REFRIGERATING FARM PRODUCE BAG225

A Post-Harvest Technology Course for the Agriculture Industry

Learn about post-harvest refrigeration of agricultural produce - meat, fruit, vegetables, flowers and more.

 

Learn about Post-Harvest Refrigeration

An introduction to refrigeration engineering - theory and application - for farming.

Relevant to:

  • Vegetables, Fruit and Herbs
  • Meat and Fish
  • Cut Flowers
  • Seed
  • Oil extracts and any other produce from a farm

In today’s world, refrigeration, and the technology behind it, is one of the most important aspects in the food supply chain and paramount in getting food from the farm to the consumer in a fresh, edible and safe state. Not only food, but also cut flowers, seeds, extracted oils and other products produced by farms all need to be kept at an optimum temperature; hence an understanding of refrigeration may be very important to farmers, traders and manufacturers of most types of farm produce.

Learn about post-harvest refrigeration of agricultural produce:

  • What to cool, chill, refrigerate or freeze
  • How it is done
  • The benefits for different farm produce

Course Structure and Contents

There are 8 lessons in this course:

  1. Nature and Scope of Refrigeration
  2. The Refrigeration Process
  3. The Vapour Compression System
  4. Heat Load Calculations
  5. The Refrigeration Cycle: Refrigerants and Components
  6. Applied Refrigeration: Farm Produce
  7. Applied Refrigeration: Other Products
  8. Freezing Goods

Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.

 

Duration: 100 hours

 

Aims

  • Explain the nature and scope of refrigeration by providing a general overview of the concepts.
  • Outline what happens to the physical properties of substances during refrigeration and different refrigeration methods, especially vapour compression.
  • Describe the vapour compression refrigeration system and its components.
  • Describe the nature of cooling and freezing items and outline how to calculate the heat load to be removed in order to carry out these processes.
  • Outline the principles behind the basic refrigeration cycle, and selection of refrigerants and components.
  • Explain refrigeration and chilling techniques for a range of edible products.
  • Explain refrigeration and chilling techniques for a range of products other than edible produce.
  • Outline the difference between freezing and refrigerating and how freezing methods can be used to store a range of goods.

 

What is Refrigeration?

Refrigeration is the removal of heat from a space or a substance whether in the form of solids, liquids or gases in order to lower their temperature. Usually goods are refrigerated to between 3 and 7°C and some goods have an ideal storage temperature. More specifically, refrigeration is the process of removing heat energy from a low temperature reservoir and transferring it to a higher temperature reservoir. The process is cyclical in nature meaning that it repeats itself. The heat transfer work is generally driven by mechanical means however it can also be driven by heat, magnetism, electricity, sound or other means.

Refrigeration has many applications ranging from domestic household refrigerators to larger industrial refrigerators/freezers and cryogenics. 

 

WOULD YOU LIKE TO LEARN MORE?

ENROL TODAY!

Just go to the top of this page for pricing and enrolment options. If you have any questions you can contact us now, by:
Phone (UK) 01384 44272, (International) +44 (0) 1384 442752, or

Email us at [email protected]

 

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