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Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG205 |
| Name | Engineering Thermodynamics |
| Term | 2019-2020 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 |
Doç. Dr. HAKAN BENLİ
(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 | - | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 4 |
| PLO02 | - | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | 3 |
| PLO03 | - | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | 0 |
| PLO04 | - | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 2 |
| PLO05 | - | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 0 |
| PLO06 | - | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | 0 |
| PLO07 | - | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | 0 |
| PLO08 | - | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 0 |
| PLO09 | - | Gains the awareness of food legislation and management systems and professional ethics. | 0 |
| PLO10 | - | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | 0 |
| PLO11 | - | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. | 0 |
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 |