IG209 Heat and Mass Balance

3 ECTS - 2-0 Duration (T+A)- 3. Semester- 2 National Credit

Information

Code IG209
Name Heat and Mass Balance
Term 2022-2023 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
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Doç. Dr. ERDAL AĞÇAM
Course Instructor Doç. Dr. ERDAL AĞÇAM (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

None

Resources

Introduction to Food Engineering; Fundamentals of Food Process Engineering

Notes

Course material prepared by the lecturer


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Can understand the basic concepts of heat and mass balances.
LO02 Comprehends the importance of dimension harmony in the calculation of accuracy, precision, and engineering.
LO03 Can determine the mass and mole fractions of gas mixtures.
LO04 Understands limitations of the Mass flow and energy transfer and has the ability to apply it to engineering problems.
LO05 Understands law of conservation of mass and energy and has the ability to apply it to engineering problems.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal 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.
PLO02 Bilgi - Kuramsal, Olgusal Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. 5
PLO03 Bilgi - Kuramsal, Olgusal 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.
PLO04 Bilgi - Kuramsal, Olgusal 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.
PLO05 Bilgi - Kuramsal, Olgusal 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.
PLO06 Bilgi - Kuramsal, Olgusal Takes responsibility individually and as a team member to solve problems encountered in food engineering applications.
PLO07 Bilgi - Kuramsal, Olgusal 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.
PLO08 Bilgi - Kuramsal, Olgusal Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering.
PLO09 Bilgi - Kuramsal, Olgusal Gains the awareness of food legislation and management systems and professional ethics.
PLO10 Bilgi - Kuramsal, Olgusal 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.
PLO11 Bilgi - Kuramsal, Olgusal 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.


Week Plan

Week Topic Preparation Methods
1 Introduction to basic concepts of heat and mass balances-I Read the related topics in the lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
2 Introduction to basic concepts of heat and mass balances-II Read the related topics in the lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
3 Mass and mole fractions of gas mixtures-I Read the related topics in the lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Problem Çözme
4 Mass and mole fractions of gas mixtures Read the related topics in the lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Problem Çözme
5 Mass flow and energy transfer-I Read the related topics in the lecture notes and reference books Öğretim Yöntemleri:
Anlatım
6 Mass flow and energy transfer-II Read the related topics in the lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Problem Çözme
7 Mass balance-I Read the related topics in the lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Problem Çözme
8 Mid-Term Exam Read the related topics in the lecture notes and reference books Ölçme Yöntemleri:
Yazılı Sınav
9 Mass balance-II Read the related topics in the lecture notes and reference books Öğretim Yöntemleri:
Anlatım
10 Mid Term Exam Written exam Ölçme Yöntemleri:
Yazılı Sınav
11 Heat and energy balances-I Read the related topics in the lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
12 Heat and energy balances-II Read the related topics in the lecture notes and reference books Öğretim Yöntemleri:
Anlatım
13 Heat and energy balances-III Read the related topics in the lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Problem Çözme
14 Mass and energy balances of biological systems-I Read the related topics in the lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Problem Çözme
15 Mass and energy balances of biological systems-II Read the related topics in the lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Problem Çözme
16 Term Exams Written exam Ölçme Yöntemleri:
Yazılı Sınav, Ödev
17 Term Exams Written exam Ölçme Yöntemleri:
Yazılı Sınav, Ödev


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

Update Time: 18.11.2022 05:43