COURSE SYLLABUS

EQULIBRIUM OF MASS AND ENERGY

1	Course Title:	EQULIBRIUM OF MASS AND ENERGY
2	Course Code:	GMD2216
3	Type of Course:	Compulsory
4	Level of Course:	First Cycle
5	Year of Study:	2
6	Semester:	4
7	ECTS Credits Allocated:	4
8	Theoretical (hour/week):	2
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. AKIN BURAK ETEMOĞLU
16	Course Lecturers:	Yrd.Doç.Dr. Erhan PULAT
17	Contactinformation of the Course Coordinator:	e-posta: aetem@uludag.edu.tr telefon: 0 224 2941976 adres: UÜMMF, Makine Müh. Bölümü
18	Website:
19	Objective of the Course:	Teaching of fundamental principles of heat and mass balance.
20	Contribution of the Course to Professional Development

Learning Outcomes:

1	Application of mass and energy conservation to open systems.;
2	Analysis of vapour compression refrigeration and heat pump cycles and comprehension of these cycles in food processes.;
3	Application of mass and energy conservation principals to ideal gas mixtures.;
4	Learning of moist air thermodynamics and usage of psychrometric diagram for possible application areas in food engineering.;
5	Calculate convective mass transfer rates in food engineering processes.;
6	Calculate transient mass transfer rates in food engineering processes.;

22	Course Content:

Week	Theoretical	Practical
1	Introduction to open system analysis
2	Steady State Steady Flow (SSSF) processes and some engineering applications
3	Uniform State Uniform Flow (USUF) processes and examples from application areas
4	Analysis of vapour compression refrigeration and heat pump cycles
5	Ideal gas mixtures and models applied these mixtures
6	Gas-water vapour mixtures, psychrometry and thermodynamics of moist air
7	Mass and energy balance in moist air processes and designation of these processes on the psychrometric diagram
8	Review of the preview subjects, midterm exam
9	Principles of mass transfer, diffusion, Fick’s law
10	Analogy between heat and mass transfer
11	Mass convection and applications
12	Mixtures, Henry law
13	Transient mass transfer
14	Heat exchangers

23	Textbooks, References and/or Other Materials:	1. Mühendislik Termodinamiğin Temelleri, Cilt 1 ve Cilt 2, R. Yamankaradeniz, Nobel Yayın Dağıtım, Ekim 2004, Ankara. 2. Isı ve Kütle Geçişinin Temelleri, F.P. Incropera, D.P. Dewitt, Literatür Yayınevi 3. Gıda Mühendisliğinde Kütle ve Enerji Denklikleri, M. Özkan, B. Cemeroğlu, M. Türkyılmaz, Gıda Teknolojisi Derneği Yayınları, 2011, Ankara. 4. Mühendislik Yaklaşımıyla Termodinamik, Y.A. Çengel, M.A. Boles, Türkçesi: T. Derbentli, McGraw-Hill Literatür Yayıncılık 3. Basım, Ekim 2000, İstanbul. 5. Introduction to Food Engineering, R. P. Singh and D. R. Heldman, Academic Press An Imprint of Elsevier, 3rd Ed., 6. Introduction to Food Process Engineering, P. G. Smith, Kluwer Academic/Plenum Publishers, 2003, U.S.A.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	30
Quiz	2	20
Homeworks, Performances	4	0
Final Exam	1	50
Total	8	100
Contribution of Term (Year) Learning Activities to Success Grade		50
Contribution of Final Exam to Success Grade		50
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High