Ders Planı

Lesson Information

Course Credit	3.0
Course ECTS Credit	5.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
Course Coordinator
Instructor (s)	Assoc. Prof. (Ph.D.) GÜLAY AKBULUT
Course Assistant

Purpose and Content

The aim of the course	To give analysis techniques by formulating mass and energy balances in various operating units and conditions, and to provide students with the ability to understand the problem, set it up and apply it to real processes through various problems. In this way, by enabling students to look at a new process design with an engineer's approach, to bring them to a level where they can apply mass and energy balances and evaluate the results.
Course Content	Unit and dimension systems. Matter balances for processes with and without chemical reactions. Gases and vapors, saturation and humidity. Energy balance, physical and chemical heat effects, fuel combustion calculations, use of steam tables, psychometrics. At the same time, matter and energy balances are made. Process flow diagrams and mass balance

The aim of the course

To give analysis techniques by formulating mass and energy balances in various operating units and conditions, and to provide students with the ability to understand the problem, set it up and apply it to real processes through various problems. In this way, by enabling students to look at a new process design with an engineer's approach, to bring them to a level where they can apply mass and energy balances and evaluate the results.

Course Content

Unit and dimension systems. Matter balances for processes with and without chemical reactions. Gases and vapors, saturation and humidity. Energy balance, physical and chemical heat effects, fuel combustion calculations, use of steam tables, psychometrics. At the same time, matter and energy balances are made. Process flow diagrams and mass balance

Learning Outcomes

PO1. Adequate knowledge of mathematics, science and engineering subjects related to Food Engineering; Ability to apply theoretical and applied knowledge in these fields to model and solve complex engineering problems.
PO2. Ability to identify, define, formulate and solve complex engineering problems; Ability to select and apply appropriate analysis and modeling methods for this purpose.
PO3. The ability to design a complex system, process, device or product to meet specific requirements, under realistic constraints and conditions; Ability to apply modern design methods for this purpose.
PO4. Ability to develop, select and use modern techniques and tools necessary for the analysis and solution of complex problems encountered in engineering applications; Ability to use information technologies effectively.
PO5. Ability to design, conduct experiments, collect data, analyze and interpret results for the study of complex engineering problems or discipline-specific research issues.
PO6. Ability to work effectively in intradisciplinary and multidisciplinary teams; individual work ability.
PO7. Ability to communicate effectively verbally and in written Turkish; knowledge of at least one foreign language; Ability to write effective reports and understand written reports, prepare design and production reports, make effective presentations, give and receive clear and understandable instructions.
PO8. Awareness of the necessity of lifelong learning; The ability to access information, follow developments in science and technology and constantly renew oneself.
PO9. Acting in accordance with ethical principles, awareness of professional and ethical responsibility; Information about the standards used in Food Engineering applications.
PO10. Knowledge of project management and business practices such as risk management and change management; awareness about entrepreneurship and innovation; Information about sustainable development.
PO11. Information about the effects of engineering applications on health, environment and security at universal and social dimensions and the problems of the age; Awareness of the legal consequences of engineering solutions.

Weekly Course Subjects

1	Introduction, units and dimensions
2	Unit conversions, temperature, pressure and mass
3	Unit consistency, compatibility
4	Concepts of concentration, strength, mole fraction, weight fraction
5	Chemical reactions and balancing
6	Detection of limiting components
7	Definition of process types, system concept
8	Block diagrams expressing the process, system creation, mass balance in the system
9	Midterm Exam
10	Block diagrams expressing the process, system creation, mass balance in the system
11	Mass balance for stable, open systems
12	Gases-steam relationships, steam tables
13	Energy balance (heat, work, potential/kinetic energy, enthalpy, heat capacity)
14	Final exam

Resources

1. H.-D. Belitz, Werner Grosch, Peter Schieberle Springer Science & Business Media, 22 Nis 2004 - 1071 sayfa
2. Prof. Dr. Mehmet Demirci Gıda Kimyası Ders Kitabı
3. Esin, A., “Material and Energy Balances in Food Engineering”, METU Press, Ankara, (1993).

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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