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Center for Curriculum and Transfer Articulation
Design Consideration for Refrigeration
Course: HVA250

First Term: 1996 Spring
 Lecture   3 Credit(s)   3 Period(s)   3 Load  
Subject Type: Occupational
Load Formula: S


Description: Survey of refrigeration applications, effect on product in storage. Calculate refrigeration levels, heat transfer through refrigerated walls and compressor run time



MCCCD Official Course Competencies
1. Compare and contrast the applications of refrigeration. (I)
2. Describe the organisms that cause food spoilage, their ideal environment, and control. (II)
3. Explain the effect on product due to storage, chilling, humidity, and freezing. (III)
4. State the specific conditions that contribute to the refrigeration load. (IV)
5. Determine the equipment running time for specific refrigeration and freezing conditions. (V)
6. Calculate the heat transfer rate for refrigeration and freezing conditions. (VI)
7. Determine the overall coefficient of transmission U valves for a composite construction. (VII)
8. Calculate all the variable loads of product. (VIII)
MCCCD Official Course Competencies must be coordinated with the content outline so that each major point in the outline serves one or more competencies. MCCCD faculty retains authority in determining the pedagogical approach, methodology, content sequencing, and assessment metrics for student work. Please see individual course syllabi for additional information, including specific course requirements.
 
MCCCD Official Course Outline
I. Refrigeration applications
   A. Domestic
   B. Commercial
   C. Industrial
   D. Marine and transport
   E. Air conditioning
II. Food spoilage
   A. Deteriorating and spoilage
   B. Enzymes
   C. Microorganisms
   D. Bacteria
   E. Yeast
   F. Molds
   G. Control of spoilage agents
III. Effects on product
   A. Storage
   B. Chilling
   C. Humidity
   D. Velocity of air
   E. Freezing
IV. Refrigeration load
   A. Conduction
   B. Radiation
   C. Infiltration
   D. Product
   E. People
   F. Equipment
V. Equipment run time
   A. Refrigerated space
   B. Chill space
   C. Freezer
   D. Other factors
VI. Heat transfer calculations
   A. Refrigerated space
   B. Freezer space
VII. Overall coefficient of transmission U valves
   A. K (Thermal conductivity)
   B. C (Thermal conductance)
   C. R (Overall thermal resistance)
   D. U (Overall coefficient of transmission)
VIII. Product load calculations
   A. Chill rate
   B. Respiration
   C. Freezing
   D. Containers
   E. Other miscellaneous loads
 
MCCCD Governing Board Approval Date:  10/24/1995

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.