FACULTY OF ENGINEERING
Department of Food Engineering
FE 301 | Course Introduction and Application Information
| Course Name |
Heat Transfer
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
FE 301
|
Fall
|
2
|
2
|
3
|
5
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Required
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | ||||||
| Course Objectives | To introduce the fundamentals of heat transfer, to provide basic knowledge to solve heat transfer problems in the field of food engineering |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | Fundamentals of heat transfer. Principles of conduction, convection and radiation. Empirical models for the evaluation of heat transfer coefficients. Processing of heat transfer on food engineering. |
|
|
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 | Çengel, Y. 2006. Heat and Mass Transfer. A Practical Approach. McGraw Hill. NY. |
| 2 | Conduction: Fourier's law | Çengel, Y. 2006. Heat and Mass Transfer. A Practical Approach. McGraw Hill. NY. |
| 3 | 1-D Steady State Conduction | Çengel, Y. 2006. Heat and Mass Transfer. A Practical Approach. McGraw Hill. NY. |
| 4 | 2-D Steady State Conduction: Analytical and numerical solutions | Çengel, Y. 2006. Heat and Mass Transfer. A Practical Approach. McGraw Hill. NY. |
| 5 | Transient and unsteady conduction. The finite difference method | Çengel, Y. 2006. Heat and Mass Transfer. A Practical Approach. McGraw Hill. NY. |
| 6 | 1st midterm and review | |
| 7 | Multi-dimensional systems, and semi-infinite, infinite geometries unsteady state conduction | Çengel, Y. 2006. Heat and Mass Transfer. A Practical Approach. McGraw Hill. NY. |
| 8 | Convection | Çengel, Y. 2006. Heat and Mass Transfer. A Practical Approach. McGraw Hill. NY. |
| 9 | Forced convection. Velocity and thermal boundary layer | Çengel, Y. 2006. Heat and Mass Transfer. A Practical Approach. McGraw Hill. NY. |
| 10 | Natural convection | Çengel, Y. 2006. Heat and Mass Transfer. A Practical Approach. McGraw Hill. NY. |
| 11 | 2nd midterm and review | |
| 12 | Convection Application | Çengel, Y. 2006. Heat and Mass Transfer. A Practical Approach. McGraw Hill. NY. |
| 13 | Radiation heat transfer | Çengel, Y. 2006. Heat and Mass Transfer. A Practical Approach. McGraw Hill. NY. |
| 14 | Combined heat transfer | Çengel, Y. 2006. Heat and Mass Transfer. A Practical Approach. McGraw Hill. NY. |
| 15 | Overall review | Çengel, Y. 2006. Heat and Mass Transfer. A Practical Approach. McGraw Hill. NY. |
| 16 | Final exam |
| Course Notes/Textbooks | Çengel, Y. 2006. Heat and Mass Transfer. A Practical Approach. McGraw Hill. New York, NY. |
| Suggested Readings/Materials | Incropera, F.P., and Dewitt, D.P. 2001. Fundamentals of Heat and Mass Transfer. John Wley and Sons, Inc., New York, NY. |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
2
|
40
|
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| Final Exam |
1
|
30
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
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
|
2
|
32
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
| Study Hours Out of Class |
16
|
2
|
32
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
2
|
7
|
14
|
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
20
|
20
|
| Final Exam |
1
|
20
|
20
|
| Total |
150
|
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, |
X | ||||
| 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), |
X | ||||
| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) |
X | ||||
| 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 |
X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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