TÜRKÇE
ENGLISH
Information
| Code | GM002 |
| Name | Oil Processing Technology |
| Term | 2022-2023 Academic Year |
| Semester | . Semester |
| 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 | Doç. Dr. TÜRKAN KEÇELİ MUTLU |
Course Goal / Objective
Realizes 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
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
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 | Recognizes crude oil production from oil bearing materials |
| LO02 | Realize 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 | 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 | Production of fats | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Production of crude oils | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Production of fish oil | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Olive oil production technology | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Refining of Crude Oil | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Degumming and Notralization of crude oils | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Winterization and Bleaching and Deodosrisation of crude oils | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Sözlü Sınav |
| 9 | Oil modification technology | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Hydrogenition | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Interesterification | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Fractionation | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Fat Cyrstallization, margarine production and sturctude fats technology | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | New advances in Oil processing Technology | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Oil ındustry in Turkey | Rewieving references | 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 | ||