Information Package / Course Catalogue
| Course Code | : GMP625 |
| Course Type | : Area Elective |
| Couse Group | : Third Cycle (Doctorate Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 8 |
To give information about oxidation reactions and oxidation reactions due to deep frying operations, comparison of the different oils according to frying performances and about the properties of frying equipments.
Batch and continious equipments used in deep frying operations, process control systems, fying oils and their properties, quality control parameters of deep fried food, mass and heat transfer in deep frying operation, oil adsorption on porous surfaces, packaging of deep fried products, antioxidants and synergists used during frying.
| Prof. Aslı YORULMAZ |
| 1. | Understanding the principles and kinetics of frying |
| 2. | Creating frying oil formulas |
| 3. | Understanding the quality parameters of frying oil and fried food product |
| 4. | Explain properties and design principles of advanced oxidation processes |
| 5. | Explain mechanisms of oxidation. |
| 1. | Bailey’s Industrial Oil and Fat Products. Vol.1,2,3. John Wiley & Sons, Canada, 841 s., 603 s., 353 p. ? Wan, P.J. (1991). |
| 2. | The chemistry and Technology of Edible Oils and Fats and Their Fat Products. Academic Press, USA, 384 p. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 10 | 3 | 182 |
| Midterm Examination | 1 | 10 | 2 | 12 |
| Final Examination | 1 | 10 | 2 | 12 |
| TOTAL WORKLOAD (hours) | 206 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 3 | 3 | 3 | 3 | 3 |
OÇ-2 | 3 | 3 | 2 | 3 | 4 |
OÇ-3 | 3 | 3 | 2 | 3 | 3 |
OÇ-4 | 3 | 3 | 4 | 3 | 3 |
OÇ-5 | 1 | ||||