GM332 Cold Technique and Storage

3 ECTS - 2-0 Duration (T+A)- 6. Semester- 2 National Credit

Information

Code GM332
Name Cold Technique and Storage
Term 2024-2025 Academic Year
Semester 6. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. MEHMET GÜVEN
Course Instructor
1 2
Prof. Dr. MEHMET GÜVEN (A Group) (Ins. in Charge)


Course Goal / Objective

The aim of the course is to learn refrigeration techniques and the effects of these techniques on storage, To learn the working principles of refrigeration equipment, To learn the design of cold storage, To learn how to store food products in the cold.

Course Content

Introduction to cold Technique and Storage, Working principles of refrigeration systems, Design of cold storages, Cold storage of food products

Course Precondition

None

Resources

Yamankaradeniz, R., Horuz, İ., Kaynaklı, Ö., Coşkun, S. ve Yamankaradeniz N. Soğutma Tekniği ve Isı Pompası Uygulamaları. 2017. Dora Yayınları.

Notes

Özkol, N. Uygulamalı Soğutma Tekniği. 2010. MMO Yayınları.


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Knows cooling technology
LO02 Knows the working principles of cooling devices
LO03 Knows the design of cold air stores
LO04 Knows how to store food products in cold
LO05 Knows the points to be considered during cold storage of different food products


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. 3
PLO02 Bilgi - Kuramsal, Olgusal Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. 3
PLO03 Bilgi - Kuramsal, Olgusal Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions.
PLO04 Bilgi - Kuramsal, Olgusal Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies.
PLO05 Bilgi - Kuramsal, Olgusal Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results.
PLO06 Bilgi - Kuramsal, Olgusal Takes responsibility individually and as a team member to solve problems encountered in food engineering applications.
PLO07 Bilgi - Kuramsal, Olgusal Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. 3
PLO08 Bilgi - Kuramsal, Olgusal Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering.
PLO09 Bilgi - Kuramsal, Olgusal Gains the awareness of food legislation and management systems and professional ethics.
PLO10 Bilgi - Kuramsal, Olgusal Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability.
PLO11 Bilgi - Kuramsal, Olgusal Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations.


Week Plan

Week Topic Preparation Methods
1 Introduction to cold technique Related books Öğretim Yöntemleri:
Anlatım, Tartışma
2 Physical, chemical and mechanical cooling systems Related books Öğretim Yöntemleri:
Anlatım, Tartışma
3 Elements of the cooling system and working principles-1 Related books Öğretim Yöntemleri:
Anlatım, Tartışma
4 Elements of the cooling system and working principles-2 Related books Öğretim Yöntemleri:
Anlatım, Tartışma
5 Refrigerants Related books Öğretim Yöntemleri:
Anlatım, Tartışma
6 Cooling speed Related books Öğretim Yöntemleri:
Anlatım, Tartışma
7 Capacities of cooling systems Related books Öğretim Yöntemleri:
Anlatım, Tartışma
8 Mid-Term Exam Related books Ölçme Yöntemleri:
Yazılı Sınav
9 Cold storage design Related books Öğretim Yöntemleri:
Anlatım, Tartışma
10 Cold storage of meat and meat products Related books Öğretim Yöntemleri:
Anlatım, Tartışma
11 Cold storage of milk and dairy products Related books Öğretim Yöntemleri:
Anlatım, Tartışma
12 Cold storage of aquaculture Related books Öğretim Yöntemleri:
Anlatım, Tartışma
13 Cold storage of grain and grain products Related books Öğretim Yöntemleri:
Anlatım, Tartışma
14 Cold storage of fruit vegetables Related books Öğretim Yöntemleri:
Anlatım, Tartışma
15 Cold storage of fruit and vegetable products Related books Öğretim Yöntemleri:
Anlatım, Tartışma
16 Term Exams Related books Öğretim Yöntemleri:
Anlatım, Tartışma
17 Term Exams Related books Öğretim Yöntemleri:
Anlatım, Tartışma


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 2 28
Out of Class Study (Preliminary Work, Practice) 14 2 28
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 6 6
Final Exam 1 16 16
Total Workload (Hour) 78
Total Workload / 25 (h) 3,12
ECTS 3 ECTS

Update Time: 09.05.2024 05:50