, hydrogenated oil and margarine production
Determination of salt in olives | | | Week 13 | Oil hydrogenation, hydrogenated oil and margarine production
Refractive index of olive oil | | | Week 14 | Olive Oil Production | | | Week 15 | Olive Oil Production | | | Week 16 | End-of-term exam | | | |
| 1 | Nas, S., Gökalp, H.,Y. ve Ünasl, M., 2001. Bitkisel Yağ Teknolojisi, Pamukkale Üniversitesi Mühendislik Fakültesi Matbaası, Denizli. | | | |
| 1 | Özkın, A., 1956;Yağ Analiz Metotları, Yıldız Matbaacılık, Ankara. | | | 2 | TÜRK GIDA KODEKSİ ZEYTİNYAĞI VE PİRİNA YAĞI NUMUNE ALMA VE ANALİZ METOTLARI TEBLİĞİ(TEBLİĞ NO: 2010/36) | | | 3 | Dokuzlu Hecer, C., 2010; Gıda Analizleri, Ankara. | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | 09.04.2024 | 1 | 50 | | End-of-term exam | 16 | 03.06.2024 | 1 | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Yüz yüze eğitim | 2 | 14 | 28 | | Sınıf dışı çalışma | 2 | 14 | 28 | | Laboratuar çalışması | 2 | 14 | 28 | | Arasınav için hazırlık | 2 | 6 | 12 | | Arasınav | 1 | 1 | 1 | | Ödev | 1 | 14 | 14 | | Dönem sonu sınavı için hazırlık | 2 | 10 | 20 | | Dönem sonu sınavı | 1 | 1 | 1 | | Total work load | | | 132 |
|