SubjectsSubjects(version: 954)
Course, academic year 2023/2024
Chemistry and technology of fats I - M322012
Title: Chemie a technologie tuků I
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2022
Semester: summer
Points: summer s.:3
E-Credits: summer s.:3
Examination process: summer s.:
Hours per week, examination: summer s.:2/0, Ex [HT]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Filip Vladimír prof. Ing. CSc.
Annotation -
The subject is focused on training of food technologist on the level to be able to combine scientific knowledge of chemical, biochemical, physical and engineering sciences in the branch of fat technology. It provides a basic overview of physico-chemical properties of triacylglycerols and fatty acids in system solid-liquid state, microstructure formation and its influence on texture of fat products and fat-rich foods. The behavior of liquid-gaseous state system is described by analogy. Applied theoretical basis of chemical and biochemical processes is used for explanation of technologies.
Last update: Filip Vladimír (26.04.2022)
Aim of the course -

Students will be able to:

monitor and control food technology on the level of chemical, physical and engeneering processes and possible nutritional changes to get standard food product; resolve problems in technology;

communicate with process and material engineers.

Last update: Filip Vladimír (26.04.2022)
Literature -

R: Bockisch M.(1998): Fats and Oils Handbook. AOCS Press Champaign Ill., 838 stran, ISBN 0-935315-82-9

Last update: Filip Vladimír (26.04.2022)
Learning resources -

Last update: Filip Vladimír (26.04.2022)
Syllabus -

1.Physical properties of fatty acids and triacylglycerols: crystalline structure, polymorphism.

2.Phase equilibrium of TAG in the system (s-l ),SFC. CBS, CBE a CBR fats. Fractional crystalization.

3.Phase equilibrium of TAG and FA in the system (l-g).

4.Molecul distillatin and steam distillation.

5.Consistency of fats as thixotropic and viscoplastic substances.

6.Technologically important reactions occurring on the carboxylic group of fatty acids, fatty acohols.

7.Hydrolysis of esterrs. Interesterification: acidolysis and alcoholysis, Esterification of FA.

8.Transesterification of TAG, structural TAG and structured fats. Mono- and diacylglycerols, emulsifiers.

9.Technologically important reactions and relevant interactions of the hydrocarbon chains of fatty acids.

10.Oxidation and polymerization; nitorgen derivatives of FA.

11.Oxidation stability of oils, fats and emulsions. Antioxidants. Vitamin fortification of commercial edible oils.

12.Oilseeds, oils and fats. Potential of vegetable oils for nutrition and for oleochemistry.

13.Storage and transportation of oilseeds and crude oils.

14.Seed pretreatment, mechanical expeller pressing. Oilseed processing.

Last update: Filip Vladimír (26.04.2022)
Registration requirements -

Food Chemistry, Biochemistry,Microbiology

Food (or Chemical) Engineering; Food and Biochemical Process Engineering.

Last update: Filip Vladimír (26.04.2022)
Course completion requirements -

oral examination.

Last update: Filip Vladimír (26.04.2022)