Food Process Engineering I

Course Code:

FDE 254

Course Period:

Spring

Course Type:

Core

Credits:

3

Theoric:

2

Practice:

2

Laboratory Hour:

0

ECTS:

5

Prerequisite Courses:

Differential Equations

Physics I

Course Language:

English

Courses given by:

Gonca Bilge Özel

Course Objectives:

To convey the mass and energy balance and fluid mechanics fundamentals of food process engineering; to define the basic equations, to demonstrate the use of these principles and equations for the solution of food process engineering problems using theoretical and practical applications in an integrated framework.

Course Content:

Introduction to process engineering calculations. Process parameters. Balance and process fundamentals. Mass Balances. Energy Balances.

Basic principles of fluid mechanics, properties of fluids, viscosity. Mass and energy equations in fluid mechanics. Pipe flow. Differential flow analysis.

Course Methodology:

1: Lecture by instructor, 2: Lecture by instructor with class discussion, 3: Problem solving by instructor, 4: Use of simulations, 5: Problem solving assignment, 6: Reading assignment, 7: Laboratory work, 8: Term research paper, 9: Presentation by guest s

Course Evaluation Methods:

A: Written exam, B: Multiple-choice exam C: Take-home quiz, D: Experiment report, E: Homework, F: Project, G: Presentation by student

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Course Learning Outcomes

Course Learning Outcomes	Detailed Program Outcomes	Teaching Methods	Assessment Methods
Ability to identify the basic concepts and the dimension and units frequently used in engineering calculations.	1a	1, 2	A
Ability to carry out unit conversiotns between units of some frequently encountered quantities in engineering calculations.	1a, 6c	1, 2, 3, 5	A, E
Ability to perform pressure calculations of static liquids by means of a manometer.	1a, 1b	1, 2, 3	A
Explain the basic concepts and principles of general mass and energy balances.	1a,	1, 2	A
Ability to use mass and energy balances effectively in solving engineering problems.	1b, 2a, 6c	1, 2, 3, 5	A,E
Explain basic fluid mechanics concepts and principles.	1a	1, 2	A
Knowledge about the flow behavior of Newtonian and Non-Newtonian fluids.	1a,	1, 2, 4	A
Ability to solve time dependent mass balances in macroscopic systems.	1a, 1b, 2a	1, 2, 3	A
It can establish microscopic momentum balances for different systems and obtain velocity profile.	1a, 1b, 2a	1, 2, 3	A
Ability to solve fluid dynamics problems using Mechanical Energy Balances.	1a, 1b, 2a, 6c	1, 2, 3, 5	A,E
Ability to calculate the energy loss due to fluid friction and integrate this loss into real flow systems to solve flow problems.	1a, 1b, 2a	1, 2, 3	A

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Introduction to engineering concept	Text book, Lecture notes
2	Material balances in single-unit processes	Text book, Lecture notes
3	Multi-unit process calculations	Text book, Lecture notes
4	Material Balances on Reactive Systems	Text book, Lecture notes
5-6	Energy balances	Text book, Lecture notes
7	Properties of fluids	Text book, Lecture notes
8	Pressure and fluid statics, Newtonian and non-Newtonian fluids	Text book, Lecture notes
9-10	Mass, Bernoulli and Energy Equations	Text book, Lecture notes
11	Laminar and Turbulent Flows	Text book, Lecture notes
12-13	Flow in pipes	Text book, Lecture notes
14	Momentum analysis	Text book, Lecture notes

Recommended Sources

RECOMMENDED SOURCES

Textbook

Cimbala, J. M., & Cengel, Y. A. (2017). Fluid mechanics: fundamentals and applications. McGraw-Hill Higher Education.

Elementary Principles of Chemical Processes. R.M. Felder & R.W. Rousseau. 3rd Edition. 2000.

Ghasem, N., & Henda, R. (2014). Principles of chemical engineering processes: material and energy balances. CRC Press.

Singh, P., Heldman, D.R. 2009. Introduction to Food Engineering, 4th edition, Elsevier, 864 p.

Additional Resources

Slides

Material Sharing

MATERIAL SHARING
Documents	YULearn, Google Classroom

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterm	2	40
Homework	2	10
Quizzes	2	20
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		30
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM OUTCOMES
No	Program Learning Outcomes	check √
1a	Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline,	√
1b	Ability to use theoretical and applied knowledge in these areas in complex engineering problems.	√
2a	Ability to identify, formulate, and solve complex engineering problems,	√
2b	Ability to select and apply proper analysis and modeling methods for this purpose.
3a	Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result,
3b	Ability to apply modern design methods for this purpose.
4a	Ability to devise, select and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice.
4b	Ability to employ information technologies effectively.
5a	Ability to design experiments for investigating complex engineering problems or discipline specific research questions,
5b	Ability to conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.
6a	Ability to work efficiently in intra-disciplinary teams,
6b	Ability to work efficiently in multi-disciplinary teams,
6c	Ability to work individually.	√
7a	Ability to communicate effectively in Turkish, both orally and in writing,
7b	Knowledge of a minimum of one foreign language,
7c	Ability to write effective reports and comprehend written reports, prepare design and production reports,
7d	Ability to make effective presentations,
7e	Ability to give and receive clear and intelligible instructions.
8a	Recognition of the need for lifelong learning, ability to access information, ability to follow developments in science and technology,
8b	Ability to continue to educate him/herself.
9a	Consciousness to behave according to ethical principles and professional and ethical responsibility.
9b	Knowledge on standards used in engineering practice.
10a	Knowledge about business life practices such as project management, risk management, change management.
10b	Awareness in entrepreneurship and innovation.
10c	Knowledge about sustainable development.
11a	Knowledge about the global and social effects of engineering practices on health, environment, and safety,
11b	Knowledge about contemporary issues of the century reflected into the field of engineering.
11c	Awareness of the legal consequences of engineering solutions.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Course hours	14	4	56
Study hours out of class	14	3	42
Midterm – Individual study	2	7	14
Final – Individual study	1	14	14
Total Work Load			126
Total Work Load / 25 (h)			5,04
ECTS Credit of the Course			5

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Food Process Engineering I

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