Lesson plan / HEAT AND MASS TRANSFER

Lesson Information

Course Credit 3.0
Course ECTS Credit 4.0
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 Distance Learning
Does the course require compulsory or optional work experience? Z
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course To explain the basics of heat and mass transfer from transport mechanisms, which are basic in food engineering, and to inform about the areas of use in the food industry. To enable students to apply their basic engineering knowledge to transfer operations, to identify heat and mass transfer problems, to improve their formulation and solving abilities
Course Content Thermal energy equivalence, heat transfer mechanisms. Steady-state heat transfer: conduction, thermal conductivity, heat generation, series and parallel resistors. Dimensionless numbers. Unstable state heat conduction: negligible internal resistance, one-dimensional and multidimensional heat conduction. Forced and natural convection: correlations for convection heat transfer coefficients, boiling and condensation. Heat transfer by radiation. Heat exchangers: double pipe, body pipe, plate, surface heat exchangers with stripping. Special applications in heat transfer. Fundamentals of mass transfer, phase Decibel and related diagrams, molecular diffusion in gases, liquids and solids, convective and bulk mass transfer coefficients, models used for mass transfer coefficient, correlations for convective mass transfer coefficients, anologies between heat, mass and momentum transfer.

Weekly Course Subjects

1Energy balance
2Heat transfer mechanisms
3Steady/unsteady state, steady state heat transfer
4Conduction, serial and parallel resistances, applications
5Dimensionless numbers
6Unsteady state heat transfer,
7Midterm exam
8Forced and free convection
9Boiling and condensation
10Heat exchangers
11Mass transfer, phase diagrams
12molecular diffusion
13Convesctive mass transfer, coefficients, and models
14Analogy between heat, mass and momentum transfer.

Resources

1-Bird R.B., Stewart E. W., Lightfood E.N., Transport phenomena, 2007, Wiley.
2- Geankoplis C.J., Transport Processes and separation process principles, 2003, Prentice Hall, NY.