Information Package / Course Catalogue
Storage and Refrigeration Technique
Course Code: ST304
Course Type: Required
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 3
Prt.: 0
Credit: 3
Lab: 0
ECTS: 3
Objectives of the Course

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, 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

Course Content

Water and freezing matter, importance of food freezing, microbial functions, refrigeration and freezing systems and methods, freezants, the effects of different refrigeration and freezing methods on foods, storage and transportation of frozen foods. Freezing process of various dairy products. Storage system, models and problems.

Name of Lecturer(s)
Learning Outcomes
1.1. Demonstrate a basic knowledge on the principles applicable in production of cold,
2.2. Knowing of different storage conditions on the physilogical, chemical and microbiological properties of dairy products
3.3. Knowing of suitable preservation systems of dairy products
4.4. Knowing of refrigeration and freezing techniques feasibility
5.5. An ability to use knowledge of mathematics, science and engineering
Recommended or Required Reading
1.1. Gıda Mühendisliği Temel İşlemler, Bekir Cemeroğlu, Mehmet Özkan, Ayla Soyer, Gıda Teknolojisi Derneği Yayınları No :29. Ankara
2.Fundamentals of Food Process Engineering, Romeo Toledo, Chapman and Hall, 1994. New York
Weekly Detailed Course Contents
Week 1 - Theoretical
The history of refrigeration, ice manufacture and cold storage. Principles of refrigeration, refrigeration systems used in cold and freezer storages The history of refrigeration, ice manufacture and cold storage. Principles of refrigeration, refrigeration systems used in cold and freezer storages
Week 2 - Theoretical
Fundamental concepts and application of the refrigeration technology
Week 3 - Theoretical
Importance of refrigeration and current environmental phenomena
Week 4 - Theoretical
Cold preservation of foodstuffs (refrigeration cycles, cold stores
Week 5 - Theoretical
Cold preservation of foodstuffs (modified atmosphere packaging and controlled atmosphere storage
Week 6 - Theoretical
Freezing of foodstuffs
Week 7 - Theoretical
Analysis of heat gain sources in cold stores and energy conservation
Week 8 - Theoretical
The concervation of energy solutions in refrigeration tewchnology
Week 9 - Theoretical
Product based applications (cold transportation, controlled atmosphere storage
Week 10 - Theoretical
Feasibility of refrigeration units
Week 11 - Theoretical
Storage and transportation of frozen foods, properties of storage facilities, heat insulation, energy consumption
Week 12 - Theoretical
Shelf life and the effected factors on shelf life
Week 13 - Theoretical
The principles of shelf life systems and problems, Special food package systems
Week 14 - Theoretical
The concervation of energy solutions in refrigeration tewchnology
Week 15 - Theoretical
The concervation of energy solutions in refrigeration tewchnology
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory142370
Midterm Examination1022
Final Examination1022
TOTAL WORKLOAD (hours)74
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
OÇ-1
4
5
OÇ-2
5
OÇ-3
5
OÇ-4
4
OÇ-5
5
Adnan Menderes University - Information Package / Course Catalogue
2026