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SDÜ Education Information System Course Content
Programme
Faculty of Engineering Food Engineering
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
Credit Pratic
Credit Lab/A
Credit Total
Credit Ects
Semester
GDM209
Energy and Mass Balances
2.00
0.00
0.00
2.00
4.00
1
Course Information
Language of Instruction
Turkish
Type of Course Unit
Required
Course Coordinator
Assistant Professor Dr. Alper KUŞÇU
Course Instructors
3-Alper KUŞÇU
Course Assistants
 
Course Aims
To develop an understanding of some basic principles and laws in mass transfer, in energy. To formalize the analysis of mass, energy and momentum transport and to apply these concepts to revelant engineering situations.

Course Goals
To learn fundamental principles of energy and mass transfer
Learning Outcomes of The Course Unit
1) an ability to use knowledge of mathematics, science and engineering
2) an ability to design and conduct experiments as well as to analyze and interpret data
3) an ability to function on multidisciplinary teams
4) an ability to identify, formulate and solve engineering problems
5) an understanding of professional and ethical responsibility
6) an ability to communicate effectively
7) an ability to use the techniques and modern engineering tools necessary for engineering practice.
Course Contents
This course is concerned with the fluid static: derivation of fluid motion equation, derivation of hydrostatics pressure gradient, calculation of hydrostatics pressure force, its resultant force, Conservation of energy, Using Bernoulli equation in open and closed systems, 1-Dimensional heat transfer with conduction, with convection, and with radiation.

Prerequisities and Co-requisities Courses
 
Recommended Optional Programme Components
 
Mode Of Delivery
 
Level of Course Unit
 
Assessment Methods and Criteria
ECTS / Table Of Workload (Number of ECTS credits allocated)
Studies During Halfterm
Number
Co-Efficient
Activity
Number
Duration
Total
Visa
1
100
Course Duration (Excluding Exam Week)
14
2
28
Quiz
0
0
Time Of Studying Out Of Class
14
1
14
Homework
0
0
Homeworks
10
3
30
Attendance
0
0
Presentation
0
0
0
Application
0
0
Project
0
0
0
Lab
0
0
Lab Study
0
0
0
Project
0
0
Field Study
0
0
0
Workshop
0
0
Visas
1
30
30
Seminary
0
0
Finals
1
30
30
Field study
0
0
Workload Hour (30)
30
TOTAL
100
Total Work Charge / Hour
132
The ratio of the term to success
40
Course's ECTS Credit
4
The ratio of final to success
60
 
TOTAL
100
 
Recommended or Required Reading
Textbook
-
Additional Resources
Özkan, M., Cemeroğlu, B. ve Türkyılmaz, M. 2011, Gıda Mühendisliğinde Kütle ve Enerji Denklikleri, Gıda Teknolojisi Derneği Yayınları No:43.
Ekinci, E. and Okutan, H., Mass Transfer, ITU Library, Number: 1357, Istanbul, TURKEY,1987.
Bird, R. B. and Lightfoot, E. N., Transport Phenomena, Wiley Int. NY. 1960.
Esin, A., Material and Energy Balances in Food Engineering, METU Press, Ankara, TURKEY, 1993.
Incropera, F. P., and Dewitt, D. P., Fundamentals of Heat and Mass Transfer, Wiley Int., USA,1990.
Bruce R. Munson, Donald F. YOUNG, and Theodore H. Okiishi, Funadamentals of Fluid Mechanics, USA, 1994.
Frank M. White, Fluid Mechanics, 4. Edition, Trans. By Kadir Kırkköprü, Erkan Ayder, Istanbul, TURKEY, 2004.

Material Sharing
Documents
-
Assignments
-
Exams
-
Additional Material
-
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
Work Placements
As with any other educational component, credits for work placements are only awarded when the learning outcomes have been achieved and assessed. If a work placement is part of organised mobility (such as Farabi and Erasmus), the Learning Agreement for the placement should indicate the number of credits to be awarded if the expected learning outcomes are achieved.
Program Learning Outcomes
No
Course's Contribution to Program
Contribution
1
Giving the theoretical contents of courses offered by our department to students by experienced academic staff to provide enough knowledge for Professional applications.
4