GM0024 Frying Oil Production Technology and Frying Process

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM0024
Name Frying Oil Production Technology and Frying Process
Term 2024-2025 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


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

Update Time: 14.05.2024 09:58