TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG205 |
| Name | Engineering Thermodynamics |
| Term | 2018-2019 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | İngilizce |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Dr. Öğr. Üyesi MERVE DARICI |
| Course Instructor |
Dr. Öğr. Üyesi MERVE DARICI
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To teach the basic principles of Classical Thermodynamics. To educate students to define, formulate, and solve basic thermodynamics problems related to closed and open steady flow or unsteady uniform flow systems.
Course Content
Properties of matter. Thermodynamics of closed systems. First law analysis. Thermodynamics of open systems.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns basic laws of thermodynamics, |
| LO02 | Learns to use P-v and T-v diagrams, |
| LO03 | Learns to calculate basic physical properties using thermodynamic tables, |
| LO04 | Defines, formulates and solves the problems related with closed systems using the 1st law of thermodynamics, |
| LO05 | Defines, formulates and solves the problems related with steady flowing open systems using the 1st law of thermodynamics, |
| LO06 | Defines, formulates and solves the problems related with steady flow engineering devices |
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 | 3 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 2 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 5 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 2 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 2 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 4 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 3 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 2 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 4 |
| PLO10 | - | Complies with teamwork | 5 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 1 |
| PLO12 | - | Knows the necessity of lifelong learning. | 1 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 2 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 3 |
| 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 | 1 |
| PLO16 | - | is respectful of professional ethics | 3 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 4 |
| PLO18 | - | Knows the legislation and management systems related to foods | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction and basic definitions | Read the related topics in the lecture notes and reference books | |
| 2 | Properties of pure substances | Read the related topics in the lecture notes and reference books | |
| 3 | System and control volumes | Read the related topics in the lecture notes and reference books | |
| 4 | Property diagrams for phase change processes | Read the related topics in the lecture notes and reference books | |
| 5 | The ideal gas equation of state | Read the related topics in the lecture notes and reference books | |
| 6 | Energy, Forms of energy, Energy transfer, Energy transfer by heat | Read the related topics in the lecture notes and reference books | |
| 7 | Energy transfer by work, boundary work and polytropic process | Read the related topics in the lecture notes and reference books | |
| 8 | Mid-Term Exam | ||
| 9 | Energy change of a system, The first law of thermodynamics (Closed systems), Energy balance for closed systems, | Read the related topics in the lecture notes and reference books | |
| 10 | Specific heats | Read the related topics in the lecture notes and reference books | |
| 11 | Mass and Energy Analysis of Control Volumes, Conservation of mass | Read the related topics in the lecture notes and reference books | |
| 12 | Flow work and energy of flowing fluid | Read the related topics in the lecture notes and reference books | |
| 13 | The first law of thermodynamics (Open systems) Energy analysis of steady flow systems | Read the related topics in the lecture notes and reference books | |
| 14 | Steady flow engineering devices | Read the related topics in the lecture notes and reference books | |
| 15 | The second law of thermodynamics, Refrigeration Cycles | Read the related topics in the lecture notes and reference books | |
| 16 | Term Exams | ||
| 17 | Term Exams |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 85 | 34 |
| 1. Homework | 15 | 6 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |