Fat technology
The discipline examines the nomenclature and classification of fats, general theoretical foundations of fat chemistry, methods of obtaining and chemical properties of fatty acids and fats, chemical transformations of fats during storage and processing, methods of studying fats, technological equipment, enterprises engaged in the production of vegetable oils and fats.
The goal of mastering the discipline
Formation of competencies in the field of technology of fatty products and oils.
The skills you get
- Mastering activities in the field of production of fatty products
Topics covered
- 1. Technological characteristics of raw materials for the oil industry 2. Storage, cleaning and drying of oil raw materials 3. Composition and properties of fats and oils. Study of fats and oils. 4. Processing of fats and oils 5. Margarine production technology 6. Shortenings 7. Quality management in the production of fats and oils
When instructed
- 3rd year, 2nd semester
List of references and sourses
Food production technology: in the specialty "Economics and management at food industry enterprises" / L. P. Kovalskaya, I. S. Shub, G. M. Melkina et al., 1999. - 751.
Instructors
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