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Refrigerating Farm Produce 100 Hours Certificate Course

Refrigerating Farm Produce online: It is important that harvested produce is kept in the best condition, to get the best prices at market. This refrigeration course will help you to ensure that fruit and vegetables reach consumers as fresh as possible. You will also learn how to keep cut flowers, seeds and oils in tip-top condition.

Farmers, farm managers, farm technicians, produce managers of supermarkets and wholesalers, should all benefit from completing this excellent course. It can be completed in you own time and at your own pace, via distance learning.  

Learn about the optimum storage temperatures for food to extend its shelf life, freezing techniques and how to retain colour, flavour, texture and vitamin C levels, plus other important information you need to know. For example did you know that most bacteria are killed at temperatures of minus 12 degrees centigrade?

Learn all this and more, plus gain invaluable skills you can apply to the post-harvest storage of farm produce with this course.


 

Learning Goals: Refrigerating Farm Produce BAG225
  1. Explain the nature and scope of refrigeration by providing a general overview of the concepts
  2. Outline what happens to the physical properties of substances during refrigeration and different refrigeration methods, especially vapour compression
  3. Describe the vapour compression refrigeration system and its components
  4. 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
  5. Outline the principles behind the basic refrigeration cycle, and selection of refrigerants and components
  6. Explain refrigeration and chilling techniques for a range of edible products
  7. Explain refrigeration and chilling techniques for a range of products other than edible produce
  8. Outline the difference between freezing and refrigerating and how freezing methods can be used to store a range of goods


Lesson Structure: Refrigerating Farm Produce BAG225

Lesson 1: Nature and Scope of Refrigeration

  • Introduction
  • Nature of Refrigeration
  • Why do it?
  • Brief History of Refrigeration
  • Scope of Refrigeration: What things are refrigerated and what should not be?
  • Refrigeration Methods
  • Different types of refrigerators

Lesson 2: The Refrigeration Process

  • Introduction
  • Underlying Principles
  • Definition of Work
  • The Second Law of Thermodynamics
  • The Gas Laws
  • Heat Transfer
  • The Refrigeration Cycle
  • The Joule-Thomson Effect
  • Carnot Cycle and Vapour Compression
  • Absorption
  • Adsorption
  • Gas Cycle
  • Steam Jet
  • Thermoelectric

Lesson 3: The Vapour Compression System

  • Introduction
  • Refrigeration Components in Vapour Compression Systems
  • Compressor
  • Condenser
  • Liquid Receiver
  • Expansion Valve
  • Evaporator
  • Interconnecting Pipework
  • Suction Line
  • Discharge Line
  • Liquid Drain Line
  • Liquid Line
  • Refrigerant Composition
  • The Domestic Refrigerator

Lesson 4: Heat Load Calculations

  • Introduction
  • Heat Gain Calculations: Fabric Heat Gains
  • Product Heat Gains
  • Air Change Heat Gains
  • Occupancy Heat Gains
  • Mechanical/Electrical Heat Gains

Lesson 5: The Refrigeration Cycle: Refrigerants and Components

  • Refrigerant Selection
  • ASHRAE Standards
  • Boiling Point/Evaporating Point
  • Freezing Point
  • Toxicity and Flammability
  • Acute Toxicity Exposure Limit (ATEL)
  • Practical Limit (PL)
  • Global Warming Potential
  • Pressure Enthalpy Chart
  • Component Selections: Evaporator Selection
  • Compressor Selection
  • Condenser Selection
  • Expansion Valve Selection

Lesson 6: Applied Refrigeration: Edible Produce

  • Introduction
  • Fruit
  • General Requirements
  • Pre-treatment
  • Specific Examples
  • Vegetables: General Requirements
  • Specific Examples - Precooling
  • Specific Examples – Storage Life
  • Nuts and Seeds: General Requirements
  • Specific Examples
  • Meat: Red Meat and Poultry
  • General Requirements
  • Specific Examples
  • Fish: General Requirements
  • Specific Examples
  • Dairy: General Requirements
  • Specific Examples

Lesson 7: Applied Refrigeration: Other Products

  • Introduction
  • Cut Flowers: General Requirements
  • Post-Harvest Treatments
  • Packaging
  • Specific Examples
  • Seed Storage and Seed Banks: Seed Storage Behaviour
  • Factors Affecting Storage of Seed
  • Types of Seed Storage
  • Cold and Cool Rooms in Seed Banks
  • Chemicals: Plant Growth Regulators
  • Storing Plant Growth Regulators
  • Cytokinins
  • Gibberellins
  • Agricultural Chemicals

Lesson 8: Freezing Goods

  • Introduction
  • Brief History of Freezing Food
  • Why Freeze Food?
  • Problems of Freezing
  • Which Foods Can Be Frozen?
  • Considerations When Freezing Foods
  • Commercial Freezing Methods
  • Commercial Freezing Equipment
  • Domestic Freezing
  • A few guidelines for freezing
  • Power Failure
  • Other General Considerations
  • Freezing Fruits
  • Freezing Vegetables
  • Freezing Meat and Poultry
  • Freezing Meat, Poultry and Fish
  • Processing Meat for Freezing
  • General procedure
  • Freezing Meat
  • Freezing Fish and Seafood
  • Managing the Freezer
  • How to Soften Water

Each lesson consists of online self-assessment tests, set tasks and written assignments.


 

Course Info
How Do Our Tuition Fees Compare?Full time classroom based Further Education Courses - Approx. £5,000 per year - Part-time classroom based Adult Education Courses - Approx. £7.00 per hour - N.B. classroom tuition means you learn at the pace of the class. One-to-one private tuition - from £15.00 per hour - ADL one-to-one tution fees - From £340 per 100 Hour Course = Average of £3.40 per hour - N.B. one-to-one tuition is tailored to your own individual learning availability and pace.
Course StartBegin your learning at any time.
Course Prerequisite None - Our course levels are an indication of the depth of learning you should receive. They do not describe the level of difficulty.
Course Qualification (Study Option A)
Course Qualification (Study Option B)Certificate of Attainment from ADL - Completed written assignments only - no final evaluation.
Comparative Credits InformationUK Course Credits: 10 - U.S. Credit Hours: 3 - when compared to regulated courses.
Course Duration and DeadlinesCourse hours given are a guide only. You will be encouraged to work at your own pace to learn as much as you can, with no assignment deadlines or end date by which you must complete your course by. You are in control!
Study SupportPersonal tutor/mentor support from industry relevant professionals throughout your whole course. Mentors are contactable by e-mail, telephone and through the Moodle online classroom. They provide assistance with your course material, plus discuss, explain and give advice when needed. They will also mark and grade your assignments, plus provide constructive and helpful feedback vital to your success.
Suitability for Self Employment and Small BusinessesOur courses are ideal for sole traders and small business owners and their staff. Customer confidence in what you can do will determine how successful you are in getting clients. Doing the job right using the correct knowledge and skills, leads to repeat business and referrals to friends, family and work colleagues. Completing one or more of our courses for the service you have to offer, will give you the tools to achieve this and grow your business.
Recognition of Your Course By EmployersWe aim to achieve the correct balance between your qualification being recognised and providing you with the in-depth learning, to empower you to succeed. If you can demonstrate that you have the level of knowledge and transferable skills necessary to an employer, you should stand out from someone who has only received a superficial understanding of what's required - Select study option A when enrolling, so an employer can check the status of the awarding organisation for your qualification on the Ofqual Register.
Recognition of Your Course By UniversitiesAs you will see on our Testimonials page, previous students have used their qualification from us to get into university. However each one will have its own entrance criteria and acceptance may also depend on your other qualifications and experience. We can approach up to three universities on your behalf with details of our course before you enrol, so you will know whether it will be accepted as part of their application process. Please complete our contact form and we will begin the process.
Designing Your Own Qualification
How Can I Enrol?Online by selecting your study option, learning materials, plus payment option and then clicking the Enrol Now button - By contacting us for an application form - By telephoning us on 01227 789 649 (International: 0044 1227 789 649). Lines open 9am till 5pm Monday to Friday, excluding Bank Holidays and between Christmas and New Year.
How Can I Get a Pro-forma Invoice for my Employer?Contact us with details and we will email your employer an invoice. We will need: employer's name, address, telephone number, email address and contact name. We will also require your name, telephone number, email address, date of birth and the course and code you wish to enrol for.
Refrigerating Farm Produce 100 Hours Certificate Course

Disciplines:

Agriculture Courses Online  Aquaculture Courses Online  Horticulture Courses Online  Crops Courses Online  Science & Technology Courses Online  Post Graduate Studies Courses Online 

Refrigerating Farm Produce 100 Hours Certificate Course

Price: £295.00Course Code: BAG225
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Previous Customer Experiences with our CoursesWoman leaping to the next level in her career development

"Fantastic Teacher. Well organised modules. Assignments force me to learn and research more so I can prepare well for exams. I really enjoyed studying via ADL.  I can now continue study at Ulster University which accept my certificate from ADL".    Level 4,  Advanced Certificate in Applied Science,  VSC001,  Stanislawa,  Poland.

Its with great pleasure I am announcing you my new job as 'Park Manager' for a 5 star hotel in Reunion Island.  Its definitely my courses with ADL (Botany, Agronomy and Trees for Rehabilitation) which were decisive for my nomination. Accordingly, my sincere thanks goes to all the ADL team.

"The course was a valuable learning experience as it provided me with the knowledge and understanding for me as a Careers Advisor. The feedback was very good from my tutor, and allowed me to  build upon my assignments that were marked. The comments were very informative  and very useful. Well written course material."  Andrew W, Careers  Counselling, UK

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Disclaimer: Every attempt is made to ensure all information from the academy is accurate and that the student has attained the competencies taught in a course, at the point of their assessment. Beyond this point, the graduate is responsible to maintain their acquired competencies, and apply acquired knowledge and skills in a way which is appropriate to the unique characteristics of each application. This will release the academy from any liability, action and claims of whatsoever nature in connection with, or arising from any such information, instruction or advice, given by any student or ex-student, whether directions given during the course are followed or not.