PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 417	REFRIGERATION TECHNIQUES	3 + 0	7th Semester	4

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	Refrigeration methods, diagrams, refrigerants, refrigeration equipments, cascade sysytems, refrigeration load calculation, freezing and colling preservation method, preservations of meat and fruit- vegetables with refrigiration principles and methods that used, storage at conrolled atmosphere of fruits and vegetables, storage and packaging at modified atmosphere of foods. The goal of this lesson is to provide the necessary knowledge mentioned above.
Course Content	Refrigeration methods, diagrams that use in refrigiration technique, capacity and power in refrigeration systems, refrigerants, refrigeration equipments, cascade sysytems, refrigeration load calculation, freezing and cooling preservation method, principles and some physical fundementals, diagrams of cooling and freezing, freezing time, freezing velocity, equipments that used in freezing methods and capacity calculations, preservations of meat and fruit- vegetables with refrigiration principles and methods that used, storage at conrolled atmosphere of fruits and vegetables, storage and packaging at modified atmosphere of foods.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Have information about the refrigeration methods, diagrams, refrigerants, refrigeration equipments
2	Know the cascade systems
3	Know the refrigeration load calculation
4	Know the principles of freezing and cooling preservation method
5	Know the diagrams of freezing and cooling, freezing time, freezing velocity
6	Know the equipments that used in freezing methods and capacity calculations
7	Have information about the preservations of meat and fruit- vegetables with refrigeration and freezing
8	Know the storage at controlled atmosphere of fruits and vegetables, storage and packaging at modified atmosphere of foods

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13
LO 001	5		5		4	4
LO 002	4	4
LO 003	5		5	4	5	4	5	5
LO 004		4	5	4	4			5	4
LO 005	5	3	5	5	4	4	4	5
LO 006		4	5	5	5	5	4	5
LO 007		4	5	5	5	5	4	5
LO 008		4	5	5	5	5	4	5
Sub Total	19	23	35	28	32	27	21	30	4
Contribution	2	3	4	4	4	3	3	4	1	0	0	0	0

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	13	3	39
Hours for off-the-classroom study (Pre-study, practice)	13	3	39
Mid-terms	1	10	10
Final examination	1	16	16
Total Work Load ECTS Credit of the Course			104 4

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 417	REFRIGERATION TECHNIQUES	3 + 0	1	Turkish	2021-2022 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. ENGİN DEMİRAY	edemiray@pau.edu.tr		MUH A0186 MUH A0211	%

Goals		Refrigeration methods, diagrams, refrigerants, refrigeration equipments, cascade sysytems, refrigeration load calculation, freezing and colling preservation method, preservations of meat and fruit- vegetables with refrigiration principles and methods that used, storage at conrolled atmosphere of fruits and vegetables, storage and packaging at modified atmosphere of foods. The goal of this lesson is to provide the necessary knowledge mentioned above.
Content		Refrigeration methods, diagrams that use in refrigiration technique, capacity and power in refrigeration systems, refrigerants, refrigeration equipments, cascade sysytems, refrigeration load calculation, freezing and cooling preservation method, principles and some physical fundementals, diagrams of cooling and freezing, freezing time, freezing velocity, equipments that used in freezing methods and capacity calculations, preservations of meat and fruit- vegetables with refrigiration principles and methods that used, storage at conrolled atmosphere of fruits and vegetables, storage and packaging at modified atmosphere of foods.

Topics

Weeks	Topics
1	Refrigeration methods, diagrams that use in refrigiration technique.
2	Capacity and power in refrigeration systems, refrigeration equipments.
3	Refrigerants.
4	Cascade refrigeration sysems.
5	Refrigeration load calculation.
6	Refrigeration load calculation (continue from 5th week).
7	Cooling, cooling preservation of foods, freezing, freezing preservation of foods, cooling and freezing methods, principles and some physical fundementals.
8	Diagrams of cooling and freezing, freezing time, freezing rate.
9	Written midterm exam.
10	Equipments that used in freezing methods and capacity calculations.
11	Cooling preservation of meat products, freezing of meat products, freezing preservation of meat products.
12	Cooling preservation of fruit and vegetable products, freezing of fruit and vegetable products, freezing preservation of fruits and vegetable products.
13	Storage at conrolled atmosphere of fruits and vegetables.
14	Storage and packaging at modified atmosphere of foods.

Materials

Materials are not specified.

Resources

Resources	Resources Language
Ashree Handbook, Refrigeration; Systems and Application, 1990	English
Bald, W.B., “Food Freezin; Today and Tomorrow”, Springer-Verlag London Limited, 1991	English
Özkol,N., “Uygulamalı Soğutma Tekniği” 5. Baskı, TMMOB, 1999	Türkçe
Cemeroğlu, B., Yemenicioğlu, A., Özkan, M., “Meyve ve Sebzelerin Bileşimi ve Soğukta Depolanmaları”, Gıda Teknolojisi Derneği, (2001).	Türkçe
Cemeroğlu, B., Karadeniz, F., Özkan, M., “Meyve ve Sebze İşleme Teknolojisi”, Gıda Teknolojisi Derneği, (2001).	Türkçe
Ashree Handbook, Refrigeration; Systems and Application, 1990	English
Bald, W.B., “Food Freezin; Today and Tomorrow”, Springer-Verlag London Limited, 1991	English
Özkol,N., “Uygulamalı Soğutma Tekniği” 5. Baskı, TMMOB, 1999	Türkçe
Cemeroğlu, B., Yemenicioğlu, A., Özkan, M., “Meyve ve Sebzelerin Bileşimi ve Soğukta Depolanmaları”, Gıda Teknolojisi Derneği, (2001).	Türkçe
Cemeroğlu, B., Karadeniz, F., Özkan, M., “Meyve ve Sebze İşleme Teknolojisi”, Gıda Teknolojisi Derneği, (2001).	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student