Back>>Appendix I-Departmental Course Syllabi  

GID 415 Cold Preservation Technology(Technical Elective)

 

Catalog Data :                       

GID 415 Cold Preservation Technology (3-0) 3

 

Basic concepts of refrigeration, and its importance; restrictions related to current environmental phenomena like ozone layer and greenhouse effect; Cold preservation of foodstuffs; Refrigeration cycles; Cold stores, modified atmosphere storage; Freezing; Energy conservation in cold stores; Product based applications; Process control equipments in refrigeration systems.

Prerequisites:

None

Language:

Turkish

Textbook:

Lecture notes

Reference Books:

 

Özkol, N. 1985. Uygulamalı Soğutma Tekniği, Makine Mühendisleri Odası Yayın No: 115, Ankara, Turkey.

http://www.devres.net

Course Objectives :

The foodstuffs are generally processed by refrigeration technology in order to keep their initial quality as long as possible. In order to increase the effectiveness of the application of refrigeration technology, modified atmosphere packaging or controlled atmosphere storage may also be used. In the course, it is aimed to develop the fundamentals of the cold chain concept for food engineers to practice engineering in preservation of the quality. The objectives of the course are as follows:

  1. Demonstrate a basic knowledge on the principles applicable in production of cold,
  2. Examine the techniques in cold and frozen preservation,
  3. Demonstrate a basic knowledge on the atmosphere packaging and controlled atmosphere storage,
  4. Analyze the importance of the process control equipments used in refrigeration systems,
  5. Develop practical solutions and common language in the application of the course.

 

 

Topics :

 

 

week

Fundamental concepts and application of the refrigeration technology

1

Importance of refrigeration and current environmental phenomena

1

Cold preservation of foodstuffs (refrigeration cycles, cold stores)

1

Cold preservation of foodstuffs (modified atmosphere packaging and controlled atmosphere storage)

1

Freezing of foodstuffs

1

Analysis of heat gain sources in cold stores and energy conservation

1

Product based applications (precooling, cold storage, frozen storage)

2

Product based applications (cold transportation, controlled atmosphere storage)

2

Process control equipments in refrigeration systems

1

Seminar (Cold and frozen storage)

1

Field trip

1

Term study presentations

1

Class Schedule :

 

Classes are held in one session per week; 3 class hours in one session.

Contribution of course to meeting the professional component: This course contributes as a technical elective to food engineering topics with special emphasis on cold storage technologies.

Relation of course to program objectives:

Strategies and Actions

Student Learning Outcomes

ABET Criterion 3 (a-k) & FdE (l)

Program Objectives

Assessment Methods / Metrics

A course syllabus is prepared and followed throughout the semester.

Reference book and web based sources are presented to the students in the beginning of the semester.

Lectures are based on syllabus.

Demonstrate a basic knowledge on the cold preservation technology of food products.

Demonstrate an awareness on the impact of cold technology on society, health, and environment.

a, b, c, e, f, h, j, k

1, 2, 3

Instruments

G, J

Term project is assigned.

Bring in information from "outside" sources to help make decisions.

Demonstrate a basic knowledge of manufacturing processes.

Demonstrate responsibility for creating own learning opportunities.

a, b, e, i, j, k, l

1, 2, 3, 4

Instruments

G, L

Open-ended problems are provided and in-class discussions are realized.

Apply logic in solving problems.

Handle unknowns or open-ended questions effectively

a, b, e, i, k

1, 3, 4

Instruments

G

Term projects are presented in class

Plan and deliver oral presentations effectively

Apply multimedia applications effectively when delivering oral presentation.

 b, e, g, k

2

Instruments

G, N, O

A Seminar and a field trip are organized.

Demonstrate an awareness of how what is learned in the classroom applies to industry.

Understand importance of learning what has already been done to solve a given problem.

h, j

3

Instruments

G

Typical Evaluation:

Term homework: 30%

Midterm examination: 30%

Final examination: 40%

Prepared By: Prof. Dr. Y. Onur Devres

Date : September 20, 2001