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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ZGMS2162016959 | COLD TECHNIQUE | Elective | 2 | 4 | 4 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | Explain the basic principles and methods of refrigeration, freezing, the effect of refrigerated storage, freezing and frozen storage on food quality and to provide the basic information for students to design a cold storage room | | Name of Lecturer(s) | | Yrd. Doç. Dr. Işıl BARUTÇU MAZI | | Learning Outcomes | | 1 | Know the methods of precooling and freezing of foods | | 2 | Be able to explain the effects of freezing, frozen storage, refrigerated storage and thawing on food quality | | 3 | Know the refrigeration and freezing methods and cold storage conditions of various foods | | 4 | Be able to explain the basic principles of packaging and storage of frozen foods | | 5 | Be able to design a cold storage room |
| | Mode of Delivery | | Formal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | Basic principles of refrigeration and freezing, freezing diagram, freezing rate, freezing time precooling and freezing methods, packaging and storage of foods, the changes in foods during refrigerated storage, freezing and frozen storage, thawing, methods used in chilling and freezing of some foods, refrigerator, Carnot refrigerator, vapor compression refrigeration systems, refrigeration system components, designing a cold storage | | Weekly Detailed Course Contents | |
| 1 | Basic principles of refrigeration | | | | 2 | Precooling methods | | | | 3 | The basic principles of freezing, freezing diagram, freezing rate, freezing time | | | | 4 | Methods used in the freezing of foods | | | | 5 | Packaging and storage of foods (controlled and modified atmosphere packaging) | | | | 6 | The quality changes in foods during refrigerated storage, freezing and frozen storage, effect of freezing on microorganizms | | | | 7 | Thawing | | | | 8 | Midterm Exam | | | | 9 | Second law of thermodynamics, refrigerators and heat pumps,Carnot refrigerator, vapor compression refrigeration systems | | | | 10 | Refrigeration system components, refrigerants | | | | 11 | Designing a cold storage: construction and isolation materials, moisture level, heat recovery sources | | | | 12 | Designing a cold storage room: calculation of refrigeration load, selection of compressor, condenser, evaporator | | | | 13 | Methods used in chilling and freezing of some foods: fruits and vegetables | | | | 14 | Methods used in chilling and freezing of some foods: meats, poultry, fish and milk | | | | 15 | Project presentations | | | | 16 | Final Exam | | |
| | Recommended or Required Reading | | Lecture notes
Bilişli, A., Gıdaların Soğutularak ve dondurularak Muhafazası, Sidaş Medya, İzmir
Gıda Muhafaza, Editör: Susuz Alanyalı,2009. Anadolu Üniversitesi Yayını No:1948, Eskişehir.
Çengel, Y. A. & Boles, M. A. 1996. Mühendislik Yaklaşımıyla Termodinamik, (Çeviren: T. Derbentli) , McGraw-Hill Literatür, İstanbul
Çengel, Y. A.,2007. Heat and mass transfer: A practical Approach. McGraw-Hill Companies. Chapter 17
Geankoplis C. J., 2011. Taşınma Süreçleri ve Ayırma Süreci İlkeleri, dördüncü basım, İzmir Güven Kitapevi, İzmir
| | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 2 | 2 | | Final Examination | 1 | 2 | 2 | | Attending Lectures | 14 | 2 | 28 | | Project Preparation | 12 | 3 | 36 | | Project Presentation | 1 | 3 | 3 | | Self Study | 14 | 2 | 28 | | Individual Study for Mid term Examination | 1 | 5 | 5 | | Individual Study for Final Examination | 1 | 5 | 5 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 2 | 1 | 3 | 4 | 2 | 2 | 5 | 3 | 3 | | | | | | | | LO2 | | 2 | 3 | 1 | 2 | 2 | 3 | 3 | 3 | | | | | | 5 | | LO3 | | 2 | 3 | 3 | 3 | 2 | 4 | 3 | 3 | | | | 5 | 4 | 4 | | LO4 | | 2 | 3 | 3 | 2 | 2 | 4 | 3 | 3 | | | | 5 | 4 | 3 | | LO5 | 5 | 5 | 5 | 5 | 2 | 2 | 5 | 3 | 4 | 5 | 5 | 5 | 5 | 5 | 2 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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