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Lecturer(s)
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Sedlaříková Jana, doc. Ing. Ph.D.
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Kašpárková Věra, doc. Ing. CSc.
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Rudolf Ondřej, Ing. Ph.D.
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Course content
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1. Fatty acids as the main components of fats and oils. 2. Fats and oils. Composition, properties, physical and chemical characteristics. 3. Crude oils. Sources and methods of acquisition. 4. Oil refining, sequence of operations. 5. Hydrogenation of oils. Principle, catalysts, basic equipment. 6. Interesterification. Types of interesterifications, principle, catalysts, design. 7. Food fats. Emulsified fats, shortenings. 8. Characteristic properties of surfactants. 9. Dispersion systems and their stability (foams, emulsions). 10. Characterization of selected groups of surfactants. 11. Food emulsifiers. 12. Detergence process, fixed and variable factors. 13. Sanitation processes in food operations. 14. Cleaning and disinfecting agents in the food industry.
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Learning activities and teaching methods
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Lecturing
- Home preparation for classes
- 25 hours per semester
- Participation in classes
- 36 hours per semester
- Preparation for course credit
- 30 hours per semester
- Preparation for examination
- 29 hours per semester
- Participation in classes
- 16 hours per semester
- Preparation for examination
- 30 hours per semester
- Home preparation for classes
- 46 hours per semester
- Preparation for course credit
- 28 hours per semester
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| prerequisite |
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| Knowledge |
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| Basic knowledge of inorganic and organic chemistry. |
| Basic knowledge of inorganic and organic chemistry. |
| learning outcomes |
|---|
| to distinguish the basic groups of surfactants and explain their importance in solutions |
| to distinguish the basic groups of surfactants and explain their importance in solutions |
| to clarify the detergent composition and detergency |
| to clarify the detergent composition and detergency |
| to characterize food emulsifiers and emulsified fats |
| to characterize food emulsifiers and emulsified fats |
| to characterize fats/oils, explain their composition and physico-chemical properties |
| to characterize fats/oils, explain their composition and physico-chemical properties |
| to explain the process of production and modification (hydrogenation, interesterification) of fats/oils |
| to explain the process of production and modification (hydrogenation, interesterification) of fats/oils |
| Skills |
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| to evaluate the surface activity of solvents and commercial detergents |
| to evaluate the surface activity of solvents and commercial detergents |
| to use methods for the analysis of common types of surfactants |
| to use methods for the analysis of common types of surfactants |
| to determine the micellar properties of solutions |
| to determine the micellar properties of solutions |
| to determine fat values and explain their meaning |
| to determine fat values and explain their meaning |
| to use gas chromatography to determine fatty acids |
| to use gas chromatography to determine fatty acids |
| teaching methods |
|---|
| Knowledge |
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| Lecturing |
| Lecturing |
| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Individual work of students |
| Individual work of students |
| assessment methods |
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| Knowledge |
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| Written examination |
| Oral examination |
| Oral examination |
| Written examination |
| Written examination |
| Written examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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e-learningové texty http://kosmetika.ft.utb.cz.
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AKOH, C.C., MI, D.B. (Eds.). Food Lipids Chemistry, Nutrition, and Biotechnology. New York: Marcel Dekker, Inc., 2002. ISBN 0-8247-0749-4.
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Blažej, A. Tenzidy.
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KARLESKIND, A. (Ed.). Oil and Fats Manual, Vol. I, II..
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Myers, D. Surfactant Science and Technology.
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Pokorný, J. Technologie tuků. SNTL Praha.
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Rosen, M. J. Surfactants and Interfacial Phenomena.
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Velíšek, J. Chemie potravin 1. Vyd. 1.. Tábor: OSSIS, 1999.
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