1	Course Title:	HEAT AND MASS TRANSFER
2	Course Code:	GMD2205
3	Type of Course:	Compulsory
4	Level of Course:	First Cycle
5	Year of Study:	2
6	Semester:	3
7	ECTS Credits Allocated:	4
8	Theoretical (hour/week):	3
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	0
11	Prerequisites:	---
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. MUHİDDİN CAN
16	Course Lecturers:	Prof.Dr.Akın B. ETEMOĞLU
17	Contactinformation of the Course Coordinator:	e-posta: can@uludag.edu.tr telefon: 0 224 2941957 adres: UÜMF, Makine Müh. Bölümü
18	Website:
19	Objective of the Course:	The primary objective of this course is to give students knowledge about heat and mass transfer operations in real-world engineering applications. 1. To train students in understanding of the basic principles of heat and mass transfer applications. 2. To provide knowledge about economical, environmental and ethical effects of heat and mass transfer operations
20	Contribution of the Course to Professional Development

21

Learning Outcomes:

1 Define and calculate heat conduction problems; 2 Define and solve heat convection problems; 3 Calculate radiation problems; 4 Calculate thermo-physical properties of foods.; 5 Define drying operations.; 6 Design and analyse the thermal systems; 7 Present solutions in clear and understandable way.;

22	Course Content:

Week	Theoretical	Practical
1	Introduction, course objectives, motivation, application areas of heat and mass transfer operations in food engineering.
2	Modes of heat transfer.
3	Introduction to heat conduction. General heat conduction equation
4	Steady-state heat conduction.
5	Transient heat conduction. Lumped systems analysis.
6	Transient heat conduction in large plane walls, long cylinders and spheres.
7	Thermo-physical properties of foods. Quiz-1
8	Midterm exam
9	Physical mechanism of convection. Boundary layer. Laminer and turbulent flows. Dimensionless numbers (Nu, Re, Pr, Gr, St).
10	Differential convection equations (mass, momentum and energy). External convection
11	Internal convection. Natural convection.
12	Radiation heat transfer.
13	Mass transfer principles.
14	Drying theory.

23	Textbooks, References and/or Other Materials:	1. KILIÇ, M., YİĞİT, A. 2004. ISI TRANSFERİ, Alfa Yayınevi, Bursa, 467 s. 2. Y.A.Çengel, Heat Transfer – A Practical Approach, McGraw-Hill. Singapore, 932 p. 3. F.P. Incropera, D.P. DeWitt, Fundamentals of Heat and Mass Transfer, John Wiley and Sons, Inc. 880 p.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	30
Quiz	1	10
Homeworks, Performances	0	0
Final Exam	1	60
Total	3	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

25

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	3	42
Practicals/Labs	0	0	0
Self Study and Preparation	12	1,5	18
Homeworks, Performances	0	4	32
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	8	8
Others	1	8	8
Final Exams	1	10	10
Total WorkLoad			118
Total workload/ 30 hr			3,93
ECTS Credit of the Course			4

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11 LO1 4 5 4 3 3 1 1 2 2 2 1 LO2 4 5 4 3 3 1 1 2 2 2 1 LO3 4 5 4 3 3 1 1 2 2 2 1 LO4 4 5 4 3 3 1 1 2 2 2 1 LO5 4 5 4 3 3 1 1 2 2 2 1 LO6 3 5 5 3 3 1 1 2 2 2 1 LO7 1 1 1 1 3 4 4 2 2 2 1

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High