Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GIM-23-142MODIFIED OILS AND PRODUCTION TECHNOLOGIESElective116
Level of Course Unit
Second Cycle
Objectives of the Course
The aim of this course is to ensure that the students are learn the history of modified oil production, modification and for which applied to the purposes, the fractional-crystallization technology, the hydrogenation technology and the interesterification technology as detailed.
Name of Lecturer(s)
Yrd. Doç. Dr. Ayhan BAŞTÜRK
Learning Outcomes
1To give detailed information on topics of modified oils and production technology.
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1The history of oil production in the modified.
2The factors that determine the melting points of fats and oils.
3Fractional-crystallization technology.
4Fractional-crystallization technology.
5Hydrogenation technology.
6Hydrogenation technology.
7Hydrogenation technology.
8Midterm exam
9Physiological properties of hydrogenated fats.
10Interesterification technology introduction
11Theories on the distribution of fatty acids in natural oils.
12Types of interesterification.
13Interesterification calculations, the catalysts used and in oil qualities to be included
14Technological applications of interesterification.
15Technological applications of interesterification.
16Final Exam
Recommended or Required Reading
1) Kayahan, M., (2002). Modifiye Yağlar ve Üreti Teknolojileri. ODTÜ Geliştirme Vakfı Yayıcılık ve İletişim A.Ş. (METU Press), 263s, Ankara. 2) Başoğlu, F. (2006). Yemeklik Yağ Teknolojileri (Edible Fats and Oils Technology), Nobel Basımevi, Ankara, 349 p. 3) Nas, S., Gökalp, H.Y., Ünsal, M. (1998). Bitkisel Yağ Teknolojisi. PAÜ Müh. Fak. Ders Kitapları Yay. No: 005, Müh. Fak. Matbaası, 329s, Çamlık, Denizli. 4) Bernardini, E. (1973). Oil and Fat Technology. II.Revised edition. Publishing House Technology s.r.l., Rome, 763 s. 5) Gümüşkesen, A.S. , Yemişçioğlu F.(2004). Bitkisel Yağ Teknolojisi. Asya Tıp Yayıncılık Ltd.Şti. II.Basım,s.224, İzmir. 6) Hoffmann, G. (1989) . The chemistry and Technology of Edible Oils and Fats and Their Fat Products. Academic Press, USA, 384 s.
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
SUM0
End Of Term (or Year) Learning ActivitiesQuantityWeight
SUM0
SUM0
Language of Instruction
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination122
Final Examination122
Quiz133
Writing Paper3618
Self Study15050
Individual Study for Mid term Examination14040
Individual Study for Final Examination15050
Reading12020
TOTAL WORKLOAD (hours)185
Contribution of Learning Outcomes to Programme Outcomes
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16
LO1                
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
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