Fat Technology

Major: Food Technology
Code of subject: 6.181.00.M.065
Credits: 6.00
Department: Organic Products Technology
Lecturer: lecturer Oksana Orobchuk
Semester: 6 семестр
Mode of study: денна
Learning outcomes: • to know the physico-chemical and technological properties and characteristics of raw materials for the production of fats and fat substitutes; • to know the optimal technological indicators of the hydration process - neutralization, bleaching, deodorization of vegetable oil; • to know the theoretical foundations, technology and organization of production of fats and fat substitutes; • be able to independently carry out analytical control of fats and fat substitutes.
Required prior and related subjects: prerequisites: • Food Technology • Biochemistry • The theoretical basis of food production co-requisites: • Fermentation Products Technology • Food quality and safety control
Summary of the subject: Oil raw materials. Seeds and fruits of oilseeds. Technology of production of fats of vegetable origin. Preparation of oil raw materials for oil extraction and extraction by mechanical extraction. Grinding of seeds and products of its processing. Wet heat treatment of mint. Solvents and material preparation. Extraction by deepening (immersion). Extraction by step irrigation. Distillation (evaporation of solvent from micelles. Distillation of solvent from meal. Regeneration and recovery of solvent. Production of animal food, technical fats. Melting of animal fats. Animal food fat. Type, yield, characteristics of fatty raw materials.
Assessment methods and criteria: • written reports on laboratory works, oral examination (30%) • final control (exam): written-oral form (70%)
Recommended books: 1. Паска М.З. Технологія тваринних жирів: навч. посібн. / М.З. Паска - Львів: 2011. – 135 с.. 2. Кравців Р.Й. Технологія жирів: навч.посібн. / Р.Й. Кравців, М.З. Паска, І.М. Ощипок. – Львів, 2008. – 112 с.. 3. Лабораторный практикум по технологии переработки жиров / Н.С. Арутюнян, Л.И. Янова. – М.: Агропромиздат, 1991. – 160 с.