Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

FACULTY OF ENGINEERING & ARCHITECTURE / GM-204 - FOOD ENGINEERING

Code: GM-204 Course Title: HEAT AND MASS TRANSFER Theoretical+Practice: 3+0 ECTS: 4
Year/Semester of Study 2 / Spring Semester
Level of Course 1st Cycle Degree Programme
Type of Course Compulsory
Department FOOD ENGINEERING
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer NESİMİ AKTAŞ (naktas@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
The aim of this course is to explain the basic principles of heat and mass transfer and to inform about their application areas in food industry.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 Students will be able to explain the general concepts of heat and mass transfer in food engineering. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety.
 		Examination
LO-2 Students will be able to solve the heat and mass transfer problems PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety.
 		Examination
LO-3 Students will be able to explain the heat transfer types. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety.
 		Examination
LO-4 Students will be able to do the calculations about heat and mass transfers in food industry. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety.
 		Examination
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
In Heat and Mass Transfer course, heat and mass transfer mechanisms and calculations, Fourier laws, resistance to heat transfer and heat loss calculations, phase balances during mass transfer, distillation, diffusion, absorption, extraction and evaporation calculations are taught.
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Basic concepts in heat and mass transfer Lecture, question and answer, problem solving
2 Steady-state conduction Lecture, question and answer, problem solving
3 Steady-state conduction Lecture, question and answer, problem solving
4 Unsteady state conduction Lecture, question and answer, problem solving
5 Principles of convection Lecture, question and answer, problem solving
6 Empirical and practical relations for forced-convection heat transfer Lecture, question and answer, problem solving
7 Natural convection systems Lecture, question and answer, problem solving
8 mid-term exam
9 Radiation Lecture, question and answer, problem solving
10 Radiation exchange between surfaces Lecture, question and answer, problem solving
11 Heat exchangers Lecture, question and answer, problem solving
12 Fundamentals of mass transfer Lecture, question and answer, problem solving
13 Phase equilibria and related diagrams Lecture, question and answer, problem solving
14 Molecular diffusion in gases, liquids and solids Lecture, question and answer, problem solving
15 Film(convective) and overall mass transfer coefficients, mass transfer models, correlations for convective mass transfer coefficients Lecture, question and answer, problem solving
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Aktaş, N. 2005. Isı ve Kütle Transferi ders notları. Atatürk Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü, Erzurum.
2 Singh, R. P. and Heldman, D. R. 1993. Introduction to Food Engineering. Academic Press, Inc., USA. Smith, P. G. 2003. Introduction to Food Process Engineering. Kluwer Academic/Plenum Publishers, USA. Ibarz, A. and Barbosa-Canovas, G. V. 2003. Unit Operat
Required Course instruments and materials

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 8 1 40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam 16 2 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 3 14 42
Outside Class
       a) Reading 2 14 28
       b) Search in internet/Library 0
       c) Performance Project 5 2 10
       d) Prepare a workshop/Presentation/Report 0
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 3 5 15
mid-term exam 1 1 1
Own study for final exam 3 7 21
final exam 2 1 2
0
0
Total work load; 119