TÜRKÇE
ENGLISH
Information
| Code | GM647 |
| Name | Analitic Quality Control of Edible Oils |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Uygulamalı Ders |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. TÜRKAN KEÇELİ MUTLU |
| Course Instructor |
1 |
Course Goal / Objective
Recognizes physical, chemical and instrumental analyses used for edible oils.
Course Content
Taking samples from oil seeds and oily fruits; analyses for crude oils; analyses for refined edible oils; quality, purity and sensory tests for olive oils; standards and expressing the results of the quality control tests for edible oils
Course Precondition
None
Resources
Hamm, W., Hamilton, R.J., Calliauw, G. 2013. Edible Oil Processing. 2nd Edition. Wiley-Blackwell. 352 pages
Notes
Classroom notes prepared by the lecturer.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Realizes how to make sampling from oiş bearing materials |
| LO02 | Recognizes the analysisi apllied to crude oils |
| LO03 | Recognizes the analysisi apllied to refined oils |
| LO04 | Relaizes the analysis to measure purity, quality control analysis applied to olive oil as well as sensory evaluation of extra virgin olive oil |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | 3 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Taking samples from oil bearing materials (seed, fruits) | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 2 | Taking samples from crude oils | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 3 | General analysis for oil seeds (total fat, moisture) | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 4 | General analysis for oil fruits (properties fruits and their kernels, ripenning index) | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 5 | Determining the specific gravity, refractive index, impurity in crude and refined oils | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 6 | Determining specific gravity in olive oil | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 7 | Determining peroxide index and free fatty acids | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Exam Preparation | Ölçme Yöntemleri: Sözlü Sınav |
| 9 | Determining conjugated diene and p-anisidine value | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 10 | Determining saponified and unsaponified matter | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 11 | Determining krismer and bellier index | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 12 | Determining iodine number | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 13 | Determining fatty acids (GC) | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 14 | Determining phenolic compounds, tocopherols, chlrophyls and caretenoids in oils | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 15 | Experessing the results according to official documents and standarts etc. | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Sözlü Sınav |
| 17 | Term Exams | Exam | Ölçme Yöntemleri: Ödev, Performans Değerlendirmesi |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 28 | 28 |
| Total Workload (Hour) | 154 | ||
| Total Workload / 25 (h) | 6,16 | ||
| ECTS | 6 ECTS | ||