Ders Planı

ISTANBUL AYDIN UNIVERSITY

CLASS 1

CLASS 2

CLASS 4

Lesson plan /

Lesson Information

Course Credit
Course ECTS Credit
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
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To introduce students to fluid mechanics and its use and basic concepts in food engineering, targeting food processes, process control and device setup; To provide students with the ability to understand and solve fluid mechanics problems.
Course Content	It covers the basic concepts of flow, fluid statics, fluid dynamics, conservation equations, flow types, fluid measurement techniques.

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 to fluid mechanics and basic concepts
2	Properties of fluids, Fluid statics
3	General molecular transport equation, Classification of fluids, Viscosity
4	All mass balance and continuity equation
5	All energy balance, Bernouilli balance
6	Momentum Equivalence
7	Flow in pipes and channels
8	Solving energy balance problems
9	Midterm exam
10	Energy losses
11	Flow through solid objects
12	Flow in packed and fluidized beds
13	Measuring the flow of fluids
14	Mixers, mixtures and power requirements for fluids

Resources

1- Geankoplis, C.J., 2003. Transport Processes and Seperation Process Principles, 4th Ed., Prentice Hall, USA
2- Çengel, Y.A., Turner, R.H., 2008. Fundamentals of Thermal-Fluid Sciences, 3rd Ed., McGraw-Hill Inc., USA

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