PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 202	HEAT TRANSFER IN FOOD ENGINEERING	3 + 0	4th Semester	4

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Compulsory
Course Objective	Mechanisms of heat tranfer, steady-state heat transfer, unsteady-state heat transfer, conduction through a flat slab or wall, conduction through solids in series, boiling and condensation, determination of heat transfer coefficient for various systems, heat-exchangers. The goal of this lesson is to provide the necessary knowledge mentioned above. .
Course Content	Introduction and mechanisms of heat tranfer, steady-state heat transfer with conduction and convection, conduction heat transfer; conduction through a flat slab or wall, conduction through solids in series, forced convection heat transfer; heat transfer coefficient for various systems, heat transfer outside various geometries in forced convection, natural convection heat transfer, boiling and condensation, heat exchangers, heat-exchangers effectiveness, unsteady-state heat transfer; unsteady-state heat conduction in various geometries, unsteady-state conduction in two and three-dimensional systems.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Know the general and specific laws of heat transfer
2	Know the mechanisms of heat transfer and decide the mechanisms of heat transfer which will use under different conditions
3	Have information about the conduction heat transfer through a flat slab or wall,
4	Have information about the heat transfer with forced convection
5	Determine the heat transfer coefficient for various systems
6	Know the natural convection heat transfer, boiling and condensation
7	Know the heat exchangers, effectiveness of heat-exchangers

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13
LO 001	4	5	5	5	4	4
LO 002	5	4	5	4	5	5
LO 003	5	4	4	5	5	4	4	5
LO 004	5	5	5	4	4
LO 005	4	5	4	5	5	4	4
LO 006	5	5	4	5	4	4	4
LO 007		5	5	4	5	4
Sub Total	28	33	32	32	32	25	12	5
Contribution	4	5	5	5	5	4	2	1	0	0	0	0	0

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	13	3	39
Hours for off-the-classroom study (Pre-study, practice)	7	4	28
Mid-terms	1	15	15
Final examination	1	22	22
Total Work Load ECTS Credit of the Course			104 4

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 202	HEAT TRANSFER IN FOOD ENGINEERING	3 + 0	1	Turkish	2023-2024 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. ENGİN DEMİRAY	edemiray@pau.edu.tr		YDYO A0008	%

Goals		Mechanisms of heat tranfer, steady-state heat transfer, unsteady-state heat transfer, conduction through a flat slab or wall, conduction through solids in series, boiling and condensation, determination of heat transfer coefficient for various systems, heat-exchangers. The goal of this lesson is to provide the necessary knowledge mentioned above. .
Content		Introduction and mechanisms of heat tranfer, steady-state heat transfer with conduction and convection, conduction heat transfer; conduction through a flat slab or wall, conduction through solids in series, forced convection heat transfer; heat transfer coefficient for various systems, heat transfer outside various geometries in forced convection, natural convection heat transfer, boiling and condensation, heat exchangers, heat-exchangers effectiveness, unsteady-state heat transfer; unsteady-state heat conduction in various geometries, unsteady-state conduction in two and three-dimensional systems.

Topics

Weeks	Topics
1	The laws of heat transfer.
2	Introduction and mechanisms of heat tranfer, steady-state heat transfer with conduction and convection.
3	Conduction heat transfer; conduction through a flat slab or wall.
4	Conduction through solids in series.
5	Forced convection heat transfer.
6	Determination of heat transfer coefficient for various systems.
7	Heat transfer outside various geometries in forced convection.
8	Natural convection heat transfer.
9	Written midterm exam.
10	Boiling and condensation.
11	Heat exchangers.
12	Heat-exchangers effectiveness.
13	Unsteady-state heat transfer; unsteady-state heat conduction in various geometries.
14	Unsteady-state conduction in two and three-dimensional systems.

Materials

Materials are not specified.

Resources

Resources	Resources Language
Kakaç,S., “Isı Transferine Giriş I: Isı İletimi”, ODTÜ, 1987.	Türkçe
Özışık, M.N., “Heat Transfer, A Basic Approach”, McGraw-Hill, 19	English
Çengel , Y. A., ‘’Heat Transfer’’, McGraw-Hill, 2003	English
Geankoplis, C. J., “Transport Processes and Unit Operations”, Third Edition, Prentice-Hall Int.,Inc. 1993.	English

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student