TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG407 |
| Name | Oil Processing Technology |
| Term | 2019-2020 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. TÜRKAN KEÇELİ MUTLU |
| Course Instructor |
Prof. Dr. TÜRKAN KEÇELİ MUTLU
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Recognizes general principles of crude oil production, refining period and oil modification techniques as well as oil quality criteria. Follow new emerging Technologies in oil processing and solves the possible problems during processing oils and fats.
Course Content
Oil bearing materials, Handling storage and pretreatments, ProductionProduction of fats and oils, Crude Oil Production, Refining of Crude Oil, Modification of Oils and Fats, Hydrogenation, Interesterfication, Fractionation, Fat Cyrstallization, Structured Fats, Fat Substitutes, Analytical Tests used for the charecterization of oils
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Recognizes oil bearing materials including fruit and seeds |
| LO02 | Understanding of oil refining and fat modification techniques |
| LO03 | Recognizes the necessity of quality control and quality assurance of oil production |
| LO04 | Recognizes of oil industry at a national basis |
| LO05 | Traces the technological advances in oil technology and solves the possible problems |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 2 |
| PLO02 | - | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | 2 |
| PLO03 | - | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | 5 |
| PLO04 | - | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 2 |
| PLO05 | - | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 4 |
| PLO06 | - | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | 5 |
| PLO07 | - | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | 3 |
| PLO08 | - | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 3 |
| PLO09 | - | Gains the awareness of food legislation and management systems and professional ethics. | 1 |
| PLO10 | - | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | 2 |
| PLO11 | - | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Lipids, oils and fats | releated course and books | |
| 2 | Oil-Bearing Materials | Rewieving references | |
| 3 | Handling, Storage and Pretreatments of Oil-Bearing Materials | Rewieving references | |
| 4 | Production of fats and oils | Rewieving references | |
| 5 | Crude Oil Production Crude Oil Production and Olive oil production technology | Rewieving references | |
| 6 | Refining of Crude Oil | Rewieving references | |
| 7 | Modification of Oils | Rewieving references | |
| 8 | Mid-Term Exam | Exam | |
| 9 | Oil modification techniques (Hydrogenization) | Rewieving references | |
| 10 | Oil modification techniques ( interesterification) | Rewieving references | |
| 11 | Oil modification techniques (fractionation) | Rewieving references | |
| 12 | Oil modification techniques (Fat Cyrstallization, margarine production technology) | Rewieving references | |
| 13 | Structured Fats and Fat substitutes | Rewieving references | |
| 14 | Oil ındsutry in Turkey | Rewieving references | |
| 15 | New advances in Oil processing Technology | Rewieving references | |
| 16 | Term Exams | Exam | |
| 17 | Term Exams | Exam |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |