Credit Structure: (4-0) 4
Catalog Description:
Fundamentals of heat transfer, principles of conduction, convection and
radiation. Empirical models for the evaluation of heat transfer coefficients.
Heat transfer operations in food engineering with emphasis on heat exchange in
non-Newtonian flow, boiling and condensation, evaporation and concentration,
pasteurization and sterilization, cooking and cooling, freezing. Engineering
ethics and responsibilities.
Course Objectives:
Educate
and train students to have an ability to apply knowledge of mathematics and
science to identify, formulate and solve engineering problems related to heat
transfer and relevant equipment used for the thermal processing of food
products.
Prerequisites:
FDE 224
and
MATH 253
Textbook(s):
"Transport Processes and Unit Operations", Geankoplis C. J. Allyn and Bacon,
1983
"Heat Transfer: A Practical Approach", Çengel, Y.A., McGraw Hill, 1998
References:
"Transport Phenomena", Bird R. B., Stewart W. F. and Lightfoot F. N., John
Willey and Sons, 1960
"Heat transfer", Holman J.P., Mc Graw Hill, 1981
"Numerical Recipes", Press W.H., Flannery B.P., Teukolsky F.A., Vetterling W.T.,
Cambridge University Press, 1987
Syllabus:
Introduction to heat transfer
3/4 week
Molecular and convective heat transfer
2 weeks
Interphase transport
2 weeks
Empirical correlations
2 weeks
Steady state macroscopic heat transfer
2 weeks
Unsteady state macroscopic and
Microscopic balances
2 weeks
Radiative heat transfer
1 week
Equipment design
2 weeks
Engineering ethics, responsibilities, health and safety considerations
1/4 week
Grading System:
25 % Midterm 1
25 % Midterm 2
10 % Term Project
40 % Final
Maximum Class Size and
Student Quota:
40 for Department Students
Homeworks, Quizzes, Projects:
10 % of the Overall Grade
Computer Usage:
Software
Usage
in the Term
Project
Laboratory Work:
None
Category Content:
Mathematics and Basic Sciences: None
Engineering Sciences: 4 credits
Humanities & Social Sciences: None
Departmental: None
Instructors:
Dr. Levent
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