FACULTY OF ENGINEERING
Department of Food Engineering
FE 212 | Course Introduction and Application Information
| Course Name |
Introduction to Fluid Mechanics
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
FE 212
|
Spring
|
3
|
0
|
3
|
6
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Required
|
|||||
| Course Level |
-
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | This course aims to introduce the fundamentals of fluid mechanics, to provide basic understanding of fluid behavior and properties, to apply fluid mechanics principles to solve problems in the field of food enginering. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | Fluid statics. General molecular transport equations. Viscosity and boundary layer theory. Newtonian and nonNewtonian fluid behavior. Energy balances. Bernoulli equation. Friction loss. Laminar and turbulent flow in pipes. Pumps and flow measuring devices. |
|
|
Core Courses | |
| Major Area Courses |
X
|
|
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction, Fluid Statics | |
| 2 | Viscosity, Shear rate | Pre-reading, problem solving |
| 3 | Fluid types, flow types | Pre-reading, problem solving |
| 4 | Fully developed laminar flow (Newtonian fluid) | Pre-reading, problem solving |
| 5 | Force balance, shear stress, velocity profile | Pre-reading, problem solving |
| 6 | Maximum velocity, average velocity, volumetric flow rate | Pre-reading, problem solving |
| 7 | 1st Midterm Exam | Pre-reading, problem solving |
| 8 | Non-Newtonian fluids | Pre-reading, problem solving |
| 9 | Calculation of hold tube length, Effect of temperature on viscosity | Pre-reading, problem solving |
| 10 | Fully developed laminar flow (Non-Newtonian fluid), Apparent viscosity | Pre-reading, problem solving |
| 11 | Determining type of fluid (Shear rate - Shear stress plot), Turbulent flow | Pre-reading, problem solving |
| 12 | 2nd Midterm Exam | Pre-reading, problem solving |
| 13 | Mechanical energy balance | Pre-reading, problem solving |
| 14 | Calculation of pumping power requirement, Field trip | Pre-reading, problem solving |
| 15 | Overall review | Pre-reading, problem solving |
| 16 | Final Exam |
| Course Notes/Textbooks | Çengel, Y.A., Cimbala, J.M. 2006. Fluid mechanics: Fundamentals and applications. 1st ed. McGraw-Hill. |
| Suggested Readings/Materials | Young, D.F., Munson, B.R. and Okiishi, T.H. 2001. A Brief Introduction to Fluid Mechanics. 2nd ed. Wiley Publishers. |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
5
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
1
|
25
|
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
2
|
40
|
| Final Exam |
1
|
30
|
| Total |
| Weighting of Semester Activities on the Final Grade |
4
|
70
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
30
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
1
|
32
|
32
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
1
|
32
|
32
|
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
2
|
20
|
40
|
| Final Exam |
1
|
20
|
20
|
| Total |
172
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | X | ||||
| 2 | Being able to identify and solve problem areas related to Food Engineering, | X | ||||
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | X | ||||
| 4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, |
|||||
| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, |
X | ||||
| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, |
X | ||||
| 7 | Having professional and ethical awareness, |
X | ||||
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | X | ||||
| 9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, |
X | ||||
| 10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), |
|||||
| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) |
|||||
| 12 | Being able to speak a second foreign language at intermediate level. |
X | ||||
| 13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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