Course Name Code Semester T+U Hours Credit ECTS
The Cold Storage Of Foods GDM 426 8 3 + 0 3 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Optional
Course Coordinator Prof.Dr. AHMET AYAR
Course Lecturers
Course Assistants
Course Category Field Proper Education
Course Objective Which is an effective method for food preservation, to learn the basic principles of the refrigeration process. The principles of refrigeration, methods, and the necessary points in cooling process knows. The basic principles of the establishment of cold storages have sufficient knowledge.
Course Content The basic principles of the cold process.Basic principles of the different methods applied during cooling and freezing. The main factors affecting the cold storage.In the cold and freeze storage of plant and animal products should be taken into consideration.
# Course Learning Outcomes Teaching Methods Assessment Methods
1 The learning the relevant definitions on cooling, basic concepts and mechanical refrigeration systems Lecture, Question-Answer, Group Study, Case Study, Testing, Homework,
2 The cooling cycle, condenser, evaporator, compressor and cooling load, cooling fluids understands Lecture, Question-Answer, Group Study, Case Study, Testing, Homework,
3 Knows that cold storage of foods and storage conditions Lecture, Question-Answer, Group Study, Case Study, Testing, Homework,
4 The cooling and the freezing preservation methods are known Lecture, Question-Answer, Group Study, Case Study, Testing, Homework,
5 Understands thevstorage principles of plant and animal products Lecture, Question-Answer, Group Study, Case Study, Testing, Homework,
6 The learning to dissolve of the frozen products Lecture, Question-Answer, Group Study, Case Study, Testing, Homework,
Week Course Topics Preliminary Preparation
1 General methods of food preservation
2 The basic principles of thermodynamics and relationship with cooling
3 Heat conduction, specific heat, insulation, and the calculation of needed heat energy
4 Cooling cycle, the cooling element and characteristics that make up the system.
5 Cooling preservation methods and rules of practice
6 The organization and design of cold storages heat gain and insulation
7 Freezing preservation principles, methods and principles of freezing
8 Influential factors in cold storage. During storage, remediation of problems that may occur
9 Cold storage of plant and animal products
10 Freezing preservation of plant and animal products
11 Thawing of frozen vegetable and animal products
12 The refrigerated warehouse planning
13 The cold storage planning for different products
14 Cold storage visit
Resources
Course Notes
Course Resources
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems. X
2 Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose. X
3 Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose. X
4 Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively.
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.
6 Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually.
7 Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions.
8 Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9 Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice.
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development. X
11 Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions.
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 40
1. Kısa Sınav 15
2. Kısa Sınav 15
1. Ödev 20
1. Performans Görevi (Uygulama) 10
Total 100
1. Yıl İçinin Başarıya 50
1. Final 50
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 2 32
Mid-terms 1 2 2
Quiz 2 4 8
Assignment 1 20 20
Performance Task (Application) 1 10 10
Final examination 1 2 2
Total Workload 122
Total Workload / 25 (Hours) 4.88
dersAKTSKredisi 5