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Course Code: 
FDE 254
Course Period: 
Spring
Course Type: 
Core
Theoric: 
2
Practice: 
2
Credits: 
3
ECTS: 
5
Prerequisite Courses: 
Course Language: 
English
Course Coordinator: 
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. Lab applications: measurement of viscosity, Bernoulli experiment, Reynolds experiment, energy losses in pipes

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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