TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG206 |
| Name | Heat And Mass Transfer |
| Term | 2018-2019 Academic Year |
| Semester | 4. 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 | Doç. Dr. ERDAL AĞÇAM |
| Course Instructor |
Doç. Dr. ERDAL AĞÇAM
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To help studentsl gain the ability to solve various practical problems, convection, condensation, boiling, and radiation heat transfer, mass transfer and heat exchangers and equip them with knowledge
Course Content
Differential equation of heat transfer, conductive heat transfer at steady-state condition, heat transfer from fins, multi-dimensional conductive heat transfer, unsteady-state conductive heat transfer, numerical calculation of conductive heat transfer method
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|
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 | 4 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 2 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 3 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 2 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 5 |
| 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, | 4 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 4 |
| PLO10 | - | Complies with teamwork | 3 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 2 |
| PLO12 | - | Knows the necessity of lifelong learning. | 3 |
| 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 | 4 |
| 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 | 4 |
| PLO16 | - | is respectful of professional ethics | 5 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 2 |
| PLO18 | - | Knows the legislation and management systems related to foods | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction and basic definitions | Read the related topics in the lecture notes and reference books | |
| 2 | Conduction heat transfer | Read the related topics in the lecture notes and reference books | |
| 3 | Boundary and initial conditions in conduction heat transfer | Read the related topics in the lecture notes and reference books | |
| 4 | Conduction with theraml energy generation | Read the related topics in the lecture notes and reference books | |
| 5 | Heat transfer from fins | Read the related topics in the lecture notes and reference books | |
| 6 | Convective heat transfer and dimensionless numbers | Read the related topics in the lecture notes and reference books | |
| 7 | Velocity and thermal boundary layers for laminar and turbulent flows | 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 | Laminar and turbulent flow over an isothermal plate | Read the related topics in the lecture notes and reference books | |
| 10 | InterInternal flow heat transferInternal flow heat transfernal flow heat transfer | Read the related topics in the lecture notes and reference books | |
| 11 | Internal flow heat transfer | Read the related topics in the lecture notes and reference books | |
| 12 | Constant heat flux and constant surface temperatures in internal flow | Read the related topics in the lecture notes and reference books | |
| 13 | Free convection heat transfer | Read the related topics in the lecture notes and reference books | |
| 14 | Dimensionless numbers in free convection | Read the related topics in the lecture notes and reference books | |
| 15 | Mass transfer | Read the related topics in the lecture notes and reference books | |
| 16 | Term Exams | Read the related topics in the lecture notes and reference books | |
| 17 | Term Exams | Read the related topics in the lecture notes and reference books |
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 |