Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
---|---|---|---|---|---|
Edıble Oıl Processıng Technology | GDM 428 | 8 | 2 + 1 | 3 | 5 |
Ön Koşul Dersleri | |
Önerilen Seçmeli Dersler | |
Dersin Dili | Türkçe |
Dersin Seviyesi | Lisans |
Dersin Türü | Seçmeli |
Dersin Koordinatörü | Prof.Dr. SUZAN ÖZTÜRK YILMAZ |
Dersi Verenler | Prof.Dr. SUZAN ÖZTÜRK YILMAZ, |
Dersin Yardımcıları | |
Dersin Kategorisi | Diğer |
Dersin Amacı | Giving basic information about the technology of edible oil and margarine production and setting up the necessary substructure in order to settle the problems to be faced regarding this issue |
Dersin İçeriği | Lipids and classification of lipids (basic, complex and derivative lipids); chemical reactions of lipids and fatty acids; atmospheric oxidation and spoilage of edible oils; oilseeds and edible oils; oilseed from which oil is extracted (oil extraction); refining; winterization;hydrogenation and margarine production |
# | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
---|---|---|---|
1 | Comprehending the characteristics of lipids and lipid-like substances | Lecture, | Testing, |
2 | understanding spoilage reasons and mechanisms of edible oils, preventive cautions | Lecture, Question-Answer, Discussion, | Testing, |
3 | Understanding oil raw materials, searches resources and reach to information. | Lecture, Question-Answer, Discussion, | Testing, |
4 | Understanding, and designing oil extraction steps from oily seeds, make effective presentations. | Lecture, Question-Answer, Demonstration, | Testing, Homework, |
5 | Understanding about margarine (Breakfast, Cooking and Food Industry) production and its areas of usage | Lecture, Question-Answer, | Testing, |
6 | Understanding the quality control analysis of oil and oily products | Lecture, Question-Answer, Lab / Workshop, | Testing, Performance Task, |
Hafta | Ders Konuları | Ön Hazırlık |
---|---|---|
1 | Lipids and classification of lipids; basic lipids (glycerides, waxes), complex lipids (phospholipids, cerebrosides, lipoproteins), derived lipids (hydrocarbons, alcohols) | |
2 | Derivative lipids (fatty acids); classifications (saturated, unsaturated) and nomenclatures of fatty acids | |
3 | Chemical reactions of lipids and fatty acids (hydrolysis, esterification and their reactions; reactions of carboxyl groups; reactions of fatty acid rings; reactions of hydroxyl groups) | |
4 | Atmospheric oxidation and spoilage of edible oils (autooxidation; photooxidation; reactions of hydroperoxides) | |
5 | General qualities of lipid oxidation; spoilage of edible oils | |
6 | Oilseeds and edible oils; spoilage of oilseeds | |
7 | Oil extraction from oilseeds (pretreatment processing; pressing, extraction) | |
8 | Refining (degumming, deacidification-neutralization) | |
9 | Refining (bleaching, deodorization) | |
10 | Winterization; Hydrogenation | |
11 | Margarine production | |
12 | Butter production | |
13 | Homework presentations | |
14 | Evaluation of course Technical tour |
Kaynaklar | |
---|---|
Ders Notu | Oil Processing Technology Lesson Notes, Sakarya University |
Ders Kaynakları | 1] Altan A., Kola O. 2007. Yağ İşleme Teknolojisi. ISBN: 978-605-89535-0-5. Bizim Büro Basımevi, Ankara, 267 sayfa [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 |
Sıra | Program Çıktıları | Katkı Düzeyi | |||||
---|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | |||
1 | Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems. | X | |||||
2 | Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose. | ||||||
3 | Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose. | ||||||
4 | Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively. | ||||||
5 | Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions. | ||||||
6 | Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. | ||||||
7 | Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions. | ||||||
8 | Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself. | ||||||
9 | Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice. | X | |||||
10 | Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development. | ||||||
11 | Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions. | X |
Değerlendirme Sistemi | |
---|---|
Yarıyıl Çalışmaları | Katkı Oranı |
1. Ödev | 20 |
1. Kısa Sınav | 15 |
1. Ara Sınav | 50 |
2. Kısa Sınav | 15 |
Toplam | 100 |
1. Yıl İçinin Başarıya | 50 |
1. Final | 50 |
Toplam | 100 |
AKTS - İş Yükü Etkinlik | Sayı | Süre (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 | 2 | 32 |
Mid-terms | 1 | 15 | 15 |
Quiz | 2 | 5 | 10 |
Assignment | 1 | 10 | 10 |
Final examination | 1 | 20 | 20 |
Toplam İş Yükü | 135 | ||
Toplam İş Yükü / 25 (Saat) | 5,4 | ||
Dersin AKTS Kredisi | 5 |