amehanni

Abul-Hamd E. MEHANNI MOHAMED

Assistant Professor - Associate Professor

Faculty of agriculture

Address: Food Science & Nutrition Dept. Faculty of Agriculture, New Campus (El Kawamel), Sohag University, New Sohag City, Sohag, Egypt.

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Fat and oils Tchnology level 4 Food technology students

2018-10-15 04:48:03 |

FATS AND OILS TECHNOLOGY

 

 

  1. COURSE TYPE

Core course for Year IV BSc. Food Science & Technology

 

  1. COURSE STRUCTURE

Course is 3 credit units (3 CU): 2 lecture hours and 2 practical hours per week for 15 study weeks; [i.e. 30 lecture hours & 30 practical hours equivalent to 45 contact hours].

 

  1. COURSE DESCRIPTION

Structure of fats and oils. Sources and classification of fats and oils. Chemical and physical characteristics. Use and importance in industry and nutrition. Processing of fats and oils. Pre-extraction operations, extraction/processing, filtering and refining. Hydrogenation in the production of fats and margarine. Quality and nutritive values of processed products. Chemistry of frying and use of antioxidants. Storage properties of fats and oils.

 

  1. COURSE OBJECTIVES

General objectives

  1. Impart knowledge on isolation and purification of fats and oils.
  2. Impart knowledge and skills in fat and oil products development
  3. Impart skills in quality assurance, assessment and measurement of physical and chemical changes occurring in fat and oil products

Specific objectives

  1. Isolation and purification of lipids from animal sources
  2. Isolation and purification of lipids from plant sources
  3. Measurement of acid value, iodine value, and peroxide value as indices of quality of lipid products

 

  1. RECOMMENEDED REFERENCES
  2. Harry Lawson 1994. Food oils and fats: Technology, utilization and nutrition.
  3. Allen R.R. 1982. Journal of American Oil Chemist Society
  4. Gunstone F.D & Norris F.A 1983. Lipids in foods; chemistry, biochemistry and technology
  5. Chan H.W.S 1987. Food science & technology. A series of Monographs. Autoxidation of unsaturated lipids
  6. Fennema O.R 1985. Food Chemistry
  7. Meyer L.H 1987. Food Chemistry
  8. Schultz H.W & Sinnhuber R.O 1962. Symposium on foods; lipids and their oxidation
  9. Pearson 1991. Composition and analysis of foods

 

 

  1. COURSE CONTENT, METHODS OF INSTRUCTION, TOOLS AND

EQUIPMENT

 

TOPIC

CONTENT

METHOD OF INSTRUCTION/ Time allocation

(i.e. contact hours)

TOOLS/ Equipment needed

1.       Introduction

·         Structure of fats and oils

·         Sources and classification

·         Chemical and physical properties

·         Read and make notes on the significance of saturation and unsaturation in the technology of lipids.

-Interactive lectures

(2 hr)     

 

 

 

 

 

-Take home assignment:

LCD projector/ BB/ White  Markers

2.       Recovery of fats and oils

·         Methods

·         Recovery from plant, animal and marine sources

·         Pre-extraction operations

·         Read and make notes on mechanical and solvent extraction of lipids

·         Lab practical: Mechanical extraction of oil from sunflower/peanut 

·          

-Interactive lectures

(4 hr)     

 

 

 

 

-Take home assignment:

 

 

 

 

- Lab practical(3hr):

 

LCD projector/ BB/ White  Markers/

 

 

 

 

 

 

 

 

 

 

Reagents and apparatus

 

3.       Refining

·         Importance

·         Methods

·         Neutralization

·          Bleaching

·         Deodorization

·         Hydrogenation

·         Measuring refining losses

·         Visit BIDCO/MUKWANO

-Interactive lectures

(12 hr)   

 

 

 

 

 

 

 

-Practical skills (9 hrs)

LCD projector/ BB/ White  Markers/

 

 

 

 

 

 

 

Transport

4.       Fats and oil products

·         Margarine production and applications

·         Shortenings production and  applications

·         Solvent extraction of lipids

- Interactive lecture

(1 hr)

 

 

 

 

-2 Lab practical (6 hr):

LCD projector/ BB/ White  Markers / Flip charts/

 

 

 

Reagents and apparatus

5.       Mid semester evaluation

 

- Mid semester test

(2 hr)

 

6.       Chemistry of frying

·         Methods & requirements

·         Heat transfer mechanisms

·         Use of antioxidants

·         Read and make notes on the use and available antioxidants in lipid industry

 

-Interactive lectures

(4 hr)     

 

 

 

 

-Take home assignment

 

LCD projector/ BB/ White  Markers / Flip charts

7.       Antioxidants

Use and application of antioxidants

Interactive lectures (2 hr)

LCD projector/ BB/ White  Markers / Flip charts

8.       Quality assessment, assurance and measurement

·         Iodine value, Peroxide value, Acid value and saponification value

 

- Interactive lectures

(3 hr)

- 4 Lab practical (12 hr):

 

LCD projector/ BB/ White  Markers/

Reagents and Apparatus

 

 

 

  1. SUMMARY OF T IME NEEDED
  • Lecture hours 30 hr
  • Laboratory hours                 30 hr

 

 

  1. OVERALL COURSE EVALUATION
  • Individual & group assignments and tests                                      20%
  • Laboratory practical, class attendance and participation            20%
  • Final exam                                                                                            60%

 

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