Learn about Post-Harvest Refrigeration
Course Code: BAG225
Course Duration: 100 hours (approximation, self paced study, commonly 3 to 6 months, longer if you need)
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
There are 8 lessons in this course:
- Nature and Scope of Refrigeration
- The Refrigeration Process
- The Vapour Compression System
- Heat Load Calculations
- The Refrigeration Cycle: Refrigerants and Components
- Applied Refrigeration: Farm Produce
- Applied Refrigeration: Other Products
- 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.