TÜRKÇE
ENGLISH
Information
| Code | IG218 |
| Name | Heat And Mass Transfer |
| Term | 2022-2023 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 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 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
None
Resources
Heat and Mass Transfer: Fundamentals and Applications
Notes
Course material prepared by the lecturer
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Is able to understand the differential equations and boundary conditions in conduction heat transfer |
| LO02 | Is able to calculate the heat transfer from plane, cylindrical and spherical objects |
| LO03 | Can calculate the heat transfer from fins |
| LO04 | Is able to understand the importance of the dimensionless number for free and forced convective heat transfer |
| LO05 | Is able to to understand the similarities between heat and mass transfer |
| LO06 | Can analayse laminar and turbulent flow over an isothermal plate |
| LO07 | Know internal flow heat transfer |
| LO08 | Understand free convection heat transfer |
| LO09 | Is able to use dimensionless numbers in free convection |
| LO10 | Can apply the mass transfer to the different systems |
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 and basic definitions | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 2 | Conduction heat transfer | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 3 | Boundary and initial conditions in conduction heat transfer | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 4 | Conduction with theraml energy generation | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 5 | Heat transfer from fins | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 6 | Convective heat transfer and dimensionless numbers | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Soru-Cevap, Problem Çözme, Anlatım |
| 7 | Velocity and thermal boundary layers for laminar and turbulent flows | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 8 | Mid-Term Exam | Read the related topics in the lecture notes and reference books | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Laminar and turbulent flow over an isothermal plate | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 10 | InterInternal flow heat-I transferInternal flow heat transfernal flow heat transfer | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 11 | Internal flow heat transfer-II | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 12 | Constant heat flux and constant surface temperatures in internal flow | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 13 | Free convection heat transfer-I | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 14 | Dimensionless numbers in free convection-II | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 15 | Mass transfer | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 16 | Term Exams | Read the related topics in the lecture notes and reference books | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 17 | Term Exams | Read the related topics in the lecture notes and reference books | 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 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 8 | 8 |
| Total Workload (Hour) | 54 | ||
| Total Workload / 25 (h) | 2,16 | ||
| ECTS | 2 ECTS | ||