TÜRKÇE
ENGLISH
Information
| Code | GM0024 |
| Name | Frying Oil Production Technology and Frying Process |
| Term | 2024-2025 Academic Year |
| Term | Spring |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
1 |
Course Goal / Objective
To give information about the principles and application areas of frying oil processing technology
Course Content
Frying oil production technology, frying process and changes in oils and fried products in this process, desired qualities and quality control criteria in frying oils
Course Precondition
NONE
Resources
Turkay, S. 2009. Kızartma Yağları ve Gıda güvenliği açısından Değerlendirilmeleri. 1. Gıda güvenliği kongresi 4 Aralık 2009, İstanbul
Notes
Gupta, M.K., 2005. Frying oils. Bailey’s Industrial Oil and Fat Products, Sixth Edition, Six Volume Set. Edited by Fereidoon Shahidi. John Wiley & Sons, Inc.1-31
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Have knowledge about the production of frying oil |
| LO02 | Understands the relationship between oil types and production techniques used in frying oil production |
| LO03 | Knows the processes to be applied during frying oil processing |
| LO04 | Have the ability to use the knowledge gained in the course in the production of frying 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 | Frying oil production | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Desired qualities of frying oils | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Control criteria of fats and oils used for frying | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Types of frying 1 | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Types of frying 2 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Frying mechanism | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Frying equipment | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Sözlü Sınav |
| 9 | Effects of frying | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Changes in oil | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Changes in the fried product | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Health effects of products formed during frying | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Storage and transfer of frying oils and waste oil management | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Frying oils and their evaluation in terms of food safety | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Stability and enrichment of frying oils | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Ödev |
| 17 | Term Exams | Exam | Ölçme Yöntemleri: Performans Değerlendirmesi |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||