| Description
| Objective: The main objective of this course is to offer a postgraduate level of the knowledge of refrigeration and on concerning the cold storage of food. The course content encompasses a number of subjects:
1. Outline of food refrigeration, the methods of cold storage of food and the advantage and disadvantage of these methods.
2. Heat load determination. Plant sizing, and also on monitoring of heat loads to ensure they are minimized, thus minising the costs of refrigeration.
3. Chilling time and freezing time of food.
4. Refrigeration plant layout and design.
5. Operation efficiency of refrigeration system performance.
6. Water vapor and its effect on refrigeration system performance. Control of relative humidity and surface condensation.
7. CFC issues. Legislation and their impact on the industrial technology of food refrigeration.
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