Information Package / Course Catalogue
| Course Code | : KGK215 |
| Course Type | : Required |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 1 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 3 |
To teach the definition of oil, oil raw materials, storage of oil raw materials, oil extraction, refining of crude oils, production of modified oil, oil raw materials and quality control analysis of oils.
Oily raw materials, Storage of oil seeds and fruits, pretreatments (cleaning, shelling and separation, lintering, grinding, roasting), Oil extraction by pressing, Solvent extraction, Refining (removal of sticky substances, deacidification, decolorization, deodorization, winterization techniques), Quality control systems in refining processes, oil modification techniques (hydrogenation, interesterification, fractional crystallization), Margarine production technology, Olive oil production technology.
| Ins. İsmail BÖLÜK |
| 1. | Learning basic information about the concept of oil and biological raw materials used as oil raw materials |
| 2. | Learning the basic components found in the structure of oils |
| 3. | Learning fatty acids and their basic properties |
| 4. | To have knowledge about the preservation and pretreatment processes of materials used as oil raw materials |
| 5. | Understanding of basic extraction processes in crude oil production. |
| 6. | To have knowledge about the refining processes applied to crude oils and quality control methods in the refining process (removal of sticky substances, acidification, decolorization, deodorization, winterization techniques). |
| 7. | To have knowledge about the olive oil production process. |
| 8. | Gaining basic knowledge about the hydrogenation of oils and the hydrogenation mechanism. |
| 9. | Having knowledge about margarine and margarine production. |
| 10. | Learn about the deterioration and deterioration mechanisms of oils, the precautions that can be taken against deterioration, and the regulations regarding edible oils. Have knowledge about storage. |
| 1. | Vegetable Oil Technology / Prof. Dr. Sebahattin Nas, Prof. Dr. Hüsnü Yusuf Gökalp |
| 2. | Laboratory Techniques and Basic Food Analysis / Ö. Faruk Gamlı |
| 3. | Edible Oil Technology / Prof. Dr. Fikri Başoğlu |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 2 | 42 |
| Lecture - Practice | 8 | 2 | 1 | 24 |
| Midterm Examination | 1 | 5 | 1 | 6 |
| Final Examination | 1 | 6 | 1 | 7 |
| TOTAL WORKLOAD (hours) | 79 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | |
OÇ-1 | 5 | 5 | |||||||||||
OÇ-2 | 5 | 5 | |||||||||||
OÇ-3 | 5 | 5 | |||||||||||
OÇ-4 | 5 | ||||||||||||
OÇ-5 | 5 | ||||||||||||
OÇ-6 | 5 | 5 | |||||||||||
OÇ-7 | 5 | 3 | |||||||||||
OÇ-8 | 5 | 5 | |||||||||||
OÇ-9 | 4 | 3 | |||||||||||
OÇ-10 | 5 | 5 | |||||||||||