1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF ENGINEERING
  3. FOOD ENGINEERING DEPARTMENT
  4. 249 FOOD ENGINEERING
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
Print

COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FENG 307OIL TECHNOLOGY2 + 25th Semester5

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective Teaching the subjects of the definition of oil and fat, Raw materials, Storage of raw materials, Extraction of oils, Rafination of oils, Modified oil production, Quality control of oils and fats.
Course Content Oilseeds, storage of oilseeds, pre-processing operations for oilseeds (cleaning, crushing, separation, delinting, grinding, cooking), extraction by pressing, solvent extraction, refining (degumming, neutralization, bleaching, deodorization, winterization) quality control systems on refining process, modified fat technology (hydrogenation, interesterification, fractional crystallization), margarine production technology, olive oil production technology, quality control methods for vegetable oils.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Learn the concept of oil and the basic information on the biological feedstock useful for oil production.
2Learn the main components existing at oil structure.
3Learn the fatty acids and their properties.
4Have knowledge on the storage and pretreatment processes of materials using as oil feedstock.
5Comprehension of the main extraction process at oil production.
6Learn the rafination processes (removing the adhesive substances, remove acidic substances, decolonization, deodorization, winterization techniques) and the quality control methods used at rafination.
7Have knowledge on the production processes of olive oil
8Gain information on the hydrogenazation and hydrogenazation mechanism of oil.
9Know the margarine and margarine production.
10Learn the spoilage at oils and spoil mechanisms together with precautions against spoiling and the informations about legislations of oils.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 00154           
LO 00254           
LO 00355           
LO 004554          
LO 005554          
LO 006555       3  
LO 0075 4          
LO 008554          
LO 009554          
LO 01055        5 4
Sub Total504325       8 4
Contribution5430000000100

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)13452
Hours for off-the-classroom study (Pre-study, practice)13565
Mid-terms155
Final examination188
Total Work Load

ECTS Credit of the Course





130

5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1AYDIN YAPAR


Print

Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 307 OIL TECHNOLOGY 2 + 2 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Prof. Dr. AYDIN YAPAR ayapar@pau.edu.tr MUH A0110 MUH A0211 %70
Goals Teaching the subjects of the definition of oil and fat, Raw materials, Storage of raw materials, Extraction of oils, Rafination of oils, Modified oil production, Quality control of oils and fats.
Content Oilseeds, storage of oilseeds, pre-processing operations for oilseeds (cleaning, crushing, separation, delinting, grinding, cooking), extraction by pressing, solvent extraction, refining (degumming, neutralization, bleaching, deodorization, winterization) quality control systems on refining process, modified fat technology (hydrogenation, interesterification, fractional crystallization), margarine production technology, olive oil production technology, quality control methods for vegetable oils.
Topics
WeeksTopics
1 The definition, chemical structure of fat and oil, fatty acids and characteristics Pactice: Definiation of raw materials
2 Raw materials and characteristics of fats and oils Practice: Sampling from raw materials of fats and oils, determination methods of fats and oils
3 Commercially important fats and oils and their characteristics Practice: Moisture determination of raw materials of fats and oils
4 Storage and deterioration forms of raw materials of fats and oils. Practice: Nitrogen determination in raw materials of fats and oils
5 Introduction of oil extraction Practice: Sampling of oils
6 Mechanical oil extraction methods Practice: Determination of refraction index of oils
7 Solvent extraction methods Practice: Specific gravity determination in oils
8 Rafination of raw oils Practice: Color determination in oils
9 Midterm exam
10 Olive oil production method Practice:Melting point determination in oils
11 Hydrogenation of oils Practice: Cold test in oils
12 Products prepared from fats and oils Practice: Determination of free fatty acids
13 Reactions of esterification and interesterification Practice: Determination of peroxide number
14 Deterioration reactions of fats and oils, oxidation and oxidation control Practice: Determination of iodine number
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes