TÜRKÇE
ENGLISH
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 |
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 | ||