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SDÜ Education Information System Course Content
Programme
Faculty of Engineering Food Engineering
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
Credit Pratic
Credit Lab/A
Credit Total
Credit Ects
Semester
GDM308
Plantal Oil Technology
2.00
0.00
1.00
2.50
3.00
2
Course Information
Language of Instruction
Turkish
Type of Course Unit
Required
Course Coordinator
Associate Professor Dr. Gülcan ÖZKAN
Course Instructors
3-Gülcan Özkan
Course Assistants
 
Course Aims
The aim of this course is to ensure that the students are learn general structures and composions of fats and oils, oil seeds and fruits (sunflower, cotton, olive, soy etc.) used in oil production, purchase and storage of oil seeds, physical and chemical properties of oil seeds, preliminary proceedings (cleaning, the size of dimension and roasting) of oil seeds before pressing and extraction, pressing and extraction techniques, solvents for extraction, types of extractor, processing of cakes, recovery of solvent, refining of raw oils, hydrogenation and interesterification of oils, oxidative rancidities of oils and the prevention ways, quality criterions and storage of oil as detailed.
Course Goals
To give detailed information on plantal oil production technology and chemistry.
Learning Outcomes of The Course Unit
1) Students learn to general structures and composions of fats and oils.
2) Students learn to classification, oil seeds and fruits (sunflower, cotton, olive, soy etc.) used in oil production, purchase and storage of oil seeds, physical and chemical properties of oil seeds, preliminary proceedings (cleaning, the size of dimension and roasting) of oil seeds before pressing and extraction, pressing and extraction techniques, solvents for extraction, types of extractor, processing of cakes, recovery of solvent, refining of raw oils
3) Students learn to hydrogenation and interesterification of oils.
4) Students learn to oxidative rancidities of fats and oils, and the prevention ways.
5) Students learn to quality criterions and storage of fats and oils..
6) Students have knowladge about to student presentations on selected topics concerning the course.
Course Contents
General structures and composions of fats and oils, oil seeds and fruits (sunflower, cotton, olive, soy etc.) used in oil production, purchase and storage of oil seeds, physical and chemical properties of oil seeds, preliminary proceedings (cleaning, the size of dimension and roasting) of oil seeds before pressing and extraction, pressing and extraction techniques, solvents for extraction, types of extractor, processing of cakes, recovery of solvent, refining of raw oils, hydrogenation and interesterification of oils, oxidative rancidities of fats and oils, and the prevention ways, quality criterions and storage of fats and oils, student presentations on selected topics
Prerequisities and Co-requisities Courses
 
Recommended Optional Programme Components
 
Mode Of Delivery
 
Level of Course Unit
 
Assessment Methods and Criteria
ECTS / Table Of Workload (Number of ECTS credits allocated)
Studies During Halfterm
Number
Co-Efficient
Activity
Number
Duration
Total
Visa
1
90
Course Duration (Excluding Exam Week)
14
2
28
Quiz
0
0
Time Of Studying Out Of Class
14
2
28
Homework
1
10
Homeworks
1
35
35
Attendance
0
0
Presentation
1
35
35
Application
0
0
Project
0
0
0
Lab
0
0
Lab Study
0
0
0
Project
0
0
Field Study
0
0
0
Workshop
0
0
Visas
1
30
30
Seminary
0
0
Finals
1
35
35
Field study
0
0
Workload Hour (30)
30
TOTAL
100
Total Work Charge / Hour
191
The ratio of the term to success
40
Course's ECTS Credit
6
The ratio of final to success
60
 
TOTAL
100
 
Recommended or Required Reading
Textbook
 
Additional Resources
1)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.
2)Kayahan, M. (2003). Yağ Kimyası. ODTÜ Geliştirme Vakfı Yayıncılık ve İletişim A.Ş., 220s, Ankara.
3)Başoğlu, F. (2006). Yemeklik Yağ Teknolojileri (Edible Fats and Oils Technology), Nobel Basımevi, 349 s, Ankara.
4)Gümüşkesen, A.S. , Yemişçioğlu F.(2004). Bitkisel Yağ Teknolojisi. Asya Tıp Yayıncılık Ltd.Şti. II.Basım,s.224, İzmir.
5)Gunstone, F.D., Harwood, J.L., Padley, F.B., ?The Lipid Handbook? Chapman and Hall, London, (1986).
6)Hoffmann, G. (1989) . The chemistry and Technology of Edible Oils and Fats and Their Fat Products. Academic Press, USA, 384 s.
Material Sharing
Documents
 
Assignments
 
Exams
 
Additional Material
 
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
Work Placements
As with any other educational component, credits for work placements are only awarded when the learning outcomes have been achieved and assessed. If a work placement is part of organised mobility (such as Farabi and Erasmus), the Learning Agreement for the placement should indicate the number of credits to be awarded if the expected learning outcomes are achieved.
Program Learning Outcomes
No
Course's Contribution to Program
Contribution
1
Giving the theoretical contents of courses offered by our department to students by experienced academic staff to provide enough knowledge for Professional applications.
5