TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG209 |
| Name | Heat and Mass Balance |
| Term | 2018-2019 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | İngilizce |
| Level | Lisans Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. ERDAL AĞÇAM |
| Course Instructor |
Doç. Dr. ERDAL AĞÇAM
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To cover the basic principles of heat and mass balances. To enable students to have a sense for how heat and mass balances are applied in engineering practice by presenting a wealth of real-world engineering examples. To develop an intuitive understanding of heat and mass balances by emphasizing the physics and physical arguments.
Course Content
Introduction and basic concepts of heat and mass balances. Mass and mole fractions of gas mixtures. Mass flow and energy transfer. Mass balance. Heat and energy balances. Mass and energy balances of biological systems.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explain the basic concepts of heat and mass balances |
| LO02 | Understand dimension and unite harmony in the engineering calculation |
| LO03 | Determine the mass and mole fractions of a certain system substances |
| LO04 | Draw flow charts of food enginerring operations |
| LO05 | Apply mass and energy balances for food engineering operations |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | 2 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 0 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 4 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 4 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 5 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 1 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 1 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 0 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 4 |
| PLO10 | - | Complies with teamwork | 1 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 4 |
| PLO12 | - | Knows the necessity of lifelong learning. | 0 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 0 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 0 |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | 2 |
| PLO16 | - | is respectful of professional ethics | 1 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 0 |
| PLO18 | - | Knows the legislation and management systems related to foods | 0 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to basic concepts of heat and mass balances | Read the related topics in the lecture notes and reference books | |
| 2 | Introduction to basic concepts of heat and mass balances | Read the related topics in the lecture notes and reference books | |
| 3 | Mass and mole fractions of gas mixtures | Read the related topics in the lecture notes and reference books | |
| 4 | Mass and mole fractions of gas mixtures | Read the related topics in the lecture notes and reference books | |
| 5 | Mass flow and energy transfer | Read the related topics in the lecture notes and reference books | |
| 6 | Mass flow and energy transfer | Read the related topics in the lecture notes and reference books | |
| 7 | Mass balance | Read the related topics in the lecture notes and reference books | |
| 8 | Mid-Term Exam | Read the related topics in the lecture notes and reference books | |
| 9 | Mass balance | Read the related topics in the lecture notes and reference books | |
| 10 | Mid Term Exam | Written exam | |
| 11 | Heat and energy balances | Read the related topics in the lecture notes and reference books | |
| 12 | Heat and energy balances | Read the related topics in the lecture notes and reference books | |
| 13 | Heat and energy balances | Read the related topics in the lecture notes and reference books | |
| 14 | Mass and energy balances of biological systems | Read the related topics in the lecture notes and reference books | |
| 15 | Mass and energy balances of biological systems | Read the related topics in the lecture notes and reference books | |
| 16 | Term Exams | Written exam | |
| 17 | Term Exams | Written exam |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 60 | 24 |
| 1. Homework | 40 | 16 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||