TÜRKÇE
ENGLISH
Information
| Code | IG209 |
| Name | Heat and Mass Balance |
| Term | 2024-2025 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 | ||