Course code LauZ3134

Credit points 2

Refrigeration Equipment

Total Hours in Course80

Number of hours for lectures24

Number of hours for seminars and practical classes8

Date of course confirmation21.06.2011

Responsible UnitDepartment of Food Technology

Course developer

author prof.

Ruta Galoburda

Dr. sc. ing.

Course abstract

Study course introduces with thermodynamic principles of refrigeration, refrigeration agents and basics of refrigeration equipment operation. Individual units of refrigeration equipment, their exploitation and application in food industry will be acquired in the presented study course.

Learning outcomes and their assessment

After completing the course student will have:
knowledge on basic principles of refrigeration equipment operation, classification, as well as exploitation of refrigerators and freezers;
skills to perform calculations of cold rooms, selecting appropriate refrigeration units, to explain role of different units in work of refrigeration equipment;
competences to argument selection of operational parameters of refrigeration equipment, to explain safety and exploitation requirements.

Compulsory reading

1. Pārtikas rūpniecības tehnoloģiskās iekārtas /L.Dukaļskas redakcijā. – Jelgava: LLU PTF, 2000.

Further reading

1. Fellows P. J. Food Processing Technology. Cambridge, England: Woodhead Publishing Ltd., 2000.
2. Dairy Processing Handbook. Lund: Tetra Pak Processing Systems AB, 1995.
3. Quality of Frozen Foods / Ed. by M. C. Erickson, Y.-C. Hung. New York: Chapman & Hall, International Publishing Co., 1997.

Periodicals and other sources

1. Холодильная техника: ежемес. науч.-техн. и информ. журн. / учредитель: ООО "Инфохолодтех". Москва : Изд-во "Холодильная техника". ISSN 0023-124X.