FACULTY OF ENGINEERING

Department of Food Engineering

FE 304 | Course Introduction and Application Information

Course Name
Mass Transfer
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
FE 304
Spring
3
0
3
7

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 The aim of the course is to define the basic principles of mass transfer and the influencing factors and to use this information to solve mass transfer problems encountered in the field of food engineering.
Learning Outcomes The students who succeeded in this course;
  • will be able to describe the basic principles of mass transfer and the factors affecting mass transfer.
  • will be able to explain equal molar flux, and molar flux through stagnant and moving layers.
  • will be able to determine diffusion coefficient using correlations.
  • will be able to solve molecular diffusion with/without homogenous chemical reactions.
Course Description Fundamentals of mass transfer, differential equations of mass transfer, steady state and transient molcular diffusion, convective mass transfer, convective mass transfer correlations.

 



Course Category

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, fundamental principles of mass transfer. Molecular diffusion, Fick's law, diffusion coefficient Welty, J.R., Wicks, C.E., Wilson, R.E., Rorrer, G. 2001. Fundamentals of Momentum, Heat and Mass Transfer, 4rd ed., Wiley, NY. Chapter 24
2 Mass average velocity, molar average velocity, volume average velocity Incorpera, F.P., Dewitt, D.P., Bergman, T.L., Lavine, A.S. 2011. Fundamentals of Heat and Mass Transfer, 7th Ed., John Wiley and Sons. Inc. NY. Chapter 14
3 Molar flux, molcular diffusion flux, convective flux Incorpera, F.P., Dewitt, D.P., Bergman, T.L., Lavine, A.S. 2011. Fundamentals of Heat and Mass Transfer, 7th Ed., John Wiley and Sons. Inc. NY. Chapter 14
4 Diffusion through a stagnant component Welty, J.R., Wicks, C.E., Wilson, R.E., Rorrer, G. 2001. Fundamentals of Momentum, Heat and Mass Transfer, 4rd ed., Wiley, NY. Chapter 26
5 Diffusion through a moving component. Equimolar counter diffusion Welty, J.R., Wicks, C.E., Wilson, R.E., Rorrer, G. 2001. Fundamentals of Momentum, Heat and Mass Transfer, 4rd ed., Wiley, NY. Chapter 27
6 1st Midterm Exam
7 Differential equations of mass transfer. Initial and boundary conditions Incorpera, F.P., Dewitt, D.P., Bergman, T.L., Lavine, A.S. 2011. Fundamentals of Heat and Mass Transfer, 7th Ed., John Wiley and Sons. Inc. NY. Chapter 14
8 Molecular diffusion without homogenous chemical reactions Incorpera, F.P., Dewitt, D.P., Bergman, T.L., Lavine, A.S. 2011. Fundamentals of Heat and Mass Transfer, 7th Ed., John Wiley and Sons. Inc. NY. Chapter 14
9 Molecular diffusions with homogenous chemical reactions Incorpera, F.P., Dewitt, D.P., Bergman, T.L., Lavine, A.S. 2011. Fundamentals of Heat and Mass Transfer, 7th Ed., John Wiley and Sons. Inc. NY. Chapter 14
10 2nd Midterm Exam
11 Convective mass transfer Welty, J.R., Wicks, C.E., Wilson, R.E., Rorrer, G. 2001. Fundamentals of Momentum, Heat and Mass Transfer, 4rd ed., Wiley, NY. Chapter 28
12 Heat and mass transfer analogies Incorpera, F.P., Dewitt, D.P., Bergman, T.L., Lavine, A.S. 2011. Fundamentals of Heat and Mass Transfer, 7th Ed., John Wiley and Sons. Inc. NY. Chapter 6
13 Convective mass transfer correlations Welty, J.R., Wicks, C.E., Wilson, R.E., Rorrer, G. 2001. Fundamentals of Momentum, Heat and Mass Transfer, 4rd ed., Wiley, NY. Chapter 29
14 Interphase mass transfer, two-resistance theory Welty, J.R., Wicks, C.E., Wilson, R.E., Rorrer, G. 2001. Fundamentals of Momentum, Heat and Mass Transfer, 4rd ed., Wiley, NY. Chapter 30
15 Overall review Pre-reading, problem solving
16 Final exam

 

Course Notes/Textbooks

Welty, J.R., Wicks, C.E., Wilson, R.E., Rorrer, G. 2001. Fundamentals of Momentum, Heat and Mass Transfer, 4rd ed., Wiley, New York.

Suggested Readings/Materials

Incropera, F.P., Dewitt, D.P., Bergman, T.L., Lavine, A.S. 2011. Fundamentals of Heat and Mass Transfer. 7th ed. John Wiley and Sons, Inc. New York.

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
1
20
Presentation / Jury
Project
Seminar / Workshop
Oral Exams
Midterm
1
35
Final Exam
1
45
Total

Weighting of Semester Activities on the Final Grade
2
55
Weighting of End-of-Semester Activities on the Final Grade
1
45
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
16
6
96
Field Work
0
Quizzes / Studio Critiques
0
Portfolio
0
Homework / Assignments
1
16
16
Presentation / Jury
0
Project
0
Seminar / Workshop
0
Oral Exam
0
Midterms
1
20
20
Final Exam
1
30
30
    Total
210

 

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,

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)

X
12

Being able to speak a second foreign language at intermediate level.

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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