| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 0100104102 | MASS AND ENERGY BALANCE | Compulsory | 2 | 4 | 3 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| The objectives of the lecture are that students provide to learn calculation regard to energy and material balances in the food processing applications. |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Lecture, critiques of paper, class presentations and term paper | | 2 | You will be introduced to the principles and calculation techniques used in food engineering. | | 3 | You will learn what material and energy balances are, how to formulate them and how to solve them. | | 4 | You will be learn simultenous mass and energy transport processes usually faced by food engineering. | | 5 | We aim to improve your efficiency and consistency in problem solving, by practicing problem definition, data assemblage, data analysis and selection of appropriate solution methods. |
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| Mode of Delivery |
| Evening Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| 1- Dimensions and units, conversion of units
2- Technique of problem solving, block diagram representation of a process, system, basis, type of processes, operational conditions
3- Component balances
4- Tie component balances
5- Open system for physical operations at steady state
6- Open system with consumption and/or generation
7- System with re-cycle, by-pass and purge
8- Energy balances, definition of general terms
9- Enthalpy changes without phase change
10- Enthalpy changes associated with phase transition
11- Selected industrial applications of material and energy balances, heat exchangers
12- Evaporation
13- Psychrometry
14- Dehydration
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| Weekly Detailed Course Contents |
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| 1 | The main terms | | | | 2 | Units and Dimensions | | | | 3 | Dimensional analysis | | | | 4 | Energy Balances | | | | 5 | Energy types and energy losses | | | | 6 | The calculation of energy and power requirements during transportation of fluid food | | | | 7 | Arasınav | | | | 8 | Energy balances in non-isothermal systems | | | | 9 | Energy losses during transportation of suspensions, concentrated food and granular food | | | | 10 | Material balances | | | | 11 | Energy Balances for closed and open systems | | | | 12 | Arasınav | | | | 13 | Mathematical modelling of systems | | | | 14 | Mathematical modelling of systems | | | | 15 | | | | | 16 | | | |
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| Recommended or Required Reading |
| Fellows, P. (1988). Food Processing Technology "Principles and Practice". 8 Wellington Court, Wellington Street, CB11HW, Great Britain, VCH Publishers (Uk) Ltd.
Esin, A. (1993). Material and Energy Balances In Food Engineering. Ankara, Middle East Technical University Publication.
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 50 | | End Of Term (or Year) Learning Activities | 50 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Self Study | 1 | 20 | 20 |
| Individual Study for Mid term Examination | 1 | 20 | 20 |
| Individual Study for Final Examination | 1 | 20 | 20 |
| Homework | 1 | 28 | 28 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | 5 | 3 | 3 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 3 | 4 | 3 | | LO2 | 5 | 5 | 4 | 3 | 4 | 5 | 5 | 4 | 4 | 5 | 3 | 4 | 5 | 5 | 5 | | LO3 | 4 | 4 | 4 | 3 | 4 | 5 | 3 | 3 | 4 | 5 | 4 | 5 | 4 | 5 | 4 | | LO4 | 5 | 5 | 3 | 4 | 5 | 4 | 4 | 5 | 4 | 5 | 3 | 3 | 4 | 5 | 4 | | LO5 | 5 | 5 | 4 | 4 | 5 | 4 | 4 | 5 | 4 | 4 | 3 | 5 | 5 | 5 | 3 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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