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| Course Description |
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| Course Name |
: |
Chilling Technique and Storage |
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| Course Code |
: |
GM 478 |
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| Course Type |
: |
Optional |
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| Level of Course |
: |
First Cycle |
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| Year of Study |
: |
4 |
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| Course Semester |
: |
Spring (16 Weeks) |
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| ECTS |
: |
3 |
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| Name of Lecturer(s) |
: |
Prof.Dr. MEHMET GÜVEN
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| Learning Outcomes of the Course |
: |
Knows chilling technique
Knows working principles of chilling equipments
Knows how to design a cold storage room
Knows refrigerated storage of food products
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| Mode of Delivery |
: |
Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
To give basic theoretical and practical information about the working principle of chilling tools and equipments, and cold storage of foods. |
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| Course Contents |
: |
Physical, chemical and mechanical chilling systems, Compressors, condensers and evaporators, Capacities of chilling systems ,Cooling rate, Refrigerants, Cooling methods, Refrigerated and frozen storage of foods. |
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| Language of Instruction |
: |
Turkish |
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| Work Place |
: |
Classroom |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
Introduction to chilling technique |
Related books |
Lecture, question and answer |
|
2 |
Physical, chemical and mechanical chilling systems |
Related books |
Lecture, question and answer |
|
3 |
Components of chilling systems |
Related books |
Lecture, question and answer |
|
4 |
Components of chilling systems |
Related books |
Lecture, question and answer |
|
5 |
Refrigerants |
Related books |
Lecture, question and answer |
|
6 |
Chilling rate |
Related books |
Lecture, question and answer |
|
7 |
Capacities of chilling systems |
Related books |
Lecture, question and answer |
|
8 |
Designing cold storage rooms |
Related books |
Lecture, question and answer |
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9 |
Refrigerated storage of meat and meat products |
Related books |
Group work, presentation, question and answer |
|
10 |
Refrigerated storage of milk and milk products |
Related books |
Group work, presentation, question and answer |
|
11 |
Refrigerated storage of seefood |
Related books |
Group work, presentation, question and answer |
|
12 |
Refrigerated storage of cereals and cereal products |
Related books |
Group work, presentation, question and answer |
|
13 |
Refrigerated storage of fruits and vegetables |
Related books |
Group work, presentation, question and answer |
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14 |
Refrigerated storage of processed fruits and vegetables |
Related books |
Group work, presentation, question and answer |
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15 |
Midterm exam |
Related books |
Written exam |
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16/17 |
Final exam |
Related books |
Written exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Practical Chilling Technique (Özkol, N., 1985. Maya Matbaacılık, Ankara, 464 s.)
Refrigerated Storage of Foods (Suntur, S. R., 1982. Çağlayan Kitabevi, İstanbul, 518s.)
Refrigeration Machines (Aybers, N., 1992. Bayrak Matbaacılık, İstanbul, 292 s.)
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| |
| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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Mid-term Exams (Written, Oral, etc.) |
1 |
60 |
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Homeworks/Projects/Others |
2 |
40 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
|
100 |
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Rate of Final Assessments to Success
|
60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Gains the ability to use knowledge and skills in his/her field. |
5 |
|
2 |
Improve a process-based system using the methods of measurement and evaluation |
4 |
|
3 |
Has knowledge in the fields of basic science, engineering and food science and technology |
5 |
|
4 |
Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications |
5 |
|
5 |
Researches and analyzes complex systems using scientific methods |
4 |
|
6 |
Uses objective and subjective methods to evaluate food quality and interprets the results |
4 |
|
7 |
Selects and uses modern technical systems in food engineering and technology applications |
4 |
|
8 |
Uses laboratories, does food analyses and evaluates, interprets and reports the results, |
4 |
|
9 |
Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility |
3 |
|
10 |
Complies with teamwork |
4 |
|
11 |
Analytically and critically evaluates the learned information. |
3 |
|
12 |
Knows the necessity of lifelong learning. |
3 |
|
13 |
Communicates effectively and healthily in the relevant field and uses communication technologies |
3 |
|
14 |
Knows a foreign language at a level to follow the literature about foods and communicate |
2 |
|
15 |
is respectful of professional ethics |
2 |
|
16 |
Has ability to plan, implement and develop a food process |
2 |
|
17 |
Knows the legislation and management systems related to foods |
2 |
|
18 |
Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development |
2 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
|
Class Time (Exam weeks are excluded) |
14 |
2 |
28 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
2 |
28 |
| Assesment Related Works |
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Homeworks, Projects, Others |
2 |
12 |
24 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
2 |
2 |
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Final Exam |
1 |
2 |
2 |
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Total Workload: | 84 |
| Total Workload / 25 (h): | 3.36 |
| ECTS Credit: | 3 |
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